La température de cuisson de la viande permet de moduler la vitesse de digestion des protéines, sans affecter la digestibilité dans l’intestin grêle
Résumé
The nutritional potential of food proteins is modulated by the quantitative digestion in the small intestine (digestibility), which determines the amino acid (AA) bioavailability, and the speed of this digestion, which impacts on AA utilization for body protein synthesis. This study aimed to evaluate the effect of cooking temperature (CT°) on in vivo digestion of meat proteins. Three CT° were applied (30min) to 15N-labelled Longissimus dorsi muscles: 60, 75 and 95°C. Minipigs, fitted with an arterial catheter and an ileal canula, were fed a test meal containing this cooked meat. The speed of digestion, evaluated from the kinetics of indispensable AA appearance in blood, was greater for the CT° of 75°C, compared to the others. The true ileal digestibility, which averaged 95%, was not affected. These results show that CT° can be an interesting lever to modulate the speed of the meat protein digestion, without affecting AA bioavailability.