Lok, Sinn Ning (2013) Nutrient composition of saltwater Crocodile (Crocodylus porosus) meat in Sabah. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The aim of this study was to determine the nutritional composition of crocodile (Crocodylus porosus) meat obtained from different parts of the body. The meat samples were collected from two commercial farms In Sabah with C porosus aged 5 - 6 years old. Samples were analyzed for proximate composition, B vitamins, minerals, fatty acids, amino acids, and cholesterol. Results showed that crocodile back meat is the best choice of meat as compared chicken and beef due to its significantly higher protein (19.94 g/100g) but lower fat content (0.26 g/1oog) and cholesterol (18.35 mg/100g) which Is lower than a recommended maximum intake of 300 mg per day. The back meat has higher monounsaturated fatty acids (MUFA) (13.82%), polyunsaturated fatty acids (PUFA) (32.97%), thiamin (0.89 mg/100g) and riboflavin (0.35 mg/100g) as compared to thigh and tail meat. The PUFA to saturated fatty add (SFA) ratio of tail meat (0.66) is highest when compared to thigh and back meat, and is higher than recommended ratio for a healthy diet (0.40). The thiamin and cobalamin (6.50 - 16.55 µg/l00g) of C porosus meat, especially the tail meat, is exceptionally high among other food sources. As an animal source, C porosus meat has an advantage in bioavailability of zinc and selenium, while tail meat Is generally richest In minerals with significant higher amounts of potassium as compared to thigh and back meat. Being a complete source of essential amino acids (EM), C porosus back meat Is significantly higher In EAA, especially lysine (2.062 g/100g), phenylalanine (0.945 g/100g) and tryptophan (0.304 g/100g), and provides more EM and non-essential amino acids than other meat sources and high protein food sources. This study shows that although C porosus meat is considered as waste or by-product in leather prodUction, it can be a new source of protein in the market, as It is an excellent substitute for other common species of meat.
| Item Type: | Academic Exercise |
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| Keyword: | nutritional composition, crocodile meat, leather production, protein |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 12 Nov 2014 13:55 |
| Last Modified: | 13 Oct 2017 15:29 |
| URI: | https://eprints.ums.edu.my/id/eprint/9861 |
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