Comparison of nutritional value of rabbit meat with other kinds of meats

• Autorzy: Daniewski W

Warianty tytułu

PL

Porownanie wartosci odzywczej miesa kroliczego z innymi gatunkami mies

• Języki publikacji: EN

Abstrakty

EN

Nutritional value of rabbit meat was compared with meat of chicken, beef and pork, based on the values from Polish, British, French, Danish and US national food composition tables. On the basis of this comparison it can be stated, that rabbit meat is relatively high in polyunsaturated fatty acids (PUFA), copper, manganese, potassium, phosphorus and especially in calcium and is also low in sodium. Modern animal husbandry allows for additional enrichment of rabbit meat in PUFA.

PL

Na podstawie danych z 5 narodowych tabel składu żywności (polskich, francuskich, brytyjskich, duńskich i amerykańskich) porównano zawartość wybranych składników odżywczych mięsa króliczego z ich zawartością w mięsie kurczaka, wołowinie i wieprzowinie. Na podstawie tego porównania można stwierdzić, że mięso królika jest relatywnie bogate w wielo-nienasycone kwasy tłuszczowe (PUFA), miedź, mangan, potas, fosfor, a zwłaszcza wapń oraz odznacza się niską zawartością sodu. Nowoczesne metody hodowli pozwalają na dodatkowe podniesienie zawartości PUFA w mięsie królika.

Słowa kluczowe

EN

pork; nutrient content; chicken meat; rabbit meat; beef; energy value; cholesterol; protein; nutritional value; human nutrition; comparison; food composition table; fatty acid profile; fat

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm
• Rocznik: 2008
• Tom: 35
• Numer: 2
• Opis fizyczny: p.111-119,ref.

Twórcy

autor

Daniewski W

• Unit of Nutritional Value of Food, National Food and Nutrition Institute in Warsaw, Warsaw, Poland

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