Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
It is all about meat defects called PSE and DFD meat. Terminology used are Ultimate pH, Normal meat, Lactic acid, meat animal, surface water. In this slide definition, incidence, effect, and prevention is introduced.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. From the nutritional point of view, meat's importance is derived from its high quality protein, containing all essential amino acids and it's highly bio available minerals and vitamins.
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTSMohit Jindal
TECHNOLOGY OF MEAT, FISH AND POULTRY PRODUCTS
Introduction to Indian meat, fish and poultry industry Preparatory operations of meat and meat products
Composition of muscle, Different types of slaughtering methods, Different types of meatents, Antimortam and post-mortem inspection of animal/slaughtered animal, Abattoir – Definition and construction; basic preparatory procedures (culmination, emulsification, pre-blending) Cured and smoked meats, sausage products – classification, processing steps, and canned meat, meat pickles
Handling and Dressing of Poultry
Inspection of poultry birds, dressing and preparation of ready to cook poultry, factors affecting the quality
Egg and Egg Products Structure, chemical composition and nutritive value, spoilage of eggs and preservation of whole egg and egg products, preparation of egg powder
5. Fish and Fish Products (06 hrs)
Types of fish, composition and nutritive value, judging the freshness of fish, fish grading and cooking of fish, smoking, pickling, salting and dehydration, preservation of fish and processed fish products
6. Frozen Storage of fresh and processed meat, poultry and fish (04 hrs)
7. By-products of meat, fish, poultry and egg industry (06 hrs)
It is all about meat defects called PSE and DFD meat. Terminology used are Ultimate pH, Normal meat, Lactic acid, meat animal, surface water. In this slide definition, incidence, effect, and prevention is introduced.
THIS PRESENTATION DESCRIBES MEAT PRODUCTION. MEAT PROCESSING, VALUE ADDED PTODUCTS FROM MEAT , BASIC PROCESSES FOR PROCESSING OF MEAT, ROLE OF NON MEAT INGREDIENTS IN MEAT PROCESSING IN A VERY EFFICIENT MANNER. THIS PRESENTATION CONTAIN IMAGES SO YOU CAN UNDERSTANDEASILY.
Powerpoint presentation of "Poultry" in Principles of food production (.
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-Jovi
IOSR Journal of Applied Chemistry (IOSR-JAC) is an open access international journal that provides rapid publication (within a month) of articles in all areas of applied chemistry and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Chemical Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Egg is cheapest source of protein which is highly balanced in terms of protein, vitamins, minerals and cholesterol. certain factors effects internal quality of egg which is more of economic value to commercial egg producers and breeders.
Importance of utilizing slaughterhouse offal’sanandjeughale2
Importance according to byproducts classification.
use & importance is given with market information,Act's and production/utilization in private sector aspects.
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.
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Anand Gajanan Jeughale (LPT, COVAS Parbhani
MAFSU ,Maharashtra)
Meat Quality of Broiler Chickens Fed Diets Containing some Tropical Leaves as...AI Publications
Meat quality, carcass and organ characteristic of arbo acre breed of broiler chicken fed diets containing moringa, fluted pumpkin and African spinach meals and their composites as replacement for 50% synthetic methionine in diets were examined using a completely randomized experimental design involving two hundred and forty (240) chicks. Which were randomly distributed into eight dietary treatments of three replicates per treatment and ten birds per replicate. This study lasted for six weeks. At the end of the experiment, three (3) birds per replicate were randomly selected and slaughtered. The carcass and the organs characteristic were measured and thigh, breast and drumstick were separated for meat quality analysis. The carcass characteristic were all significantly (P≥0.05) differ with moringa having the highest. The organ characteristic shows that there were no significant (p≤0.05) difference in all the parameters except for the belly fat. The meat quality (P≤0.05) affected. There was improvement in thaw loss, tenderness, juiciness and overall acceptability of the meats with the inclusion of the leaf mills. The composite leaf meal inclusion gave the overall best result. It was concluded that the selected leaf meals and their composite could be used to replacement 50% synthetic methionine in poultry diet.
