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Home » Archive » 2012

TDK conference 2012

Effects of sex on chemical composition and fatty acid profile of roe deer meat
Kocsis Dóra - year 4
SzIU, Faculty of Veterinary Science, Departement of Animal Breeding, Nutrition and Laboratory Animal Science, Departement of Animal Breeding and Genetics
Supervisors: Dr. Miklós Marosán, Dr. Éva Cenkvári

Abstract:

A number of papers were published on the chemical composition of meat from farmed animal species in the past few years, while not much data is available regarding meat from wild game. In this paper we examined one of the most frequently consumed types of game, meat from roe deer (venison).

The aim of the study was to determine the chemical composition and the fatty acid profile of roe deer venison, to analyze the effects of sex and to compare venison with meat from farmed ruminants according to references.

The fatty acid profiles of the venison samples were determined with gas chromatography (HP Aglient Technologies 8690N). A Supleco SpTM 2560 fused silica capillary column (100 m x 0,25 mm x 0,2 μm) was used. Statistical analysis of the data was performed with Microsoft Excel software. Chemical composition of the roe deer venison samples was determined at the Food Testing Laboratory of the Department of Animal Breeding, Nutrition and Laboratory Animal Science, SZIE-ÁOTK and at the Food Testing Laboratory of the Department of Nutrition at the Institute of Animal Sciences, NYME-MÉK. Chemical analysis was carried out according to the Hungarian Feed Codex (2004).

Dry matter, raw protein, total fat and ash content in the samples of does (respectively) were statistically significantly higher (P<0,05). Arachidonic acid (C20:4 n-6), stearic acid (C18:0), linoleic acid (C18:2), palmitic acid (C16:0), oleic acid (C18:1), DPA (C22:5 n-3) and EPA (C20:5 n-3) were dominant in the samples of does and bucks. Venison from does contained significantly more of the following components: stearic acid, palmitic acid, linoleic acid, oleic acid and EPA. Venison from bucks contained arachidonic acid and DPA in higher amounts.

SFA and MUFA content was significantly higher (P<0,05) in does while PUFA content was higher in bucks.

The n-6/n-3 ratio proved to be excellent: 1,97:1 in does and 2,92:1 in bucks.

Data and analysis revealed statistically significant differences in the composition of roe deer thigh meat with regard to sex. Further research is needed to determine the possibilities of supplementary feeding that might enhance meat quality in a farmed environment.

Research was supported by the normative research fund (NKB) of the Szent István University.



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