Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

Abstract

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

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“…Daily fat intake is essential for humans because fat provides energy, enhances food palatability and absorption of vitamins (Seong et al, 2014). The fat content of pork tissues in our study was generally higher than values reported in the literature, which could be due to differences in the feeding regime, breed, body weight at slaughter, or processing method of the meat samples (De Lange et al, 2003;Okrouhla et al, 2009;Park et al, 2012;Seong et al, 2014;Skobrák & Bodnár, 2012;Valaitiene et al, 2017;Williams, 2007). The full-fat BSFLM used in our study might have contributed to the crude fat content of the pork tissues.…”

“…These by-products make up an important portion of the animal's live weight and can provide essential nutrients to consumers who are limited in meat and meat products (Alao et al, 2017;Fayemi et al, 2018;Irshad & Sharma, 2015). However, their consumption is limited and varies among cultures and economic status (Seong et al, 2014). The commercial value of these by-products is also low and limited information on their nutritional quality may be responsible for their low consumption rates (Seong et al, 2014).…”

“…However, their consumption is limited and varies among cultures and economic status (Seong et al, 2014). The commercial value of these by-products is also low and limited information on their nutritional quality may be responsible for their low consumption rates (Seong et al, 2014). Information on the nutritional composition of edible pork by-products when fed insect-based feeds, can influence the consumer's decision to accept these by-products.…”

The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges

“…The concentration of PUFA in the liver has been reported to be ten times higher than that of muscles from the same animals [28]. Seong et al [29] also found that the fat content of pork liver was comparable to those of the muscle tissues of cattle. Fats serve as building blocks of membranes and play a key regulatory role in numerous biological functions.…”

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“…For all crops, livestock/poultry, fisheries/aquaculture categories used for this study, proximate compositions were acquired from international food composition tables or other published compendia and primary sources .…”