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Novotná T, Mokrejš P, Pavlačková J, Gál R. Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats. Int J Mol Sci 2024; 25:4002. [PMID: 38612811 PMCID: PMC11012474 DOI: 10.3390/ijms25074002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
In most cases, the unused by-products of venison, including deer tallow, are disposed of in rendering plants. Deer tallow contains essential fatty acids and can be used to prepare products for everyday food and advanced applications. This work aimed to process deer tallow into hydrolyzed products using microbial lipases. A Taguchi design with three process factors at three levels was used to optimize the processing: amount of water (8, 16, 24%), amount of enzyme (2, 4, 6%), and reaction time (2, 4, 6 h). The conversion of the tallow to hydrolyzed products was expressed by the degree of hydrolysis. The oxidative stability of the prepared products was determined by the peroxide value and the free fatty acids by the acid value; further, color change, textural properties (hardness, spreadability, stickiness, and adhesiveness), and changes at the molecular level were observed by Fourier transform infrared spectroscopy (FTIR). The degree of hydrolysis was 11.8-49.6%; the peroxide value ranged from 12.3 to 29.5 µval/g, and the color change of the samples expressed by the change in the total color difference (∆E*) was 1.9-13.5. The conditions of enzymatic hydrolysis strongly influenced the textural properties: hardness 25-50 N, spreadability 20-40 N/s, and stickiness < 0.06 N. FTIR showed that there are changes at the molecular level manifested by a decrease in ester bonds. Enzymatically hydrolyzed deer tallow is suitable for preparing cosmetics and pharmaceutical matrices.
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Affiliation(s)
- Tereza Novotná
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (T.N.); (R.G.)
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - Jana Pavlačková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic;
| | - Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic; (T.N.); (R.G.)
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Hoffman LC, Silberbauer BL, Needham T, Bureš D, Kotrba R, Strydom PE. The Effect of Sex on the Chemical and Mineral Composition of the Meat, Bone and Liver of Giraffe ( Giraffa giraffa angolensis). Foods 2024; 13:394. [PMID: 38338529 PMCID: PMC10855660 DOI: 10.3390/foods13030394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
Consumers tend to buy meat based on visual physical characteristics, which are affected by the chemical composition of the meat, and there is very little known about the chemical composition of the meat of giraffe. This study therefore aims to broaden the knowledge base on the chemical composition of giraffe meat, rib bone and liver. Eight different muscles from 15 giraffes were analyzed to determine the chemical composition, yielding an average moisture of 77.2 ± 0.09 g/100 g meat, an average protein of 20.8 ± 0.09 g/100 g meat, an average intramuscular fat (IMF) of 1.4 ± 0.03 g/100 g meat and an average ash of 1.1 ± 0.01 g/100 g meat. There was a significant interaction between sex and muscle for the moisture, protein and ash contents, while only muscle had an effect on the fat content. The mineral content of the bone, liver and Longissimus thoracis et lumborum muscle was also analyzed, and bone was found to be a rich source of calcium (highest concentration), whilst the liver had the highest concentration of iron. The chemical composition of the giraffe meat was such that it could be classified as lean meat.
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Affiliation(s)
- Louwrens Christiaan Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, Gatton 4343, Australia
| | - Bianca L. Silberbauer
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
| | - Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
| | - Daniel Bureš
- Department of Food Science, Faculty of Agrobiology Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic;
| | - Radim Kotrba
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Suchdol, 16500 Prague, Czech Republic; (T.N.); (R.K.)
- Department of Ethology, Institute of Animal Science, Přátelství 815, Praha Uhříněves, 10400 Prague, Czech Republic
| | - Philip E. Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (B.L.S.); (P.E.S.)
