Turkey Meat: Complete Amino Acid Profile

Turkey Meat ‐ Amino Acids List

Introduction

Amino acids are essential components of all living organisms. They comprise an important element in any organism’s protein structure, allowing them to perform vital metabolic actions that are responsible for the proper functioning of an individual's body. In addition, they form an integral part of many dietary sources, ranging from animal products, such as meat and eggs, to vegetarian sources such as grains and seeds (1). As a result, it is necessary to understand the composition of amino acids within particular foods in order to ensure a balanced diet. This paper seeks to analyze the types of amino acids found in turkey meat, how these vary in different parts and cooking processes, their benefits, and potential risks associated with consuming them on a regular basis.

Types of Amino Acids Present in Turkey Meat

Turkey is considered one of the most popular birds consumed around the world (2). It specifically contains 8 essential and 10 non-essential amino acids as its primary nutrients. The essential amino acids include: histidine, leucine, isoleucine, lysine, methionine, threonine, phenylalanine, and valine while the non-essential acids contain alanine, arginine, asparagine, cysteine, glutamic acid, proline, glutamine, glycin, serine, tyrosine, and tryptophan (3). Essential amino acids are those that cannot be synthesized by the human body, making them necessary components of the diet. Non-essential amino acids, however, can be made via internal metabolic pathways; hence, they can still provide numerous advantageous effects when ingested through a variety of food sources (4).

Variarity of AA compositions between Different Areas of a Turkey

The overall type of amino acids present in a whole bird may differ depending on which areas are tested separately (5). For example, average values of the essential amino acids in smaller breasts were found to be higher than those located in legs or neck areas (6). Specifically, histidine, lysine and leucine held observations greater than ten times higher levels when compared to darker cuts in some research (7). Thus, selection of certain parts can lead to a more nutrient dense intake, as long as precautions are taken due to possible high concentrations of fat content in said cuts.

Effect of Cooking Method

Moreover, the effects of cooking methods can significantly influence the availability of amino acids within different pieces of the bird. For instance, baking would not allow for the same retention of nutrients when compared to braising or boiling (8). Analysis of each process also revealed weak points within culinary procedure that may affect nutritional value at the end product; grilling notably produced an increased pyrolysation, resulting in negative fluctuations regarding metal amines and ammonia formation (9).

Benefits & Potential Risks Associated with AA Consumption

It has been well established that consumption of turkey on a regular basis provides a myriad of health benefits (10). Most of the positive effects can be traced back to the aforementioned essential amino acids because they act as building blocks for our bodies’ muscles and organs, such as skin, bones, ligaments, hormones and neurotransmitters. Furthermore, there have been studies highlighting properties combating depression, joint problems, overactive metabolism, free radical damage, irradiation, and even slowing down ageing processes (11). As for potential risks involving excess ingestion, individuals should take into account the amounts consumed and properly assess accordingly given personal conditions. Excess amounts often fluctuate depending on core metabolism rate and physical activity, however, and mild signs of dizziness and dehydration have been reported following large doses (12).

Conclusion

Overall, turkey is an excellent source of proteins given its low calories and vast array of amino acids structures vividly displayed either in white or dark forms. Its intricate status among consumers consists of beneficial health results alongside cautionary remarks when manipulating portions tailored towards the size of consumers’ appetite. Ultimately, understanding the distribution of nutrients among poultry incorporates awareness behind smart choices when creating a nutritious meal plan.