Nutritional value and balance functional products for gerontological nutrition

As the proportion of the elderly population increases, the demand for gerontological products that promote health and active longevity is growing. This study is dedicated to the development of functional meat products for geriatric nutrition based on waterfowl meat, particularly Muscovy duck, and its by-products. A comprehensive analysis was conducted of the nutritional, amino acid, and fatty acid composition of raw materials, along with their functional and technological characteristics. It was found that duck meat and by-products are rich in complete proteins, polyunsaturated fatty acids, B vitamins, iron, zinc, and other micro- and macroelements. Special attention was paid to collagen content and its role in preventive nutrition. Using the Generic 2.0 computer modeling method, a pate formulation was developed that ensures a balanced amino acid profile in accordance with FAO/WHO recommendations. The model recipe included hand-deboned duck meat, liver, gizzards, hearts, and vegetable ingredients and spices. The optimized formulation resulted in a product with high organoleptic qualities, nutrient adequacy, and satisfactory amino acid and fatty acid balance. To verify the biological value of the product, a model using the ciliate Tetrahymena pyriformis was employed, confirming the high relative biological value of the pate. The developed product qualifies as a functional food intended to meet the physiological needs of elderly individuals. The study highlights the potential of innovative formulation design technologies combined with high-value raw materials to expand the range of domestic products for gerontological nutrition.