Kvalitet mesa koza i njegov uticaj na zdravlje ljudi
The quality of goat meat and it's impact on human health
Abstract
Danas su koze rasprostranjene u celom svetu. Žive u malim ili velikim stadima i to u različitim oblastima i okruženjima. Zbog svojeg karakterističnog ukusa i poželjnog hemijskog sastava, kozje meso se sve više konzumira u Srbiji. Kao namirnica životinjskog porekla bogata je proteinima, vitaminima i mineralima, sadrži vrlo malo masti, a posebno holesterola. Cilj ovog preglednog rada je da se istaknu neke zdravstvene prednosti, nutritivne vrednosti i potencijalna upotreba kozjeg mesa. Na hemijski sastav mesa koza utiču rasa, pol, proizvodnost i adaptiranost na stres, okolina, menadžment, ishrana, telesna masa prilikom klanja i zdravstveno stanje ali i klanje i postupci sa trupom posle klanja. Prosečan hemijski sastav krtog mesa koza sadrži oko 75.42 % vode, 3.55 % masti, 19.95 % proteina i 1.06 % mineralnih materija. Energetska vrednost je oko 580 kJ na 100 grama. Kozje meso ima otprilike istu hranljivu vrednost kao i ovčije. Zbog niske zastupljenosti zasićenih masnih kiselina i holester...ola, kozje meso u ishrani ljudi, je zdravija alternativa u poređenju sa drugim vrstama crvenog mesa. Polinezasićene masne kiseline preovlađuju u mesu koza, a ishrana bogata sa nezasićenim masnim kiselinama je u korelaciji sa smanjenim rizikom od moždanog udara i koronarnim bolestima. Pored toga, u mesu koza zastupljene su esencijalne amino kiseline kao što su lizin, treoninitriptofan.Bez obzira na nutritivnu vrednost, meso koza je ipak manje cenjeno zbog specifičnog mirisa i ukusa, tim više ukoliko je životinja starija.
Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty... acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goat meat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.
Keywords:
quality / nutritional value / health / goat meatSource:
Biotechnology in Animal Husbandry, 2016, 32, 2, 111-122Publisher:
- Institut za stočarstvo, Beograd
Funding / projects:
- Implementation of new biotechnological solution in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food (RS-MESTD-Technological Development (TD or TR)-31053)
Collections
Institution/Community
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Ivanović, Snežana AU - Pavlović, Ivan AU - Pisinov, Boris PY - 2016 UR - https://reponivs.nivs.rs/handle/123456789/328 AB - Danas su koze rasprostranjene u celom svetu. Žive u malim ili velikim stadima i to u različitim oblastima i okruženjima. Zbog svojeg karakterističnog ukusa i poželjnog hemijskog sastava, kozje meso se sve više konzumira u Srbiji. Kao namirnica životinjskog porekla bogata je proteinima, vitaminima i mineralima, sadrži vrlo malo masti, a posebno holesterola. Cilj ovog preglednog rada je da se istaknu neke zdravstvene prednosti, nutritivne vrednosti i potencijalna upotreba kozjeg mesa. Na hemijski sastav mesa koza utiču rasa, pol, proizvodnost i adaptiranost na stres, okolina, menadžment, ishrana, telesna masa prilikom klanja i zdravstveno stanje ali i klanje i postupci sa trupom posle klanja. Prosečan hemijski sastav krtog mesa koza sadrži oko 75.42 % vode, 3.55 % masti, 19.95 % proteina i 1.06 % mineralnih materija. Energetska vrednost je oko 580 kJ na 100 grama. Kozje meso ima otprilike istu hranljivu vrednost kao i ovčije. Zbog niske zastupljenosti zasićenih masnih kiselina i holesterola, kozje meso u ishrani ljudi, je zdravija alternativa u poređenju sa drugim vrstama crvenog mesa. Polinezasićene masne kiseline preovlađuju u mesu koza, a ishrana bogata sa nezasićenim masnim kiselinama je u korelaciji sa smanjenim rizikom od moždanog udara i koronarnim bolestima. Pored toga, u mesu koza zastupljene su esencijalne amino kiseline kao što su lizin, treoninitriptofan.Bez obzira na nutritivnu vrednost, meso koza je ipak manje cenjeno zbog specifičnog mirisa i ukusa, tim više ukoliko je životinja starija. AB - Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goat meat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older. PB - Institut za stočarstvo, Beograd T2 - Biotechnology in Animal Husbandry T1 - Kvalitet mesa koza i njegov uticaj na zdravlje ljudi T1 - The quality of goat meat and it's impact on human health EP - 122 IS - 2 SP - 111 VL - 32 DO - 10.2298/BAH1602111I UR - conv_308 ER -
