Analysis of nutritional properties and in vitro digestibility characteristics of cultivated biomass protein.

Abstract

Owing to differences in composition and structure, cultivated meat may exhibit distinct nutritional profiles and in vitro digestion characteristics compared to conventional pork. This study compared the nutritional composition of cultivated biomass and pork. The protein content (9.40%) and total amino acid content (8.92 g/100 g) of cultivated biomass were significantly lower than those of pork (23.14% and 21.53 g/100 g, respectively). Conversely, the fat content of cultivated biomass (2.93%) was significantly higher than that of pork (1.59%). Mineral analysis revealed significantly higher Na, P, Fe, and Zn contents in cultivated biomass relative to pork. Evaluation of amino acid profiles indicated that the nutritional value of cultivated biomass approached that of pork. Furthermore, in vitro protein digestion characteristics were assessed using the standardized INFOGEST model. Cultivated biomass demonstrated significantly higher protein digestibility (76.86%) and degree of hydrolysis (80.01%) than pork. In summary, cultivated biomass exhibited superior in vitro protein digestion characteristics compared to pork.