Katedra Towaroznawstwa L Przetworstwa Surowcow Zwierzecych

Lublin, Poland

Katedra Towaroznawstwa L Przetworstwa Surowcow Zwierzecych

Lublin, Poland

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Florek M.,Katedra Towaroznawstwa L Przetworstwa Surowcow Zwierzecych | Drozd L.,Katedra Towaroznawstwa L Przetworstwa Surowcow Zwierzecych
Medycyna Weterynaryjna | Year: 2013

The meat of deer is widely held as a healthy food because of its several nutritional characteristics attractive to consumers. However, the nutritional qualities of venison are influenced by genetic and environmental factors. Furthermore, consumers are increasingly concerned about animal welfare and the environmental aspects of animal production systems. Dear meat has high protein and low fat contents, a favourable fat composition (it is richer in long-chain n-3 PUFAs and poorer in MUFAs and SFAs), and high levels of minerals, especially a highly bioavailable form of heam iron. Less information is available on numerous other compounds in venison that are not generally recognized as nutrients, but have been reported to possess bioactive properties under certain conditions. Food ingredients identified as bioactive have a proven beneficial effect on the health and well-being of consumers beyond the normal nutritional properties. Their action has a selective and positive effect on specific functions of the human body, including the prevention and treatment of diseases. Examples of such compounds in meat include antioxidants such as vitamin E homologues (tocochromanols), coenzyme Q10, taurine, carnosine, anserine, and isomers of CLA (particularly rumenic acid). All these qualities of venison are in great demand by today's discerning meat consumer, and make it a healthy alternative to traditional red meat, such as beef or mutton.

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