Meat from alternative species - Nutritive and dietetic value, and its benefit for human health - A review

CYTA - Journal of Food

Volumn 11, Issue 1, 2013, Pages 37-42

  Poławska, Ewa ^a   Cooper, Ross G ^b   Jóźwik, Artur ^a   Pomianowski, Janusz ^c  

^a INSTITUTE OF GENETICS AND ANIMAL BREEDING   (Poland)

^b BIRMINGHAM CITY UNIVERSITY   (United Kingdom)

^c UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Alternative species; Health; Meat; Nutrition

Indexed keywords

ALTERNATIVE SPECIES; FARM ANIMALS; FOOT-AND-MOUTH DISEASE; HUMAN HEALTH; NON-TRADITIONAL; NUTRITIONAL COMPOSITIONS; QUALITY PRODUCT; RED MEATS;

BIRDS; HEALTH; NUTRITION;

MEATS;

EID: 84875138405     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.680916     Document Type: Review

References (71)

1. ALAlami, U., & Cooper, R.G. (2007, November). Promotion of healthy living in the West Midlands. In Proceedings of the 3rd Annual Faculty Research Conference, Sharing research: A Faculty wide perspective (p. 38), Birmingham City University, Birmingham, UK.
2. Allman-Farinelli, M. (2007). Meat and poultry. In J. Mann & A. Stewart Truswell (Eds.), Essentials of Human Nutrition (pp. 365-376). Oxford: Oxford University Press.
3. Anderson, G.J., Neuringer, M., Lin, D.S., & Connor, W.E. (2005). Can prenatal n-3 fatty acid deficiency be completely reversed after birth? Effects on retinal and brain biochemistry and visual function in rhesus monkeys. Pediatric Research, 58, 865-872. (Pubitemid 41511056)
4. Badiani, A., Nanni, N., Gatta, P.P., Tokomelli, B., & Manfredini, M. (1997). Nutrient profile of horsemeat. Journal of Food Composition Analysis, 10, 254-269.
5. Cheeke, P.R., Patton, N.M., & Templeton, G.S. (1982). Rabbit Production. Danville, IL: The Interstate.
6. Cooper, R.G. (1999). Ostrich meat, an important product of the ostrich industry: A southern African perspective. World's Poultry Science Journal, 55, 389-402.
7. Cooper, R.G. (2007a, October). Investigating marketing strategies and consumption of ostrich meat in Birmingham, UK. In Proceedings of the XIVth World Ratite Congress (pp.77-80), Riga, Latvia.
8. Cooper, R.G. (2007b, November). Healthy meat eating? In Proceedings of the 3rd Annual Faculty Research Conference, Sharing Research: A Faculty Wide Perspective (pp. 45), Birmingham City University, Birmingham, UK.
9. Cooper, R.G., & Horbanczuk, J.O. (2002). The anatomical and physiological characteristics of ostrich (Struthio camelus var. domesticus) meat determine its nutritional importance for man. Animal Science Journal, 73, 167-173.
10. Cooper, R.G., & Horbanczuk, J.O. (2004). Ostrich nutrition: A review from a Zimbabwean perspective. Revue Scientifique et Technique de L Office International Des Epizooites, 23, 1033-1042. (Pubitemid 40623381)
11. Cooper, R.G., Horbanczuk, J.O., & Fujhara, N. (2004). Nutrition and feed management in the ostrich (Struthio camelus domes-ticus). Animal Science Journal, 75, 175-181. (Pubitemid 38865786)
12. Crespo, N., & Esteve-Garcia, E. (2002). Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles. Poultry Science, 81, 1533-1542. (Pubitemid 39615795)
13. Daniel, D.R., Thompson, L.D., & Hoover, L.C. (2000). Nutrition composition of emu compares favourably with that of other lean meats. Journal of the American Dietetic Association, 100, 836-838.
14. Decsi, T., Campoy, C., & Koletzko, B. (2005). Effect of n-3 polyunsaturated fatty acid supplementation in pregnancy. The NUHEAL trail. Advances in Experimental Medicine and Biology, 569, 109-113. (Pubitemid 43779612)
15. Deer Industry New Zealand. (2009). New Zealand Venison Industry Strategic Intent. Retrieved from http://www.nzgib.org.nz
