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Laima Šiliņa, Ilze GrāmatiņaINFLUENCE OF PACKAGING CONDITIONSON THE QUALITY OF PICKLED VENISON2. During storage, all quality parameters (protein, fat,pH, and moisture) significantly changed (p
FOOD SCIENCESFATTY ACID COMPOSITION OF THE MEAT OF ELK, DEER, ROE DEER ANDWILD BOAR HUNTED IN LATVIAVita Strazdina, Aleksandrs Jemeljanovs, Vita SternaLatvia University of Agriculturee-mail: sigra@lis.lvAbstractEvery autumn and winter period, game animals - elk (Alces alces), deer (Cervus elaphus), roe deer (Capreoluscapreolus) and wild boar (Sus scrofa scrofa) - provide an excellent input in the diversification of many consumermeals. In the recent years, consumption and assortment of game meat products has significantly increased. At themoment there are only few biochemical composition investigations of the game meat. The meat of wild animals ismore favourable for human health, because it has a lower saturated fatty acid content, but a higher content of protein.Therefore the aim of our investigation was to compare biochemical composition of the game meats hunted in Latvia.Investigations were carried out in different regions of Latvia. In the studied samples, protein, intramuscular fat, fattyacids and cholesterol were determined. The biochemical analysis of 54 samples was carried out. The results of theanalysis showed that protein content in all types of the meat samples was 22.36 - 22.92%, which is not statisticallysignificant. The fat content, on the other hand, was significantly lower: 1.33 ± 0.88% in elk meat samples, and 1.59 ±0.59% in roe deer meat samples. Content of cholesterol varied from 64.41% to 95.07% in the ruminant meat samplesof different species. From the dietetic point of view, the meat samples of roe deer had the best composition of fattyacids.Key words: game meat, intramuscular fat, dietetic product.IntroductionThe statistics show that there are around 33.000hunters registered in Latvia, out of which 17.000are active huntsmen. During hunting an average of2624 tons of game meat is acquired in Latvia. Wildgame meat is considered important and its share inthe consumption has increased in the recent years.Currently, among consumers there is an increasedinterest in meat from animals kept in conditionsas close as possible to the natural ones. Such arequirement is undoubtedly fulfilled in the game meatcharacterized by a high nutritional value and specialsensory properties, desired by consumers (Soriano etal., 2006; Vergara et al., 2003).Meat quality is a wide-ranging term, encompassingsuch diverse issues as technological, nutritional,hygienic and sensoric. Many factors have an impacton ruminant and wild boar meat quality; they cangenerally be divided into two categories: somaticfactors (e.g. breed, age, sex) and environmental factors(e.g. diet, climate, hunting procedures) (Encyclopediaof meat sciences, 2004). Meat characteristics may bechanged due to the dietary components, particularlyfat content and composition (Petkov, 1986; Scolianet al., 2001). Any improvement of meat productionby nutritional means should take into considerationthe composition of meat as well as human health.Polyunsaturated fatty acids are not produced in humanorganism, therefore they must be consumed withproducts of animal origin, mostly fish, but wild animalmeat is also a good source.Composition of fatty acids, especially the ratioof polyunsaturated fatty acids (PUFA) and saturatedfatty acids (SFA) (PUFA/SFA), is more significant forhuman health than the total fat content. MacRae et al.(2005) noted that lowering the content of saturatedfaty acids, especially myristic acid (C14:0) and lauricacid (C12:0), improve the level of cholesterol in bloodand lower the risk of heart diseases. Wood et al. (2003)reported that the recommended of ratio PUFA/SFAshold be higher than 0.4 and that in domestic animalsit is too low - 0.1. On the other hand, too manypolyunsaturated ω-6 fatty acids have undesirableimpact on human health because the eicoasanoids(C20:3) produce inflammation, but inflammation isinvolved in the development of heart diseases andcancer. Enriching diet with polyunsaturated ω-3 fattyacids lowers the risk of atherosclerosis, hipertensionand arthritis in human organism. Both ω-6 andω-3 fatty acids are essential for human health, andour diet must contain balanced amounts (Gerster,1998; Simopoulos, 2002). Therefore ratio ω-6/ω-3is so significant. WHO (2003) suggests the above -mentioned ratio to be lower than 4. This ratio is lowerif animals are grazed, because green forage has highercontent of linoleic acid (Wood et al., 2003).Typical for meat are saturated fatty acids (SFA).Such ruminants as cattle and sheep have higher contentof SFA (44-46%), bat wild animals - lower content ofSFA (41%) (Rule et al., 2002). Strategies that lead toan increase in the PUFA/SFA ratio in intramuscular fatwould improve the health benefits of the meat from aconsumer perspective (French et al., 2000).Therefore the aim of this investigation was tocompare biochemical composition of the meats of thegame animals hunted in Latvia.176 Research for Rural Development 2012
