Nutritive quality of Different Poultry

meat

Sharon A JMVSc Scholar15-MVM-044

Raw Meat

Gross composition Poultry meat is highly nutritious food for human

beings Similar to eggs poultry meat is also a low calorie

food A concentrated food highly suitable for all age

groups and for all season The gross chemical composition of poultry meat is

highly variable depending on the age and type of birds as well as their diet and environment under which they are reared

Composition of meat- gross (g/100 g edible portion )

Nutrient Broilers Turkey Goose DuckWater 65.99 70.40 49.66 48.50Protein 18.60 20.42 15.86 11.49Total Lipids 15.06 8.02 33.62 39.34Carbohydrates

Nil Nil Nil Nil

Fibre Nil Nil Nil NilAsh 0.80 0.88 0.87 0.69Energy, MJ 0.90 0.67 1.55 1.69

Source : Stadelman et al., 1988

Composition of meat- Vitamins ( per 100g edible portion )Vitamin Broilers Turkey Goose Duck

Vitamin A 41 2 51 17Vitamin C mg 1.60 Nil 2.80 NAVitamin B1 mg 0.06 0.06 0.20 0.08Vitamin B2 mg

0.12 0.16 0.21 0.24

Niacin , mg 6.80 4.08 3.93 3.61Pantothenic acid, mg

0.91 0.81 0.95 NA

Vitamin B6 0.35 0.41 0.19 0.39Folic acid, microgram

6.00 8.00 13.00 4.00

Vitamin B12 Microgram

0.31 0.40 0.25 NA

Proteins and Amino acids

Poultry meat contains more protein as well as more amino acids than other meats

Poultry meat proteins are of high BV ( Biological value) The biological value of poultry meat varies inversely with

its collagen content Meat from Older birds is of low biological value than from

younger birds BV Value of poultry birds varies from 65-85

Amino acid composition of Chicken and TurkeyAmino acid Chicken Turkey

Arg 6.7 6.5Cys 1.8 1.0His 2.0 3.0Ile 4.1 5.0Leu 6.6 7.6Lys 7.5 9.0Met 1.8 2.6Phe 4.0 3.7Thr 4.0 4.0Trp 0.8 0.9Tyr 2.5 1.5Val 6.7 5.1

Mountney and Parkhurst ,1995

Lipids Lipid content is the most variable in the poultry

meat It depends on sex ,Age, Species , Diet, The fat of poultry meat is mainly subcutaneous Poultry meat contains higher proportion of

unsaturated fatty acids than From other meats About 50 % of the Unsaturated fatty acids,

containing 18 carbons, is linoleic acid (LA) The cholesterol content of poultry meat is quite low Chicken breast meat contains 79 mg

whereas ,Drumstick meat has 91 mg Chicken fat has 65 mg per 100g

Composition of Meat- Lipids ( g/100g edible portion)

Lipid Broilers Turkey Goose DuckSaturated fat 4.50 (29.90) 2.37 ( 29.50) 13.10(33.3

0)9.35(27.80)

Monosaturated fat

6.73 (44.70) 3.44(42.90) 19.43(49.40)

19.10( 56.80)

Polyunsaturated 3.16 ( 21.00) 1.86( 23.20) 5.11 (13.00)

3.70 (11.00)

Cholesterol 0.075 0.068 0.076 0.080PUFA/Saturated fat ratio

0.28 0.32 0.16 0.13

Value in the parentheses ,indicates % of total fat

Fatty acid composition of different species of poultry(% of lipid)

Chicken

Turkey Duck Goose Pigeon

SFA 28-31 28-33 27 30 23Oleic acid 47-51 39-51 42 57 56Linoleic acid 14-18 13-31 24 8 17Linolenic acid 0.7-1.0 0.8-1.3 1.4 0.4 0.7Arachidonic acid

0.3-0.5 0.2-0.7 0.20 0.05 0.04

Iodine Number 63-80 73-79 87 67 82

Minerals and vitamins

Poultry meat is an excellent source of minerals and vitamins

It supplies good amount of phosphorous and iron Iron in meat is not only highly available, but also

increases the availability of Iron from other sources. Meat being predominantly skeletal muscle, is very

rich in potassium (intercellular ion) Meat is the best source of niacin and is a good

source of riboflavin The organic meat (Liver ) is an excellent source of

Vitamin A,B2, and Niacin

Composition of meat- Minerals( per 100g edible portion)

Minerals Broilers Turkey Goose DuckCalcium 11.00 15.00 11.00 12.00Iron 0.90 1.43 2.40 2.50Magnesium 20.00 22.00 15.00 18.00Phosphorous 147.00 178.00 139.00 234.00Potassium 189.00 266.00 209.00 308.00Sodium 70.00 65.00 63.00 73.00Zinc 1.31 2.20 1.36 NACopper 0.48 0.10 0.24 0.27Manganese 0.02 0.02 NA NA