16. Driskel, J.A., Kim, Y.N., Giraud, D.W., Hamouz, F.L., de Mello, A.S., Erickson, G.E., & Calkins, C.R. (2011). Vitamin and mineral content of value cuts from beef steers fed distiller's grains. Journal of Food Composition and Analysis, 24, 362-367.
17. Dunstan, J.A., Simmer, K., Dixon, G., & Prescott, S.L. (2008). Cognitive assessment at 2 years following fish oil supplementation in pregnancy: A randomized controlled trial. Archives of Disease in Childhood. Fetal and Neonatal Edition, 93, F45-F50.
18. Fasone, V., & Privitera, D. (2002, September). Analysis and market perspectives of ostrich meat in Italy. In Proceedings of World Ostrich Congress (pp. 169-180), Warsaw, Poland.
19. Filgueras, R.S., Gatellier, P., Aubry, L., Thomas, A., Bauchart, D., Durand, D., & Sante-Lhoutellier V. (2010). Colour, lipid and protein stability of Rhea americana meat during air-and vacuum-packaged storage: Influence of muscle on oxidative processes. Meat Science, 86, 665-673.
20. Filgueras, R.S., Gatellier, P., Zambiazi, R.C., & Sante-Lhoutellier V. (2011). Effect of frozen storage duration and cooking on physical and oxidative changes in M.Gastrocnemius pars interna and M.Iliofibularis of rhea americana. Meat Science, 88, 645-651.
21. Guillevic, M., Kouba, M. & Mourot, J. (2009). Effect of a linseed on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats. Meat Science, 81, 612-618.
22. Hernandez, P., Pla, M., Oliver, M.A., & Blanco, A. (2000). Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content. Meat Science, 55, 379-384.
23. Honikel, K.O., & Arneth, W. (1996). Cholesterin gehalt in fleisch und eiren. Fleischwirtsch, 76, 1244-1253.
24. Horbanczuk, J.O. (2002). The Ostrich. Denmark: European Ostrich Group.
25. Horbanczuk, J.O. (2003). Struś Afrykański [African ostrich]. Warsaw: Auto-Graf.
26. Horbanczuk, J.O. (2004, October). Ostrich industry in Australia, China, Korea and Japan. In Proceedings of 11th Ostrich World Congress (pp. 43-45), Croatia.
27. Horbanczuk, J.O., Kawka, M., Sacharczuk, M, Cooper, R.G., Boruszewska, K., Parada, P., & Jaszczak, K. (2007). A search for sequence similarity between chicken (Gallus domesticus) and ostrich (Struthio camelus) microsatellite markers. Animal Science Papers and Reports, 25, 283-288. (Pubitemid 351437636)
28. Horbanczuk, J., & Sales, J. (1998). Lipid and cholesterol content and fatty acid composition of meat obtained from ostriches reared on a commercial farm. Animal Science Papers and Reports, 16, 51-55.
29. Horbanczuk, J., Sales, J., Celeda, T., Konecka, A., Zieba, G., & Kawka, P. (1998). Cholesterol content and fatty acid composition of ostrich meat as influenced by subspecies. Meat Science, 50, 385-388.
30. Horbanczuk, J.O., Tomasik, C., & Cooper, R.G. (2008). Ostrich farming in Poland-Its history and current situation after accession to the European Union. Avian Biology Research, 1, 65-71.
31. Howe, P.R.C., Meyer, B.J., Record, S., & Baghurst, K. (2006). Dietary intake of long-chain o-3 polyunsaturated fatty acids: Contribution of meat sources. Nutrition, 22, 47-53. (Pubitemid 43175784)
32. Juarez, M., Dugan, M.E.R., Aalhus, J.L., Aldai, N., Basarab, J.A., Baron, V.S., & McAllister, T.A. (2011). Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat. Meat Science, 88, 434-440.
33. Juarez, M., Dugan, M.E.R., Aldai, N., Aalhus, J.L., Parience, J.F., Zijlstra, R.T., & Beaulieu, A.D. (2010). Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower-finisher pigs. Meat Science, 84, 578-584.
34. Karklina, D., & Kirila, J. (2007, October). The nutritional value of ostrich meat produced in Latvia. In Proceedings of XIV World Ostrich Congress, Riga.
