2018
DOI: 10.1139/cjas-2017-0146
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Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review

Abstract: Fallow deer meat (venison) is a new product acquired from farm-raised and wild animals. Nowadays, people are more concerned about their health, and therefore, they search for high quality, “healthy” products. Farming of fallow deer is ecological and friendly to the environment. Animals are kept in pasture conditions which resemble their natural environment. Venison is considered healthy meat, low in fat and cholesterol, and high in protein. The aim of this review was to gather and discuss the available literat… Show more

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Cited by 6 publications
(2 citation statements)
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“…Compared with other cervid species, fallow deer meat is regarded as a healthier product due to the higher content of n-3 polyunsaturated fatty acids (PUFAs) [17]. It is high in protein, heme iron, copper, zinc, and potassium and low in saturated fatty acids [17,18,[22][23][24][25]. The meat of cervids is also a good source of nutritionally important conjugated linoleic acid (CLA) [25].…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Compared with other cervid species, fallow deer meat is regarded as a healthier product due to the higher content of n-3 polyunsaturated fatty acids (PUFAs) [17]. It is high in protein, heme iron, copper, zinc, and potassium and low in saturated fatty acids [17,18,[22][23][24][25]. The meat of cervids is also a good source of nutritionally important conjugated linoleic acid (CLA) [25].…”
Section: Introductionmentioning
confidence: 99%
“…It is high in protein, heme iron, copper, zinc, and potassium and low in saturated fatty acids [17,18,[22][23][24][25]. The meat of cervids is also a good source of nutritionally important conjugated linoleic acid (CLA) [25]. Due to the essential role of fat in the human diet, the quantity and quality of lipids in meat from various animal species are the focus of considerable research interest [7,[26][27][28][29][30][31].…”
Section: Introductionmentioning
confidence: 99%