Nutritive quality of

Different Poultry meat

Sharon A J
MVSc Scholar
15-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 Duck

Water 65.99 70.40 49.66 48.50
Protein 18.60 20.42 15.86 11.49
Total Lipids 15.06 8.02 33.62 39.34
Carbohydrates Nil Nil Nil Nil
Fibre Nil Nil Nil Nil
Ash 0.80 0.88 0.87 0.69
Energy, 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 17
Vitamin C mg 1.60 Nil 2.80 NA
Vitamin B1 mg 0.06 0.06 0.20 0.08
Vitamin B2 mg 0.12 0.16 0.21 0.24
Niacin , mg 6.80 4.08 3.93 3.61
Pantothenic 0.91 0.81 0.95 NA
acid, mg
Vitamin B6 0.35 0.41 0.19 0.39
Folic acid, 6.00 8.00 13.00 4.00
microgram
Vitamin B12 0.31 0.40 0.25 NA
Microgram
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 Turkey
Amino acid Chicken Turkey
Arg 6.7 6.5
Cys 1.8 1.0
His 2.0 3.0
Ile 4.1 5.0
Leu 6.6 7.6
Lys 7.5 9.0
Met 1.8 2.6
Phe 4.0 3.7
Thr 4.0 4.0
Trp 0.8 0.9
Tyr 2.5 1.5
Val 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 Duck

Saturated fat 4.50 (29.90) 2.37 ( 29.50) 13.10(33.30) 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 0.080
PUFA/Saturated fat 0.28 0.32 0.16 0.13
ratio
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 23
Oleic acid 47-51 39-51 42 57 56
Linoleic acid 14-18 13-31 24 8 17
Linolenic acid 0.7-1.0 0.8-1.3 1.4 0.4 0.7
Arachidonic 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 Duck

Calcium 11.00 15.00 11.00 12.00
Iron 0.90 1.43 2.40 2.50
Magnesium 20.00 22.00 15.00 18.00
Phosphorous 147.00 178.00 139.00 234.00
Potassium 189.00 266.00 209.00 308.00
Sodium 70.00 65.00 63.00 73.00
Zinc 1.31 2.20 1.36 NA
Copper 0.48 0.10 0.24 0.27
Manganese 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
Thank You