Mineral Content and Proximate Analysis of Broiler Meat From Two Strains and Three Regions of Production

Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15‐bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.