COMPARATIVE PROXIMATE COMPOSITION OF BREAST AND THIGH MUSCLES IN SELECTED POULTRY TYPES FROM DISTRICT NOWSHERA, KHYBER PAKHTUNKHWA, PAKISTAN

The nutritional value of poultry product greatly varies with species and the type of muscle used, whichdirectly affects its dietary demands and consumer preference. The Present study assessed the Proximatecomposition of Chest and Thigh muscle of selected Poultry species (Broiler, Golden Misri, LohmannBrown and Aseel) Guinea fowl and Duck of District Nowshera, Khyber Pakhtunkhwa, Pakistan.Following the standard method of Association of Official Analytical Chemists (AOAC) the moisturecontents, crude protein, Fats contents and Ash were evaluated. The findings were then statisticallyanalyzed by Two-way ANOVA followed by Tukey's honestly significant difference (HSD) test.The statistical analysis revealed that the moisture contents, Crude protein and Fats show significantvariation with Poultry species and the type of muscle used (P < 0.001), with significant species × tissueinteraction effects (P < 0.001). while the Ash varies significantly with poultry species (P < 0.001) andthe effect of tissue on ash contents was not significant (P = 0.551). Lohmann Brown exhibited the highestmoisture level (79.05%), Aseel has the highest Crude protein contents of all (87.69%), Duck was highestin Fats contents (12.70%), whereas the Broiler and Aseel both show highest Ash level (5.14%). Tukey'sHSD multiple comparison test confirmed that the poultry species show significant difference forProximate Composition (P < 0.05), which indicate their variation in nutritional quality.These research findings provide the baseline information about poultry nutritional values in DistrictNowshera and may contribute to consumer awareness, and improved food security in Pakistan.