Dictionary

Food lexicon

Meat & Offal - What's inside?

What's in the food?

Heart

Hearts have a comparatively low fat content, similar to very high-quality muscle meat. They contain various essential amino acids, particularly the essential amino acid arginine. Additionally, the heart is a good source of natural vitamin E.

Lung

The energy/protein ratio of the lung is particularly favorable, and it contains a lot of natural iron. The essential amino acid leucine is also found in the lung. Immediately after the liver and kidney, the lung is the best supplier of vitamin B2.

Liver

The liver is a natural source of vitamin A and rich in vitamin-like substances such as pantothenic acid and choline. The liver contains many important minerals and vitamins, including vitamin B2. In terms of protein content, the liver is nearly on par with high-quality muscle meat portions.

Muscle tissue / Muscle meat

Muscle tissue is particularly rich in protein and has a valuable amino acid profile. Additionally, muscle meat is considered highly digestible. Beef, lamb, and pork naturally contain relatively high amounts of lauric acid.

Stomach

The stomach contains natural calcium and magnesium, as well as easily digestible fats.

Definitions

Amino acids

Amino acids form the building blocks of all proteins and are therefore essential for life. They can build tissues and organs, muscles, skin, and hair, and play a crucial role in metabolism. A distinction is made between essential and non-essential amino acids. The body cannot produce the former on its own, while it can produce the latter. Therefore, it is particularly important to intake essential amino acids through diet. There are a total of eight essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Dietary fiber

Dietary fibers have a positive effect on digestion and can help prevent constipation. They are found almost exclusively in plant-based foods and are distinguished between water-soluble and insoluble substances. Water-soluble fibers are mainly found in fruits and vegetables, while insoluble fibers are present in whole grain products.

Protein

The term 'protein' is the scientifically accurate term for what is commonly referred to as 'Eiweiß' in German. All proteins are composed of amino acids. Protein is required by vertebrates for all building and repair processes in the body. Genetic information data in the genetic material is encoded by proteins, and they are found in many body fluids.

Fat content

Besides carbohydrates and proteins, fats are among the most important components of nutrition. They carry flavor and aroma, which is why fatty foods often taste exceptionally good. They are crucial for the body because many fat-soluble vitamins (e.g., Vitamin A, D, and E) can only be absorbed with the help of fat. Essential fatty acids are also crucial for vital organic processes. The fat content refers to the total sum of all fats.

Free radicals

Free radicals are dangerous metabolic byproducts that can form within the body or enter from the outside. Most radicals are quite short-lived but can cause significant damage in the organism—often directly within cells. Radicals can originate within cells (e.g., within the immune system to combat germs) or enter the body from the outside, such as through irradiated food particles, inhaling smoke, UV rays, or exposure to high heat.

Radicals are considered instigators of cell damage and are repeatedly discussed in relation to the development of cancer. Furthermore, they are involved in the exacerbation of many health conditions. Free radicals can also promote oxidations. This 'oxidative stress' is often associated with the aging process. The body protects itself through various defense and control systems against the harmful effects of radicals. The body's own mechanisms are effectively supported by antioxidative substances (antioxidants). Antioxidants are considered 'radical scavengers,' meaning they neutralize free radicals.

Carbohydrates

Carbohydrates are one of the most important components of nutrition. They primarily provide short-term energy. Most of the energy is required for the basal metabolic rate, which means for fundamental bodily functions such as respiration, heartbeat, metabolism, and body temperature regulation. During increased activity, the body requires more energy. In meeting this energy demand, carbohydrates play the most significant role alongside proteins and fats. Carbohydrates are considered the 'fuel' for muscles and the brain and are transported into cells through the bloodstream.

Minerals

Minerals, often referred to shortly as 'minerals,' are essential inorganic nutrients that the organism cannot produce on its own. They must be supplied through the diet. Proper dosage is particularly crucial as both a deficiency and an overdose of minerals can be harmful to our furry friends. Depending on the quantity needed, minerals are classified into two groups: macroelements and trace elements. Macroelements are minerals that should be ingested in significant amounts daily, such as calcium, magnesium, or phosphorus. On the other hand, trace elements require only tiny amounts. These include iron, copper, selenium, iodine, and zinc.

Polyphenols

Polyphenols, like other antioxidants, have anti-inflammatory and cancer-preventive effects. Several studies on specific polyphenols (including ellagic acid) have shown inhibited growth of cancer cells in the breast, lungs, skin, intestines, and prostate. Additionally, they protect against free radicals and slow down cell oxidation.

Analytical constituents

At the end of the 19th century, the Weende feed analysis was developed and is still used today to distinguish between various feedstuffs. Information regarding the analysis can be found on every feed package. It primarily serves as a guideline for comparing different feedstuffs.

Crude protein

The term 'crude protein' encompasses all nitrogen-containing substances in the feed. This includes proteins, as the name implies, as well as nitrite and nitrate compounds. The nitrogen content of the feed is determined using a specially developed chemical process and calculated using a formula. The Weende feed analysis does not provide information about the quality of the protein, only the quantity contained.

Crude fiber

Residue after treating the feed with acids and alkalis in a special analytical process is referred to as 'crude fiber.' What remains is the insoluble residue free from fat, nitrogen, and ash. It consists mainly of cellulose but also pentosans, lignins, and other fiber (exclusively of plant origin). The crude fiber value indicates the amount of fiber present in the feed. Similar to crude protein and crude ash, this value does not provide insight into the quality of these constituents.

Crude ash

Crude ash is the portion of feed that remains after being burned at a temperature of 550°C. The unburned constituents, or ash from oxidized minerals, reveal the amount of inorganic substances present in the feed. This value can serve as an indicator for the feed's mineral content. Contaminants like sand and dust can influence or distort this value. The pure percentage value of crude ash does not indicate anything about the quality of the protein.