Consumer Acceptability of Local and Imported Broiler Chicken and Evaluation of Some of Its Chemical Characteristics in the Markets of Al-Bayda City

Abstract

This study aimed to evaluate consumer acceptance and preferences for chicken meat available in the markets of Al-Bayda City, Libya. A structured questionnaire was randomly distributed to 150 consumers from different segments of society and included 24 detailed questions. In parallel with the field survey, chemical analyses were conducted on 24 samples of locally produced and imported chicken meat. Samples of chicken breasts and thighs were collected, minced, and stored under appropriate refrigerated conditions until analysis. The samples were analyzed for moisture, ash, protein, and fat contents according to the methods followed at the Animal Nutrition Laboratory, Department of Animal Production, Omar Al-Mukhtar University.

The questionnaire results showed that chicken meat is widely accepted among consumers, with availability and taste being among the most important factors influencing preference, while unacceptable taste was the main reason for lack of preference among a limited proportion of consumers. The results also indicated that consumers preferred purchasing slaughtered and ready-to-use chicken from specialized shops due to factors related to assurance and hygiene, in addition to an increased level of food safety awareness, as reflected by consumers’ attention to expiration dates and food labels. A clear preference for fresh chicken meat, particularly locally produced chicken, was also observed, mainly due to taste and hygiene, whereas preference for imported chicken was associated with price and availability. The field survey indicated that quality and origin were the most influential factors in consumer choice, ahead of price, with notable concerns regarding food safety and diseases.

The chemical analysis showed that locally produced chicken breasts had the highest nutritional value in terms of protein content, reaching 30.32% and 29.90%, respectively. In contrast, the lowest protein contents were recorded in imported chicken thighs, with averages of 21.84% and 22.90%, respectively. The highest fat content was recorded in frozen imported chicken thighs (3.03%), while the highest ash content was observed in packaged locally produced chicken thighs (3.54%). The highest moisture content was recorded in frozen imported chicken thighs (72.70%).

Overall, the results demonstrated significant differences in the chemical composition of chicken meat according to source and preparation method. The study recommends conducting multivariate analyses to determine the optimal type of chicken meat according to its intended nutritional, industrial, or marketing purpose.