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Takeda S, Ahhmed AM, Sogawa K, Mouri S, Kaneko S, Sakata R, Mizunoya W. Antioxidant activity of venison subjected to in vitro cooking and gastrointestinal digestion and isolation of its 2,2-diphenyl-1-picrylhydrazyl radical scavenging peptides. Anim Sci J 2023; 94:e13870. [PMID: 37743546 DOI: 10.1111/asj.13870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/14/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023]
Abstract
Venison, a type of game meat, has several health benefits because it contains not only high protein and low fat but also bioactive peptides with several physiological properties, including antioxidative and angiotensin-converting enzyme inhibitory properties. The aim of the present study was to investigate the antioxidant activity of venison treated by in vitro cooking and gastrointestinal digestion. We subjected venison along with pork and beef to in vitro cooking and digestion and assessed their antioxidant activity via 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH-RS) and hydrophilic oxygen radical absorbance capacity (H-ORAC) assays. The peptide contents of all types of cooked and digested meat samples were higher than those of the untreated and cooked samples. The DPPH-RS activities and H-ORAC of digested venison, pork, and beef were increased compared with those of untreated samples. DPPH-RS activity was significantly higher in the digested venison samples than in the digested pork and beef samples. In this study, several fractions of digested venison from the chromatography exhibited DPPH-RS activity. Peptide analysis, using liquid-chromatography with tandem mass spectrometry, unveiled two peptides DIDDLELTLAK and TQTVCNFTDGALVQHQEWDGK with high DPPH-RS activities. Thus, venison is a rich source of antioxidant peptides and potentially demonstrate an antioxidation ability by digestive enzymes in vivo.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Abdulatef M Ahhmed
- Department of Nutritional Therapy, Graduate School of Medical Science, the Libyan Academy, Tripoli, Libya
| | - Kazuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Saki Mouri
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Sakurako Kaneko
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan
- Graduate School of Veterinary Science, Azabu University, Sagamihara, Kanagawa, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara, Kanagawa, Japan
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The Effect of the Inclusion of Different Concentrates in Feed Rations on the Contents of Tocopherols, β-Carotene and Retinol in the Livers and Longissimus dorsi Muscles of Farm-Raised Fallow Deer ( Dama dama L.). Animals (Basel) 2022; 12:ani12233311. [PMID: 36496832 PMCID: PMC9737357 DOI: 10.3390/ani12233311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
This study analyzed the chemical composition and contents of β-carotene, tocopherols and retinol in the longissimus dorsi (LD) muscles and livers of fallow deer (Dama dama L.) fed diets based on hay containing different concentrates (hay and oats—HO; hay, oats and protein concentrate—HOP; hay and pellets—HP). The provitamin and lipophilic vitamin contents in the samples of feed and animal tissues were determined by high-performance liquid chromatography (HPLC). The contents of retinol were nearly two-fold higher (p < 0.002) in the livers and many-fold higher in the LD muscles of fallow deer fed the HOP and HP diets. β-carotene was not identified in the livers or LD muscles of fallow deer. The concentrations of α-tocopherol and total tocopherols were higher in the livers and LD muscles of the animals that received the HO and HP diets, but the noted differences were not significant. The inclusion of various concentrates in the feed rations had no influence on the proximate chemical compositions of the livers or LD muscles of fallow deer.
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Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception. Foods 2022; 11:foods11142073. [PMID: 35885316 PMCID: PMC9321794 DOI: 10.3390/foods11142073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 07/11/2022] [Indexed: 02/04/2023] Open
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Tomljanović K, Grubešić M, Medić H, Potočnik H, Topolovčan T, Kelava Ugarković N, Marušić Radovčić N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods 2022; 11:foods11091275. [PMID: 35563998 PMCID: PMC9103850 DOI: 10.3390/foods11091275] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/26/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.
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Affiliation(s)
- Kristijan Tomljanović
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Marijan Grubešić
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Helga Medić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Hubert Potočnik
- Biotehniška Fakulteta, Univerza v Ljubljani, Jamnikarijeva 101, 1000 Ljubljana, Slovenia;
| | - Tomislav Topolovčan
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | | | - Nives Marušić Radovčić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-99-383-88-00
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Tell me what you eat and I’ll tell you…where you live: an updated review of the worldwide distribution and foraging ecology of the fallow deer (Dama dama). Mamm Biol 2022. [DOI: 10.1007/s42991-022-00250-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Modzelewska-Kapituła M, Żmijewski T. The influence of muscle type and the post-mortem ageing on the colour of fallow deer meat. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Czarniecka-Skubina E, Stasiak DM, Latoch A, Owczarek T, Hamulka J. Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland. Foods 2022; 11:foods11060830. [PMID: 35327252 PMCID: PMC8954458 DOI: 10.3390/foods11060830] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 11/16/2022] Open
Abstract
Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful). It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. Many positive respondents eat game because of its nutritional value but are concerned about the potential health risks and lack of cooking skills. The results of this study indicate the need for information programs for consumers about this meat. They will provide guidance to meat companies about consumer preferences for game and allow them to develop appropriate marketing strategies.
