Utilization and nutritional value of Icelandic poultry meat




Ólafur Reykdal, Óli Þór Hilmarsson

Supported by:

Agricultural Productivity Fund, Matfugl ehf, Reykjagarður hf, Ísfugl ehf


Ólafur Reykdal

Project Manager

Utilization and nutritional value of Icelandic poultry meat

The aim of the project was to improve information on the utilization and nutritional value of chickens and turkeys produced in Iceland and thus strengthen the position of the livestock industry in competition with imports. Precision analysis revealed the proportions of individual chicken and turkey parts. Chemical measurements were performed on the factors required for nutrition labeling. In addition, measurements were made of minerals and vitamins in selected chicken parts. It turned out that Icelandic chickens are now lower in fat, with less saturated fatty acids and less energy than before, according to a comparison with old values in the ÍSGEM database. The concentrations of some minerals and vitamins in chicken meat were so high that they could be added to the nutritional value label. Nutrition results will be used to update the ÍSGEM database and information on utilization will be part of the Meat Book and will be useful to the meat industry and meat buyers.  

The purpose was to obtain new data for dissection yields and nutrient value of Icelandic chicken and turkey and by this strengthen the position of the poultry production in Iceland. Detailed dissection yields were determined for several chicken and turkey parts. Nutrients were analyzed for nutrient declarations. Additionally, minerals and vitamins were analyzed in selected products. Fat, saturated fat and energy in chicken meat were lower than reported earlier. The concentrations of some of the minerals and vitamins were high enough to allow nutrient declaration. The nutrient data are made available in the ISGEM database. The dissection yield data will be available in the Icelandic Meat Book and will be important for the meat industry and meat buyers. 

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