2.5. Analysis of the Proximate Composition of Chicken Meat

The chicken meat samples were collected during slaughter (experiment 2). Approximately 10 g of breast and thigh meat samples were collected and stored at −70 °C. The samples were thawed overnight at 4 °C and ground before being used for subsequent analysis. The moisture present in the samples was determined by drying the meat samples at 105 °C until a constant weight was achieved. Crude proteins were determined according to the Kjeldahl method from the amount of ammonia ions neutralized by sodium hydroxide. Crude fat was determined by the Soxhlet extraction procedure with petroleum ether. Crude ash was determined by burning the samples in a muffle furnace at 550 °C for 12 h. All procedures were performed according to the method described by the Association of Official Agricultural Chemists (AOAC) [19].