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Volume No. 1Annual 18th Internation
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Research for Rural Development 2012
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ContentsFOOD SCIENCESVETERINARYMEDI
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AGRICULTURAL SCIENCES (CROP SCIENCE
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Mihails Vilcāns, Jūlija Volkova,
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Mihails Vilcāns, Jūlija Volkova,
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Berit TeinEFFECT OF ORGANIC AND CON
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Methane producing bacteria use only
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according to calculations the metha
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CHANGES IN SUGAR CONTENT OF WINTERO
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PERENNIAL GRASSES FOR BIOENERGY PRO
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF SLURRY APPLICATION METHOD
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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IMPACT OF ORGANIC PRODUCT EXTRACTS
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COMBUSTION ABILITY OF ENERGY CROP P
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COMBUSTION ABILITY OF ENERGY CROP P
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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RESEARCH OF OREGANO (ORIGANUMVULGAR
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INFLUENCE OF SOIL MODIFICATION ON C
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INCIDENCE OF POSTHARVEST ROT OF CRA
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INCIDENCE OF POSTHARVEST ROT OF CRA
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PERSPECTIVES ON TRUFFLE CULTIVATION
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FACTORS AFFECTING GOAT MILK YIELDAN
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MILK UREA CONTENT AS INDICATOR FEED
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REHYDRATION KINETICS OF DRIED LATVI
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FOOD SCIENCESPreliminary RESULTS of
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PRELIMINARY RESULTS OF 1-METHYLCYCL
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FOOD SCIENCESSensory PROPERTIES and
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SENSORY PROPERTIES AND CHEMICAL COM
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THE SUITABILITY OF DIFFERENT ROWANB
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CHEMICAL COMPOSITION OF NEW TYPE AG
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Page 125 and 126: FOOD SCIENCESINFLUENCE OF GENOTYPE
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Page 133 and 134: ROOT VEGETABLES FROM LATVIA:QUANTIT
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Page 145 and 146: RHEOLOGICAL PROPERTIES OF TRITICALE
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Page 153 and 154: CONSUMERS’ ATTITUDE TOWARDS AVAIL
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Page 157 and 158: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 159 and 160: PHYSICAL - CHEMICAL CHARACTERIZATIO
Page 161 and 162: FOOD SCIENCESTHE INFLUENCE OF DIFFE
Page 163 and 164: THE INFLUENCE OF DIFFERENT SELENIUM
Page 165 and 166: FOOD SCIENCESINVESTIGATIONS INTO TH
Page 167 and 168: INVESTIGATIONS INTO THE ENHANCEMENT
Page 173 and 174: INFLUENCE OF PACKAGING CONDITIONSON
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Page 179 and 180: FATTY ACID COMPOSITION OF THE MEAT
Page 181 and 182: FATTY ACID COMPOSITION OF THE MEAT
Page 183 and 184: ANTIMICROBIAL RESISTANCE OFANIMAL P
Page 189 and 190: VETERINARY MEDICINETHE SURVIVAL OF
Page 191 and 192: THE SURVIVAL OF LISTERIA MONOCYTOGE
Page 197 and 198: VETERINARY MEDICINEMicrobiological
Page 199 and 200: MICROBIOLOGICAL QUALITY OF COWS’
Page 205 and 206: PORCINE CIRCOVIRUS-2 IMPACT ON THEM
Page 213 and 214: AORTIC LUMEN DIAMETER AND BLOODPRES
Page 219 and 220: PHYSICAL MODEL OF TRACTOR IMPLEMENT
Page 225 and 226: SOLID FUEL BOILER AUTOMATION FOR BR
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SOLID FUEL BOILER AUTOMATION FOR BR
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SOLID FUEL BOILER AUTOMATION FOR BR
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INVESTMENT COSTS OPTIMIZATION OFMUL
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INVESTMENT COSTS OPTIMIZATION OFMUL
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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DYNAMIC MODEL OF BIOCHEMICAL NETWOR
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EDUCATIONAL SCIENCESCHILDREN WITH S
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CHILDREN WITH SPECIAL NEEDS FAMILY
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