Vol. 10, Issue 7 (2021)

Author(s):
Mukesh Gangwaar, Raj Kumar Patel, Awlesh Kumar Vidyarthi, Rohit Singh, Pranav Chauhan, Jyotishka Das and Keshav Kumar0

Abstract:
Poultry production has been growing very fast rate to maintain the constant supply of its meat and eggs throughout the country. The poultry meat consumption increase very fast rate due to no religious taboos, low fat content in meat, increase per capita income and urban population. During the slaughtering of poultry, larger amount of byproducts are generated, in which some of edible and other inedible byproducts. Edible by-products are utilized for preparation of different types of products; however, inedible by-products utilization is very limited. Chicken sleeves considered as major waste, mostly through on the ground, which cause environmental hazards. Rendering is important technique for conversion of chicken skin to usable, stable and high quality chicken fat. Yield of rendered chicken fat are increase when rendering time temperature are increased. Physicochemical characteristic like acid value, free fatty acid value, thiobarbituric acid reactive substance value, p-anisidine value saponification value and iodine value of rendered chicken fat obtained by different type of rendering methods are fall below the standards specified by food safety standard authority of India. Chicken fat contain lower amount of saturated fatty acids as well as lower thrombogenic index, atherogenic index and higher hypocholesterolemic/hypercholesterolemic ration, which decrease the incidence of cardio vascular disease. Healthy diets are also containing lower quantity of saturated fatty acids, thrombogenic index, atherogenic index and higher hypocholesterolemic/hypercholesterolemic ration ratio. Rendered chicken fat were have low amount of moisture and other nutrient, which required for growth of microbes and also have very less quantity of microbes. So it can be utilized in daily routine healthy diet.