Offal Chemical Composition from Veal, Beef, and Lamb Maintained in Organic Production Systems

The aim of the study is to compare the content of nutrients, including selected macro- and micro-elements, in musculus semitendinosus and offal (liver, heart, kidneys, tongue, brain) derived from animals (calves, beef cattle, and lambs) that are fed and maintained in organic production conditions. The experimental material consisted of 60 animals: 20 calves, 20 beef cattle, and 20 lambs. This research was carried out using Limousin cattle and Ile de France sheep. From the obtained results, it is concluded that the physicochemical and nutrient composition varied significantly among the organs and species studied. Almost all byproducts are a rich source of trace elements, whose levels/amounts are usually much higher in byproducts such as offal than in muscular tissues. Also, for economic reasons (profitability), byproducts (offal) can be commercially sold for human and animal nutrition. Byproducts are processed and incorporated into many food products and provide competitive nutritional value for use by tissues and muscles (vitamins and elements).