A study was carried out to evaluate the nutritive value and enzyme supplementation of different sources of energy in broiler diets on the growth performance and heamatological parameters of broiler chickens supplemented with Mazigrain® enzyme within the treated groups. Five isonitrogenous and isocaloric diets less (23.17 % CP; 2831 Kcal/ME and 21.73 % CP; 2929 Kcal/ME) for the broiler starter (0 - a month) and finisher phases (5–8 months) respectively were formulated. Diet 1(maize based diet) served in as the control while diets 2, 3, 4 and 5 were supplemented with sorghum, pearl millet, cassava and sweet potatoes based diets separately. A sum of 225 day-old NAPRI X broiler chicks were haphazardly distributed to the five treatments. Every treatment comprised of 45 broilers with three repeats of fifteen birds each in a Completely Randomized Design (CRD). The general linear model protocol of S.A.S. 9.0. was used to analyze the collected data. Among the dietary groups significant changes (P<0.05) was found utilizing a Tukey test. Enzyme along with various energy sources have noteworthy (P<0.05) changes on every one of the parameters (final weight, daily weight gain, feed conversion ratio, water intake, water to feed ratio and feed cost per kilogram weight gain) except for death rate at the starter phase. Broilers that had sorghum based diet had the best performance at starter stage (final weight; 627 g, weight gain; 576.85 g, feed cost/kg gain; ^ 187.95 k). At the finisher stage, sorghum supplemented with enzyme had the best feed conversion ratio (1.96) and feed cost/kg gain; ^ 171.15 k. The optimal performance characteristics were recorded for sorghum based diets. Feed cost / kg gain was the cheapest on birds fed sorghum based diet with enzyme supplementation which was comparable with those fed the maize based diet. However, the use of enzyme enhanced the performance of birds at both the starter and finisher phases.
A study was carried out to evaluate the nutritive value and enzyme
supplementation of different sources of energy in broiler diets on the growth
performance and heamatological parameters of broiler chickens supplemented with
Mazigrain® enzyme within the treated groups. Five isonitrogenous and isocaloric diets
less (23.17 % CP; 2831 Kcal/ME and 21.73 % CP; 2929 Kcal/ME) for the broiler starter
(0 - a month) and finisher phases (5–8 months) respectively were formulated. Diet 1
(maize based diet) served in as the control while diets 2, 3, 4 and 5 were
supplemented with sorghum, pearl millet, cassava and sweet potatoes based diets
separately. A sum of 225 day-old NAPRI X broiler chicks were haphazardly distributed
to the five treatments. Every treatment comprised of 45 broilers with three repeats of
fifteen birds each in a Completely Randomized Design (CRD). The general linear model
protocol of S.A.S. 9.0. was used to analyze the collected data. Among the dietary
groups significant changes (P<0.05) was found utilizing a Tukey test. Enzyme along
with various energy sources have noteworthy (P<0.05) changes on every one of the
parameters (final weight, daily weight gain, feed conversion ratio, water intake, water
to feed ratio and feed cost per kilogram weight gain) except for death rate at the
starter phase. Broilers that had sorghum based diet had the best performance at
starter stage (final weight; 627 g, weight gain; 576.85 g, feed cost/kg gain; ^ 187.95 k).
At the finisher stage, sorghum supplemented with enzyme had the best feed
conversion ratio (1.96) and feed cost/kg gain; ^ 171.15 k. The optimal performance
characteristics were recorded for sorghum based diets. Feed cost / kg gain was the
cheapest on birds fed sorghum based diet with enzyme supplementation which was
comparable with those fed the maize based diet. However, the use of enzyme
enhanced the performance of birds at both the starter and finisher phases.
The presentation discusses in detail the efficacy and multipurpose use of an environmentally controlled poultry house and.It basically determines the efficacy of each section of the EC poultry house.
Kerala state is having abundant water source and people are really proud of it and lavishly wastes water.But due to the uprising scarcity of good potable drinking water we should think about conserving water before polluting the sources.This presentation is a description about the water scenario in India briefly and describes about the major water pollution and the main regions that are being affected severely.
Alternative means of communication during a disaster a presentation on the various alternatives when all communication breaks down during a disaster and how social media is also helping.
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
2. 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
3. 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
5. 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
6. 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
7. 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
8. 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
ratio
0.28 0.32 0.16 0.13
Value in the parentheses ,indicates % of total fat
9. 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
10. 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
11. 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
12. 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
14. 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
15. 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.
16. 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
18. 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
19.
20. 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.
21. 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.
25. 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.
26. 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).
27.
28. References
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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.
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Stadleman,W.J., Olson, V.m.1988.Egg and poultry meat processing. Ellis Hardwood Ltd. And
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