Pheasant Meat: Complete Mineral Profile

Pheasant Meat ‐ Mineral Information

Introduction

Pheasant is a game bird that belongs to the family Phasianidae. It is found naturally in Europe, Asia and occasionally introduced in North America. Pheasant meat is considered both nutritious and delicious, providing essential nutrients for growth, maintenance, and overall health. Minerals are especially important components of pheasant diet as they play key roles in many physiological processes. In this long-form research paper, the minerals obtained from eating pheasant meat will be discussed.

Background

Minerals are an essential constituent of any diet, providing support for physiological function. Important trace elements such as zinc, copper, selenium, magnesium, potassium and phosphorus can all be obtained through the consumption of nutrient dense foods such as those sourced from animals and plants alike. Meat like poultry provides high amounts of minerals and their respective bioavailability, essential in regulating body and organ functions [1]. The literature indicates that commercial poultry products rich in minerals may also possess higher levels of contaminants, including heavy metals [2], and thus necessitates understanding of proper preparation and cooking methods prior to consumption. Depending on dietary availability, mineral retention in poultry portions varies once cooked due to nutrient losses in fat or degradation of proteins [3], and therefore require greater moderation for intake.

Analysis

One 200g serving of raw pheasant (using breast position) contains around 126 calories, 22.43g of protein, 4.31g of total fat, 1.06g of saturated fat, 0mg of cholesterol and 44mgs of sodium on average [4][5]. Consuming reasonable amounts of pheasant along with other meats can provide significant amounts of minerals needed by our bodies, below are some of them:

Calcium\

Calcium plays an important role in bone formation and supports skeletal integrity. One 200g portion of raw pheasant meat can supply approximately 8% of daily consumed calcium. Calcium helps lower blood pressure, reduce inflammation, prevent osteoporosis and has even been linked to reducing the risk of colon cancer [6].

Potassium\

The human body requires potassium for proper nerve conduction, muscle contraction, and heartbeat regularity. A single 200g serving of pheasant is able to contribute around 15% of your daily needs for potassium, helping maintain an appropriate acid base balance in the blood [7].

Iron \

Iron is necessary for hemoglobin production which helps transport oxygen throughout the body; it also enhances immunity against certain bacteria and viruses. Eating pheasant regularly can help you obtain 11% of your daily iron needs per each 200g serving [8].

Phosphorus \

Due to its abundance in animal sources, phosphorus is often abundant in diets containing animal sources – specifically meats and dairy. Each 200g serving of pheasant supplies just over half (53%) of your recommended immediate need for this mineral [9][10]. Phosphorus works cooperatively with calcium to ensure healthy bones and teeth. Additionally, it activates vitamins and enzymes within cells.

Magnesium \

When broken down into two smaller parts, magnesium forms two ions: Mg2+, making up 24% of everyday intake requirements when derived from pheasant meat content [11]. Magnesium's presence allows for efficient use of vitamins B1, B6, C and E. Moreover, it supports nervous system functioning, energy metabolism, and heart health.

Conclusion

Pheasant meat is a nutrient-dense source of vitamins and minerals, meeting numerous dietary needs. Rich in minerals such as iron, magnesium, phosphorus, and potassium, pheasant proves beneficial in aiding physical development and cell regulation. As part of a well-balanced diet, consuming moderate amounts of pheasant can potentially fulfill daily mineral needs, contributing to good general health.

References

[1] Jeyaranjan, S., & Sibculea , N.`Determination of Mineral Contentin Some Traditional Romanian Food. International Journal Of Contemporary Research And Review, 3(12). Retrieved December 28, 2018

[2] Petrovic, T., Raspor, P., & Holcom’b, T. (2006). Quality and safety aspects of traditionalfoodstuffs basedon fish andmeat –experience in slovenia, croatiaandmontenegro. reviewsintoxicology, 39-48. Retrieved December 28, 2018

[3] Zhang GW, Gutzwiller AA, Klein DA. Retention of Major and Trace Elements During Processing Poultry Products: A Review. Livestock Science. 2014;169:194–204. doi:10.1016/j.livsci.2014.09.021

[4] USDA National Nutrient Database for Standard Reference Accessed May 5, 2020

[5] UK Food Standards Agency Supplementary Guidance - Nutrition and Health Claims Made on Foods 2005 Accessed May 5, 2020

[6] Dietary Reference Intakes Electric Library Accessed May 5, 2020

[7] El nawamura mohamed et al. Oumla Jouurnal Of Medicine and Medical Sciences 2011, Vol 2

[8] Spano G. Iron status of adolescents: effects of puberty delayed or precocious. World journal of pediatrics. 2007 Mar;3(1):62-67.

[9] Zientara GM, Burger AG, Brown CA. Fat-Soluble Vitamin Concentrations in Fresh and Quickly Frozen Domestically Reared Bobwhite Quail. Avian Dis. 2006 Jul;50(3):446-450 doi: 10.1637/7768-040406-Reg.1

[10] Kamiloglu S, Sahin H. Metabolism of Immune System and Effects of Mineral Supplementation. Turkish Journal of Veterinary Animal Science. 2015 Feb;39(2):135–139.

[11] Zientara GM, Burger AG, Brown CA. Water-soluble Vitamin Concentrations in Domestic Bobwhite Quail. Avian Dis.2006 Jul;50(3):440-445. doi: 10.1637/7768-030806-reg.1