C2-Lancaster Farming, Saturday, September 12, 1992 P' 'oultry Science Penn State Poultry ] Pointers THE NUTRITIONAL VALUE OF POULTRY MEAT PART I FAT AND CHOLESTEROL CONTENT Dr. Regina Vasilatos-Younken Associate Professor Poultry Science The growing concern among consumers for food products that arc perceived as healthy and nutri tious has and will continue to influ ence the retail market for poultry > products. In order to sustain and preferab ly expand beyond the success already experienced by the poultry industry, producers and processors must recognize the nutritional needs of the American public and the relative contribution which poultry meat can make. Because of studies linking diet ary intake of fat with atherosclero sis and certain forms of cancer, the National Research Council and other recognized health organiza tions have recommended a reduc tion in the amount of fat consumed by Americans from the current average level of approximately 40 percent of dietary calories to less than 30 percent. In addition, it is recommended that less than 10 percent of calories be derived from saturated fats. Characteristically, saturated fats arc “solid” in consistency at room temperature, whereas the more unsaturated fats (eg, polyunsatu- LIVESTOCK TRUCKING WINTER SPRING FARM H. Charles and Joan Hoffman Brodheadsvlile, PA Licensed, Bonded and Cargo Insured Order Buying. Weekly trips to Leesport, New Holland, Lancaster. (717) 992-6295 Also down cattle removal. HARDY "Outside” Wood Furnace No Fin Danger To Your Homo New Homes Existing Homes Swimming Pools • Greenhouses Bams • Mlkhouses Office* • Business Places b SAFE v ■—p— > —ri Furnace sits outside, eliminates lire \ W-"" ] t danger and flue lire lorever CLEAN 24 hoUrSwMCE No ,moka ' Wood ’ ■ h “' dU “ ,he hom *' CONVENIENT Load fumaca every 10-12 hours, burns logs up to Iff 1 In diameter. 30* in length • THERMOSTAT CONTROLLED • Easily Connect! To Forced Alr/Hot Water Systems And Thermostat Controlled Meat SAVES MONEY!! Heats your home and domestic hot water (Save up to 25% of electric bill). No need for building ior chimney. CLYDE K. ALDERFER SALES AND SERVICE Box 246, R D #l, Ml Pleasant Mills. PA 1788) FOR MORE INFORMATION CALL (717) 539-8456 Capital Region rates) lend to be more liquid or oily Constant bombardment of con sumers with nutritional recom mendations to reduce fat and cholesterol intake occurs through the media and by means of food product labelling and advertising. Reflecting the impact of such efforts, it is estimated that V* of all consumers consider nutrition in their food purchasing decisions, with 30 percent specifically con cerned with fat and cholesterol. Ironically, although nutritional recommendations arc to reduce the total quantity of animal products consumed, per capita total meat consumption has steadily increased, with 213 pounds per capita consumed in the latter part of the 1980 s, and projections for this to increase an additional 10 pounds per capita over this decade. However, in response to the emphasis on reducing fat and cholesterol intake, the proportion of red meals versus poultry con sumed has changed dramatically, with poultry continuing to increase its market share, and a projection that this share will reach 45 percent of total per capita meat consump tion in the 19905. This increase in poultry consumption reflects both the competitive price of poultry meat at the retail level, and a per ception that poultry meat is “bet ter” than red meats because it is lower in fat and cholesterol a perception that will be explored in this column. Poultry makes a significant con tribution to the American diet, par ticularly in terms of protein, ma- Stainless Steel 'eterinary Science V “ mm For Built In Strength Where It Counts Buy Brillion Meets the Challenge _Z ZM**- deep tills ponatrata tha soil is dtsp as 1B Inchss to braak up plow sols and hardpan Moisture from snow and ram Is absorbed deep into the soil Topsoil is left rough and a certain amount of residue remains to combat wind and erosion. Deep Tills are available in widths of 7'6" to 27‘6" with optional coulters for cutting residues Find out more about the value of deep tilling ..stop in and we'll talk. PENNSYLVANIA Adamstown Easton ADAMSTOWN GEORGE V. EQUIP. INC. SEIPLE Bachtalavllla MILLER EQUIP. CO, Berwick C.H. RINEHIMER & SONS Dover GEORGE N. GROSS, INC. cin, and vitamin 86. The nutrition al content or poultry meat products can vary substantially with portion (for example, breast versus thigh) and method of preparation. For example, frying (batter-dipped) can increase the calorie content by more than 30 percent and almost double the total fat content of a given portion. Perhaps the greatest areas of misunderstanding with regard to the nutritional value of meal pro ducts arc those of cholesterol and of fat composition. Cholesterol is synthesized in animal tissues (pri marily in the liver and intestine, but