A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market

• Published in: Journal of food composition and analysis 2025-03, Vol.139, p.107171, Article 107171
• Main Authors: Ong, Kian Siang, Lim, Pei Ying, Ng, Felicia Siew Kay, Sim, Hui Yu, Chiang, Jie Hong, Ng, Grace Cui Fang
• Format: Article
• Language: English
• Subjects: Alternative meat; in-vitro digestion; Meat; Nutritional profile; Protein quality
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2024.107171

An in-vitro digestion study compared the macronutrient composition and digestibility of three commonly consumed Asian meats (pork, chicken, and fish) with their corresponding meat alternatives. The digesta was analysed to determine protein, lipid, and carbohydrate digestibility. For protein quality, the limiting amino acids of the animal-based products were valine, while those of alternative meat products were methionine and cysteine. Animal-based products had a higher content of essential amino acids and a better overall protein quality score than their alternative meat counterparts, especially for pork and chicken. Alternative meat products generally had higher levels of polyunsaturated fats, including linoleic acid and α-linoleic acid, than animal meat products. However, some essential fatty acids, such as arachidonic acid, were less bioaccessible in the alternative meat products. While inherent low carbohydrate content in whole-muscle meats minimised the impact of starch digestibility, alternative processed meat products exhibited significantly lower digestibility. This decrease was attributed to the presence of fibre, which interacted with starches and hindered enzyme accessibility. These findings provide valuable insights into the nutritional quality and overall health implications of consuming alternative meat products. This also highlights the areas for improvement in developing these products to provide a more balanced and bioavailable source of nutrients. [Display omitted] •The study compared macronutrient digestibility of meats and plant-based alternatives.•Animal meats had higher essential amino acids and protein digestibility.•Plant-based meats had more polyunsaturated fats but lower bioaccessible fatty acids.•Fibre in plant-based meats hindered starch and protein digestibility.•The study emphasised nutritional gaps and areas for improvement in plant-based meats.