اهمیت تغذیه ای گوشت و فرآورده ها

Transcription

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2 اهمیت تغذیه ای گوشت و فرآورده ها

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4 This group is called: Meat, fish and alternatives.

5 Nutrient (per 100g) Lean Beef Lean Lamb Lean Pork Chicken (dark & light meat) Energy (kj) Protein (g) Fat (g) SFA (g) MUFA (g) PUFA (g)

6 پروتئین ارزش غذایی پروتئین گوشت از انواع گیاهی بسیار باالتر است. پروتئین گوشت حاوی انواع اسیدهای آمینه ضروری ( threonine lysine, methionine, phenylalanine, tryptophan, leucine, isoleucine, است. )valine نوع تغذیه دام در ترکیب اسیدهای آمینه گوشت آن تاثیری ندارد.

7 ارزش غذایی پروتئین ها شاخص اسیدآمینه ضروری (EAA) Essential amino acid index میزان اسیدآمینه ضروری در ماده غذایی به میزان همان اسیدآمینه ضروری در تخم مرغ. اندیس EAA برای پروتئین بافت ماهیچه ای حدود 88 و برای پروتئین بافت پیوندی )کالژن( حدود 30 است.

8 اسید آمینه هیستیدین ایزولوسین لوسین لیزین متیونین فنیل آالنین ترئونین تریپتوفان والین پروتئین ماهیچه 3/3 6 3/5 10 3/ /4 5/5 پروتئین بافت پیوندی )کالژن( 0/7 1/ /8 3/6 1/9 0 2/8

9 Net Protein Utilization اندیس مصرف پروتئین خالص )NPU) Index نسبت میزان ازتی که جذب بدن می شود به مقدار ازت دریافتی از ماده غذایی. Protein Efficiency Ratio (PER) نسبت کارایی پروتئین نسبت افزایش وزن موش های در حال رشد به وزن پروتئین خورده شده.

10 Raw red muscle meat contains around 20-25g protein/100g. Cooked red meat contains 28-36g/100g, because the water content decreases and nutrients become more concentrated during cooking. The protein is highly digestible, around 94% compared to the digestibility of 78% in beans and 86% in whole wheat. The amino acid glutamic acid/glutamine is present in meat in the highest amounts (16.5%), followed by arginine, alanine, and aspartic acid.

11 چربی میزان و ترکیبات چربی به نوع نژاد و تغذیه دام بستگی دارد. عمدتا از تری گلیسیرید )گلیسرول + اسید چرب(. )20:4(: ضروری )18:3( اسید لینولئیک )18:2( اسید لینولنیک و اسید آراشیدونیک )ویتامین F(. Nutrient (per 100g) Lean Beef Lean Lamb Lean Pork Chicken (dark & light meat) Energy (kj) Fat (g) SFA (g) MUFA (g) PUFA (g)

12 چربی های حیوانی چربی های گیاهی /1 چربی گاو 5- روغن زیتون /5 چربی خوک 18- روغن آفتابگردان چربی گوسفند 5- روغن سویا چربی کبد 7- روغن بادام زمینی چربی کره 4-1/9

13 چربی های داخل سلولی ماهیچه حاوی مقادیر زیادی اسیدهای چرب با زنجیره اتم کربن بوده و از ارزش تغذیه ای باالیی برخوردار است. میزان این اسیدهای چرب در فرآورده های گیاهی کمتر است.

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15 Lamb

16 Saturated fatty acids comprise, on average, 40% of total fatty acids in the lean component and 48% in the fat component of red meat. In beef and veal, approximately half of the saturated fatty acid in both the lean and fat component of red meat is palmitic acid (16:0) and about a third is stearic acid (18:0).

17 Polyunsaturated fatty acids range from 11% to 29% of total fatty acids. Pasture fed beef is better source of omega-3 fats than grain feed beef. Beef and lamb also have more omega-3 fatty acids than either chicken or pork Fish is still a significantly better source than any of the red meats.

18 Recommended dietary intakes for a daily adequate intake of long-chain omega-3 fats (DHA, EPA and DPA) of 160mg for men and 90mg for women, with higher targets of 610mg and 430mg respectively to reduce the risk of long term chronic disease. Mutton muscle meat, which has more than 60mg EPA + DHA per serving of red meat, can be described as a good source of long chain n-3 polyunsaturated fats.