also in peripheral tissues) and is present mainly as a constituent of both interior and exterior cell membranes and the myelin sheaths (“skin”) surrounding nerve fibers. It is thus essential for the normal structure and functioning of all cells in the body. Cholesterol is also used by the body for synthesis of bile salts (necessary for emulsifying dietary lals; an important step in the diges tion and absorption of dietary fats and fat-soluble vitamins), vitamins (vitamin D 3), and steroid hor mones (eg, cortisol, testosterone, estrogen). It is not found in foods of plant origin (plant cell mem branes do not contain cholesterol), so that plant oils (eg, com, peanut, canola, olive, etc.) are naturally cholesterol-free. The cholesterol content of muscle foods is relatively consis tent. Equivalent weights of poultry meal, with or without skin, are similar in cholesterol content. For example, 100 grams (about 3'/j ounces) of roasted chicken (light meat portion) with skin, or 100 grams without skin, contain about 85 milligrams of cholesterol. Also similar to lean red meat cuts, lor example, 100 grams of roasted/ broiled beef top round, pork loin (blade), or leg of lamb (shank) contain 85 to 90 milligrams of cholesterol. Even fried (pork) bacon is comparable in cholesterol content (85 milligrams per 100 grams). The more substantial difference between poultry and red meats (and, in fact, most of the variability in nutrient content of muscle foods in general) is in fat content and CONTACT YOUR BRILLION DEALER FOR DEX Lancaster LANDIS BROTHERS, INC. Lebanon UMBERGER’S OF FONTANA Elizabethtown MESSICK FARM EQUIPMENT CO. Maxatawny N.H FLICKER & SONS, INC. Gettysburg YINGLING IMPLEMENT Need more CLUGSTON FARM EQUIPMENT Intercourse C.B. HOOBER & SON composition. The total fat content of poultry meat varies considerab ly with muscle type, and is more than double for dark meat portions (leg, thigh) which contain predom inantly “red type” muscle fibers than light meal portions (breast) which contain predominanlely “white” fibers. This reflects a grea ter amount of fat distributed throughout the muscle (intramus cular fat) in red than white muscles. This difference also contributes to an almost 20 percent greater calorie content, on an equivalent weight basis, for dark than light meal. The inclusion of skin Farmers Announces HARRISBURG (Dauphin Co.) Pennsylvania Farmers Union President Robert Junk announced that the family farm organization has organized a “farmer-to farmer” disaster relief effort to assist family farmers in hurricane stricken areas of Florida and Louisiana. “The devastation that Hurricane Andrew brought to rural areas in these states is incredible,” Junk said. “Farmers have lost their livelihoods and their homes. And, as anyone stricken by drought last year can attest, struggling through mountains of government red tape to ultimately receive disaster assistance amounting to a few pennies on the dollar of loss just isn’t the answer.” Junk praised existing efforts of the Red Cross and other disaster relief organizations, but noted that they have understandably concen trated on more populous areas. "We want the farmers da and Louisiana to undftsiafuro SUB-SOILER New Holland A.B.C. GROFF, INC. Olay PIKEVILLE EQUIPMENT. INC. Wstsontown Pr«j.ririf DEERFIELD AG & cFRESVILLE FORD TURF CENTER, INC. Quarryvllla West Grove GRUMELLI FARM S.G. LEWIS & SERVICE SON, INC. increases the total fat and, there fore, caloric content (60 to 150 jicrccnt and 14 to 25 percent, respectively) of each portion. Overall, for roasted poultry meat without skin, total fat content ranges from approximately 3 per cent (turkey, light meat) to 10 per cent (chicken, dark meat). Because meats lose a significant amount of fat in cooking, values based on raw meal overestimate fat consump tion. In contrast, beef cuts range from approximately 5 percent (lop round, good/sclcct) to 21 percent (chuck blade, prime), or about double that of poultry meat. Union Disaster Relief that farmers elsewhere in the country care about them and want to help them through these tough times,” he said. The farm leader explained that the farmer-to-farmer relief effort would involve two parts. First, a special account has been created already in PFU’s Family Farm Foundation to accept cash contri butions which will be forwarded to affected farmers. Second, the group will have a special collec tion site at its 21st annual conven tion, November 12-14, where far mers and others can bring canned goods, building materials, and other items to be taken directly to affected farmers. Anyone wishing to make a donation to the farmer-to-farmer relief effort should make checks payable to PFU’s Family Farm Foundation Relief Fund and mail rto Pennsylvania Farmers n, 1337 North Front Street, rrisburg, PA 17102. REED BROTHERS MARYLAND EQUIPMENT Tamaqua CHARLES SNYDER, INC. 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