Tackling the future challenges of Organic Animal Husbandry - vTI

! Agriculture and Forestry Research, Special Issue No 362 (Braunschweig, 2012) ISSN 0376-0723
Download: www.vti.bund.de/en/startseite/vti-publications/landbauforschung-special-issues.html
Figure 1. Comparison of essential amino acids in meat samples, mg 100 g-¹
In meat samples of farm deers amount of essential amino acids determined 42.6 ± 1.75 mg 100 g־¹
meat, that is significantly higher (p < 0.05) than in wild dear (31.0 ± 2.87 mg 100 g־¹) and beef
(27.1 ± 1.51 mg 100 g־¹) samples. Meat quality is highly dependent on fatty acid composition of
intramuscular fat. Research defined fatty acid content (Fig. 2.) indicative of a game meat high
nutritional value.
Figure 2. Comparison of fatty acids in deer meat and beef samples, %
Saturated fatty acid substance in farm dear meat and beef meat samles are higher than in wild deer
meat; it can be explained with different feeding of wild animals. Farm deer get extra food (for
example, rolled oats) in winter season, that promotes the total fat and saturated fatty acid formation.
480
Neaizstājamo
aminoskābju summa,
g100ˉ¹
The total fatty acid content, %
The amount of essential amino acids, mg 100ˉ¹
Deer wild Deer farm Beef
31,0 42,6 27,1
Wild deer Farm deer Beef
unidentified 5,6 6,3 9,3
polyunsaturated 41,6 29,6 15,8
monounsaturated 19,2 22,9 34,6
saturated 33,6 41,2 40,3