Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
Molecules. 2018 Jan 31;23(2):307. doi: 10.3390/molecules23020307.
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
肉类和肉类产品是生物活性化合物的良好来源，这些化合物对人类健康有积极影响，如维生素、矿物质、肽或脂肪酸。随着食品消费者意识的提高和全球肉类生产商竞争的加剧，人们对创造新的更健康的肉类产品的需求也在增加。为了满足这些期望，生产者在动物饮食中使用具有功能性的补充剂，并将其作为肉类产品的直接添加剂。在本工作中，选择了七组关键的功能性成分：（i）脂肪酸；（ii）矿物质；（iii）维生素；（iv）植物抗氧化剂；（v）膳食纤维；（vi）益生菌和（vii）生物活性肽。本文讨论了它们对人类健康的影响以及对最终产品某些质量属性的影响。
