Nutritional Properties of Poultry Meat

1. Nutritional Properties of Poultry Meat

2. Introduction • Chicken is the most popular type of poultry, and it is the second most consumed meat in the world. • This “white meat” is affordable, nutritious, and it offers a wide range of nutrients for very few calories. • However, there is a common belief that chicken is a poor nutritional substitute for red meat. Is this true?

3. Nutrition facts: Calories and macronutrients of chickens

4. Nutrition facts: Vitamins of chickens

5. Nutrition facts: minerals of chickens

6. Nutritional properties of poultry meat • Poultry meat is meat which is relatively cheap, and easy to serve for food, and have the properties nutritional and organoleptic excellent. • Poultry contains some very important nutrients, and low in calories, are a source of saturated fatty acids and unsaturated. • Fat contains essential fatty acids, protein poultry meat is a source of essential amino acids which is very good.

7. Nutritional properties of poultry meat • Poultry meat fibers are relatively soft compared to meat from other species, easily chewed or ground, easy to digest.

8. Role of poultry meat in the diet • Poultry meat is a food that is ideal for children, adolescents, adults, and the elderly, especially those that would regulate body weight. • Therefore, the shrinking amount of meat during cooking bit, and easy setup, the poultry meat is served in the menu in many restaurants, hotels, airplanes, hospitals, schools.

9. Role of poultry meat in the diet • People eat poultry meat for its high content of high-quality protein. • Various types of poultry meat have similar approximate chemical compositions. • Chicken is a very popular and healthy food, as it can be prepared in a multitude of ways.

10. Role of poultry meat in the diet • Chicken is a source of protein, low in fat, which is less saturated than beef fat. • Protein is a rich source of all the essential amino acids. • Chicken consumption is increasing as people look for alternative ways to reduce fat such as cholesterol in their diets.

11. Role of poultry meat in the diet • To reduce fat in cooked poultry, cooking methods such as broiling, roasting, baking, simmering, or microwaving have been suggested. • Chicken also provides vitamins B6 and B12, iron, zinc, and phosphorus.

12. Water content • Edible portion of water containing 71% of broilers, roasters 66%, 56% of hens and turkey 58%. • The carcass of the poultry that is younger have more water than poultry old age.

13. Calories • Poultry meat has a low calorific value in relation to the nutrients-nutrients, so that poultry meat is a food that is good for diet weight regulator. • By consuming poultry meat as a protein source, it will be able to lower the calories in, and at the same time be able to maintain the needs of the nutrient balance.

14. Calories • Calori broiler meat contains 151 per 100 grams of meat, roaster 200 calori, calori 302 hens and turkey 268 calories.

15. Protein • The nutritional value of proteins is determined first by their content of essential amino acids and their digestibility. • Animal foods in general are considered to be foods with high protein qualities. • The human body needs 20 different amino acids, nine of which are called indispensable because the body cannot make them and must get them in the diet.

16. Protein • Indispensable amino acids for adults are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. • Additionally, children need arginine.

17. Protein • Animal foods are considered to have high protein qualities, although their qualities are not always similar because of differences in essential amino acids. • The higher quality of animal protein is due to the high lysine and methionine content.

18. Protein • The amino acid content is determined the differences in the amino acid profiles between broiler breast and thigh meats. • On a percent protein basis, amounts of valine, leucine, isoleucine, and histidine were found to be significantly greater in breast meat, and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat.

19. Protein • The protein efficiency ratio (PER) is still used frequently as the biologically determined measure of protein quality. • The PER value found in experiments is commonly standardized for a reference protein, usually casein.

20. Fat • The DGA suggests choosing a diet containing 20 to 35% of calories from fat and less than 10% of calories from saturated fatty acids. • Dietary cholesterol be limited to an average of 300 mg/day. • Consumers should choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight.

21. Fat • The lipid contents of fowl show that both poultry and game birds contain greater amounts of unsaturated [oleic acid (C18:1) is a dominant fatty acid in all tissues] than saturated fatty acids. • The dark meat and skin of fowl contain as much as or even more oleic acid (C18:1) than the total of the saturated fatty acids.

22. Fatty acids • The three acids—palmitic (C16:0), oleic (C18:1), and linoleic (C18:2 n-6)—account for at least 68% of the total fatty acids in fowl tissues. • The fatty acid composition in chicken breast from different production regimes and have found that the dominant saturated fatty acids were palmitic acid (C16:0; 21 to 24%) and stearic acid (C18:0; 15 to 17%).

23. Fatty acids • Myristic acid (C14:0) contents ranged from 0.40 to 1.02%. • The dominant fatty acid was oleic acid (C18:1), then palmitoleic acid (C16:1) and gadoleic acid (C20:1). With regard to polyunsaturated fatty acids (PUFAs), linoleic acid (C18:2 n-6) was dominant, at 16.1%.

