Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion - Université Clermont Auvergne Accéder directement au contenu
Poster De Conférence Année : 2014

Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion

Résumé

In order to improve our knowledge of the nutritional quality of meat protein, a research program (ANRPRONUTRIAL), involving both animal and human studies, was developed. Particular attention was given to meat protein digestibility in the small intestine (DIr), and to digestion rate, according to cooking parameters. It was shown that meat protein DIr is high (on average 95% in minipigs, and 92% in healthy humans), and little affected by cooking. Combined with its well-balanced composition in indispensable amino acids, this high digestibility gives meat protein a very high nutritive value. Furthermore it was shown that cooking temperature can be used to modulate the meat protein digestion rate, without affecting the DIr. This parameter is of interest in elderly nutrition, since fast proteins are more efficient than slow proteins at improving postprandial protein anabolism, and therefore in fighting sarcopenia.
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Dates et versions

hal-01173408 , version 1 (07-07-2015)

Identifiants

  • HAL Id : hal-01173408 , version 1
  • PRODINRA : 279504

Citer

Didier Remond, C. Duchène, Noureddine Hafnaoui, Marion Oberli, Véronique Santé-Lhoutellier, et al.. Les 3 points forts des protéines de la viande : composition en acides aminés, digestibilité et vitesse de digestion. 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, Viandes et Produits Carnés. ⟨hal-01173408⟩
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