Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
Crit Rev Food Sci Nutr. 2009 Oct;49(9):800-22. doi: 10.1080/10408390902911108.
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
消费者既要求食品更安全，也要求更有营养，而且这些食品不能含有非天然来源的防腐剂或其他食品添加剂。在此背景下，人们希望脂肪含量更低和/或不饱和脂肪酸（尤其是 n-3 脂肪酸）比例更高的产品，因为这些脂质有助于预防心血管和炎症性疾病的发生。肉类产品备受关注，因为它们是维生素和矿物质的极好来源。此外，天然抗氧化剂的存在可以延长肉类产品的保质期，这些抗氧化剂来自不同的来源，如植物提取物。因此，人们研究了不同的策略来提高肉类产品和鸡蛋的营养价值、氧化稳定性和感官特性，具体方法是使用不同的矿物质和天然膳食补充剂。与其他策略相比，膳食补充剂具有以下优势：首先，活体动物可以有效地将化合物分布到组织中；其次，膳食补充剂更安全，因为富含这些化合物的肉类产品和鸡蛋可以确保在人体内的摄入量是可耐受的。家禽肉和禽蛋的食用非常广泛，其脂肪酸组成和生育酚含量可以通过不同的饮食策略轻松改变，因此它们是提高营养价值和氧化稳定性的理想模型。
