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Year 2023, Volume: 7 Issue: 3, 581 - 587, 30.09.2023

Büşra Yaranoğlu Muhittin Zengin Makbule Gökçe Özlem Varol Avcılar Beşir Berhun Postacı Çiğdem Erdoğan Emre Odabaş

https://doi.org/10.31015/jaefs.2023.3.12

Abstract

Project Number

TUBITAK-2209-1919B012002536

References

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  • 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
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  • 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.
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  • 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
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Chemical composition of meat from different species of animals

Year 2023, Volume: 7 Issue: 3, 581 - 587, 30.09.2023

Büşra Yaranoğlu Muhittin Zengin Makbule Gökçe Özlem Varol Avcılar Beşir Berhun Postacı Çiğdem Erdoğan Emre Odabaş

https://doi.org/10.31015/jaefs.2023.3.12

Abstract

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

Supporting Institution

TUBİTAK

Project Number

TUBITAK-2209-1919B012002536

References

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  • 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
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There are 53 citations in total.

Details

Primary Language English
Subjects Meat Technology, Animal Science, Genetics and Biostatistics
Journal Section Research Articles
Authors

Büşra Yaranoğlu 0000-0003-1260-3645

Muhittin Zengin 0000-0003-4596-9061

Makbule Gökçe 0009-0002-1417-3482

Özlem Varol Avcılar 0000-0001-5999-9750

Beşir Berhun Postacı 0009-0002-4452-7034

Çiğdem Erdoğan 0009-0009-0259-0810

Emre Odabaş 0000-0002-5426-3725

Project Number TUBITAK-2209-1919B012002536
Publication Date September 30, 2023
Submission Date July 26, 2023
Acceptance Date September 1, 2023
Published in Issue Year 2023 Volume: 7 Issue: 3

Cite

APA Yaranoğlu, B., Zengin, M., Gökçe, M., Varol Avcılar, Ö., et al. (2023). Chemical composition of meat from different species of animals. International Journal of Agriculture Environment and Food Sciences, 7(3), 581-587. https://doi.org/10.31015/jaefs.2023.3.12
AMA Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. September 2023;7(3):581-587. doi:10.31015/jaefs.2023.3.12
Chicago Yaranoğlu, Büşra, Muhittin Zengin, Makbule Gökçe, Özlem Varol Avcılar, Beşir Berhun Postacı, Çiğdem Erdoğan, and Emre Odabaş. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences 7, no. 3 (September 2023): 581-87. https://doi.org/10.31015/jaefs.2023.3.12.
EndNote Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E (September 1, 2023) Chemical composition of meat from different species of animals. International Journal of Agriculture Environment and Food Sciences 7 3 581–587.
IEEE B. Yaranoğlu, “Chemical composition of meat from different species of animals”, int. j. agric. environ. food sci., vol. 7, no. 3, pp. 581–587, 2023, doi: 10.31015/jaefs.2023.3.12.
ISNAD Yaranoğlu, Büşra et al. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences 7/3 (September 2023), 581-587. https://doi.org/10.31015/jaefs.2023.3.12.
JAMA Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. 2023;7:581–587.
MLA Yaranoğlu, Büşra et al. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 3, 2023, pp. 581-7, doi:10.31015/jaefs.2023.3.12.
Vancouver Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. 2023;7(3):581-7.
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