Conference Abstract Book

Results Thigh meat Control Pomegranate skin powder (500ppm) Olive powder (500ppm) Grape skin powder (500ppm) Collagen 1,08 1,14 1,11 1,05 Fat 5,13 5,09 4,97 5,08 Moisture 74,11 74,22 75,37 75,23 Protein 19,79 20,17 20,31 20,23 Salt 0,80 0,80 0,76 0,79 Phenols 2,66 2,82 3,07 4,23 Breast meat Control Pomegranate skin powder (500ppm) Olive powder (500ppm) Grape skin powder (500ppm) Collagen 0,91 0,87 0,90 0,88 Fat 1,54 1,48 1,46 1,44 Moisture 74,84 74,61 74,84 74,84 Protein 23,20 23,54 23,41 23,20 Salt 0,69 0,66 0,70 0,72 Phenols 2,82 2,71 2,89 3,68 Composition of thigh and breast meat 1 st Phase – Small scale Experiment