Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia
A game animals – elk (Alces alces), deer (Cervus elaphus), roe deer (Capreolus capreolus) or wild boar (Sus scrofa scrofa) - every autumn and winter period provide an excellent investment, diversification of many consumer meals. In last years consumption and assortiment of game meat products signifi...
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2012
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dietic product game meat intramuscular fat |
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dietic product game meat intramuscular fat Strazdina, Vita Jemeljanovs, Aleksandrs Sterna, Vita Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
topic_facet |
dietic product game meat intramuscular fat |
description |
A game animals – elk (Alces alces), deer (Cervus elaphus), roe deer (Capreolus capreolus) or wild boar (Sus scrofa scrofa) - every autumn and winter period provide an excellent investment, diversification of many consumer meals. In last years consumption and assortiment of game meat products significantly increase. Investigations about biochemical composition of game meat are not very much. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids content, but higher content of protein. Therefore the aim of investigations was to compare biochemical composition of ungulates obtained in Latvia.Investigations were carried out in wild animals different regions of Latvia. In the studied samples protein, intramuscular fat, fatty acids and cholesterol were determined. The biochemical analysis of 54 samples were done. Results of analysis showed that protein content 22.36 – 22.92% of all types of meat samples is not different statistically, significantly lower fat content 1.33 ± 0.88% had elk meat samples and 1.59 ± 0.59% roe deer samples. Content of cholesterol was various 64.41 – 95.07% in the ruminant meat samples of different species. From the dietetic point of view the best composition of fatty acids has meat samples of roe deer. : {"references": ["Soriano A., Cruz B., Gomez L., Mariscal C., Ruiz A.G. Proteolysis,\nphysicochemicalcharacteristics and free fatty acid composition of dry\nsausages made with deer (Cervus elaphus) or wild boar (Sus scrofa)\nmeat: A preliminary study. Food Chemistry, 96(2), 2006, pp. 173 - 184.", "Vergara H., Gallego L., Garcia A., Landete-Castillejos T. Conservation\nof Cervus elaphus meat in modified atmospheres. Meat Science, 65(2),\n2003, pp. 779 - 783.", "Encyclopedia of meat sciences. Editor-in-chief Jensen W. K., editors\nCarrick Dikeman M. Amsterdam: Elsevier Academic Press 2004.", "Petkov R. Fatty acid content of the lipid fraction of the meat from deer\nand roe deer. Veterinarno-meditsinski nauki, 23 (1), 1986, pp. 53 - 57.", "Scolian N.D., Chol N.J., Kurt E.E. Manipulating the fatty acid\ncomposition of muscle and adipose tissue in beef cattle. British Journal\nof Nutrition, 85, 2001, pp. 115 - 124.", "Mac Rae J., O-Reilly L., Morgan P. Desirable characteristics of animal\nproducts from a human health perspective. Livestock Production\nScience, 94, 2005, pp. 95 - 103.", "Wood J. D., Richardson R. I., Nute G. R., Fisher A. V., Campo M. M.,\nKasapidou E., Sheard P.R., Enser M. Effects of fatty acids on meat\nquality: a review. Meat Science, 66, 2003, pp. 21 - 32.", "Gerster H. Can adults adequately convert alpha-linolenic acid (18 : 3n-\n3) to eicosapentaenoic acid (20 : 5n-3) and docosahexaenoic acid (22 :\n6n-3)? International Journal for Vitamin and Nutrition Research, 68,\n1998, pp. 159 - 173.", "Simopoulos A. P. The importance of the ratio of omega-6/omega-3\nessential fatty acids. Biomedecine & Pharmacotherapy, 56, 2002, pp.