The influence of habitat and sex on feral fallow deer meat lipid fraction

Mexia, Inês Almeida; Quaresma, M.A.G.; Coimbra, Margarida Cyrne Pacheco; Santos, Fábio A. Abade dos; Alves, Susana P.; Bessa, Rui J. B.; Antunes, I.C.

doi:10.1002/jsfa.10358

Cited by 3 publications

(4 citation statements)

References 30 publications

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“…In the current study, the most abundant FAs in FD meat were oleic (C18:1 n –9), palmitic (C16:0), stearic (C18:0), and linoleic (C18:2 n –6) acids. These results were consistent with previous findings [ 20 ], and within other studies investigating the FA profile of meat from feral and farmed FD [ 21 , 40 ]. As reviewed, dietary lipids are extensively biohydrogenated in the rumen by ruminal micro-organisms, but diet is still the major environmental factor influencing the FA composition of meat from ruminants [ 41 ].…”

Section: Discussionsupporting

confidence: 94%

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

Bureš

Bartoň

Kudrnáčová

et al. 2020

Foods

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The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.

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Section: Discussionsupporting

confidence: 94%

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

Bureš

Bartoň

Kudrnáčová

et al. 2020

Foods

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“…Meat from game animals is a highly valued culinary and processing raw material due to its flavor, excellent nutritional properties, and high pH stability in the maturation process [14][15][16]. It can be classified as very lean meat [16][17][18]. Over the last few years, the interest in this meat has been increasing as it is regarded as "natural and sustainable" [19].…”

Section: Introductionmentioning

confidence: 99%

“…In Poland, the red deer (Cervus elaphus), the sika deer (Cervus nippon), and especially the fallow deer (Dama dama) are reared quite commonly [21]. 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].…”

Section: Introductionmentioning

confidence: 99%

“…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%

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Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Kilar

Kasprzyk

2021

Foods

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The aim of the study was to assess the fatty acid profile and nutraceutical properties of lipids contained in fallow deer (Dama dama) meat produced in organic and conventional farming systems. Longissimus lumborum (LL) and semimembranosus (SM) muscles from 24 fallow deer carcasses were selected for the study. The fallow deer meat from the organic farming system was characterized by significantly lower intramuscular fat content. The fatty acid profile in the organic meat was characterized by a particularly high proportion (p < 0.0001) of conjugated linoleic acid—CLA (LL—2.29%, SM—2.14%), alpha-linolenic acid—ALA (LL—4.32%, SM—3.87%), and docosahexaenoic acid—DHA (LL—2.83%, SM—2.60%). The organic system had a beneficial effect (p < 0.0001) on the amount of polyunsaturated fatty acids (PUFAs), including n-3 PUFAs, which resulted in a more favorable n-6 PUFA (polyunsaturated fatty acid)/n-3 PUFA ratio. The significantly higher nutritional quality of organic meat lipids was confirmed by such nutraceutical indicators as the thrombogenic index (TI), ∆9-desaturase C16, elongase, and docosahexaenoic acid + eicosapentaenoic acid (DHA+EPA) in the LL and SM and cholesterol index (CI), and the cholesterol-saturated fat index (CSI) indices in the SM. LL was characterized by higher overall quality.

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Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

et al. 2023

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The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; p ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001).

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The influence of habitat and sex on feral fallow deer meat lipid fraction

Cited by 3 publications

References 30 publications

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

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