Table 1.
The mean composition values of various snail meats (% of DM) and the composition of the main group of fatty acids in the meat of edible snails (% share in total fat).
| Cornu aspersum aspersum | Cornu aspersum maxima | Helix pomatia | ||||
|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | Mean | SD | |
| Crude protein | 67.42 | 11.69 | 59.53 | 10.84 | 80.17 | 8.15 |
| Crude fat | 4.77 | 3.04 | 7.30 | 4.90 | 4.24 | 2.39 |
| Crude ash | 8.38 | 5.19 | 4.98 | 2.17 | 9.48 | 3.24 |
| SFA * | 24.99 | 4.50 | 24.38 | 4.16 | 32.40 | 9.17 |
| MUFA ** | 26.39 | 5.85 | 22.82 | 3.73 | 18.00 | 3.74 |
| PUFA *** | 45.83 | 9.54 | 52.39 | 7.95 | 37.34 | 18.78 |
| n6/n3 **** | 6.33 | 4.65 | 7.79 | 3.10 | 5.87 | 2.81 |
| Reference | [27,30,31,32,33,34,35] | [32,35,36,37,38] | [32,35,36,39,40,41] | |||
SD (standard deviation). * Saturated Fatty Acids. ** Monounsaturated Fatty Acids. *** Polyunsaturated Fatty Acids. **** PUFAs Ratio