\n365 - 379.\n[10] World Health Organization. Diet, nutrition and the prevention of chonic\ndiseases. Report of a Joint WHO/FAO Expert Consultation,Geneva,\n2003, p. 160.\n[11] Rule D.C., Broughton K. S., Shellito S. M., Maiorano G. Comparison of\nmuscle fatty acid profiles and cholesterol concentrations of bison, beef\ncattle, elk, and chicken. Journal of animal science, 08, 2002, pp. 1202 -\n1211.\n[12] French, C. Stanton C., Lawless F., O-Riordan E. G., Monahan F. J.,\nCaffrey P. J., and Moloney A. P. Fatty acid composition, including\nconjugated linoleic acid, of intramuscular fat from steers offered grazed\ngrass, grass silage, or concentrate-based diets. Journal of Animal\nScience, 78, 2000, pp. 2849 - 2855\n[13] \u00f0\u00bf\u00f0\u255d\u00f0\u2591\u00f0\u00a2\u00f0\u00c1\u00f0\u00a2\u00f0\u00a5\u00f0\u2593 \u00f0\u00d8. \u00f0\u00c9., \u00f0\u00c9\u00f0\u2557\u00f0\u00a9\u00f0\u00c1\u00f0\u2593, \u00f0\u00f1. \u00f0\u00f1. \u00f0\u00a3\u00f0\u00c1\u00d0\u00e9\u00f0\u00a5\u00f0\u2524\u00f0\u00a9\u00d0\u00e7\u00f0\u00c1\u00d0\u00fc\u00f0\u2551\u00f0\u00a9\u00f0\u00c1 \u00d0\u00e2\u00f0\u2551\u00f0\u2591\u00f0\u00c0\u00f0\u2591\u00f0\u00a2\u00f0\u00a9\u00d0\u00c5 \u00f0\u2510\u00f0\u00a5\n\u00f0\u00a9\u00d0\u00fc\u00d0\u00fc\u00f0\u2557\u00f0\u00c1\u00f0\u2524\u00f0\u00a5\u00f0\u2593\u00f0\u2591\u00f0\u00a2\u00f0\u00a9\u00d0\u00c4 \u00f0\u2557\u00f0\u00a9\u00f0\u2510\u00f0\u00a9\u00f0\u2524\u00f0\u00a2\u00f0\u00a5\u00f0\u2502\u00f0\u00a5 \u00f0\u00a5\u00f0\u2592\u00f0\u255d\u00f0\u00c1\u00f0\u00a2\u00f0\u2591 \u00d0\u00e2 \u00d0\u00fc\u00f0\u00c1\u00f0\u2557\u00d0\u00ee\u00d0\u00fc\u00f0\u2551\u00f0\u00a5\u00d0\u00e0\u00f0\u00a5\u00f0\u00c0\u00d0\u00c5\u00f0\u2563\u00d0\u00fc\u00d0\u00e9\u00f0\u2593\u00f0\u00c1\u00f0\u00a2\u00f0\u00a2\u00d0\u00ef\u00d0\u00e0\n\u00f0\u00c2\u00f0\u00a9\u00f0\u2593\u00f0\u00a5\u00d0\u00e9\u00f0\u00a2\u00d0\u00ef\u00d0\u00e0. (Guidelines for the investigation of lipid metabolism in farm\nanimals) \u00f0\u00e6\u00f0\u00a5\u00d0\u00c7\u00f0\u00a5\u00f0\u2593\u00d0\u00fc\u00f0\u2551, - 115\u00d0\u00fc. 1973. (in Russian).\n[14] Aldai N., Osoro K., Barr\u251c\u2502n L. J. R., Najera A. I. Gas-liquid\nchromatographic method for analysing complex mixtures of fatty acids\nincluding conjugated linoleic acids (cis9 trans11 and trans10 cis12\nisomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids:\nApplication to the intramuscular fat of beef meat. Journal of\nChromatography, 1110, 2006, pp. 133 - 139.\n[15] Strazdina V., Jemeljanovs A., Sterna V., Antone U. Evaluation of fatty\nacid composition of deer (Cervus elaphus) meat produced on Latvia\nfarms and wildlife. Animal Husbandry. Scientific Articles, 56, 2010, pp.\n37 - 44.\n[16] Cordain L., Watkins B. A., Florant G. L., Kelher M., Rogers L., Li Y.