Nutritional value of cooked offal derived from free-range rams reared in South Africa

Hoffman, Louwrens C.; Laubscher, Liesel L.; Leisegang, Kristian

doi:10.1016/j.meatsci.2012.11.041

Cited by 24 publications

(54 citation statements)

References 25 publications

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“…When SFAs and PUFAs are consumed together, their ratio (the P : S) is an important measure of the relative risk factor of the cholesterol content in a foodstuff [46]. Female and male quail meats consisted P : S ratio of 0.43 and 0.40, respectively (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

Geçgel

Yılmaz

Gürcan

et al. 2015

Journal of Chemistry

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The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p>0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs,ΣSFA, monounsaturated fatty acids (ΣMUFA), andΣPUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively.

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Section: Resultsmentioning

confidence: 99%

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

Geçgel

Yılmaz

Gürcan

et al. 2015

Journal of Chemistry

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“…sociocultural traditions, religion, income, etc. Generally, offal is used in many countries as a cheap culinary raw material (Toldrá et al 2012, Hoffman et al 2013, Seong et al 2014. Currently, there is limited information available to consumers about the nutritional value of offal.…”

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confidence: 99%

“…It is relevant for customers who follow the principle of conscious nutrition (Tomović et al 2011, Seong et al 2014, Tomović et al 2016, Babicz et al 2018. It should be emphasised that offal is the main component of traditional products in many regions of the world, including Poland (Hoffman et al 2013). Therefore, investigations of the current nutritional value in edible slaughter by-products in comparison with the most widely consumed pig carcass elements are advisable.…”

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confidence: 99%

Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs

2019

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The aim of the study was to determine the basic chemical composition and mineral content in the sirloin and offal of fattener pigs, taking their sex into consideration. In addition, comparative analysis of the content of chemical and mineral components in the sirloin and offal was performed. The experimental material included 24 crossbred (Polish Landrace × Polish Large White) fatteners, from which samples of sirloin (musculus longissimus lumborum), liver, heart, and kidneys were collected for the analysis. A significant effect of the sex on the fat content in the sirloin and liver and on the level of magnesium (Mg), zinc, and iron (Fe) in the sirloin was demonstrated. Significant differences were found in the basic chemical composition and mineral content between the sirloin and the offal. In comparison with the liver, the sirloin contained lower amounts of protein and fat and higher potassium and Mg contents. In turn, the offal was shown to be a rich source of sodium, calcium, and trace elements (Fe, manganese, and copper). The mean cadmium concentration in the sirloin and offal was significantly lower than the threshold values for these elements, i.e., it accounted for 26% and 6.2% (liver)–19.5% (heart) of the allowable content of this element in pork meat and offal.

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“…Hoffman et al [46] in their study also found a significant breed effect on the proximate composition of all the organs meat, with Merino sheep having higher fat content in liver, and tongue than Dorper sheep. However, Dorper brain, heart, kidney, spleen and testicles had higher protein contents than those of the Merino.…”

Section: Edible By-productsmentioning

confidence: 80%

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

et al. 2017

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Abstract:The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals. However, there are emerging gaps that need to be further addressed regarding the food security and sustainability of the products. Therefore, the objective of this review highlights the efficacy and effectiveness of using animal by-products as alternative sources of feed ingredients, and the constraints associated with their production to boost livestock performance in the industry at large.

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Nutritional value of cooked offal derived from free-range rams reared in South Africa

Cited by 24 publications

References 25 publications

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

Influence of the sex and type of tissue on the basic chemical composition and the content of minerals in the sirloin and offal of fattener pigs

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

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