{"title":"New Nutritional Strategies for Improving the Quality of Meat","authors":"A. Taghizadeh, J. Seifdavati","doi":"10.5772/INTECHOPEN.78041","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.78041","url":null,"abstract":"Few studies of using locally legume grains in lamb nutrition have been studied that their use had no negative impact on meat quality such as fatty acid composition. One of the strategies of increasing functional food availability is to increase polyunsaturated fatty acids, especially the ω-3 series, conjugated linoleic acid (CLA) level and reduce saturated fatty acids in animal products. The CLA isomers appear to be concentrated in intramus- cular and subcutaneous fat of meat ruminants and the concentration of c9, t11-CLA being greater than the concentration of t10, and c12-CLA in all tissues. To increase the CLA yield in lamb meat, it is essential to provide lamb an appropriate substrate for the forma tion of CLA. The provision of source of dietary linoleic acid appears to increase the CLA concentration to the greatest extent. Regarding the recommended daily intake for the appreciation of health benefits in humans (3500 mg/d), this amount of CLA supplied to meat lamb will partially provide the CLA requirement for everyone under certain conditions; deposition of CLA in the tissues using the provision of modest amounts of locally legume grains is more conducive to CLA synthesis rather than high levels of grain.","PeriodicalId":368334,"journal":{"name":"Meat Science and Nutrition","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127342310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. S. Martins, M. A. Lemos, L. Mueller, F. Baldi, T. Amorim, A. Ferrinho, J. A. Muñoz, I. Fuzikawa, G. Moura, J. Gemelli, A. Pereira
{"title":"Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health","authors":"T. S. Martins, M. A. Lemos, L. Mueller, F. Baldi, T. Amorim, A. Ferrinho, J. A. Muñoz, I. Fuzikawa, G. Moura, J. Gemelli, A. Pereira","doi":"10.5772/INTECHOPEN.77994","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.77994","url":null,"abstract":"The consumer’s profile has changed, and in recent years, there has been a greater concern for the nutritional quality of meat, especially in relation to fat that compose it. The meat fat composition can contribute to the onset of cardiovascular disease. On the other hand, fat is an essential component in the human diet, as well as providing energy; it contains essential fatty acids (FAs) that must be present in food. The meat nutritional properties are largely related to its fat content and fatty acid composition. In addition, fat gives flavor to food, helps in the absorption of vitamins, and plays an important role in the immune response, for humans, and animals. The fat nutritional and sensory quality in meat that is determined by the fatty acid composition can affect the degree of fat satura - tion, the storage stability, and flavor. There are several factors that can influence the fatty acid composition, such as animals’ species, breed, sex, and diet, causing various changes in carcass, as well as in tissues and chemical meat composition.","PeriodicalId":368334,"journal":{"name":"Meat Science and Nutrition","volume":"149 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131576807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nutritional Composition of Meat","authors":"R. Ahmad, A. Imran, Muhammad Bilal Hussain","doi":"10.5772/INTECHOPEN.77045","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.77045","url":null,"abstract":"Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their body requirements. It has played a vital role in human evolution and is an imperative constituent of a well-balanced diet. It is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. Average value of meat protein is about 23% that varies from higher to lower value according to the type of meat source. Meat fat and its fatty acid profile is point to worry, with respect to its consumption, but its moderate usage is always advised by doctors and nutritionists, in order to lead a healthy life. Fat content of animal carcasses ranges between 8 and 20%. Quality traits of meat along with its nutritional composition become dependent upon animal breed type, feeding source (grains, pasture and grass), genetics of animal and post mortem techniques. This chapter will mainly focus on the variant aspects of nutritional constituents of meat including proteins and essential amino acids, fats and fatty acid profile, carbohydrates, vitamins and minerals along with their health benefits to human health.","PeriodicalId":368334,"journal":{"name":"Meat Science and Nutrition","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124563447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Introductory Chapter: Meat Science and Human Nutrition","authors":"Aftab Ahmed, M. Arshad, A. Imran, S. Ali","doi":"10.5772/INTECHOPEN.81001","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.81001","url":null,"abstract":"","PeriodicalId":368334,"journal":{"name":"Meat Science and Nutrition","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115604983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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