Session 06. Functional food of animal origin

Date: 24 August ‘08; 14:00 - 18:00 hours
Chairperson: Wenk (CH)

Theatre Session 06

• Global market review of functional foods: forecasts to
  Connolly, A.
• Functional food from animal origin: Refinement of nutrition or a padding for the market?
  Wenk, C.
• Utilizing functional feed ingredients for food-producing animals
  Pettigrew, J.E.
• Utilizing functional feed ingredients for pre-harvest food safety strategies
  Santos, A.
• Antioxidants and Se: functional feeds for farm animals?
  Surai, P.F.
• Comparison of using organic and inorganic selenium supplements for producing selenium enriched milk and cheese in dairy goats
  Caja, G., C. Flores, A.A.K. Salama and G. Bertin
• Long-chain PUFA from animals: do they have a role in human nutrition?
  Leiber, F. and C. Wenk
• Food of animal origin as “Functional Food” - potentials and limitations using the example of iodine
  Franke, K., G. Flachowsky and P. Lebzien
• Angiotensin I converting enzyme-inhibitory peptides in Asiago d’Allevo cheese
  Lignitto, L., D. Regazzo, S. Balzan, S. Segato, G. Gabai and E. Novelli

Poster Session 06

• Transfer of iodine from animal feed into pork and milk
  Franke, K., F. Schöne, A. Berk, U. Meyer, H. Wagner, G. Flachowsky and P. Lebzien
• Selenium status in Ukraine: food for thoughts
  Melnichuk, S.D. and P.F. Surai
• Changes in the nutrient composition of meat between and in Switzerland
  Gerber, N. and C. Wenk
• Grazing lucerne improved the nutritional value of in meat from yearling bulls
  Blanco, M., B. Panea, I. Casasús and M. Joy
• Ass’s milk composition of Littoral-Dinaric breeds
  Ivanković, A., J. Ramljak, I. Bašić and I. Štulina
• Pasture intake and cereal-based feed restriction improve the lipid nutritional value of chicken meat
  Ponte, P.I.P., J.A.M. Prates, J.P. Crespo, D.G. Crespo, S.P. Alves, R.B. Bessa, L.M.A. Ferreira and C.M.G.A. Fontes
• Sensory evaluation of cooked and cold smoked meat of male hybrids from Lithuanian indigenous wattle pig and wild boar intercross
  Razmaitė, V.
• Antibacterial activity and acceptability of plant extracts in minced meat
  Šarkinas, A. and A. Mieželienė