Evaluation of meat cholesterol content of various poultry of bay islands
A. KUNDU, S. JEYAKUMAR, R.B. RAI, D.N. BHARATHI,
JAISUNDER, R.N. CHATTERJEE AND S. SENANI
Central Agricultural Research Institute
Port Blair - 744101
The present experiment was carried to estimate the cholesterol content of various poultry birds of Bay Islands viz. Black Nicobari, White Nicobari, Brown Nicobari, Ducks and Japanese Quails. A total of 36 adult (age of slaughter) male birds, 6 in each group of were taken for the study. The experimental birds were reared under normal managemental conditions. Two gm of tissue was processed for cholesterol content (mg/100gm of meat) as per Liebermann Burchard Method. The results revealed the lowest cholesterol content was found Black Nicobari (23 ± 3.25) and the highest was in Duck (74.76 ± 1.54). The respective cholesterol content in descending order was 74.76 ± 1.54, 60.46 ± 0.23, 45.25 ± 0.92, 40.04 ± 0.91, 35.43 ±0.89 and 23 ± 3.25 in Ducks, Japanese Quails, White Nicobari, Brown Nicobari, Naked Neck and Black Nicobari respectively.