Proximate Analysis. Fatty Acid Profiles and Mineral Contents of Meats: A Comparative Study

Abstract

The aim of this study was to compare chemical parameters, fatty acid composition and mineral contents of farm animal meats which are marketed in Turkey. Different kinds of meats were purchased from the meat market including beef, lamb, broiler, turkey, ostrich and quail meat, which are mostly preferred for different reasons by consumers. However, little information exists about the composition of meats of different farm animal species. The results of proximate analysis showed that the high level of protein (24.38%) and low level crude fat (1.19 ± 0.13%) were found in turkey meats, while the low level of protein (18.75%) and high level fat (8.79%) were found in lamb meats. The fatty acid compositions of meats were in the range of 22.68–48.37% for saturated, 21.38–42.45% for monounsaturated and 3.75–47.47% for polyunsaturated acids. The highest micro mineral was determined as zinc (5.7417 ppm) in lamb and ostrich (5.0923 ppm). PRACTICAL APPLICATIONS Consumers attitudes toward meat “safety” greatly affect their overall choices and the variety of meat types available for sale. Some meats are more likely to cause heart disease – saturated fats and trans fats. These fats are usually found in foods from animals such as meat milk, cheese and butter. The dietary saturated fatty acids elevate serum cholesterol concentrations, whereas polyunsaturated fatty acids reduce serum cholesterol concentrations and monounsaturated fatty acids have little or no effect. Therefore, knowledge concerning the exact fatty acid composition of the meat is extremely important for the consumer and processing sector. This study provides comparative information to consumer and processing sector about proximate and fatty acid compositions and mineral contents of beef, lamb, broiler, turkey, ostrich and quail meats.

The effect of a phytogenic additive on nutritional composition of turkey meat

“…Laudadio et al (2014) ) in legs and breast were 1.1 and 0.5 (Baggio et al, 2002). In comparison with current results, Karakök et al (2010) presented higher contents of DM, protein, ash and lower content of fat in thigh muscles. Jankowski et al (2012) reported no significant differences in chemical composition of raw breast meat between control group and experimental groups (addition of soybean, rapeseed, linseed oil in feed mixture).…”

“…Statistically significant (P ˂ 0.05) differences were found in content of calcium, phosphorus, magnesium, sodium, iron and zinc. In study Karakök et al (2010) was found lower content of calcium than magnesium in thigh muscle compared to present experiment. There was detected incidence of manganese and more amount of iron than zinc from analysis of microelements (Karakök et al, 2010).…”

“…In study Karakök et al (2010) was found lower content of calcium than magnesium in thigh muscle compared to present experiment. There was detected incidence of manganese and more amount of iron than zinc from analysis of microelements (Karakök et al, 2010). Higher content of zinc than iron was found and manganese was not found in thigh muscles samples.…”

Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

“…However, Cavalheiro et al (2010) found a slight increasing trend in ash content as ostrich meat increased in formulas. The higher ash content when compared with raw ostrich meat, that range from 1.07% (Sales and Hayes, 1996) to 2.42% (Karakök et al, 2010) is probably due to the use of salt and spices in the formulas as reported by Fisher et al (2000); Fernández-López et al (2003);and Fernández-López et al (2006).…”

“…Furthermore, ostrich meat is regarded and marketed as a healthy alternative to other red meats, due to its favourable nutritional characteristics: low levels of sodium, collagen and intramuscular fat content; favourable fatty acids profile (polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and ω-6/ω-3 ratios); and high levels of iron, zinc, vitamin B6, B12, and E (Fisher et al, 2000;LombardiBoccia et al, 2002;Fernández-López et al, 2003;Fernández-López et al, 2006;Karakök et al, 2010;Poławska et al, 2011;Xavier Medina and Aguilar, 2014).…”