Available online at http://journalofagroalimentary.ro         ! Journal of Agroalimentary Processes and Technologies __________________________________________________________________ Corresponding author: email: despina.bordean@gmail.com; igergen@yahoo.com Phenotypical and metabolical–induced variation of meat nutritive value within the same variety of Roman snail (Helix pomatia var. Banatica) Drago# Nica 1 , Marian Bura 1 , Despina Bordean 2* , Iosif Gergen 2* , Ionuț BănățeanDunea 1 , Adela Marcu 2 1 Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Animal Sciences and Biotechnologies, C. Aradului 119, 300645Timi)oara, Romania 2 Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Products Technology, C. Aradului 119, 300645Timi)oara, Romania Received: 15 October 2011; Accepted: 25 November 2011 ______________________________________________________________________________________ Abstract Inter and intraspecific variations of snail meat nutritive value are well documented. The same may be true even within the same species variety. Both active and hibernating snails were collected from two distinct sites from geographical and subclimatic point of view. Using bidimensional data processing, statistical, and biochemical analyses we assessed the actions of environmental factors and metabolical status on intra variety changes of aperture morphological features and foot meat chemical composition. We demonstrated that aperture area tended to be larger in wetter areals whereas relationships between aperture height and foot weight sugested the lack of scientific background for calibration of wild snails. As regards the influence of metabolic status and location on foot chemical composition our results pointed to raw protein as possible predictor of genetic and environmentalinduced biochemical variations within the same species variety while percentage content of raw protein in the total amount of dry matter displayed, regardless of origin, a relatively constant variation in relation to the metabolic status. Keywords: Roman snail, Helix pomatia, phenotype, snail meat ______________________________________________________________________________________ 1. Introduction From evolutionary point of view, the gastropods are one of the most versatile group of mollusks, characterized by an extraordinary biodiversity and an amazing capacity to adapt to various environmental conditions [1]. Since snails were abundant and easily available, they have been used in human nutrition since the Neolithic Age [2]. The snail meat was highly priced in the Roman Empire as a culinary delicacy [3] whereas its use in various medicinal purposes was mentioned since Antiquity [4]. Nowadays consumption of snail meat is quickly increasing, based especially on its high nutritive value and small amount of fat [5,6]. The energy value of snail meat is 67 kcal/100g, much lower than of the leanest meat or fish [7]. Recent studies also revealed increased amounts of lipid rich in essential (e.g., linoleic acids) and polyunsaturated fatty acids (e.g., palmitic acid, estearic acid, arachidonic acid) with more than 20 carbon atoms in snail` meat [8]. In addition, it represents an important source of essential minerals such as Ca, P, K, Mg, Na, Fe, Mn, and Zn [9]. As a result, snails can represent an alternative food for people with high protein and low fat requirements [10]. Among many species of edible snails the Roman snail (Helix pomatia), also called the burgundy snail, is one of the most expensive and appreciated on the international market [11].