THE USE OF RABBIT MEAT AND MILK THISTLE MEAL IN A LOW-CALORIE MEAT PRODUCT

In the modern world, the culture of a healthy lifestyleacquiresspecial relevance. An integral part of this process is specialized nutrition, therapeutic and prophylactic or dietary consumption of meat products for different categories of people. According to the research of modern scientists, in the next 15-20 years, the consumption of therapeutic and prophylactic, dietary, low-calorie meat products, as well as a decrease in the energy value of food products, will occupy 30% of the food market.
The research results were processed by mathematical analysis and compiled taking into account the nutritional value and organoleptic properties of the finished product, which includes rabbit and veal meat, rabbit liver, egg mellange, skimmed milk, milk thistle powder. The combination of animal products in various proportions makes it possible to bring the composition of the product closer to the composition recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).
This article provides an overview of the main components of the composition for obtaining a low-calorie meat product that meets current and future market demand, rabbit meat and milk thistle powder, known for their hepatoprotective properties, analyzes the usefulness of their composition for human health and suggests the possibility of inclusion in the daily diet. In addition, a laboratory study of the nutritional and energy value of the finished product was conducted, as a result of which a decrease in the caloric content of the new product to 138 kcal was observed.
Keywords: rabbit meat, dietary nutrition, low-calorie meat product, alatykene powder, amino acids, energy value.

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