Büşra YARANOĞLU, Muhittin ZENGİN, Makbule GÖKÇE, Özlem VAROL AVCILAR, Beşir Berhun POSTACI, Çiğdem ERDOĞAN, Emre ODABAŞ

Chemical composition of meat from different species of animals

The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

Keywords:

Chemical composition, Crude fat, Crude protein, Meat, Moisture, Ash,

PDF

___

Akçapınar, A., Özbeyaz, C. (2021). Animal Husbandry (Basic Knowledge), Medisan Publishing.
Akçay, Y., Vatansever, Ö. (2010). A research on red meat consumption: A case study of urban area in Kocaeli province. Çankırı Karatekin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 4(1), 43–60.
AOAC (2000). Official Methods of Analysis of AOAC International. 17th edition. Association of official analytical chemists, Gaithersburg, Maryland.
Apple, J., Yancey, J. (2013). Water holding capacity of meat. In: The science of meat quality, Wiley-Blackwell Publishing.
Belichovska, D., Belichovska, K., Pejkovski, Z. (2017). Effect of genotype on physico-chemical characteristics of rabbit meat. Meat Technology, 58(1), 10–15.
Bhatt, R.S., Sarkar, S., Sharma, S.R., Soni, A. (2023). Use of Moringa oleifera leaves (sole or combined with concentrate) in rabbit feeding: Effects on performance, carcass characteristics and meat quality attributes. Meat Science, 198, 109108. https://doi.org/10.1016/j.meatsci.2023.109108
Bostami, A.B.M.R., Mun, H.S., Yang, C.J. (2023). Longissimus dorsi muscle’s chemical composition, fatty acid pattern, and oxidative stability in korean hanwoo finishing cattle following slaughtering and stunning with or without brain disruption and state of consciousness. Foods, 12(5), 1–21. https://doi.org/10.3390/foods12050928
Cardinali, R., Cullere, M., Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S., Castellini, C., Trabalza Marinucci, M., Dalle Zotte, A. (2015). Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition. Livestock Science, 175, 83–89. https://doi.org/10.1016/j.livsci.2015.02.010
Costa, R.G., Batista, A.S.M., Madruga, M.S., Neto, S.G., Cássia Ramos do Egypto Queiroga, R., Araújo Filho, J.T., Villarroel, A.S. (2009). Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents. Small Ruminant Research, 81(1), 29–34. https://doi.org/10.1016/j.smallrumres.2008.10.007
Cullere, M., Dalle Zotte, A. (2018). Rabbit meat production and consumption : State of knowledge and future perspectives. Meat Science, 143, 137–146. https://doi.org/10.1016/j.meatsci.2018.04.029
Cullere, M., Dalle Zotte, A., Tasoniero, G., Giaccone, V., Szendrő, Z., Szín, M., Odermatt, M., Gerencsér, Z., Dal Bosco, A., Matics, Z. (2018). Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage. Meat Science, 141, 36–43. https://doi.org/10.1016/j.meatsci.2018.03.014
Dalle Zotte, A., Cullere, M., Tasoniero, G., Gerencsér, Z., Szendrő, Z., Novelli, E., Matics, Z. (2018). Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolites. Meat Science, 146, 101–108. https://doi.org/10.1016/j.meatsci.2018.08.007
Fathi, M., Hosayni, M., Alizadeh, S., Zandi, R., Rahmati, S., Rezaee, V. (2023). Effects of black cumin (Nigella Sativa) seed meal on growth performance, blood and biochemical indices, meat quality and cecal microbial load in broiler chickens. Livestock Science, 274, 105272. https://doi.org/10.1016/j.livsci.2023.105272
