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This study was carried out to determine the meat quality traits (nutritive value and sensory properties) of abandoned and less consumed indigenous chicken, guinea fowl and duck at the experimental unit of Department of Animal and Environmental Biology, Adekunle Ajasin University, Akungba-Akoko Nigeria. A total number of ninety (90) birds comprising of thirty (30) indigenous chicken, guinea fowl and duck were raised under the same management condition. Crude protein, fat content, nitrogen free extract, ash and moisture content of the meat of the birds were analyzed. Taste, flavour, colour, tenderness, juiciness, texture and overall acceptability were also appraised. Data obtained was subjected to analysis of variance (SAS, 2010). Results showed that crude protein in the meat of guinea fowl (33.80 ±0.87 %) was significantly (p< 0.05) higher than that of indigenous chicken (31.12 ±0.30 %) and duck (27.75± 2.70 %). Guinea fowl meat had the lowest fat content (11.75 ± 1.54%) followed by chicken while the highest fat content was found in duck. The ash content of the meat was found highest in indigenous chicken (2.92 ± 0.39%) while duck meat had the least ash content (2.02 ± 0.14%). Guinea fowl had the highest crude fibre (0.43 ±0.01%) followed by duck (0.21 ±0.01%) while the least crude fibre was found in chicken. Native chicken had the highest ranking for taste followed by guinea fowl and duck. The flavour of native chicken and duck were similar. Native chicken had the highest ranking for tenderness. In conclusion, Guinea fowl and indigenous chicken had high crude protein and less fat content which make them healthier for consumption.

Key words: birds, crude protein, fat content, juiciness, meat, tenderness