35. Lombardi-Boccia, G., Martinez Dominguez, B., & Aguzzi, A. (2002). Total heme and non-heme iron in raw and cooked meats. Journal of Food Science, 67, 1738-1741. (Pubitemid 34817085)
36. Lombardi-Boccia, G., Martinez Dominguez, B., & Aguzzi, A. (2005). Total aspects of meat quality: Trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18, 39-46. (Pubitemid 39618946)
37. Mahan, D.C., Brendemuhl, J.H., Carter, S.D., Chiba, L.I., Crenshaw, T.D., Cromwell, G.L., & Yen, J.T. (2005). Comparison of dietary selenium fed to grower-finisher pigs from various regions of the United States on resulting tissue Se and loin mineral concentrations. Journal of Animal Science, 83, 852-857.
38. Majewska, D., Jakubowska, M., Ligocki, M., Tarasewicz, Z., Szczerbinska, D., Karamucki, T., & Sales, J. (2009). Physico-chemical characteristics, proximate analysis and mineral composition of ostrich meat as influence by muscle. Food Chemistry, 117, 207-211.
39. Martuzzi, F., Catalano, A.L., & Sussi C. (2002). Characteristics of horsemeat consumption and production in Italy. Annali della Facoltà di Medicina Veterinaria. Università di Parma, 12, 213-223.
40. Meyer, B.J., Mann, N.J., Lewis, J.L., Milligan, G.C., Sinclair, A.J., & Howe, P.R.C. (2003). Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipid, 38, 391-398. (Pubitemid 36724296)
41. Paleari, M.A., Camisasca, S., Beretta, G., Renon, G., Corsico, P., Bertolo, G., & Crivelli, G. (1998). Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat. Meat Science, 48, 205-210.
42. Parigi Bini, R., Xiccato, G., Cinetto, M., & Dalle Zotte, A. (1992). Effetto dell, eta, del peso di macellazione e del sesso sulla qualita della carcassa e della carne cunicola. Zootecnica e Nutrizione Animale, 8, 173-190.
43. Paul, A.A., & Southgate, D.A.T. (1978). McCance and Widdowson's composition of foods. In Fourth Revised and Extended Edition of MRC Special Report no. 297. Amsterdam: Elsevier/North-Hol-land Biomedical Press.
44. Pestana, J.M., Costa, A.S.H., Alves, S.P., Martins, S.V., Alfaia, C.M., Bessa, R.J.B., & Prates, J.A.M. (2012). Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDA veal. Meat Science, 90, 819-827.
45. Polak, T., Rajar, A., Gasperilin, L., & Zlender, B. (2008). Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat. Meat Science, 80, 864-869.
46. Poławska, E., Marchewka, J., Cooper, R.G., Sartowska, K., Pomianowski, J., Jozwik, A., & Horbanczuk, J.O. (2011). The ostrich meat-An updated review. II. Nutritive value. Animal Science Papers and Reports, 29 (2), 89-97.
47. Poławska, E., Marchewka, J., Krzyz-ewski, J., Bagnicka, E., & Wojcik, A. (2011). The ostrich meat-An updated review. I. Physical characteristics of ostrich meat. Animal Science Papers and Reports, 29(1), 5-18.
48. Pomianowski, J., Mikulski, D., Pudyszak, K., Cooper, R.G., Angowski, M., Jozwik, A., & Horbanczuk, J.O. (2009). Chemical composition, cholesterol content and fatty acid profile of pigeon meat as influenced by meat-type breeds. Poultry Science, 88, 1306-1309.
49. Pordomingo, A.J., Garcia, T.P., & Volpi Lagreca, G. (2012). Effect of feeding treatment during the backgrounding phase of beef production from pasture on: II. Longissimus muscle proximate composition, cholesterol and fatty acids. Meat Science, 90, 947-955.
50. Raj, St., Skiba, G., Weremko, D., Fandrejewski, H., Migdał, W., Borowiec, F., & Poławska, E. 2010. The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights. Meat Science, 86, 324-330.
51. Ramirez, J.A., Diaz, I., Pla, M., Blasco, A., Gil, M., Pascual, M., & Oliver, M.A. (2005). Fatty acid composition of leg meat and perirenal fat of rabbit selected by growth rate. Food Chemistry, 90, 251-256. (Pubitemid 39298809)