24. Fatty acids • Arachidonic acid (C20:4 n-6) was found over the range 1.5 to 5.6%. • The dominant n-3 fatty acid was found to be α-linolenic (C18:3 n-3), with a range of 1.15 to 2.51%. • The least abundant n-3 fatty acid was eicosapentaenoic acid (EPA) (C20:5 n-3), comprising 0.24 to 0.96%.

25. Fatty acids • The contents of docosahexanoic acid (DHA) (C22:6 n-3) varied from 0.67 to 3.35%. • The n-6/n-3 ratios varied from 3.37 to 11.35. • the anti-inflammatory, antithrombotic, • Antiarrhythmic, and immunomodulating properties of EPA and DHA can be helpful in the prevention of atherosclerosis.

26. Fatty acids • Both n-3 and n-6 fatty acids make powerful substances in the body that play key roles in the structure and function of very cell and, ultimately, in health and well-being.

27. Cholesterol • Cholesterol is an indispensable constituent of the cell membranes and brain tissue. • There is a correlation between serum cholesterol level and mortality rate on human cardiovascular diseases.

28. Cholesterol • Endogenous cholesterol synthesis in liver is three times higher than amounts usually consumed. • Changes in plasmatic cholesterol level depend significantly on dietary cholesterol. • Knowledge of cholesterol content is important, especially in poultry, because the consumption of poultry is currently increasing based on recommendations regarding healthy nutrition.

29. Cholesterol • Chicken or turkey breast meat content is 53 mg/100 g; turkey thigh meat (61.5 mg/100 g) and chicken thigh meat is 82.9 mg/100 g. • Serving of 100 g of poultry meat contributes 18 to 28% of the dietary cholesterol limit per day.

30. Mineral salts • Minerals are the inorganic elements, other than carbon, hydrogen, oxygen, and nitrogen, that remain behind in the ash when food is incinerated. • They are usually divided into two groups: macrominerals and microminerals (or trace elements).

31. Mineral salts • Minerals are classified as either essential or nonessential, depending on whether or not they are required for human nutrition and have metabolic roles in the body. • Nonessential elements are also categorized as either toxic or nontoxic.

32. Minerals function in the body • As structural components (e.g., calcium, phosphate, and magnesium in bones and teeth). • In organic combinations as hysiologically important compounds (e.g., phosphorus in nucleotides, zinc in enzymes such as carbonic anhydrase, iodine in thyroid hormone). • In solution in body fluids to maintain pH, helping to conduct nerve impulses and control muscle contraction (e.g., sodium and potassium in blood and intracellular fluids).

33. Vitamins • Vitamins, a heterogeneous group of substances, are vital nutrients that must be obtained from the diet. • Vitamins are divided into two categories, are recognized as vitamins: the fat-soluble vitamins, of which there are four (vitamins A, D, E, and K) and the water-soluble vitamins, of which there are nine (vitamins C, B1, B2, B6, B12, niacin, pantothenic acid, and biotin).

34. Vitamins • The water-soluble vitamin group contains eight vitamins collectively known as the B-complex vitamins, plus vitamin C.

35. Riboflavin (Vitamin B2) • Riboflavin is the most widely distributed of all the vitamins and is found in all plant and animal cells, although there are relatively few rich food sources. • Riboflavin present naturally in foods in two bound forms as coenzymes: riboflavin mononucleotide and flavin adenine dinucleotide.

36. Riboflavin (Vitamin B2) • These coenzymes participate in numerous metabolic pathways, including the citric acid cycle and the β-oxidation pathway, which breaks down fatty acids. • Chicken meat is a moderately good source of riboflavin and thiamine. • Thiamine and riboflavin contents in broiler light meat are 1660 μg/kg and 1.4 mg/kg, respectively, while the same vitamins in dark meat are 1920 μg/kg and 3.0 mg/kg, respectively.

37. Pyridoxine (Vitamin B6) • Vitamin B6 activity is shown by three compounds - pyridoxol, pyridoxal, and pyridoxamine - and these are often considered together as pyridoxine. • The vitamin B6 coenzyme pyridoxal phosphate supports more than 00 different enzymes involved in reactions that include the transfer of amino groups (NH2), carboxyl groups (COO− or COOH), or water (as H and OH).

38. Riboflavin (Vitamin B2) • These enzymes support protein metabolism, blood cell synthesis, carbohydrate metabolism, and neurotransmitter synthesis.

39. Niacin • The term niacin is generic for both nicotinic acid and nicotinamide (niacinamide) in foods. • Niacin occurs naturally in poultry, meat, and liver of hoofed animals. • The niacin precursor tryptophan is found in protein-rich animal foods. • The niacin coenzymes play key roles in oxidation - reduction reactions.