Comparative evaluation of fatty acid profiles in common meat cuts

Meat production and consumption in North Macedonia have undergone notable shifts influenced by economic development and changing dietary habits. Meat serves as a vital source of essential nutrients, particularly high-quality protein and biologically active fatty acids that play a significant role in cardiovascular health. This study aimed to assess the nutritional quality of pork and poultry meat by conducting a comparative analysis of their fatty acid profiles, using standard chemical composition methods. An analysis of pork and poultry meat production and consumption was conducted to reflect the dietary habits of Macedonian citizens.
Between 2020 and 2024, total pork production reached 67,961 tons, while poultry production amounted to 9,202 tons during the same period. In 2024, average household consumption was estimated at 23.7 kg of pork and 46.5 kg of poultry meat. The analysis revealed that chicken breast contains a low-fat content of 2.4 g per 100 g and features a favorable ratio of polyunsaturated to saturated fatty acids, primarily attributed to higher levels of linoleic and linolenic acids. Conversely, pork cuts such as neck and belly exhibited considerably higher fat content, ranging from 13.02 to 18.75 g per 100 g, along with elevated concentrations of saturated fatty acids, particularly palmitic and stearic acids.
These findings underscore the nutritional advantage of poultry as a leaner meat option with a healthier fat composition. Considering these differences, it is recommended to prioritize poultry consumption to promote improved lipid balance and to mitigate long-term health risks associated with excessive intake of saturated fats.
Keywords: Meat Consumption, Nutritional Quality, Fatty Acids