19 Trans fatty acids are found in ruminant fat as a result of biohydrogenation by rumen bacteria. Trans fatty acids (18:1 trans) in raw muscle meat varies from as little as 22mg/100g in veal to 123mg in lamb, but is generally less than 3% of the total fatty acid content. Levels in both raw and cooked muscle meat are higher in lamb and mutton than in beef and veal

20 Minerals Beef and lamb meat are among the richest sources of the minerals iron and zinc, with 100g providing at least one quarter of daily adult requirements. Red meats are good sources of selenium, providing over 20% RDI per 100g serve, Selenium values in meat will be significantly affected by where animals feed and the time of the year of sampling. Lean meat is low in sodium with a potassium/sodium ratio of greater than five. The copper content in raw lean cuts range from to mg/100g in beef and veal, to mg/100g in lamb, and to mg/100g in mutton.

21 Iron Important as an oxygen carrier in haemoglobin in blood, or myoglobin in muscle, and is also required for many metabolic processes. Meat is a rich source of bioavailable iron. Meat and meat products provide 19% (men) and 15% (women) to average daily intake of iron (NDNS). Meat protein, enhance the absorption of iron from meat. Similarly, absorption of zinc from a diet high in animal protein is greater than from plant foods.

22 Red meat is an excellent source of bioavailable vitamin B 12, (over two thirds of the daily requirement in a 100g serve). Up to 25% RDI of riboflavin, niacin, vitamin B 6 and pantothenic acid can also be provided by 100g of red meat, but compared to pork it is a relatively poor source of thiamin. Liver is an excellent source of vitamin A and folate, but the levels in lean meat tissue are low. older animals have higher vitamins concentrations. Levels of vitamin D in meat are low. 0.10μg Vitamin D 3 /100g and 0.45μg 25-OHD 3 /100g in beef and levels of 0.04 and 0.93 μg/100g respectively in lamb.

23 Choline is a precursor of a number of compounds including neurotransmitters and membrane phospholipids. Although choline can be made in the body, but adequate intake of 550mg/d for men and 425mg/d for women is recommended. The best dietary sources are milk, liver and eggs, but meat is also a significant source and beef contains 78mg/100g.

24 Meat based bioactive compounds Taurine Meat is rich in taurine (110mg/100g in lamb and 77mg/100g in beef) and meat is the most abundant dietary source. Taurine can be derived from methionine and cysteine metabolism. It should be considered a conditionally essential amino acid during lactation, during times of immune challenge, and may offer protection against oxidative stress.

25 Carnitine L-carnitine (beta-hydroxy-gamma-trimethyl amino butyric acid) transports long chain fatty acids across the inner mitochondrial membranes to produce energy during exercise. Although not an essential nutrient, needs appear to be increased during pregnancy and after strenuous exercise and a recommended intake of mg/d has been proposed. It is found in skeletal muscle and is particularly abundant in sheep muscle at up to 209 mg/100g and in beef at around 60mg/100g

26 Conjugated linoleic acid (CLA) CLA has antioxidant and immunomodulatory properties and may also play a role in the control of obesity. Rumen bacteria convert linoleic acid to CLA. CLA is also present in partially hydrogenated vegetable oils. The CLA content of meat is affected by breed, age and food composition. It is mostly present in the fat component of red meat (approximately 1g/100g) but is also found in the muscle meat: 10-46mg/100g in raw meat and mg/100g in cooked red meat

27 Endogenous antioxidants

28 Carnosine (365mg/100g in beef and 400mg/100g in lamb) and anserine are antioxidative histidyl dipeptides and the most abundant antioxidants in meat. Coenzyme Q10 (ubiquinone) also has antioxidant properties and supplements have shown beneficial effects in some studies. Levels in meat are estimated to be around 2mg/100g in both beef and sheep meat.

29 Glutathione is a component of glutathione peroxidise enzymes which have an important antioxidant role in the body. It may also play a role in immune response and enhancing iron absorption. Glutathione levels in red meat (12-26mg/100g in beef ) twice the level of glutathione of poultry ten times the content found in fish.

30 Creatine Creatine and its phosphorylated derivative creatine phosphate play an important role in muscle energy metabolism and under some circumstances creatine supplements can enhance muscle performance. Red meat contains approximately 350mg/100g and is the principal dietary source for humans. Creatine in meat is readily absorbed, but typical intakes are unlikely to provide the levels of creatine used for supplementation of sports performance (up to 15g/day).