Darag, a Philippine native chicken found in Iloilo, Panay, Negros and Guimaras has captivated the taste buds of both locals and foreigners alike. Prominent yellowish-brown plumage for females and shiny red for males, black tail feathers and grey shanks describe the Darag. Best known for its unique flavor, taste and meat texture, it has become famous as an alternative enterprise for commercial chicken.
Researchers of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) led by Ms. Ma. Elena G. Fernandez saw the need of a science and technology (S&T) based information that has to be generated to enhance the production and utilization of the Philippine native chicken. The chemical basis of the chicken meat's superiority in nutritional and sensory properties must be provided, Ms. Fernandez added.
The researchers conducted a study that aims to determine and compare the chemical composition, physico-chemical properties and sensory qualities of meat from Darag and commercial broiler chicken.
Results of the study showed that Darag chicken meat, when cooked, contains less fat, is high in protein, rich in potassium and has more unsaturated fatty acids. Majority of the consumer-type panelists rated the Darag chicken meat, cooked as tinola, a "like very much" approval in terms of flavor and general acceptability.
For those who are health conscious, lactating mothers, or those simply looking for a distinct taste in chicken, try Darag native chicken and find out why it is the pride of Western Visayas. Famous local Darag delicacies are tinola, litson manok, tinu-om and chicken inasal.