52. Ramos, A., Cabrera, M.C., del Puerto, M., & Saadoun, A. (2009). Minerals, haem and non-haem iron contents of rhea meat. Meat Science, 81, 116-119.
53. Riediger, N.D., Othman, R.A., Suh, M., & Moghadasian, M.H. (2009). A systemic review of the roles of n-3 fatty acids in health and disease. American Diet Association, 109, 669-679.
54. Sales, J., & Horbanczuk, J. (1998). Ratite meat. World's Poultry Science Journal, 54(1), 59-67.
55. Sales, J., Horbanczuk, J.O., Dingle, J., Coleman, R., & Sensik, S. (1999). Carcase characteristics of emus (Dromaius novaehollan-diae). British Poultry Science, 40, 145-147.
56. Sarries, M.V., Murray, B.E., Moloney, A.P., Troy, D., & Beriain, M.J. (2009). The effect of cooking on the fatty acid composition of longissimus muscle from beef heifers fed rations designed to increase the concentration of conjugated linoleic acid in tissue. Meat Science, 81, 307-312.
57. Schonfeldt, H.C., Naude, R.T., & Boshoff, E. (2010). Effect of age and cut on the nutritional content of South African beef. Meat Science, 86, 674-683.
58. Simopoulos, A.P. (1999). Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70, 560S-569S. (Pubitemid 29407138)
59. Simopoulos, A.P. (2002). The importance of the ratio omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy, 56, 365-379. (Pubitemid 35232740)
60. Strakova, E., Suchy, P., Herzig, I., Hudeckova, P., & Ivanko, S. (2010). Variation in fatty acids in chicken meat as a result of a lupin-containing diet. Czech Journal of Animal Science, 55, 75-82.
61. Taylor, L.J., Gallagher, M., & McCullough, F.S. (2004). The role of parental influence and additional factors in the determination of food choices for preschool children. International Journal of Consumer Studies, 28, 337-346.
62. Tomovic, V.M., Petrovic, L.S., Tomovic, M.S., Kevresan, Z.S., & Dzinic, N.R. (2011). Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia). Food Chemistry, 124, 342-348.
63. United States Department of Agriculture (USDA). (2011). National Nutrient Datebase for Standard References. Retrieved from http://fnic.nal.usda.gov
64. Volpelli, L., Valusso, R., Morgante, M., Pittia, P., & Piasentier, E. (2003). Meat quality in male fallow deer (Dama dama): Effects of age and supplementary feeding. Meat Science, 65, 555-562. (Pubitemid 36624673)
65. World Health Organisation (WHO). (2003). Diet Nutrition and the Prevention of Chronic Diseases. Geneva: Author.
66. Whitney, E.N., & Rolfes, S.R. (2002). Understanding Nutrition (9th ed.). Belmont, CA: Wadsworth/Thomson Learning.
67. Wiklund, E., Finstad, G., Johansson, L., Aguiar, G., & Bechtel, P.J. (2008). Carcass composition and yield of Alaskan reindeer (Rangifer tarandus tarandus) steers and effects of electrical stimulation applied during field slaughter on meat quality. Meat Science, 78, 185-193. (Pubitemid 350212818)
68. Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., & Whittington, F.M. (2007). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78, 343-358.
69. Zand, N., Chowdry, B.Z., Zotor, F.B., Wray, D.S., Amuna, P., & Pullen, F.S. (2011). Essential and trace elements content of commercial infant foods in the UK. Food Chemistry, 128, 123-128.
70. Zelenka, J., Schneiderova, D., & Mrkvicova, E. (2006). Linseed oils with different fatty acid patterns in the diet of broiler chickens. Czech Journal of Animal Science, 51, 117-121. (Pubitemid 44594861)
71. Zhang, W., Xiao, S., Samaraweera, H., Lee, E.J., & Ahn, D.U. (2010). Improving functional value of meat products. Meat Science, 86, 15-31.