A Comparative and Quantitative Analysis of Macronutrients and Micronutrients in Tilapia and Chicken Meat: Nutrient Analysis of Tilapia and Chicken Meat

Sadia Afzal; Anbreen Bibi; Sana  Shahbaz; Hafiza Sonia BiBi; Sehar Fatima

doi:10.54393/mjz.v5i02.98

Authors

Sadia Afzal Department of Biology, Lahore Garrison University, Lahore, Pakistan
Anbreen Bibi Department of Biology, Lahore Garrison University, Lahore, Pakistan
Sana Shahbaz Department of Biology, Lahore Garrison University, Lahore, Pakistan
Hafiza Sonia BiBi Department of Biology, Lahore Garrison University, Lahore, Pakistan
Sehar Fatima Department of Biology, Lahore Garrison University, Lahore, Pakistan

DOI:

https://doi.org/10.54393/mjz.v5i02.98

Keywords:

Chicken, Macronutrients, Micronutrients, Tilapia, Omega-3 Fatty Acids

Abstract

Poultry and fish meat play an important role in human nutrition by providing all the essential amino acids and nutrients and more importantly they are economically reliable or cheap. This study is a comprehensive approach for the comparative and quantitative analysis of macronutrients and micronutrients in Tilapia and chicken meat. Objectives: To evaluate the nutritional profiles and potential health benefits of Tilapia and chicken meat. Methods: This study utilized a randomized sampling approach to collect a diverse range of Tilapia and chicken meat samples from local markets. Analytical techniques, Lowery assay (Protein analysis), Soxhlet apparatus (fat content) for macronutrients and spectrophotometry were employed to determine micronutrients (vitamins, minerals, and essential trace elements) in each meat type. The SPSS version 21.0 was used for the comparison of mean with T-Test and at probability level (p<0.05). Results: The results showed that the Tilapia meat have high protein content as compared to chicken which was recorded as (22.167±0.44 g) and (18.667 ± 0.66 g), respectively. The Tilapia meat has low amount of fat (g) content in all the tested samples as compared to chicken meat which was recorded as (2.5 ± 0.28 g) and (4.7 ± 0.43 g), respectively. The mean value of minerals in Tilapia and chicken meat samples was recorded as 1.33 ± 0.06 and 1.2 ± 0.053 g which is not significantly different from each-others. Tilapia meat have high amount of all the tested vitamins as compared to chicken. Tilapia fish meat demonstrated higher levels of high-quality protein, omega-3 fatty acids, vitamin A, B3, B6 C and E and certain essential minerals, such as selenium, calcium, potassium, iron, sodium and iodine. Conclusions: It was concluded that due to distinctive nutritional attributes of fish and chicken meat, individuals can adapt their diets to meet specific health goals and achieve a balanced intake of essential nutrients.

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