Frunză, G., Murariu, O.C., Ciobanu, M.M., Radu-Rusu, R.M., Simeanu, D., Boișteanu, P.C. (2023). Meat quality in rabbit (Oryctolagus cuniculus) and hare (Lepus europaeus Pallas)—A nutritional and technological perspective. Agriculture, 13(1), 1–17. https://doi.org/10.3390/agriculture13010126
Galeano-Díaz, J.P., Sánchez-Torres, J.E., Domínguez-Vara, I.A., Morales-Almaraz, E., Rodríguez-Carpena, J.G., Grageola-Nuñez, F., Nieto-Martinez, G. (2023). Effects on growth performance parameters, carcass traits, meat nutrimental quality and intramuscular fatty acid profile of rabbits fed with diets with avocado waste (Persea americana Mill). Agriculture, 13(3), 549. https://doi.org/10.3390/agriculture13030549
Hamed Hammad Mohammed, H., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A.E., Zeng, Q., Noman, A.E. (2020). Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. LWT, 118. https://doi.org/10.1016/J.LWT.2019.108714
Haque, A., Rahman, M., Bora, J. (2016). Effect of breed, weaning age and feeding regime on chemical composition of rabbit meat. International Journal of Veterinary Sciences and Animal Husbandry, 1(1), 12–13.
Hashim, I.B., Hussein, A.S., Afifi, H.S. (2013). Quality of breast and thigh meats when broilers are fed rations containing graded levels of sugar syrup. Poultry Science, 92(8), 2195–2200. https://doi.org/10.3382/ps.2012-02940
Junkuszew, A., Nazar, P., Milerski, M., Margetin, M., Brodzki, P., Bazewicz, K. (2020). Chemical composition and fatty acid content in lamb and adult sheep meat. Archives Animal Breeding, 63(2), 261–268. https://doi.org/10.5194/aab-63-261-2020
Kaygısız, A., Tatlıyer Tunaz, A., Arslan, O. (2022). Investigation of the awareness level of consumers about red meat consumption and animal welfare. Atatürk University Journal of Agricultural Faculty, 53(1), 24–30. https://doi.org/10.17097/ataunizfd.952935
Ketoon, J., Ellerbeck, S., Nunez de Gonzales, M. (2014). Chemical and physical characteristics of meat. In: Encyclopedia of Meat Sciences, Academic Press.
Khal-azzawi, H.A., Albashr, T.K. (2022). Effect of well water on the chemical composition of sheep meat. Annals of R.S.C.B., 26(1), 2983–2990.
Kumar, S.A., Kim, H.J., Jayasena, D.D., Jo, C. (2023). On-farm and processing factors affecting rabbit carcass and meat quality attributes. Food Science of Animal Resources, 43(2), 197–219. https://doi.org/10.5851/kosfa.2023.e5
Latoch, A., Stasiak, D.M., Junkuszew, A. (2023). Combined effect of acid whey addition and ultrasonic treatment on the chemical and microbiological stability of lamb stuffing. Foods, 12(7). https://doi.org/10.3390/foods12071379
Liang, Y., Jiao, D., Du, X., Zhou, J., Degen, A.A., Ran, F., Sun, G., Ji, K., Wu, X., Cheng, X., Ma, X., Qian, C., Yang, G. (2023). Effect of dietary Agriophyllum squarrosum on average daily gain, meat quality and muscle fatty acids in growing Tan lambs. Meat Science, 201. https://doi.org/10.1016/j.meatsci.2023.109195
Lima, L.P., Cruz, C.L., Farias, T.J., Wanderley Júnior, M.A., Junqueira, R.S., de Oliveira, A. R.A., Cordeiro, C.F., Filho, J.D.G. (2022). Physicochemical characteristics of lamb meat fed with cottonseed associated with calcium lignosulphonate. Acta Scientiarum-Animal Sciences, 44, 1–10. https://doi.org/10.4025/actascianimsci.v44i1.54682
