The effect of muscle, time post-mortem and sex on the quality of meat from fallow deer ( Dama dama ) farmed in Poland

Bykowska, Marta; Stanisz, Marek; Ludwiczak, Agnieszka; Składanowska, Joanna; Śłósarz, P.

doi:10.1016/j.smallrumres.2018.01.007

Cited by 9 publications

(5 citation statements)

References 24 publications

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“…The results contrasted with Stanisz et al (2015) and Ludwiczak et al (2017), who did not find the differences between stags and does in protein content. Similarly with our results, Bykowska et al (2018b) reported higher protein content in MLLT.…”

Section: Discussionsupporting

confidence: 91%

The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

Švrčula

Košinová

Okrouhlá

et al. 2019

Italian Journal of Animal Science

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The venison is popular for many properties that make it unique, for example, low intramuscular fat (IMF) content, good nutrition and sensory properties. The aim of this study was to determine the difference between sex in carcase traits, chemical and fatty acid composition in different body parts. The meat analysis was performed in 9 stag and 9 doe individuals from the farm breeding in Mokrovraty in Czech Republic. The analysis was carried out on the basis of samples taken from the carcases of fallow deer. Chemical analysis of meat from musculus longissimus lumborum et thoracis (MLLT), musculus semimembranosus (MS) and musculus serratus ventralis (MSV) was performed. The fatty acid analysis was measured in MLLT. Most of the measured carcase weight parameters show sexual dimorphism, however no effect on percentage of main meat parts was detected. From chemical meat composition, the dry matter content was higher (p < .001) in stags compared to does as well as crude protein (p¼ .017). IMF content was not affected by sex. When compare chemical composition of muscles, MLLT and MS had higher dry matter (p¼ .004), ash (p < .001) and lower protein content (p¼ .011) compared to MSV. The fatty acid analyses showed, that stags had significantly higher content of myristic (C14:0; p¼ .015), pentadecanoic (C15:0; p¼ .008), palmitic (C16:0; p¼ .024), margaric (C17:0; p¼ .009) and myristoleic acid (C14:1c9; p¼ .001) in MLLT than does. Sex had no effect on the sums and ratios of fatty acids and atherogenic and thrombogenic index (TI). In conclusion, sex affected mainly weight of carcase and the chemical meat composition.

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Section: Discussionsupporting

confidence: 91%

The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

Švrčula

Košinová

Okrouhlá

et al. 2019

Italian Journal of Animal Science

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“…In the present study, the fat content in brown bear meat was higher than that reported for other omnivores [ 4 , 5 , 6 , 7 ] and herbivore wild game species [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. The fat content in meat is highly variable and influenced by many factors, especially diet [ 1 ].…”

Section: Discussioncontrasting

confidence: 78%

“…There have been numerous studies on the meat quality of different game species harvested worldwide, like wild boar ( Sus scrofa ) [ 4 , 5 , 6 , 7 ], red deer ( Cervus elaphus ), fallow deer ( Dama dama ) [ 8 , 9 , 10 , 11 , 12 , 13 ], European mouflon ( Ovis aries musimon ) and axis deer ( Axis axis ) [ 14 , 15 ], impala ( Aepyceros melampus ) and springbok ( Antidorcas marsupialis ) [ 16 , 17 , 18 , 19 ], black bear ( Ursus americanus ) [ 20 ], and beaver ( Castor fiber ) [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Ugarković

Konjačić

Malnar³

et al. 2020

Foods

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Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

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“…Bykowska et al . (2018) and Modzelewska‐Kapituła & Zmijewski (2022) found that the postmortem interval influenced the colour parameters of meat and that the values of C * increased in all muscles during ageing. However, prolonged exposure to oxygen promoted metmyoglobin formation (Tomasevic et al ., 2021) and then affected the increase of C * value.…”

Section: Resultsmentioning

confidence: 98%

Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing

Wang

Wang²,

et al. 2022

Int J of Food Sci Tech

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The present study investigated the effects of dry-ageing time on physicochemical quality and protein properties of porcine longissimus lumborum within 48 h of postmortem ageing. Results showed that appropriately prolonged dry-ageing time (24 and 36 h) had a positive effect on the tenderness, water-holding capacity, thermal stability and gel properties of meat, as evident from the decrease of shear force, dripping loss, cooking loss, T 2 relaxation time, enthalpy value and the increase in storage and loss modulus. Nevertheless, the excessive extension of ageing (48 h) increased the degree of protein oxidation and degradation by maintaining the lowest total sulfhydryl but the highest carbonyl content, and producing more small molecular weight protein chains (35.4, 20 and 19.6 KDa). Chemometric analysis further clarified the appropriate ageing time of desirable meat. In conclusion, dry ageing 24 and 36 h were suggested as the reasonable postmortem ageing time for porcine longissimus lumborum in China.

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The effect of muscle, time post-mortem and sex on the quality of meat from fallow deer ( Dama dama ) farmed in Poland

Cited by 9 publications

References 24 publications

The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing

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