Nutritivne tehnike, i specifičnosti u proizvodnji funkcionalne hrane

Abstract

Functional food can be considered food that has been scientifically proven to have a positive effect on certain body functions (in addition to the usual nutritional value) that contribute to human health and reduce the risk of disease. Food functionality is achieved by the presence of bioactive components (one or more) that have been scientifically proven to have positive effects on human health, participate in maintaining optimal gastrointestinal functions, raising levels of antioxidant defenses, as well as reducing risk factors involved in the etiology of cardiovascular disease and cancer. The attention of the professional and scientific public today is focused on the production of designed products of animal origin, primarily meat and milk, which due to the specific diet of animals are usually enriched with minerals (selenium), vitamins (vitamin E) and fats (omega-3 fatty acids). The procedure for the production of named products implies a good knowledge of the technique of formulating feed meals for animal nutrition, with special emphasis on the possibility of utilization of those (added) substances in their body. Thus, when using mineral substances, the form in which they are found is of crucial importance, as well as the applied quantities which must not endanger the health status of the animals. Among the traditionally used inorganic forms of minerals in animal nutrition, sulfates show a number of advantages over chlorides and/or carbonates. Modern nutritional techniques provide the possibility of using new chelated forms, hydroxy forms, as well as nano forms of mineral substances, which achieves significant improvements in terms of their absorption in the digestive tract of treated animals. When using fat, it is necessary to know the degree of functional development of the individual's digestive tract, as well as basic characteristics such as the length of the carbon chain and the degree of fatty acid saturation, which have been shown to have a great influence on optimal digestion and absorption of fat. Also, fats originating from feed, directly and indirectly modulate the intestinal microbiota of the host, by creating appropriate conditions favorable or unfavorable for the growth and reproduction of certain bacterial species.