Analysis of Burgundy Snail (Helix Pomatia) breeding technology and its significance to nourishment

Today burgundy snail (Helix pomatia) has become a very important object in export, because as the needs for delicacy burgundy snail (Helix pomatia) meat increased, the demand of these limpets had also increased a lot, that is why there are established farms for snail breeding, which are still successfully working. The objective of the research was: 1) determine the histological structure of the burgundy snail (Helix pomatia) meat, that are cultured in Lithuania; 2) analyse the nutritional value of burgundy snail (Helix pomatia) meat, comparing to other animal meat. In the test there were used five grown and big burgundy snails (Helix pomatia), which average weight was 35 g and age 3-4 years. Investigative material has been done in year 2007, according to histological technology and practical histochemical method, colouring was performed with hematoxylin (which colours walls and karyon of the cells) and eosin (which colours cytoplasm). There were made burgundy snail (Helix pomatia) meat photographs, which were zoomed 100 times. Also the burgundy snail (Helix pomatia) meat and pork chemical compositions were analysed and compared: dry material, fat, proteins, tryptophan and hydroxilysin. Conclusions: 1. In Lithuania burgundy snails (Helix pomatia) usually are grown in natural conditions (snail field pasturable breeding system) and composite (greenhouse - pasturable) method. Other snail breeding methods require a large investment or a lot of people. 2. Histological research showed that for food only burgundy snail (Helix pomatia) meat’s deep layer should be used, when surface and mediate layers are removed. Namely the deep layer is composed only of muscular cells. After pork and snail meat biochemical composition analysis, we can affirm that pork proteins are more valuable than snail meat proteins, though pork has 77, 04 percent more fat, than snail meat