Evaluation of Chemical Composition and Nutritional Value of Chicken Meat

Chicken meat is increasingly recognized as a valuable source of high-quality protein and essential fatty acids, including linoleic acid and alpha-linolenic acid, which must be obtained from the diet because the human body cannot produce them. This study provides a critical evaluation of the nutritional value of various chicken cuts, including breast, back, drumstick, and thigh, focusing on their chemical composition, physicochemical properties, and fatty acid profiles. Representative samples were collected from retail markets in North Macedonia, handled under controlled hygienic conditions, and analyzed for protein, fat, moisture, ash content, pH, water-binding ability (WBA), color parameters, and fatty acid composition using standardized methods. Results revealed that chicken breast contains the lowest fat content (2.40 g/100 g) and the highest protein levels (20.95%), along with a favorable ratio of polyunsaturated to saturated fatty acids. Increased amounts of saturated fatty acids are associated with higher LDL cholesterol. Thigh and back cuts exhibited higher fat content (up to 26.17 g/100 g) but maintained substantial levels of essential fatty acids. Variations in water-binding capacity, pH, and color among cuts were also observed, influencing sensory attributes, juiciness, and technological functionality. These findings highlight the role of chicken meat as a lean, nutritionally beneficial source of essential fatty acids, supporting cardiovascular health and improved lipid balance. The observed differences among cuts emphasize the importance of selecting specific portions to optimize dietary intake of bioactive fatty acids. From a health perspective, consumption of chicken breast is recommended, while meat from higher-fat cuts should be consumed in moderation.