EFFICACY OF PORK LOIN AS A SOURCE OF ZINC AND EFFECT OF ADDED CYSTEINE ON ZINC BIOAVAILABILITY

被引：14

作者：

HORTIN, AE

BECHTEL, PJ

BAKER, DH

机构：

[1] UNIV ILLINOIS,DEPT ANIM SCI,328 MUMFORD HALL,URBANA,IL 61801

[2] UNIV ILLINOIS,DIV NUTR SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

PORK; ZINC; BIOAVAILABILITY; CYSTEINE CHICK-UPTAKE;

D O I：

10.1111/j.1365-2621.1991.tb08626.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Based upon Zn uptake in chick tibia, Zn in raw and cooked pork loin was about 40% more bioavailable than that in ZnSO4.H2O. Neither roasting nor braising affected Zn bioavailability in the loin preparations. Adding 0.40% cysteine to diets containing ZnSO4 improved Zn bioavailability by 73%. Pork loin is an excellent source of bioavailable Zn, and SH-containing compounds such as cysteine and glutathione that are present in meat may contribute to enhanced gut absorption of meat-source Zn.

引用

页码：1505 / 1507

页数：3