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猎取的野猪肉是否符合现代消费者的营养期望?

Sara Di Bella¹, Raffaella Branciari², Naceur M Haouet¹

¹Experimental Zooprophylactic Institute of Umbria and Marche, Perugia.

Italian journal of food safety

|April 16, 2024

概括

野猪 (WB) 肉与家养猪肉相比,具有更高的营养价值,具有较低的脂肪和更高的抗氧化活性. 它的脂肪酸特征,包括有利的多不和和和脂肪酸比率,表明对消费者有潜在的健康益处.

科学领域:

营养科学营养科学
食品科学食品科学食品科学
动物科学动物科学

背景情况:

越来越多的消费者对可持续和健康的食物选择的需求.
野生野生动物和传统养殖肉类之间的营养比较数据有限.
对不同动物养殖系统对健康的影响感兴趣.

研究的目的:

分析和比较野猪 (WB) 肉的营养特征.
为了将WB肉与来自室内密集型 (PI) 和室外广泛 (PO) 系统的家猪 (猪肉) 相比较.
为了评估WB肉的脂肪酸成分的健康相关指数.

主要方法:

脂质含量和抗氧化活性的比较分析.
对WB和猪肉样本进行详细的脂肪酸分析.
健康指数的计算:n-6/n-3 PUFA比率,PUFA/SFA比率,AI,TI,和h/H. 这就是健康指数的计算.

主要成果:

与猪肉 (PI和PO) 相比,WB肉具有较低的脂质含量和更高的抗氧化活性.
肉类表现出更有利的脂肪酸概况,具有更高的PUFA和较低的SFA水平.
与猪肉相比,WB肉的胆固醇和血栓生成指数 (AI/TI) 较低,低胆固醇/高胆固醇指数 (h/H) 更高.

结论:

野猪肉具有优良的营养质量,使其成为家养猪肉的可行替代品.
它的脂肪酸概况和健康指数为寻求营养",绿色"食物选择的消费者提供了好处.
猎物肉,特别是野猪,可以对现代饮食趋势做出积极贡献,强调健康和可持续性.

关键词:

脂肪酸脂肪酸脂肪酸脂肪酸游戏肉游戏肉营养指数营养指数氧化稳定性氧化稳定性猪肉猪肉猪肉是一种

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