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Affiliation(s)
- Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-5937063
| | - Dariusz M. Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna Str., 20-708 Lublin, Poland; (D.M.S.); (A.L.)
| | - Tomasz Owczarek
- Department of Marketing and Quantitative Methods, Gdynia Maritime University, 81-87 Morska Str., 81-225 Gdynia, Poland;
| | - Jadwiga Hamulka
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska Str., 02-787 Warsaw, Poland;
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Kilar J, Kasprzyk A. Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer ( Dama dama) Meat Produced in Organic and Conventional Farming Systems. Foods 2021; 10:2290. [PMID: 34681339 PMCID: PMC8534888 DOI: 10.3390/foods10102290] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/17/2021] [Accepted: 09/23/2021] [Indexed: 01/25/2023] Open
Abstract
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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Affiliation(s)
- Janusz Kilar
- Jan Grodek State University in Sanok, Institute of Agricultural and Forest Economy, 21 Mickiewicza, 38-500 Sanok, Poland;
| | - Anna Kasprzyk
- Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, 13 Akademicka, 20-950 Lublin, Poland
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Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer ( Capreolus capreolus L.) and Red Deer ( Cervus elaphus L.). Animals (Basel) 2021; 11:ani11072108. [PMID: 34359237 PMCID: PMC8300239 DOI: 10.3390/ani11072108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 01/08/2023] Open
Abstract
Simple Summary Due to its chemical composition, roe and red deer meat can be a valuable component of a well-balanced diet for the modern consumer; however, the raw material from the carcasses of animals living in the wild can show differences in nutritional value. The present study provides an analysis of the content of basic nutrients (protein, fat, crude ash), Fe, Cd and Pb and fatty acid profile based on which the health-promoting value of wild-harvested roe deer and red deer meat was evaluated. Sixty carcasses were selected for chemical analysis; 30 of roe deer (15 does and 15 bucks) and 30 of red deer (15 hinds and 15 stags). The study leads to the conclusion that the evaluated meat of roe deer and red deer had high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. The noted content of cadmium and lead in the haunch of roe and red deer was significantly lower than permissible standard values, which corroborates that the meat is healthy and safe for consumers. Abstract The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.
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Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat. Foods 2020; 10:foods10010036. [PMID: 33374425 PMCID: PMC7824718 DOI: 10.3390/foods10010036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 01/03/2023] Open
Abstract
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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Bureš D, Bartoň L, Kudrnáčová E, Kotrba R, Hoffman LC. The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer ( Dama dama). Foods 2020; 9:foods9091255. [PMID: 32911635 PMCID: PMC7555754 DOI: 10.3390/foods9091255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/04/2020] [Accepted: 09/04/2020] [Indexed: 12/23/2022] Open
Abstract
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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Affiliation(s)
- Daniel Bureš
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Correspondence: ; Tel.: +420-267-009-659
| | - Luděk Bartoň
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
| | - Eva Kudrnáčová
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Radim Kotrba
- Institute of Animal Science, 104 00 Prague 10-Uhříněves, Czech Republic; (L.B.); (E.K.); (R.K.)
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences, 165 21 Prague, Czech Republic
| | - Louwrens C. Hoffman
- Centre for Nutrition and Food Sciences, Queensland Alliance Mechanisation Building A. 8115, Gatton 4343, Australia;
- Department of Animal Sciences, University of Stellenbosch, Private Bag XI, Matieland 7602, South Africa
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Effect of Sex and Age on Nutritional Content in Wild Axis Deer ( Axis axis Erx.) Meat. Animals (Basel) 2020; 10:ani10091560. [PMID: 32887479 PMCID: PMC7552240 DOI: 10.3390/ani10091560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/25/2020] [Accepted: 08/30/2020] [Indexed: 02/03/2023] Open
Abstract
Simple Summary Game meat is perceived as more nutritious than meat originating from domestic farm-ranged animal species. However, meat composition is affected by numerous factors, and differences between game species can be found. The aim of this study is to examine the effect of sex and age on the content of macro- and micro-nutrients in meat from axis deer. Sixteen animals were hunt-harvested and assigned to groups according to sex and age. Samples of m. longissumus thoracis were examined to determine proximate chemical, fatty acid, amino acid and mineral composition. Minor differences were found in the analysed traits between sex and age groups. Regardless of sex and age, axis deer meat is characterised as having a high protein and low-fat content, favourable fatty acid composition and ratios. It is a good source of essential amino acids and micro-minerals. As data regarding axis deer meat are limited, the results of this study are a valuable contribution to describing the quality and nutritional composition of meat of different deer species. Axis deer meat can be recommended as a healthier substitute to red meat. Abstract The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.