\nFatty acid analysis of wild ruminant tissues: evolutionary implications\nfor reducing diet - related chronic disease. Europen Journal of Clinical\nNutrition, 56, 2002, pp. 181 - 191.\n[17] Howell W.H., McNamara D.J., Tosca M.A., Smith B.T., Gaines J.A.\nPlasma lipid and lipoprotein responses to dietary fat and cholesterol: a\nmeta analysis. American Journal Clinical Nutrition, 65, 1997, pp 1747 -\n1764.\n[18] Medeiros L.C., Busboon I. R., Field R. A., Williams I. C., Miller G. I.,\nHolmes B. Nutritional Content of Game Meat.Available at:\nwww.ces.uwyo.edu/PUBS/B920R., 10 February 2012.\n[19] Calder P. C. Dietary arachidonic acid: harmful, harmless or helpful?\nBritish Journal of Nutrition, 98, 2007, pp. 451 - 453.\n[20] Konjevic D. The roe deer (Campreolus campreolus) from breeding to\nhighly valuable food. Meso,10, 2008, pp. 81 - 85."]} |
format |
Text |
author |
Strazdina, Vita Jemeljanovs, Aleksandrs Sterna, Vita |
author_facet |
Strazdina, Vita Jemeljanovs, Aleksandrs Sterna, Vita |
author_sort |
Strazdina, Vita |
title |
Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
title_short |
Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
title_full |
Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
title_fullStr |
Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
title_full_unstemmed |
Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia |
title_sort |
fatty acids composition of elk, deer, roe deer and wild boar meat hunted in latvia |
publisher |
Zenodo |
publishDate |
2012 |
url |
https://dx.doi.org/10.5281/zenodo.1071826 https://zenodo.org/record/1071826 |
long_lat |
ENVELOPE(-58.795,-58.795,-62.196,-62.196) ENVELOPE(-99.050,-99.050,-72.233,-72.233) ENVELOPE(-128.689,-128.689,69.800,69.800) ENVELOPE(-67.086,-67.086,-66.354,-66.354) |
geographic |
Gomez Howell Stanton Watkins |
geographic_facet |
Gomez Howell Stanton Watkins |
genre |
Alces alces |
genre_facet |
Alces alces |
op_relation |
https://dx.doi.org/10.5281/zenodo.1071825 |
op_rights |
Open Access Creative Commons Attribution 4.0 https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.5281/zenodo.1071826 https://doi.org/10.5281/zenodo.1071825 |
_version_ |
1766261185242464256 |
spelling |
ftdatacite:10.5281/zenodo.1071826 2023-05-15T13:13:56+02:00 Fatty Acids Composition Of Elk, Deer, Roe Deer And Wild Boar Meat Hunted In Latvia Strazdina, Vita Jemeljanovs, Aleksandrs Sterna, Vita 2012 https://dx.doi.org/10.5281/zenodo.1071826 https://zenodo.org/record/1071826 en eng Zenodo https://dx.doi.org/10.5281/zenodo.1071825 Open Access Creative Commons Attribution 4.0 https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess CC-BY dietic product game meat intramuscular fat Text Journal article article-journal ScholarlyArticle 2012 ftdatacite https://doi.org/10.5281/zenodo.1071826 https://doi.org/10.5281/zenodo.1071825 2021-11-05T12:55:41Z A game animals – elk (Alces alces), deer (Cervus elaphus), roe deer (Capreolus capreolus) or wild boar (Sus scrofa scrofa) - every autumn and winter period provide an excellent investment, diversification of many consumer meals. In last years consumption and assortiment of game meat products significantly increase. Investigations about biochemical composition of game meat are not very much. