Comparison of venison and beef quality
2010
Vitina, I., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Krastina, V., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Proskina, L., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Lujane, B., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Liepina, S., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra
The study assesses a meat quality of captive bred red deer (Cervus elaphus) during the winter period in comparison with a beef (LBxHE) at the equal supply of feed ingredients. Venison contains about 23.4% of total protein, 0.9% of total fat, 45.2% mg 100gE-1 of cholesterol, 34.06% - saturated, 28.69% - monounsaturated and 37.08% polyunsaturated fatty acids of the total lipids. The cholesterol level in a venison in comparison with a beef is lower of about 31.80 mg 100 gE-1, saturated fatty acid content is of about 5.15% lower, but the amount of omega-3 fatty acids is higher of about 5.55% and the amount of omega-6 fatty acids - of about 9.15%. The ratio ∑ n-6: ∑ n-3 = 3.36:1. This is more favourable for a human health.
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