Meat quality characteristics of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production region
2007
Hoffman, L.C. | Kroucamp, M. | Manley, M.
The effects of age, gender and production region on the chemical, mineral and amino acid composition of the M. longissimus dorsi (LD) muscle of springbok were investigated. There was a significant gender*region interaction for protein content - for the four production regions it varied between 18.80 and 21.16 g/100 g. The intramuscular fat (IMF) content of the LD muscle varied between 1.32 and 3.46 g/100 g. Females (3.13 ± 0.28 g/100 g) had a higher (P < 0.05) fat content than males (1.35 ± 0.08 g/100 g). The IMF content of the adult (2.45 ± 0.26 g/100 g) and sub-adult (2.50 ± 0.28 g/100 g) categories was higher (P < 0.05) in comparison to that of the lambs (1.32 ± 0.11 g/100 g). An inverse correlation was noted between the IMF and moisture content (r = -0.49, P < 0.001) of the meat. The two main amino acids were glutamic and aspartic acid, which contributed 2.47-2.74 and 2.31-2.54 g/100 g of dry matter, respectively. Phosphorous was the predominant mineral in the LD muscle (122.92-159.78 mg/100 g of dry matter), followed by potassium (119.44-131.25 mg/100 g of dry matter) and calcium (6.57-145.18 mg/100 g of dry matter). Production region had a significant effect on the mineral and amino acid composition of the meat, while the effects of age and gender were found to be insignificant.
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