Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
Żaneta Zdanowska-Sąsiadek,
Joanna Marchewka,
Jarosław Olav Horbańczuk,
Agnieszka Wierzbicka,
Paulina Lipińska,
Artur Jóźwik,
Atanas G. Atanasov,
Łukasz Huminiecki,
Aleksander Sieroń,
Karolina Sieroń,
Nina Strzałkowska,
Adrian Stelmasiak,
Stefaan De Smet,
Thomas Van Hecke,
Louwrens C. Hoffman
Affiliations
Żaneta Zdanowska-Sąsiadek
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Joanna Marchewka
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Jarosław Olav Horbańczuk
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Agnieszka Wierzbicka
Department of Technic and Food Development, Faculty of Humane Nutrition and Consumer Sciences, Warsaw University of Live Science, 02-787 Warszawa, Poland
Paulina Lipińska
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Artur Jóźwik
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Atanas G. Atanasov
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Łukasz Huminiecki
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Aleksander Sieroń
Department of Internal Diseases, Angiology and Physical Medicine, Center for Laser Diagnostics and Therapy, Medical University of Silesia, Batorego Street 15, 41902 Bytom, Poland
Karolina Sieroń
Department of Physical Medicine, School of Health Sciences in Katowice, Medical University of Silesia in Katowice, ul. Poniatowskiego 15, 40-055 Katowice, Poland
Nina Strzałkowska
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Magdalenka, Poland
Adrian Stelmasiak
Department of Technic and Food Development, Faculty of Humane Nutrition and Consumer Sciences, Warsaw University of Live Science, 02-787 Warszawa, Poland
Stefaan De Smet
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
Thomas Van Hecke
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
Louwrens C. Hoffman
Department of Animal Sciences, Faculty of AgriSciences, University of Stellenbosch, Matieland 7602, South Africa
The aim of the study was to compare three types of meat snacks made from ostrich, beef, and chicken meat in relation to their nutrients content including fat, fatty acids, heme iron, and peptides, like anserine and carnosine, from which human health may potentially benefit. Dry meat samples were produced, from one type of muscle, obtained from ostrich (m. ambiens), beef (m. semimembranosus), and broiler chicken meat (m. pectoralis major). The composition of dried ostrich, beef, and chicken meat, with and without spices was compared. We show that meat snacks made from ostrich, beef, and chicken meat were characterized by high concentration of nutrients including proteins, minerals (heme iron especially in ostrich, than in beef), biologically active peptides (carnosine—in beef, anserine—in ostrich then in chicken meat). The, beneficial to human health, n-3 fatty acids levels differed significantly between species. Moreover, ostrich jerky contained four times less fat as compared to beef and half of that in chicken. In conclusion we can say that dried ostrich, beef, and chicken meat could be a good source of nutritional components.
