Akrylamid jako związek występujący w żywności i jego wpływ na żywe organizmy

Kilar, M; Kilar, J.; Ruda, M.

doi:10.12775/herb.2015.004

Cited by 1 publication

(1 citation statement)

References 33 publications

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“…Given the special culinary preferences of Polish consumers for two parts of cervid meat, e.g., the loin and leg [32,33], the research material consisted of longissimus lumborum (LL) and semimembranosus (SM) muscles dissected from 12 carcasses of fallow deer reared on an organic farm and 12 carcasses of fallow deer kept in a conventional farming system. In both groups of animals, there were six does and six bucks with an equal age ratio of ca.…”

Section: Meat Samples Animals and Treatmentsmentioning

confidence: 99%

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Kilar

Kasprzyk

2021

Foods

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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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Section: Meat Samples Animals and Treatmentsmentioning

confidence: 99%