Meat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics

Implication ............................................................................................9 1.4 Nutritional Value ............................................................................................ 11

1.4.1 Macronutrients .................................................................................... 12 1.4.1.1 Proteins ................................................................................ 12 1.4.1.2 Classical Criteria for Evaluating the Quality of

Protein Sources .................................................................... 14 1.4.1.3 Bioactive Peptides ................................................................ 15 1.4.1.4 Digestion Rate ...................................................................... 17

1.4.2 Micronutrients .................................................................................... 18 1.4.2.1 Iron ....................................................................................... 18 1.4.2.2 Zinc ...................................................................................... 18 1.4.2.3 Selenium .............................................................................. 19 1.4.2.4 Vitamins ............................................................................... 19

1.5 Species and Breed Characteristics ..................................................................20 1.5.1 Ruminants: Saturated Fatty Acids ......................................................20