@article{ author = "Ivanović, Snežana and Pavlović, Ivan and Pisinov, Boris", year = "2016", abstract = "Danas su koze rasprostranjene u celom svetu. Žive u malim ili velikim stadima i to u različitim oblastima i okruženjima. Zbog svojeg karakterističnog ukusa i poželjnog hemijskog sastava, kozje meso se sve više konzumira u Srbiji. Kao namirnica životinjskog porekla bogata je proteinima, vitaminima i mineralima, sadrži vrlo malo masti, a posebno holesterola. Cilj ovog preglednog rada je da se istaknu neke zdravstvene prednosti, nutritivne vrednosti i potencijalna upotreba kozjeg mesa. Na hemijski sastav mesa koza utiču rasa, pol, proizvodnost i adaptiranost na stres, okolina, menadžment, ishrana, telesna masa prilikom klanja i zdravstveno stanje ali i klanje i postupci sa trupom posle klanja. Prosečan hemijski sastav krtog mesa koza sadrži oko 75.42 % vode, 3.55 % masti, 19.95 % proteina i 1.06 % mineralnih materija. Energetska vrednost je oko 580 kJ na 100 grama. Kozje meso ima otprilike istu hranljivu vrednost kao i ovčije. Zbog niske zastupljenosti zasićenih masnih kiselina i holesterola, kozje meso u ishrani ljudi, je zdravija alternativa u poređenju sa drugim vrstama crvenog mesa. Polinezasićene masne kiseline preovlađuju u mesu koza, a ishrana bogata sa nezasićenim masnim kiselinama je u korelaciji sa smanjenim rizikom od moždanog udara i koronarnim bolestima. Pored toga, u mesu koza zastupljene su esencijalne amino kiseline kao što su lizin, treoninitriptofan.Bez obzira na nutritivnu vrednost, meso koza je ipak manje cenjeno zbog specifičnog mirisa i ukusa, tim više ukoliko je životinja starija., Today, goats are spread throughout the world. They live in small or large herds and in different areas and environments. Because of its distinctive taste and desired chemical composition, goat meat is increasingly consumed in Serbia. As animal foods, it is rich in protein, vitamins and minerals, but contains very little fat, especially cholesterol. The aim of this review paper is to highlight some health benefits, nutritional values and potential use of goat meat. On the chemical composition of goat meat affect race, gender, productivity and adaptability to stress, environment, management, diet, weight at slaughter and health condition as well as slaughter and procedures with the carcasses after slaughter. Average chemical composition of lean goat meat contains about 75.42% water, 3.55% fat, 19.95 % protein and 1.06% mineral matter. The energy value is about 580 kJ per 100 g. The goat meat has about the same nutritional value as well as sheep meat. Due to low content of saturated fatty acids and cholesterol, goat meat in the human diet is healthier alternative compared to other types of red meat. Polyunsaturated fatty acids prevalent in goat meat, and the diet rich in unsaturated fatty acids is correlated with a reduced risk of stroke and coronary disease. In addition, in goat meat are present the essential amino acids such as lysine, threonine and tryptophan. Regardless to the nutritional value, goat meat is still less appreciated due to their specific smell and taste, the more if the animal is older.", publisher = "Institut za stočarstvo, Beograd", journal = "Biotechnology in Animal Husbandry", title = "Kvalitet mesa koza i njegov uticaj na zdravlje ljudi, The quality of goat meat and it's impact on human health", pages = "122-111", number = "2", volume = "32", doi = "10.2298/BAH1602111I", url = "conv_308" }
Ivanović, S., Pavlović, I.,& Pisinov, B.. (2016). Kvalitet mesa koza i njegov uticaj na zdravlje ljudi. in Biotechnology in Animal Husbandry Institut za stočarstvo, Beograd., 32(2), 111-122. https://doi.org/10.2298/BAH1602111I conv_308
Ivanović S, Pavlović I, Pisinov B. Kvalitet mesa koza i njegov uticaj na zdravlje ljudi. in Biotechnology in Animal Husbandry. 2016;32(2):111-122. doi:10.2298/BAH1602111I conv_308 .
Ivanović, Snežana, Pavlović, Ivan, Pisinov, Boris, "Kvalitet mesa koza i njegov uticaj na zdravlje ljudi" in Biotechnology in Animal Husbandry, 32, no. 2 (2016):111-122, https://doi.org/10.2298/BAH1602111I ., conv_308 .