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids content, but higher content of protein. Therefore the aim of investigations was to compare biochemical composition of ungulates obtained in Latvia.Investigations were carried out in wild animals different regions of Latvia. In the studied samples protein, intramuscular fat, fatty acids and cholesterol were determined. The biochemical analysis of 54 samples were done. Results of analysis showed that protein content 22.36 – 22.92% of all types of meat samples is not different statistically, significantly lower fat content 1.33 ± 0.88% had elk meat samples and 1.59 ± 0.59% roe deer samples. Content of cholesterol was various 64.41 – 95.07% in the ruminant meat samples of different species. From the dietetic point of view the best composition of fatty acids has meat samples of roe deer. : {"references": ["Soriano A., Cruz B., Gomez L., Mariscal C., Ruiz A.G. Proteolysis,\nphysicochemicalcharacteristics and free fatty acid composition of dry\nsausages made with deer (Cervus elaphus) or wild boar (Sus scrofa)\nmeat: A preliminary study. Food Chemistry, 96(2), 2006, pp. 173 - 184.", "Vergara H., Gallego L., Garcia A., Landete-Castillejos T. Conservation\nof Cervus elaphus meat in modified atmospheres. Meat Science, 65(2),\n2003, pp. 779 - 783.", "Encyclopedia of meat sciences. Editor-in-chief Jensen W. K., editors\nCarrick Dikeman M. Amsterdam: Elsevier Academic Press 2004.", "Petkov R. Fatty acid content of the lipid fraction of the meat from deer\nand roe deer. Veterinarno-meditsinski nauki, 23 (1), 1986, pp. 53 - 57.", "Scolian N.D., Chol N.J., Kurt E.E. Manipulating the fatty acid\ncomposition of muscle and adipose tissue in beef cattle. British Journal\nof Nutrition, 85, 2001, pp. 115 - 124.", "Mac Rae J., O-Reilly L., Morgan P. Desirable characteristics of animal\nproducts from a human health perspective. Livestock Production\nScience, 94, 2005, pp. 95 - 103.", "Wood J. D., Richardson R. I., Nute G. R., Fisher A. V., Campo M. M.,\nKasapidou E., Sheard P.R., Enser M. Effects of fatty acids on meat\nquality: a review. Meat Science, 66, 2003, pp. 21 - 32.", "Gerster H. Can adults adequately convert alpha-linolenic acid (18 : 3n-\n3) to eicosapentaenoic acid (20 : 5n-3) and docosahexaenoic acid (22 :\n6n-3)? International Journal for Vitamin and Nutrition Research, 68,\n1998, pp. 159 - 173.", "Simopoulos A. P. The importance of the ratio of omega-6/omega-3\nessential fatty acids. Biomedecine & Pharmacotherapy, 56, 2002, pp.\n365 - 379.\n[10] World Health Organization. Diet, nutrition and the prevention of chonic\ndiseases. Report of a Joint WHO/FAO Expert Consultation,Geneva,\n2003, p. 160.\n[11] Rule D.C., Broughton K. S., Shellito S. M., Maiorano G. Comparison of\nmuscle fatty acid profiles and cholesterol concentrations of bison, beef\ncattle, elk, and chicken. Journal of animal science, 08, 2002, pp. 1202 -\n1211.