meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-4-343-359meat-410Research ArticleСтатьиNutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeriahttps://orcid.org/0000-0002-1588-8175OwheruoJ. O.

Joseph O. Owheruo, PhD, Lecturer, Faculty of Science, Department of Food Science and Technology, Delta State University of Science and Technology

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

owheruojoseph@yahoo.comhttps://orcid.org/0000-0002-2048-532XEdoG. I.

Great I. Edo, PhD, Lecturer, Department of Chemistry, Faculty of Science, Department of Food Science and Technology, Delta State University of Science and Technology

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

greatiruo@gmail.comhttps://orcid.org/0000-0001-5476-2447AkpoghelieP. O.

Patrick O. Akpoghelie, PhD, Lecturer, Faculty of Science, Department of Food Science and Technology

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

patrickakpoghelie@gmail.comhttps://orcid.org/0000-0002-2920-8396FaturotiA. O.

Adeyanmola O. Faturoti, PhD, Lecturer

P.M.B. 353, Okitipupa, Ondo State

oluwaseyiakintade@gmail.comhttps://orcid.org/0000-0002-9489-8725IsojeE. F.

Endurance F. Isoje, PhD, Lecturer, Faculty of Science, Department of Science Laboratory Technology (Biochemistry Option)

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

mefegor@gmail.comhttps://orcid.org/0009-0008-0805-9070IgbukuU. A.

Ufuoma A. Igbuku, PhD, Lecturer, Department of Chemistry, Faculty of Science

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

igbukuaugustinaufuoma@gmail.comhttps://orcid.org/0009-0008-1836-903XOghroroE. E.A.

Ephraim E. A. Oghroro, PhD, Lecturer, Faculty of Science, Department of Petroleum Chemistry

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

herolen11@gmail.comhttps://orcid.org/0000-0003-2205-4061AhmedD. S.

Dina S. Ahmed, PhD, Dr., Lecturer, Department of Chemical Industries, Institute of Technology-Baghdad

10074, Baghdad

dina_saadi@mtu.edu.iqhttps://orcid.org/0000-0003-1458-4724YousifE.

Emad Yousif, PhD, Professor, Department of Chemistry, College of Sciences

64074, Baghdad

emad_yousif@hotmail.comhttps://orcid.org/0000-0003-3829-5783ZainulabdeenKh.

Khalid Zainulabdeen, PhD, Lecturer, School of Agriculture and Agricultural Technology, Faculty of Science, Department of Food Science and Technology

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

khalid_1chem1@yahoo.comhttps://orcid.org/0009-0004-5121-5287MohammedA. A.

Athraa A. Mohammed, PhD, Lecturer

64074, Baghdad

athraa.alkindi@gmail.comhttps://orcid.org/0000-0001-7040-2900EssaghahA. E.A.

Arthur E. A. Essaghah, PhD, Professor, Faculty of Environmental Sciences, Department of Urban and Regional Planning

P. M. B. 05, Ozoro-Kwale Road, Ozoro, Delta State

arthuresa2006@gmail.comhttps://orcid.org/0000-0003-2508-9710UmarH.

Huzaifa Umar, PhD, Senior Scientist

ZIP: 99138, Nicosia

huzaifa.umar@neu.edu.trDelta State University of Science and Technology; School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Federal University of TechnologyNigeriaDelta State University of Science and Technology; Department of Chemistry, College of Sciences, Al-Nahrain UniversityNigeriaDelta State University of Science and TechnologyNigeriaSchool of Agriculture, Food and Natural Resources, Department of Food Science and Technology, Olusegun Agagu University of Science and TechnologyNigeriaFaculty of Science, Department of Petroleum Chemistry, Delta State University of Science and TechnologyNigeriaMiddle Technical UniversityIraqAl-Nahrain UniversityIraqHigher Institute of Forensic Sciences, Al-Nahrain UniversityIraqOperational Research Centre in Healthcare, Near East UniversityCyprus20242001202594343359Copyright © Owheruo J.O., Edo G.I., Akpoghelie P.O., Faturoti A.O., Isoje E.F., Igbuku U.A., Oghroro E.E., Ahmed D.S., Yousif E., Zainulabdeen K., Mohammed A.A., Essaghah A.E., Umar H., 20252025Owheruo J.O., Edo G.I., Akpoghelie P.O., Faturoti A.O., Isoje E.F., Igbuku U.A., Oghroro E.E., Ahmed D.S., Yousif E., Zainulabdeen K., Mohammed A.A., Essaghah A.E., Umar H.Owheruo J.O., Edo G.I., Akpoghelie P.O., Faturoti A.O., Isoje E.F., Igbuku U.A., Oghroro E.E., Ahmed D.S., Yousif E., Zainulabdeen K., Mohammed A.A., Essaghah A.E., Umar H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/410

The present study aims at evaluating the nutritional value and antioxidant potential of various meat types (beef, pork, chicken, catfish and snails) consumed in Owhelogbo, community in Isoko Local Government, Delta State, Nigeria. The different meat samples were analyzed for nutritional composition and antioxidant properties. The results obtained show that the protein content varied from 20.09 to 61.74%, while the fat content varied from 2.00 to 12.08%. The calcium content ranged from 10.30 to 143.73 mg/100 g, while the phosphorous content ranged from 100.85 to 300.11 mg/100g. The linoleic acid content was in a range from 10.91 to 29.54%, while the linolenic acid content ranged from 0.84 to 5.53%. The content of vitamin A and vitamin D varied from 4.61 to 110.69 µg/100g and 2.15 to 18.05 µg/100g, respectively. The DPPH free radical scavenging ability and FRAP inhibitory activities of the different meat types ranged from 50.84 to 65.64% and 0.88 to 1.59%, respectively. The levels of high density lipoprotein and low density lipoprotein were in a range from 13.34 to 21.90 mg/dL and 2.30 to 5.59 mg/dL, respectively. The level of low density lipoprotein was the lowest in snail meat (SN), which suggests that it may be useful in managing obesity and preventing disorders linked to lipids. Consequently, the results conclude that snail meat may be a more valuable and innovative source of animal protein than beef, pork, chicken, and catfish.

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The authors declare that there are no conflicts of interest present.