Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T011
DOI: https://doi.org/10.24326/ICDSUPL1.T011
Published online: 26 April 2022
ICDSUPL, 1, T011 (2022)
Determination of nutritional value in meat by-products
Igne Jukniene1*, Agne Jankauskiene1, Gintare Zaborskiene1
1 Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary Academy, Tilzes 18, Kaunas LT-47181, Lithuania.
* Correspondence author: igne.jukniene@lsmu.lt
Abstract
The animals by-products contain a nutritional and functional compound that may be valuable as components of functional food, nutraceuticals or animal feeds. The objective of the studies was to investigate the nutritional value of meat by-products choosed in X, Y enterprices from different animal species: lamb, pork, bovine. The object of study was selected meat by-products as fit for human consumption and unfit for human consumption – extraneous animal products of 3th category (according Regulation (EC) No 1069/2009 of the European Parliament and of the Council, Section 4, Categorisation, Article 10): heart, kidneys, liver, lungs, and spleen. The fatty acids analysis was performed by GC-MS. Vitamin A levels were determined in reversed-phase effective fluids chromatography with UV or fluorescence detector. The highest nutritional value was determined in bovine liver, the lowest – in pork spleen including extraneous products of 3th category. The highest amount of vitamin A was determined in the bovine liver – 12500 ±100 μg/g, 8.7 percent less – in the lamb liver (p <0.001) and 6.5 percent less – in pig’s liver (p <0.001). The highest amount of proteins of liver was 19.6 in percent in sheep – or 8.5 percent more (p <0.001) compared to bovine sample. The highest polyunsaturated fatty acid (FA) amount was 39.80± 3.16 percent of total fatty acids in lamb livers of 3th category, between them: omega 3 FA amount was 4.25±1.06 and omega 6 FA – 35.55±2.04. Results of this study demonstrate that selected animals by products as extraneous animal products of 3th category could be suitable for production of functional compounds, in order to use them more efficiently for food products and to ensure the sustainability of meat technologies.
How to cite
I. Jukniene, A. Jankauskiene, G. Zaborskiene, 2022. Determination of nutritional value in meat by-products. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T011