\n[12] French, C. Stanton C., Lawless F., O-Riordan E. G., Monahan F. J.,\nCaffrey P. J., and Moloney A. P. Fatty acid composition, including\nconjugated linoleic acid, of intramuscular fat from steers offered grazed\ngrass, grass silage, or concentrate-based diets. Journal of Animal\nScience, 78, 2000, pp. 2849 - 2855\n[13] \u00f0\u00bf\u00f0\u255d\u00f0\u2591\u00f0\u00a2\u00f0\u00c1\u00f0\u00a2\u00f0\u00a5\u00f0\u2593 \u00f0\u00d8. \u00f0\u00c9., \u00f0\u00c9\u00f0\u2557\u00f0\u00a9\u00f0\u00c1\u00f0\u2593, \u00f0\u00f1. \u00f0\u00f1. \u00f0\u00a3\u00f0\u00c1\u00d0\u00e9\u00f0\u00a5\u00f0\u2524\u00f0\u00a9\u00d0\u00e7\u00f0\u00c1\u00d0\u00fc\u00f0\u2551\u00f0\u00a9\u00f0\u00c1 \u00d0\u00e2\u00f0\u2551\u00f0\u2591\u00f0\u00c0\u00f0\u2591\u00f0\u00a2\u00f0\u00a9\u00d0\u00c5 \u00f0\u2510\u00f0\u00a5\n\u00f0\u00a9\u00d0\u00fc\u00d0\u00fc\u00f0\u2557\u00f0\u00c1\u00f0\u2524\u00f0\u00a5\u00f0\u2593\u00f0\u2591\u00f0\u00a2\u00f0\u00a9\u00d0\u00c4 \u00f0\u2557\u00f0\u00a9\u00f0\u2510\u00f0\u00a9\u00f0\u2524\u00f0\u00a2\u00f0\u00a5\u00f0\u2502\u00f0\u00a5 \u00f0\u00a5\u00f0\u2592\u00f0\u255d\u00f0\u00c1\u00f0\u00a2\u00f0\u2591 \u00d0\u00e2 \u00d0\u00fc\u00f0\u00c1\u00f0\u2557\u00d0\u00ee\u00d0\u00fc\u00f0\u2551\u00f0\u00a5\u00d0\u00e0\u00f0\u00a5\u00f0\u00c0\u00d0\u00c5\u00f0\u2563\u00d0\u00fc\u00d0\u00e9\u00f0\u2593\u00f0\u00c1\u00f0\u00a2\u00f0\u00a2\u00d0\u00ef\u00d0\u00e0\n\u00f0\u00c2\u00f0\u00a9\u00f0\u2593\u00f0\u00a5\u00d0\u00e9\u00f0\u00a2\u00d0\u00ef\u00d0\u00e0. (Guidelines for the investigation of lipid metabolism in farm\nanimals) \u00f0\u00e6\u00f0\u00a5\u00d0\u00c7\u00f0\u00a5\u00f0\u2593\u00d0\u00fc\u00f0\u2551, - 115\u00d0\u00fc. 1973. (in Russian).\n[14] Aldai N., Osoro K., Barr\u251c\u2502n L. J. R., Najera A. I. Gas-liquid\nchromatographic method for analysing complex mixtures of fatty acids\nincluding conjugated linoleic acids (cis9 trans11 and trans10 cis12\nisomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids:\nApplication to the intramuscular fat of beef meat. Journal of\nChromatography, 1110, 2006, pp. 133 - 139.\n[15] Strazdina V., Jemeljanovs A., Sterna V., Antone U. Evaluation of fatty\nacid composition of deer (Cervus elaphus) meat produced on Latvia\nfarms and wildlife. Animal Husbandry. Scientific Articles, 56, 2010, pp.\n37 - 44.\n[16] Cordain L., Watkins B. A., Florant G. L., Kelher M., Rogers L., Li Y.\nFatty acid analysis of wild ruminant tissues: evolutionary implications\nfor reducing diet - related chronic disease. Europen Journal of Clinical\nNutrition, 56, 2002, pp. 181 - 191.\n[17] Howell W.H., McNamara D.J., Tosca M.A., Smith B.T., Gaines J.A.\nPlasma lipid and lipoprotein responses to dietary fat and cholesterol: a\nmeta analysis. American Journal Clinical Nutrition, 65, 1997, pp 1747 -\n1764.\n[18] Medeiros L.C., Busboon I. R., Field R. A., Williams I. C., Miller G. I.,\nHolmes B. Nutritional Content of Game Meat.Available at:\nwww.ces.uwyo.edu/PUBS/B920R., 10 February 2012.\n[19] Calder P. C. Dietary arachidonic acid: harmful, harmless or helpful?\nBritish Journal of Nutrition, 98, 2007, pp. 451 - 453.\n[20] Konjevic D. The roe deer (Campreolus campreolus) from breeding to\nhighly valuable food. Meso,10, 2008, pp. 81 - 85."]} Text Alces alces DataCite Metadata Store (German National Library of Science and Technology) Gomez ENVELOPE(-58.795,-58.795,-62.196,-62.196) Howell ENVELOPE(-99.050,-99.050,-72.233,-72.233) Stanton ENVELOPE(-128.689,-128.689,69.800,69.800) Watkins ENVELOPE(-67.086,-67.086,-66.354,-66.354) |