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Takeda S, Kaneko S, Sogawa K, Ahhmed AM, Enomoto H, Kawarai S, Taira K, Mizunoya W, Minami M, Sakata R. Isolation, Evaluation, and Identification of Angiotensin I-Converting Enzyme Inhibitory Peptides from Game Meat. Foods 2020; 9:E1168. [PMID: 32854180 PMCID: PMC7555870 DOI: 10.3390/foods9091168] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Accepted: 08/19/2020] [Indexed: 02/01/2023] Open
Abstract
Game meat has been underutilized, while it offers the potential to diversify not only the human diet but also increase food production and the nutritional value of meat products. This study aimed to determine the angiotensin I-converting enzyme (ACE) inhibitory activities of the digested game meats (venison and boar meat) compared with those of livestock meats (beef and pork). Through the sodium dodecyl sulfate polyacrylamide gel electrophoresis and size chromatography results, we found that the digested products from each meat had different molecular weights. The ACE inhibitory ratio in all tested samples had gradually increased following by the enzyme treatments. ACE inhibitory ratios and the half maximal inhibitory concentration values indicated that digested venison was the most potent inhibitor of ACE activity, followed by the digested boar meat. The level of anserine in digested venison was higher than that in the other meats, but the carnosine level was lower. Through fractionations and liquid chromatography-tandem mass spectrometry analysis, five ACE inhibitory peptides were identified from the digested venison. Of these peptides, Isoleucine-Lysine- Glutamic Acid-Valine-Threonine-Glutamic Acid-Arginine (IKEVTER) demonstrated the highest ACE inhibitory activity. Therefore, the game meat is food that is believed potentially to offer high bioactivities, particularly antihypertensive forces.
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Affiliation(s)
- Shiro Takeda
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Sakurako Kaneko
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
| | - Kazuyuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara 252-5201, Japan;
| | - Abdulatef M Ahhmed
- Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul 34220, Turkey;
| | - Hirofumi Enomoto
- School of Science and Engineering, Teikyo University, Utsunomiya 320-8551, Japan;
- Advanced Instrumental Analysis Center, Teikyo University, Utsunomiya 320-8551, Japan
| | - Shinpei Kawarai
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Kensuke Taira
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Wataru Mizunoya
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Masato Minami
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Ryoichi Sakata
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (S.K.); (S.K.); (K.T.); (W.M.); (M.M.); (R.S.)
- Japan Society for Meat Science and Technology, Ebisu 150-0013, Japan
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Popova T, Tejeda L, Peñarrieta JM, Smith MA, Bush RD, Hopkins DL. Meat of South American camelids - Sensory quality and nutritional composition. Meat Sci 2020; 171:108285. [PMID: 32892087 DOI: 10.1016/j.meatsci.2020.108285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/15/2020] [Accepted: 08/18/2020] [Indexed: 01/30/2023]
Abstract
Meat contains a range of nutrients in a highly bioavailable form and when meat is excluded from the diet, without being replaced with suitable alternatives, nutrient deficiencies may occur. For this reason, it is very important to extend our knowledge of nutrients in alternative red meats, such as that provided from the South American camelids- llama and alpaca. This review summarises the current information on the nutritional and sensory parameters of llama and alpaca meat and factors affecting quality. South American camelids produce lean carcases, with an uneven fat distribution across the carcase. Llama and alpaca meat quality traits are mostly influenced by animal nutrition, animal age and processing methods. A feeding strategy based on pasture and hay supplement of barley and alfalfa, and processing younger animals (18 months) has improved the fatty acid composition respectively in llama and alpaca meat, whereas meat colour and tenderness are influenced by processing treatments including electrical stimulation, tenderstretching and enzymatic infusion.
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Affiliation(s)
- Teodora Popova
- Agricultural Academy, Institute of Animal Science-Kostinbrod, 2232 Kostinbrod, Bulgaria.
| | - Leslie Tejeda
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - J Mauricio Peñarrieta
- School of Chemistry, Faculty of Pure and Natural Sciences, Universidad Mayor de San Andrés (UMSA), La Paz, Bolivia
| | - Melanie A Smith
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - Russell D Bush
- The University of Sydney, School of Veterinary Science, Faculty of Science, 425 Werombi Road, Camden, NSW 2570, Australia
| | - David L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia
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