Resumen

GALLINGER, Claudia I et al. Measurement of nutritional composition of Argentinean chicken meat. Diaeta [online]. 2016, vol.34, n.156, pp.10-18. ISSN 1852-7337.

Introduction: Nutritional composition data of chicken meat available in local charts, dates back to 1950 and is limited to a few cuts. It is essential to have nutritional composition data of chicken meat in Argentina updated. Objectives: To specify nutritional composition of chicken meat -breast and leg- in Argentina. Materials and method: A descriptive study of 27 sample units coming from 10 cold stores in Argentina. Leg and breast samples were obtained, with and without skin, to determine: water content, proteins, total fat, ash and energy and in the skinless samples: potassium, sodium, phosphorous, iron and fatty acids profile. AOAC and FSIS SDM2 FSIS MTL-1 methodologies were used. Results: Results obtained out of breast and leg without skin (every 100 g of edible portion): 107 (SD 4) and 127 (SD 8) kcal, 23.7 (SD 1.0) and 19.9 (SD 1.0) g of proteins, 1.4 (SD 0.3) and 5.3 (SD 0.7) g of fat, saturated fats 375 (SD 23.3) and 1367 (DS 71.8) mg, monounsaturated 418 (SD 45,9) and 1829 (SD 110,0) mg, polyunsaturated 432 (SD 35.4) and 1657 (SD 151,4) mg, trans 27 (SD 6.1) and 54 (SD 36.3) mg, sodium 47 (SD 4) and 74 (SD 5) mg, potassium 355 (SD 21) and 307 (SD 18) mg, phosphorous 235 (SD 11) and 195 (SD 10) mg, iron 0.31 and 0.60 mg, respectively. Out of breast and leg with skin (every 100 g of edible portion): 161 (SD 14), and 200 (SD 20) kcal, 20.2 (SD 1.1) and 17.0 (SD 0.8) g of proteins, 8.9 (SD 1.5) and 14.7 (SD 2.2) g of total fats, respectively. Conclusion: Argentinean chicken meat is a source of protein, low in total lipids, with a predominance of unsaturated fatty acids. It provides 11% of the Adequate Intake for potassium, 46% of the Recommended Dietary Allowance (RDA) for phosphorous, 9 and 4% of the RDA for iron in men and women, respectively and just 5% of the maximum daily intake of sodium.

Palabras clave : Chicken; Nutritional composition; Fatty acids profile; Minerals; Proteins; Argentina.

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