Title: DEVELOPMENT OF VALUE-ADDED CHICKEN BY PRODUCTS IN CAGAYAN

Introduction

Worldwide consumption of meat has more than doubled in the past 20 years, reaching 320

million tons in 2018 as a result of economic and population growth. Chicken is one of the meat

types that is most frequently consumed across all world religions and cultures. According to the

data reported by the Poultry Site (2013), the World’s chicken meat consumption expanded from

66.4 million tons back in 2000 to 91 million tons in 2009 and reached almost 94 million tons in

2013, in which the consumption of Asia accounted for 40% of the world total.

Chicken production is the most progressive animal sector in the Philippines. Chicken first

overtook pig in terms of consumption per person in 2019. From roughly a million metric tons

(MMT) in 2000 to about 2 MMT in 2020. Chicken consumption was 14.05 kilogram per capita

per year (PSA, 2020). This indicates that a large amount of the chicken by-products produced

each day from slaughterhouse. Padilha et al. (2006) reported that by-products of the slaughtering

and processing of chickens were viscera, head, feet, skin, fat, bone. The accumulation of these

byproducts creates a negative impact on the environment due to the issues associated with waste

disposal and dumping. The utilization of by-products could lower the negative environmental

impacts and improve the nutritional profile of products for human consumption (Lai et al., 2017;

Majerska et al., 2019).

So far, there have been some studies which investigated the nutritional values of meat by-

products, but all of these studies only focused on meat by-products from species such as pig

(Seong et al., 2014a), bovine (Seong et al., 2014b), sheep (Hoffman et al., 2013) and buffalo
(Devatkal et al., 2004). Whereas, the meat by-products from chicken are also widely used as

human foods in most countries, however, there are no references about the possible use of some

of these by-products as raw materials for use in human food processing. Moreover, if it is

discovered that these by products have higher nutritional value than previously thought, using

them would encourage the growth of a sustainable food industry and boost the value of the

food sector. The aim of this study is to develop value-added Chicken by products in Cagayan.