Nutritional Evaluation of Porcupine Meat Compared to Sheep and Cow Meat
DOI:
https://doi.org/10.69667/lmj.2517330Keywords:
Porcupine, Meat, Eastern Region of Libya, Protein, Fat, Amino Acids.Abstract
This study was conducted on porcupine meat, as many people in the eastern region of Libya consume it. The study measured the protein and fat content, as well as the composition of some amino acids, and compared them to sheep and cattle meat. The study used the Kjeldahl apparatus to measure protein, the Soxhlet apparatus to measure lipids, and high-pressure liquid chromatography to measure amino acids. The results showed that the protein content of porcupine carcasses was higher than that of sheep and cattle, and that the fat content was also higher than that of cattle and sheep. Based on these findings, further studies are needed to protect these animals from extinction due to overhunting. It is also recommended that they be raised to help increase local meat production
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