Lunesu, M.F., Battacone, G., Mellino, M.R., Carta, S., Pulina, G., Nudda, A. (2023). The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions. Meat Science, 204. https://doi.org/10.1016/j.meatsci.2023.109234
Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L., Poli, A. (2015). Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document. Food & Nutrition Research, 59, 1–11. https://doi.org/http://dx.doi.org/10.3402/fnr.v59.27606
Meng, M., Li, X., Huo, R., Chang, G., Shen, X. (2023). Effects of dietary disodium fumarate supplementation on muscle quality, chemical composition, oxidative stress and lipid metabolism of Hu sheep induced by high concentrate diet. Meat Science, 201. https://doi.org/10.1016/j.meatsci.2023.109176
Mercan, L., Cam, M.A., Olfaz, M., Kirikci, K., Tufekci, H., Kilic, U. (2022). Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Archives Animal Breeding, 65(3), 341–352. Doi: https://doi.org/10.5194/aab-65-341-2022
Mioč, B., Pavić, V., Vnučec, I., Prpić, Z., Kostelić, A., Sušić, V. (2007). Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat. Czech Journal of Animal Science, 52(2), 31–36. https://doi.org/10.17221/2261-cjas
Neagu, M.N., Pe, I., Ștef, L., Silvia, P., Dronca, D., Silvia, E., Marcu, A., Julean, C., Savescu, I. (2023). Comparative study on productive performance of domestic rabbit hybrids in different feeding systems. Scientific Papers: Animal Scienceand Biotechnologies, 56(1), 11–16.
Ngom, R.V., Ndzana, V., Bohounbele, D., Houli, V., Oumara, B., Pagnah, A.Z. (2022). Nutritional quality of meat from cattle breed in livestock production area of cameroon. Open Journal of Animal Sciences, 12(3), 467–483. https://doi.org/10.4236/ojas.2022.123035
Nutautaitė, M., Racevičiūtė-Stupelienė, A., Bliznikas, S., Vilienė, V. (2023). Enhancement of rabbit meat functionality by replacing traditional feed raw materials with alternative and more sustainable freshwater cladophora glomerata macroalgal biomass in their diets. Foods, 12(4). https://doi.org/10.3390/foods12040744
OECD FAO (2021). OECD FAO Agricultural Outlook 2021-2030. Retrieved in April, 10, 2023 from https://reliefweb.int/report/world/oecd-fao-agricultural-outlook-2021-2030?gclid=CjwKCAjw6p-oBhAYEiwAgg2Pgl1WkIv5S2cBWH056y9bXIWfJaL7t_qx1soRMD97N6FCLhrFxTzGlRoCogIQAvD_BwE
Oliveira, P.R.O., Oliveira, M.V.M., Bonin, M.N., Ávalo, S.P., Cancio, P.F., Nascimento, J.D., Ferraz, A.L.J., Surita, L.M.A., Piazzon, C.J., Galhardo, A.G., Oliveira, D.M. (2021). Carcass and meat characteristics of feedlot finished nelore cattle and their crossbreeds in the Brazilian Pantanal. Livestock Science, 244. https://doi.org/10.1016/j.livsci.2020.104360
Pereira, P.M. de C.C., Vicente, A.F. dos R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586–592. Doi: https://doi.org/10.1016/j.meatsci.2012.09.018
Poławska, E., Cooper, R.G., Jóźwik, A., Pomianowski, J. (2013). Meat from alternative species-Nutritive and dietetic value, and its benefit for human health-A review. CyTA-Journal of Food, 11(1), 37–42. https://doi.org/10.1080/19476337.2012.680916
Pouzo, L.B., Ceconi, I., Davies, P., Méndez, D., Ortiz Miranda, S.G., Testa, M.L., Pavan, E. (2023). Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain. Meat Science, 204. https://doi.org/10.1016/j.meatsci.2023.109214
