Consumers’ preference and perception of the different types of chicken meat among staff and students of University of Ibadan, Ibadan, Nigeria

Abstract

An investigation of the preference and perception of the different chicken meat types among staff and students of University of Ibadan was undertaken.  Structured questionnaire was administered to 360 randomly selected respondents and the sensory score and the proximate determination of the chicken meat types were undertaken using standard procedures.  Respondents belonged to different categories within the university system ranging from the Non Academic Staff Union 22 (6.1%), Senior Staff Association of Nigerian Universities 21 (5.8%), Academic Staff Union of Universities 107 (29.7%), National Association of Academic Technologists 30 (8.3%), Undergraduates 114 (31.7%) and Postgraduates 66 (18.3%). Results showed that most of the respondents (47.8%) were aged between, 26-40 years; most of them (51.1%) were females and married (53.3%).  Also, most of the respondents had Higher National Diploma (HND), (40.0%). All the respondents ate chicken meat; (93.3%) consumed all types of chicken meat though meat from broiler chicken (62.8%) was most consumed. Broiler meat was preferred to other types of chicken meat and this was adduced to its taste by most of respondents (52.2%). Respondents opined that broiler meat was tastiest, most palatable, nutritious and convenient to access.  There were significant differences in the consumption pattern (χ² = 149.26) and preference (χ² = 137.91) for chicken meat. Sensory assessments revealed significant differences (P<0.05) in the colour but similar (P>0.05) taste, texture, flavour, juiciness and overall acceptability. However, there were no significant variations (P<0.05) in proximate composition of the different chicken meat types.  Broiler meat was the most consumed and most preferred chicken meat type among staff and students of the University of Ibadan, Nigeria.