Abstract
In the recent decades, peoples concentrate more on reduced-consumption of diets containing saturated fatty acids and replace them with essential polyunsaturated ones, including omega-3 and omega-6 fatty acids, due to their promising nutritional benefits. Therefore, the production of chicken meat having lower fat compositions, and riches in pro-healthy fatty acid and other macro-and micronutrients deserves great attention in the food industry. The research aimed to characterize meat oils of two commercially available, domestic and poultry, chickens in the Northern part of Bangladesh (Rajshahi), followed by the investigation of their nutritional compositions and hypoglycemic effect in vivo. In this work, the oil was isolated from the dried meat sources by Soxhlet extractor and purified using a rotary evaporator. We subsequently characterized meat oil in terms of various parameters, such as iodine value, saponification number, unsaponifiable matter, free fatty acid (FFA) contents, peroxide value, and acid value. Besides, the nutritional parameters of chicken oil were investigated as percentages of essential fatty acids and several other micro-and macronutrients using gas-liquid chromatography and other conventional methods. Finally, Alloxan-induced Wister rats were fed with oil and chicken flesh to investigate the hypoglycemic effects. The experimental analyses show that chicken oil possesses a significant proportion of omega-3 and omega-6 fatty acid, macro-and micronutrients. Besides, oil and flesh were found to lower blood glucose levels in diabetic rats despite flesh could not significantly show hypoglycemic properties.
Highlights
The production of animal meat with low-fat content as well as healthy fatty acid profiles and other essential nutrients is a matter of huge interest in the food industry [1,2,3]
A US-based survey demonstrates that about 60% of meat consumers prefer to have meat with low animal fat content and 40% of consumers have reduced beef meat consumption since the beef meat contains a higher quantity of unhealthy constituents, including triglycerides and lowdensity lipoprotein (LDL)-cholesterol [4]
Meats consumers are generally interested in chicken diets especially from poultry stains as it is, cost effective, low fat content (5g/100g raw meat without skin), valuable sources of healthy fatty acids, proteins (20g/100g raw meat without skin) fat-soluble vitamins and inorganic minerals [7]
Summary
The production of animal meat with low-fat content as well as healthy fatty acid profiles and other essential nutrients is a matter of huge interest in the food industry [1,2,3]. Meats from the various animal kingdom are characterized mostly by their essential fatty acid content, and other macro-and micronutrient compositions such as vitamins, minerals, etc [5]. Meats consumers are generally interested in chicken diets especially from poultry stains as it is, cost effective, low fat content (5g/100g raw meat without skin), valuable sources of healthy fatty acids, proteins (20g/100g raw meat without skin) fat-soluble vitamins and inorganic minerals [7]. It has been reported that poultry chicken meat with low-saturated fat content may assist to resolve major global public health complications including diabetes [8,9]. Feskens et al have summarized interesting correlations among insulin resistance, hyperinsulinemia and the ingestion of saturated fats from animal sources [10]
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