Vol. 11, Special Issue 7 (2022)

Author(s):
Kanmoni Goyari, Reema Saikia, D Sapcota and JD Mahanta

Abstract:
The present study was undertaken to study the utilization of chicken whole blood for preparation of chicken nuggets and study the iron content of the developed product. The study was conducted in the Department of Poultry science, Assam Agricultural University, Khanapara, Guwahati-781022.The iron content significantly (P<0.01) increased in proportion to the increasing level of blood incorporation in chicken nuggets. Highest iron content was found in T₃ (174.51±1.86) and lowest in T₀ (57.83±1.06) group. The blood incorporated nuggets showed a significant (P<0.01) difference between the control and treatment groups. However no significant (P>0.05) difference was observed between T₂ and T₃ groups. Thus it can be concluded that whole blood can successfully be used for preparation of chicken nuggets for better iron and protein content in the nuggets.