100 g of Organ meat

Consumption of 100 g of Organ meat especially Liver, Supplies seven times the requirement of vitamin A 14% of the requirement of vitamin B1. 11/2 times the requirement of vitamin B2 ¾ th of the requirement of Niacin 1/3rd the requirement of Vitamin C

Factors affecting the Composition

Diet Sex Age

Diet Diet can have significant effect on composition Feeds containing higher proportion of Fat/High calorie-

protein ratio tend to increase carcass fat Broilers growing at high ambient temperature also tend to

deposit more fat Force feeding geese increases weights of liver due to

excessive deposition of fat Fatty liver also noticed in caged layers Fatty acid composition of turkey fat is considerably

influenced by composition of dietary fat In case of chicken, Dietary fat influences the fatty acid

composition of thigh meat and abdominal fat

Sex

Fat content in males is usually lower than that in females in both chicken and turkey

Females tend to deposit more fat Mute oestrogens Male broiler meat contained more riboflavin and

sodium than that of females.

Age

Fat deposition, Niacin and Thiamine increase with age in case of broilers with concomitant reduction in moisture and riboflavin.

In case of Turkey ,Cooked edible yield increases with Age

Ratites

Ratites

Ratites (ostriches, emus, rheas) have received increasing attention as meat producing animals.

Carcass and meat yield The carcass yields of ostriches and rheas are presented in Table 1.

The dressing percentage of rheas (carcass weight as a percentage of live weight) is of the same order as for ostriches.

The wings and head of the rhea comprise more of the bird than in the ostrich, while the skin represents a smaller percentage of the live weight

Meat Characteristics

The red colour of ratite meat can be partly explained by the high pigment content - 26 and 22-30 pg Fe/g for emu and ostrich meat, respectively (Berge et al., 1997; Naudk et al., 1979)

Depending on the particular muscle, in ostrich carcasses (Sales and Mellett, 1996) the final pH was reached 2-6 hours after bleeding while in rhea carcasses (Sales et al., 1997b) the final pH was reached 30 minutes to 6 hours after bleeding.

Nutritive value

In the study by Sales (1996) intramuscular fat content was determined by petroleum ether extraction, while Berge et al. (1997) determined the total lipid content by methanol-chloroform extraction.

According to Berge et al. (1997) the moisture, protein and lipid contents did not differ much between five different emu muscles,

Sales (1996) found a wide range of values for moisture, protein and fat content between 11 different ostrich muscles.

Variations in collagen content between muscles have been recorded for both ostriches (Sales, 1996) and emus (Berge et al., 1997).

For some of the most important nutrients Table 6 compares the meat from ostriches, emus, rheas and chickens.

Emu meat

Quail

Quail meat

Japanese quail (Coturnix coturnix japonica), a small domesticated avian species, has assumed importance worldwide as a laboratory animal and is also commercially exploited for meat and egg production. (Wilson et al., 1961)

Panda et al. (1987) found 5 weeks to be the ideal slaughter age for both male and female quail from the viewpoints of high economic return and meat palatability. At this age average live weight (mixed sexes) was 140 g with a feed conversion ratio of 3.0.

Nutrient composition of meat Quail meat is considered a table delicacy. The composite thigh and breast raw meat samples from adult

Bobwhite quail contain 74.1% moisture, 22.1% protein and 3.0% fat (Dawson et al., 1971b).

In a comparative study on the nutrient composition of meat from Japanese quail, pen-grown and wild Bobwhite quail, Hamm and Ang (1982) reported that the meats from all these types of quail were excellent sources of pyridoxine (0.52-0.68 mg/100 g), Niacin (6.0-10.3 mg/100 g)

were good sources of Thiamine (0.10-0.17 mg/100 g), Riboflavin (0.16-0.50 mg/100 g), Pantothenic acid (0.66-1.0 mg/100 g),

minerals and essential fatty acids (Table 7).

References Berge, P., Lepetit, J., Renerre, M. And Touraille, C. (1997) meat quality traits in the emu

(drotnaius novaehohndiae) as affected by muscle type and animal age. Meat science 45: 209-221

Dawson, L.E., York, L.R., Amon, N., Kulenkamp, C. And Coleman, T.H. (1971a) processing and yield characteristics of bobwhite quail. Poultry science 50: 1346-1349

Hamm, D. And Ang, C.Y.W. (1982) nutrient composition of quail meat from three sources. Journal of food science 47: 1613-1614.1617

Stadleman,W.J., Olson, V.m.1988.Egg and poultry meat processing. Ellis Hardwood Ltd. And VCH

Sreenivasaiah, P.V. 1998 Scientific poultry production,IBH Prakashana,Banglore India. Mountney,G.J. 1995. Poultry products technology.(3rd edition ).Food products

press,NY,London. Sales, J., Navarro, J.L., Bellis, l., Manero, A., Lizurume, M. and Martella, M.B. (1997a)

carcass and component yields of rheas. British poultry science 38: 378-380 Wilson, W.O., Abbott, U.K. And Abplanalp, H. (1961) evaluation of coturnix (japanese

quail) as a pilot animal for poultry. Poultry science 40: 651-657

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