Animal species and muscle related differences in thiamine and riboflavin contents of Swiss meat

Animal species and muscle related differences in thiamine and riboflavin contents were studied in pork, chicken, veal and beef. Pork was the best thiamine source and there was no significant difference in thiamine content of longissimus dorsi and shoulder muscles. Also, no difference in thiamine content of chicken breast and thigh was found. In contrast, the riboflavin content significantly differed between the muscles within species (pork and chicken) examined. With the average daily lean meat consumption in Switzerland (105 g day−1), thiamine and riboflavin intakes were approximately 0.5 mg day−1 and 0.2mgday−1, respectively. The recommended daily thiamine intake was met up to 25% for men and 29% for women. Pork itself contributed about 23% (men) and 27% (women). The recommendation for riboflavin intake was met up to 10% for men and 11% for women.