Chemical composition of meat from different species of animals

The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed Türkiye reveal their superior aspects compared each other also determine the place meat, which is not commonly among meats. As material 48 meat samples were used, 12 species provided that them belonged a different animal. Moisture, ash, crude protein, fat levels between sources. highest value ash ratio determined lamb (P<0.001). Chicken had protein ratio. Rabbit followed, respectively In moisture beef values there was no significant differences source meat. conclusion, as higher lower with sources, it would be beneficial expand production consumption. advised include diets patients suffering obesity or cardio-vasculer diseases because content. Lamb should an indispensable part due its rich content could preferred for making kinds by-products by majority people.