2005 Annual Report 4d.Progress report. This report serves to document research on food and nutrient composition of poultry products conducted under a Specific Cooperative Agreement between ARS and Texas Tech University. Additional details of research can be found in the report for project 1235-52000-051-00D, "Development of Accurate and Representative Food Composition Data for the U.S. Food Supply." The current project under this agreement is to acquire and prepare samples of various types of rotisserie chickens for the determination of food composition and nutrient content. Nutrient data on poultry objective for release in the National Nutrient Database for Standard Reference have not been updated since 1978. Since that time, the United States food market has experienced increasing demands for prepared, ready-to-eat meat products, leading to an increased availability of these types of products in retail food stores and fast food restaurants. One such popular product, for which data are absent, is rotisserie chicken. During 2005, all sample preparations of original flavor rotisserie chicken were completed and sent to cooperating laboratories for analyses of proximates, minerals, vitamins and choline. Data have been received by Nutrient Data Laboratory and are being processed for entry into the Nutrient Data Bank System (NDBS). Sample acquisition of barbecue-flavored rotisserie chicken from 12 retail stores nationwide (10 whole chickens/store), using the sampling plan developed for the National Food and Nutrient Analysis Program has been completed. Chicken samples were dissected and component information captured, i.e., weights of skin, bone, and edible parts. Sample preparation and shipment for nutrient analysis of these samples is nearly complete. Preliminary plans have been made to conduct a study on the effects of cooking on natural and enhanced boneless, skinless chicken breast. Poultry samples will be obtained from a national producer. Scientists at Texas Tech University will develop the procedures for enhancing product similarly to that used by commercial processors. Product will be cooked in both the natural and enhanced states. Results from this study will be used to update the data for natural product (cooked and raw) in NDBS and will provide new data on the nutrient composition of enhanced chicken breast (raw and cooked), as well as information on the effect of enhancement on cooking yields and nutrient retention factors. The availability of enhanced meat products in the retail market place has grown substantially in the last few years. Data from this research will provide the means for estimating nutrient intake from both natural and enhanced poultry products. Such information can then be used by Government agencies for making public policy related to nutrition and health in the U.S., food fortification, and entitlement programs such as WIC, school lunch, and food stamps.