Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, four different meats (chicken, turkey, pork beef). Thus, three elderly digestion models were stated as long altered GI conditions affected at oral (E1), gastric (E2) oral, intestinal stages (E3). Healthy adult also mimicked standard control model (C). A notable trichloroacetic acid (TCA) soluble free amino acids (FAA) release reduction (p<0.05) found under suboptimal (E3), being more accused beef than other meats. chicken intake would be advisable, meats, terms digestibility; while provide a greater net supply FAA E3 conditions. Gastric conditions, seem favor solubility. Finally, diminish angiotensin converting enzyme (ACE) inhibition meat digesta, their antioxidant activity was only negatively by