- Tytuł:
- Goose meat as a nutritional source of dietary selenium
- Autorzy:
-
Goluch, Z.
Pilarczyk, B. - Powiązania:
- https://bibliotekanauki.pl/articles/54446441.pdf
- Data publikacji:
- 2022
- Wydawca:
- Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
- Opis:
- Selenium (Se) has many important physiological functions in the human body, and its deficiency may lead to the development of diseases associated with oxidative stress or inflammation. As goose meat has been gaining popularity in many regions of the world, the aim of the work was to review the current state of knowledge regarding the Se content of raw and cooked goose meat, including that of birds raised on fortified feed, and to compare it with the recommended daily intake in humans. It was found that the Se content in goose meat depends on the breed, type of muscle, the presence of the skin and form of preparation. Fortification of feed with organic and inorganic Se increased its content in goose meat. Although adult Se intake recommendations vary by country, sex, age, and local norms, this amount ranges from 25 to 70 μg/day. Hence, even an occasional consumption of 100 g of roasted goose meat without skin fulfils 36.4 to 102.0% of the recommended daily consumption of Se, and meat with skin from 31.1 to 87.2%, depending on sex and the adopted local standard. Meat from wild geese fulfils 31.0 to 86.8% of the daily Se requirement. Based on the Nutrient Reference Values-Requirements (NRV-R) for selenium (60 μg 100 g-1), on the label of the food product, 100g of meat roasted with and without skin, from both domestic and wild geese, covers 36.2 to 37.5% of the RDA. Our findings may be a useful guideline for consumers when making dietary choices. However, further research is needed on the influence of heat treatment on the concentration and retention of Se in goose meat.
- Źródło:
-
Journal of Elementology; 2022, 27, 3; 521-531
1644-2296 - Pojawia się w:
- Journal of Elementology
- Dostawca treści:
- Biblioteka Nauki
Artykuł