Fatty acid profile of meat (Longissimus lumborum) from female roe deer (Capreolus capreolusL.) and red deer (Cervus elaphusL.)

Daszkiewicz, Tomasz; Mesinger, Dominika

doi:10.1080/10942912.2018.1508160

Cited by 13 publications

(22 citation statements)

References 32 publications

(46 reference statements)

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“…These results are in agreement with the report of Hocquette et al [16] and Jacyno et al [19] who showed a high variability of intramuscular fat in the longissimus muscle of Polish hybrid pigs and Realini et al [20] who found large differences between pig muscles. Low intramuscular fat content of red deer found in the present study is in agreement with the review of Daszkiewicz and Mesinger [21]. Hoehne et al [22] have reported higher intramuscular fat means and their range for Charolais and German Holstein bulls than for Aubrac bulls, however, low IMF for Aubrac is consistant with the fi ndings of Jukna et al [23] for the same breed.…”

Section: Intramuscular Fat Contentsupporting

confidence: 93%

“…The proportions of saturated and polyunsaturated lipids in red deer meat in the present study were similar to those reported by Polak et al [15]. owever, these proportions were in contrast with the data of Daszkiewicz and Mesinger [21] who have found red deer to be higher in SFA and lower in PUFA. In the present study, differences in relative amounts of fatty acids were found between pig muscles and this is in agreement with the fi ndings of Realini et al [20].…”

Section: Fatty Acid Profi Lessupporting

confidence: 83%

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Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive.

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Section: Intramuscular Fat Contentsupporting

confidence: 93%

Section: Fatty Acid Profi Lessupporting

confidence: 83%

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

et al. 2020

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“…The amount of saturated fatty acids is lower in roe deer and slightly higher in deer, but these values are lower than the values recorded in farm animals. Game meat is also rich in high-quality protein and it does not contain any additional substances that are supplied to farm animals with the feed [8].…”

Section: Quality Parameters Of Wild Animal Meat In the Context Of Thementioning

confidence: 99%

“…In this way, the postulate of moderation would be implemented. Additionally, the meat of wild animals is characterized by different health values (better compared to meat of slaughter animals) [8]. In this way, the postulate of diversity would be met at the same time.…”

Section: Quality Parameters Of Wild Animal Meat In the Context Of Thementioning

confidence: 99%

Consumer Education as an Important Condition for Increasing Wild Animal Meat Consumption in The Context of Promoting the Idea of Sustainable Development in Poland

Mesinger

Ocieczek

2020

Pol. J. Environ. Stud.

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“…Although results have been published regarding the fatty acid composition in red deer meat [29][30][31][32], these studies presented the data on farmed red deer. Only a limited number of studies are available on the composition and quality of meat of wild free-living red deer [33][34][35][36]. Despite different previous studies, information on the nutritional value of offal from red deer is scarce.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer (Cervus elaphus)

Razmaitė

Pileckas

Šiukščius

et al. 2020

Foods

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The objective of the study was to characterize tissue-associated differences in the fatty acid composition of fat in skeletal muscles M. longissimus dorsi (loin), M. biceps femoris (hind quarter), and M. triceps brachii (shoulder), and internal organs (i.e., liver, heart, and kidney) from free-living red deer (Cervus elaphus) females (n = 11) hunted in Lithuania. Skeletal muscles were characterized by lower content of free fat compared with the offal. The highest percentage of saturated fatty acids was found in the liver fat, whereas the lowest percentage was in the heart. Red deer offal showed significantly lower and higher proportions of monounsaturated and polyunsaturated fatty acids compared to meat, respectively. Higher proportions of oleic fatty acid in the shoulder and hind quarter compared to the loin were the only significant differences between skeletal muscles. The lowest and the highest n-6 polyunsaturated/n-3 polyunsaturated fatty acids (n-6/n-3PUFA) ratio were found in the liver and heart, respectively. More favorable lower atherogenic index and higher hypocholesterolemic/hypercholesterolemic ratio found in the offal showed their high nutritional value, however, higher peroxidizability index indicated higher susceptibility to lipid peroxidation compared to skeletal muscles.

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Fatty acid profile of meat (Longissimus lumborum) from female roe deer (Capreolus capreolusL.) and red deer (Cervus elaphusL.)

Abstract: View related articles View Crossmark data Citing articles: 1 View citing articles Fatty acid profile of meat (Longissimus lumborum) from female roe deer (Capreolus capreolus L.) and red deer (Cervus elaphus L.

Cited by 13 publications

References 32 publications

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

Consumer Education as an Important Condition for Increasing Wild Animal Meat Consumption in The Context of Promoting the Idea of Sustainable Development in Poland

Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer (Cervus elaphus)

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