THE objective of this study was to evaluate the characteristics of chicken carcass and
determine the nutritional composition of some edible chicken by-products, including liver,
gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to
be about 23.43%of carcassweight. The results showed that these chicken by-products are good
sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33%
(wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with
other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb)
and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value
of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition,
the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken
by-products. These by-products were found to be a good source of essential amino acids such
as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater
unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and
arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts.
However, palmitic and stearic acids are the predominant saturated fatty acids found
in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings,
and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products
as food should be promoted by development of new food products through the advances in meat
processing techniques.