Nutritional composition of Mutton bird (Puffinus griseus) meat

• The Mutton bird essential amino acid content was slightly lower than in common meats.
• About 60% of the fatty acids consisted of C16:0, C18:0, C18:1, C20:4, C20:5 and C22:6.
• The cholesterol concentration was generally higher than in traditional meat sources.
• Seasonal variations MBBM existed which may be of little nutritional consequence.

Mutton birds (Puffinus griseus) are wild seabird chicks traditionally harvested by Maori but available commercially for seasonal consumption in New Zealand. Little information is available on the nutritional content of the meat from these birds. Proximate analysis and amino and fatty acid composition of Mutton bird breast meat (MBBM) were measured over two harvesting seasons, 2007 and 2008. Protein content was lower, and fat and ash contents were higher (P < 0.05) in meat from birds harvested in 2008 (18.5, 13.0 and 11.7%, respectively) compared with that from 2007 (20.3, 11.8 and 10.3%, respectively). Higher lysine concentrations and lower proline, cysteine and methionine were found in MBBM compared with literature values for beef, lamb and pork. The essential amino acid content in Mutton bird (41.7 and 38.4% for 2008 and 2007, respectively) was slightly lower than those reported for common meats (42–43%). Palmitic, arachidonic, DHA, stearic, EPA, and oleic were the major fatty acids (FA) detected in MBBM and accounted for approximately 60% of the FA. The cholesterol concentration was not affected by season. Seasonal variations MBBM existed which may be of little nutritional consequence but might be a useful indicator for ecological events including changing feed availability.