Assessment of the intake of essential elements by consumption of meat and liver from moose (Alces alces) and wild boar (Sus scrofa) inhabiting the north-west of Russia
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引用次数: 0
Abstract
This study aimed to analyze the concentrations of the essential elements (Co, Cu, Fe, Mg, Mn, and Zn) in the edible tissues (muscle=meat, liver) of the large game mammals (moose Alces alces L. (n=17) and wild boar Sus scrofa L. (n=46)) and to assess the nutritional values of these food products through the fulfillment of Dietary Reference Values (DRVs) for the aforementioned elements. The values of most of the elements measured in the animals' tissues were either comparable to or greater than those observed in domestic animals and the same species from other countries. No significant species-dependent differences were observed in the meat for the studied elements, but the concentrations of Co, Cu, and Mn were higher, and the levels of Fe and Zn were lower in the moose liver compared to the wild boar liver. According to DRVs for adults, the game meat and liver are poor sources of Co, Cu (except liver), Mg, and Mn. However, the consumption of liver from studied species meets the adult requirements for Cu (moose) and Fe (moose and wild boar). Both the meat and liver of game animals may be considered as good sources of Zn.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.