UV-Vis Determination of Total Cholesterol in Various Tropical Poultry Meat Parts

Abstract

The cholesterol contents of the different parts of tropical Gallus species were analyzed using UV-Vis spectrophotometer and results shows that in all the three species of Gallus studied, Gallus sonnratii’s intestine had the highest cholesterol content of 226.96 mg/100 g compared to the Gallus gallus and Gallus domesticus intestine with lower values of 215.65 mg/100 g and 177.39 mg/100 g respectively. Gallus gallus liver had the highest cholesterol content of 218.26 mg/100 g. However, Gallus sonnratii had the highest cholesterol content of 163.48 mg/100 g. In general, raw poultry meat has approximately 27 to 90 mg cholesterol/100 g and cooked poultry meat contains around 59 to 154 mg/100. A significant factor affecting cholesterol content of poultry is the type of retail cut because of the difference between dark and white chicken meat and the presence of skin in many retail cuts. Most importantly too, the extent of cholesterol in any meat part is indicative of the nature of the dietary.