CHICKEN MEAT IN HUMAN NUTRITION FOR HEALTH

• Main Authors: Gordana Kralik, Z. Škrtić, Marica Galonja, S. Ivanković
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2001-06-01
• Series: Poljoprivreda
• Subjects: meat; chickens; composition; fatty acids; SFA; PUFA
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/6_KRALIK.pdf
• ISSN: 1330-7142; 1848-8080

The meat of chicken is very significant animal food in human nutrition. Because of high nutrition value, characterized by high protein content and relatively low fat content, it is also considered as dietetic product. The aim of our research was to analyze chemical composition of muscles of "white" and "red" meat (mucles of breast and thighs with drumsticks) regarding the contents of protein, fat, ash, water, macro and microelements. The composition of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids was also analysed. The content of basic nutritive matters in white and red meat was as follows: protein 24.15% and 20.96% resp., water 74.01% and 74.56% resp., fat 0.62% and 3.29% resp., ash 1.22% and 1.19% resp. The following contents of macro and trace elements were determined in 100 g white and red meat: K 359.22 mg and 322.00 mg resp., Mg 39.35 mg and 27.11 mg resp., Na 61.86 mg and 86.45 mg resp., Mn 0.08 mg and 0.09 mg resp., Zn 1.09 mg and 2.30 mg resp., Fe 1.79 mg and 1.98 mg resp. PUFA omega 3 (C 18:3ω3, C 20:5ω3, C 22:5ω3 and C 22:6ω3) and PUFA omega 6 (C18:2ω6, C 20:2ω6 and C 20:4ω6) fatty acids ratio in white and red meat was 3.11 and 4.43 resp.