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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #191301
Title: COMPARISON OF THE NUTRIENT CONTENT OF COMMERCIALLY-PREPARED ROTISSERIE CHICKEN TO ROASTED CHICKEN

Author
item Showell, Bethany
item Howe, Juliette
item Holden, Joanne
item THOMPSON, L - TEXAS TECH
item LUNA, A - TEXAS TECH
item MUELLER, S - TEXAS TECH
item DOUGLASS, L - RETIRED UMD

Submitted to: International Food Technology
Publication Type: Abstract Only
Publication Acceptance Date: 1/6/2006
Publication Date: 6/24/2006
Citation: Showell, B.A., Howe, J.C., Holden, J.M., Thompson, L., Luna, A., Mueller, S., Douglass, L. Comparison of the nutrient content of commercially-prepared rotisserie chicken to roasted chicken. Institute of Food Technologists Annual Meeting + Food Expo, June 24-26, 2006, Orlando, Florida.

Interpretive Summary:

Technical Abstract: Meat and meat products available in the market place are in a constant state of flux with the introduction of new products, preparations, and changes in livestock management. The USDA National Nutrient Database for Standard Reference (SR) is constantly updated to reflect these changes in products. The objectives of this study were: To determine the nutrient composition of commercially-prepared rotisserie chicken (RT) for entry into SR; To compare nutrient values of RT to those of roasted chicken (RS) reported in SR. RT was purchased from 12 retail outlets nationwide, using the USDA National Food and Nutrient Analysis Program sampling plan. Thigh, breast, drumstick and wing were analyzed without skin; skin was analyzed separately. Samples were sent to commercial laboratories for determination of proximate analysis, minerals, and B-vitamins. Analytical quality control was monitored through the use of duplicate sampling, in-house control and standard reference materials. Nutrient values for RT were compared statistically to RS using a two-tailed T-test (critical value = P<0.05). All results presented are for RT as compared to values for RS. Wings and drumsticks were higher in total fat (P<0.0005) and ash (P<0.02), but lower in moisture (P<0.0002). Skin was lower in protein (P<0.05) and fat (P<0.007), but higher in ash (P<0.001) and moisture (P<0.03). All products (skin and pieces) were higher in cholesterol (113%-184%), sodium (P<0.0001), potassium (P<0.0002), and phosphorus (P<0.0001, except breast). Iron was decreased in thigh (27%), breast (54%), and skin (35%). Magnesium and niacin were lower in thigh (P<0.05) and breast (P<0.005); magnesium was higher in wing (P<0.0001) and skin (P<0.0001). Changes in nutrients such as phosphorus and sodium may have health implications for the consumer. Results from this study will be used by researchers, medical/health professionals, and government agencies for establishing nutrition policies and recommendations.