Effects of Chia Supplementation on Meat Fat Quality

Abstract

While plant-based diet has gain recognition for its health benefits, meat and meat products are still one of the most consumed foods in western countries. Meat is an important source of proteins, minerals, and vitamins. Nonetheless, its consumption has been associated with degenerative diseases, mainly related to its fat content. Although there has been a general recommendation against some kinds of dietary fat consumption over the years, there is a lack of information regarding the different techniques of breeding and feeding animals intended for food that could lead to diverse health effects after their consumption. In the process of obtaining healthier meat products, a number of modifications could be made to add, reduce, or increase substances with proven biological properties (functional ingredients). In this regard, interest in polyunsaturated fatty acids, such as α-linolenic acid (ALA), has become a nutrition research target. The chia seeds are one of the richest sources of ALA and contain high amounts of fiber and minerals. Although studies on the bioavailability of essential nutrients in Chia have not been fully described, based on the compositional data from all reported studies it could be considered that chia seeds are nutritionally valuable. Moreover, the chia-enriched meat and meat products have demonstrated a positive effect in the regulation of lipid metabolism, and the human trials have proved the beneficial effect on lipid composition and lipemia regulation in patients with moderately cholesterolemia.