NUTRITIONAL QUALITY, MINERAL COMPOSITION AND OXIDATIVE STABILITY OF SELECTED MEAT TYPES: A COMPARATIVE STUDY OF CHICKEN, BEEF AND CHEVON
DOI:
https://doi.org/10.33003/fjs-2026-1007-5201Keywords:
Mineral Profile, Oxidative Stability, Antioxidant Enzymes, Meat QualityAbstract
Meat plays a vital role in human nutrition as a major source of high-quality protein, essential minerals and bioactive compounds necessary for growth, tissue repair and overall health. This study evaluated the nutritional quality, mineral composition and oxidative stability of selected meat types, namely chicken, beef and chevon. Meat samples were analyzed for proximate composition (crude protein, fat, ash and moisture), mineral profile (sodium, potassium, chloride, calcium and magnesium), and oxidative stability indices including superoxide dismutase (SOD), catalase, glutathione peroxidase (GPX) and malondialdehyde (MDA). Data obtained were subjected to one-way analysis of variance and means were separated using appropriate post hoc tests at a significance level of P < 0.05.Results showed significant differences (P < 0.05) in most proximate parameters among the meat types. Chicken meat recorded the highest crude protein (86.69%) and moisture content (4.63%), while chevon exhibited the highest fat content (9.06%). Beef showed the highest ash content (4.76%). Mineral analysis revealed that chicken meat had significantly higher sodium and potassium levels, whereas chevon had the highest chloride concentration. Magnesium content was highest in beef. Oxidative stability indices indicated that chicken meat had significantly higher SOD activity, while no significant differences (P > 0.05) were observed in catalase, GPX and MDA among the meat types. The findings suggest that chicken meat possesses superior protein quality and antioxidant capacity, while chevon and beef contribute differently to fat and mineral intake. These variations highlight the importance of meat selection based on nutritional and health considerations.
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