Cholesterol Content in Meat of Some Poultry and Fish Species As Influenced by Live Weight and Total Lipid Content

Abstract

Total cholesterol content in 24 fillets (F) of males and females of common carp, 35 samples of male chicken breast meat (BM) and thigh meat (TM), and 48 samples of male turkey BM and TM, respectively, was determined by high-performance liquid chromatography after total lipid (TL) extraction using n-hexane/2-propanol mixture. Cholesterol content in male carp fillets (77.6 mg/100 g) was higher (P < 0.001) in comparison with females (69.4 mg/100 g). Irrespective of the sex differences, cholesterol content increased (P < 0.01) in the sequence chicken BM (53.0 mg/100 g) = turkey BM (53.0) < turkey TM (61.5) < carp F (73.5) < chicken TM (82.9 mg/100 g). Cholesterol content in chicken TM decreased (P < 0.05) with increasing live weight reached at the age of 43 days, but did not change (P > 0.05) in other tested tissues. Cholesterol concentration in TL of all five tested tissues within three animal species decreased sharply (P < 0.001) with increasing TL content reached in a given tissue at the fixed age. It follows from the results of the study that a two hundred gram portion of carp F and chicken TM without skin represents 49 and 55% of the upper limit of daily cholesterol intake, respectively.

Carcass morphology and meat quality from roosters slaughtered at eight months affected by genotype and finishing feeding

“…Mean values of cholesterol found in drumstick in the present study (55 mg/100 g) are similar to those found by Konjufca et al (1997) and Komprda et al (2003). Comparison of the results between present study and literature are very diff icult because the analytical method used to measure cholesterol content in various animal tissues depends strongly on the method of determination (Komprda et al, 2003).…”

“…Comparison of the results between present study and literature are very diff icult because the analytical method used to measure cholesterol content in various animal tissues depends strongly on the method of determination (Komprda et al, 2003). The daily intake of cholesterol currently recommended must not exceed 300 mg (www.nal.usda.gov/fnic/ foodcomp/search).…”

Impact of the environmental factors on the total cholesterol content in the meat of freshwater fish of Poland

“…In addition, cholesterol can fluctuate depending on the level of sex hormones, which a precursor it is. Komprda et al (2003) analyzed the content of the cholesterol in the meat of males and females of carp harvested from Czech ponds and showed that the cholesterol content was significantly higher (P<0.001) in the mat of males (77.6 mg·100 g ). The differences could be due to different levels of sex hormones in the serum of fish of different sexes.…”

“…The total cholesterol content in the meat of fish depends on the species, age, sex, spawning cycle, harvesting period and geographical location of the reservoir (Donmez, 2009;Komprda et al, 2003;Piironen et al, 2002;Živković et al, 2002). Bieniarz et al (2001) confirmed a statistically significant differences in the total cholesterol content in the meat of some line of carp (Cyprinus carpio L.) depending on the age and season.…”

Cholesterol and total lipid content in raw and heat processed commercially produced meat from two farms

“…It has been shown that total lipid content in raw skinless chicken breast (1.2%) was less than in raw chicken breast with skin (8.9%), (Pereira and Vicente, 2013;Komprda et al, 2003). Additionally, signifi cant differences in cholesterol and lipid content have reported between muscle types due to differences in their fi ber types (Bragagnolo, 2009).…”