1 Meat Research Vol 2, Issue 2 Article 16 ISSN: 2790-1971 https://doi.org/10.55002/mr.2.2.16 http://www.bmsa.info/meatresearch 1 Department of Animal Science and Nutrition, Faculty of Veterinary Medicine and Animal Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh. 2 Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh. 3 Department of Dairy and Poultry Science, Faculty of Veterinary Medicine and Animal Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh. *Corresponding author: Dr. A.B.M. Rubayet Bostami, Associate Professor, Department of Animal Science and Nutrition, Faculty of Veterinary Medicine and Animal Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706, Bangladesh. Email: rubayet@bsmrau.edu.bd Article Info Received: 21 st February, 2022 Accepted: 24 th March, 2022 Published online: 30 th April, 2022 Keywords Chicken Meat composition Physico-chemical traits Sensory evaluation Research Article Physico-chemical parameters and sensory attributes of different chicken meat of consumer’s choice from poultry market ABM Rubayet Bostami 1* , MRI Khan 2 , ASM Selim 1 , MD Hossain 1 , M Khairunnesa 3 Abstract Generally, consumers prefer the indigenous chicken meat compare to commercial chicken like sonali or broiler chicken because of their concept of having more nutritious and palatability and ready to pay more. Whether the concept is true or not, and on which aspects, indigenous chicken meat is superior compare to that of commercially reared chicken, validation is required. Therefore, an experiment was conducted to compare the carcass characteristics, meat proximate composition, physico-chemical parameters and sensory attributes of indigenous/deshi, sonali and broiler chicken that are available in the poultry market of Bangladesh. Three types of finisher chicken: indigenous/deshi, sonali and broiler chicken were bought from local market of Bangladesh. Birds were slaughtered following halal method; carcass traits and meat quality parameters were analyzed after collection and processing of meat samples. Result indicated that, there is a variation in the carcass characteristics, proximate composition, physico-chemical attributes and sensory evaluation. Broiler chicken live weight, slaughter weight and abdominal fat was higher as compared to sonali and indigenous/deshi chicken (P<0.05). The dry matter, crude protein and ether extract was higher in deshi chicken followed by sonali and broiler chicken (P<0.05). Drip loss and cooking loss was higher in broiler chicken followed by sonali and deshi chicken, while pH 24 was lower in deshi chicken followed by sonali and broiler chicken (P<0.05). Broiler chicken meat was more tender in relation to sonali and deshi chicken (P<0.05), where flavor of deshi chicken meat was higher as compared to the broiler chicken (P<0.05). Result suggested that, based on level of status of people, consumers can choose indigenous or deshi chicken due to better proximate composition and meat flavour; however, sonali and broiler chicken are also acceptable by the consumers with higher carcass weight and meat tenderness with short interval to become marketable weight and cheap price which can be afford by all class of people to meet their protein demand, eventually can secure national human health. Introduction Different types of livestock and poultry species are available around the world and meat is obtained from that species. Availability of different livestock and poultry species vary due to geographical location. Peoples of different location obtained their meat for consumption historically from the period of hunting and gathering. Gradually, the consumption of meat and their processing method upgraded due to human civilization and consumer demand. Usually, poultry meat is mostly consumed meat all over the world due lack of religious or taboo barrier. Different country and region has different indigenous stock of poultry species, for long time people reared them for their own consumption as a family farming. However, due to rapid growth of global population, elevated demand of meat and creation of business opportunity in poultry farming, triggers commercialization of poultry rearing and consider it as poultry industry. With a view to meet the nutritional demand of growing population, genetic as well as nutritional research was conducted gradually to lessen the duration of marketable weight of different poultry species. Among poultry species, success story is very high for the chicken, where through selective breeding, genetic improvement and nutritional management make tremendous change in formation of consummation meat naturally within a short time. Continuous research and effort on chicken research make possible for general consumers to eat meat every day with low cost, the outcome of the research is broilers, which is available around the world as well as in Bangladesh. Where, Sonali is another chicken which are also the result of genetic and nutritional approaches to meet the protein demand of people in Bangladesh. So, indigenous chicken, which are naturally grown and maintained by the family of different region of Bangladesh, they usually collect their feed from outside and usually takes longer time to become marketable weight to slaughter and eat their meat; sonali chicken are such types of chicken which shows similar types of phenotypic characters like indigenous chicken, however, they are commercially reared, becomes marketable weight within shorter time as compared to indigenous chicken but longer than broiler chicken; where broiler chicken are commercial chicken, growth rate is very high, therefore reach in the marketable weight within very short time as compared to both indigenous and sonali chicken, usually provided © Bangladesh Meat Science Association. This is an open access article which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.