Radzik-Rant, A., Rant, W., Świątek, M., Sosnowiec-wierzchoń, G. (2023). Physicochemical characteristics , selected lipid con- tent and protein bioactive compounds of lamb meat depending on aging time and muscle type. Preprints, 2023060926, 1–13. https://doi.org/10.20944/preprints202306.0926.v1
Romero-Bernal, J., Almaraz, E.M., Ortega, O.A.C., Salas, N.P., González-Ronquillo, M. (2017). Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources. Ciência Rural, 47(4), 1–6. https://doi.org/10.1590/0103-8478cr20160533
Rubayet Bostami, A.B.M., Mun, H.S., Yang, C.J. (2018). Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing. Meat Science, 145, 220–229. https://doi.org/10.1016/j.meatsci.2018.06.032
Salim, A.P.A. de A., Suman, S.P., Viana, F.M., Silva Canto, A.C.V. da C., Monteiro, M.L.G., Conte-Junior, C. A., Mano, S.B. (2023). Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle. Acta Scientiarum-Animal Sciences, 45, 1–9. https://doi.org/10.4025/actascianimsci.v45i1.59110
Santana, E.O.C., Silva, R.R., Simionato, J.I., Trindade Júnior, G., Lins, T.O.J.D., da Costa, G.D., Mesquita, B. M.A. de C., Alba, H.D.R., de Carvalho, G.G.P. (2023). Sex effect on the fatty acid profile and chemical composition of meat from beef cattle fed a whole shelled corn diet. Archives Animal Breeding, 66(1), 51–60. https://doi.org/10.5194/aab-66-51-2023
Saygin, Ö., Demirbaş, N. (2017). Türkiye’de Kırmızı Et Sektörünün Mevcut Durumu ve Çözüm Önerileri. Hayvansal Üretim, 58(1), 74–80.
Saygın, Ö., Demirbaş, N. (2018). Türkiye de Kırmızı Et Tüketimi: Sorunlar ve Öneriler. Selcuk Journal of Agricultural and Food Sciences, 32(3), 567–574. https://doi.org/10.15316/sjafs.2018.138
Silva Frasao, B., Santos Rosario, A.I., Leal Rodrigues, B., Abreu Bitti, H., Diogo Baltar, J., Nogueira, R.I., Pereira da Costa, M., Conte-Junior, C.A. (2021). Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat. Poultry Science, 100(8). https://doi.org/10.1016/j.psj.2021.101232
Soriano-Santos, J. (2010). Chemical Composition and Nutritional Content of Raw Poultry Meat. In: Handbook of Poultry Science and Technology. https://doi.org/10.1002/9780470504451.ch25
Sugiharto, S., Agusetyaningsih, I., Widiastuti, E., Wahyuni, H. I., Yudiarti, T., Sartono, T.A. (2022). Germinated papaya seed alone or in combination with chitosan on growth, health and meat quality of broilers during grower period. Veterinary and Animal Science, 18. https://doi.org/10.1016/j.vas.2022.100273
Uushona, T., Chikwanha, O.C., Katiyatiya, C.L.F., Strydom, P.E., Mapiye, C. (2023). Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran. Meat Science, 196. https://doi.org/10.1016/j.meatsci.2022.109042
Weng, K., Huo, W., Li, Y., Zhang, Y., Zhang, Y., Chen, G., Xu, Q. (2022). Fiber characteristics and meat quality of different muscular tissues from slow- and fast-growing broilers. Poultry Science, 101(1), 1–8. https://doi.org/10.1016/j.psj.2021.101537
Williams, P. (2007). Nutritional composition of red meat. Nutrition and Dietetics, 64(4), 113–119. https://doi.org/10.1111/j.1747-0080.2007.00197.x
Xu, Q., Si, W., Mba, O. I., Sienkiewicz, O., Ngadi, M., Ross, K., Kithama, M., Kiarie, E. G., Kennes, Y. M., Diarra, M. S., Zhao, X. (2021). Effects of supplementing cranberry and blueberry pomaces on meat quality and antioxidative capacity in broilers. Poultry Science, 100(3), 1–7. https://doi.org/10.1016/j.psj.2020.11.069