Also, to a certain extent, the fat profile/composition and other nutrient content levels may be modified/affected by the animal's diet and genetic makeup. As fat percentage increases, nutrient concentration of the muscle portion decreases. However, differences in the levels of the various nutrients may result from differences in the carcass composition among species and within species due to differences in the ratio of fat to muscle in the edible portion. The nutrient content of meat (muscle foods) is fairly similar among the various mammals, birds, and fish. There are five major classes of nutrients: proteins, lipids, carbohydrates, vitamins, and minerals. The nutritional value of meat and meat products is related to the quantity and utilization of nutrients and the potential for these products to either enhance or restrict nutrient utilization by the body. Other articles and sections of this book will discuss some of these bioavailability issues and subsequent metabolism of food and nutrient sources. ![]() Thus, nutrient bioavailablilty, or availability becomes important. ![]() Some foods may contain nutrients in forms that the body cannot readily utilize. ![]() The nutritional value of foods, including meat and meat products, can be defined in a number of different ways, from simply listing the quantities of various nutrients contained in the foods, to considering biological factors that affect the utilization of these nutrients by the body. Lofgren, in Encyclopedia of Human Nutrition (Third Edition), 2013 Nutritional Value
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