FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Functional properties of foods of animal origin derived by nutritional strategies


The review presents currently available animal nutrition strategies aimed at modification of animal product (milk, meat, and eggs) composition to be more consistent with human dietary guidelines. Methods of decreasing saturated and increasing mono- and polyunsaturated fatty acids, and also cholesterol in animal fat, by feeding plant oils to dairy cows, pigs, growing poultry and laying hens are briefly described. Correspondingly, the results of several trials verifying, in a positive way, the potential functional (hipocholesterolemic) properties of modified milk, meat and egg yolk fat in humans are described in more detail. It is concluded that nutritional strategies currently applied to modify animal product composition, to be more compatible with human dietary guidelines, are the effective means for obtaining products showing evident functional properties.