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Nutritional aspects of health

Nutritional aspects of health. consumers – diet, health and well-being food components. High biological value protein Micronutrients – vitamins A 1 , B 6 , B 12 , D, E, iron, zinc, selenium. Fatty acids in beef. Polyunsaturated fatty acids (PUFA) linoleic acid (18:2 n -6)

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Nutritional aspects of health

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  1. Nutritional aspects of health • consumers – diet, health and well-being • food components • High biological value protein • Micronutrients – vitamins A1, B6, B12, D, E, iron, zinc, selenium

  2. Fatty acids in beef • Polyunsaturated fatty acids (PUFA) • linoleic acid (18:2n-6) • -linolenic acid (18:3n-3) • eicosapentaenoic acid (20:5n-3; EPA) • docosapentaenoic (22:5n-3 DPA) • docosahexaenoic acid (22:6n-3; DHA) • conjugated linoleic acid (CLA) Monounsaturated 18:1 n-9 Saturated 14:0; 16:0 and 18:0

  3. Polyphenol oxidase (PPO) in red clover • Oxidises phenols to quinones in the presence of oxygen • Quinones are very reactive • Quinones bind to proteins to give protein, quinone complexes • Complexes are more resistant to lipolysis (and proteolysis)

  4. Effects on colour shelf life, physical and sensory attributes PUFA Lipid stability Colour shelf life, physical and sensory Red clover Antioxidants

  5. consumers safe healthier consistent convenient globalisation commodity prices world trade negotiations animal welfare environmental traceability commodity production Drivers for enhanced food quality and differentiation

  6. Fred Stephens IFIF Růst populace a spotřeby masa

  7. Stavy skotu v ČR

  8. Stavy prasat v ČR

  9. Vývoj stavů drůbeže v ČR

  10. Podíl spotřeby jednotlivých druhů masa od roku 1980 do roku 2010 ve světě

  11. Zásoby pšenice jsou nejnižší od r. 1974Fred Stephens IFIF

  12. Fred Stephens IFIFSvětová produkce ethanolu a biodieselu

  13. Fred Stephens IFIFPokles ploch zemědělsky obdělávané půdy ha/osobu

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