Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Abstract

The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

“…Ostrich meat is a relatively rich source of valuable PUFAs including n-3, as compared to beef and chicken [20,21,22], which could be advantageous in its positive marketing. Intake of n-3 fatty acids reduces the incidence of coronary disease, and allows for greater antithrombotic and antiatherogenic effects than does the intake of the corresponding n-6 polyunsaturated fatty acids [4,23,24,25]. In the current study, the packaging conditions had a significant impact on the concentration of n-3 polyunsaturated fatty acids (Table 4), especially on C18:3, C20:4, C20:5 (EPA - eicosapentaenoic acid), C22:6 (DHA - docosahexaenoic acid) which were influenced by the type of packaging and refrigerator storage duration.…”

Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion

“…Alpha‐tocopherol was measured following extraction in absolute ethanol (containing 5 g L −1 ascorbic acid, freshly prepared), by RP‐HPLC (Agilent Technologies, 1200 series, Degasser, Germany) . Carnosine and anserine were measured following extraction in a 0.01 m phosphate buffer (pH 7.4), by HPLC as previously explained, with one slight modification; separation of carnosine and anserine was done by elution in 0.6 m phosphate buffer (pH 5) instead of 0.1 m .…”

Harmful Effects and Control Strategies of Aflatoxin B1 Produced by Aspergillus flavus and Aspergillus parasiticus Strains on Poultry: Review

“…Eggs contain vitamins, minerals, and lipids, and are considered to be the cheapest source of animal protein [14,15], while poultry meat contains less fat and cholesterol than does ruminant meat [16,17,18]. Eggs, poultry meat, and/or products based on one or both, therefore, are consumed as part of the daily diet for many people [19,20,21,22].…”