The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat

Hoffman, Louwrens C.; Kritzinger, Brian; Ferreira, Ana Cristina

doi:10.1016/j.meatsci.2004.10.006

Cited by 83 publications

(51 citation statements)

References 26 publications

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“…Many studies explained higher levels of individual polyunsaturated fatty acids (PUFA) and / or ∑PUFA in males than females at a similar slaughter age by less intramuscular fat content in males. Hoffman et al (2005) observed higher proportions in terms of numerous individual PUFA's in males than females, and the authors attributed this result to lower levels of intramuscular fat and therefore fewer triglycerides in males. Holló et al (2001) reported that PUFA's were present in higher concentrations in male animals than females, with the exception of C20:3 n-6, while amount of individual saturated fatty acids (SFA) were similar in both genders.…”

Section: Meat Fatty Acidsmentioning

confidence: 96%

“…Rhee (1992) noted that stearic acid and all the UFA might be regarded as "desirable fatty acids (DFA)". Hoffman et al (2005) found that total amount of DFA amounted to about 82% and 79% of the total fatty acids for male and female impalas, respectively, and concluded that these levels would indicate healthy food commodity because of its potential to lower plasma cholesterol levels. In the current study, proportion of ∑DFA in intramuscular fat of male (79.96%) and female (77.96%) Anatolian Water Buffalos were similar, and these levels might also be considered as acceptable from the nutritional point of view.…”

Section: Meat Fatty Acidsmentioning

confidence: 99%

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Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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Carcass and meat quality of male and female Anatolian Water Buffalos were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffalos had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21-day had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21-day had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffalos had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and ∑n-3 fatty acids and lower ∑n-6/∑n-3 ratio compared with female water buffalos.

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Section: Meat Fatty Acidsmentioning

confidence: 96%

Section: Meat Fatty Acidsmentioning

confidence: 99%

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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“…Arginine was included in the essential amino acids group, as done by Hoffman et al (2005), because arginine is considered a conditionally essential amino acid (Arienti, 2003). No statistically significant differences in amino acid contents were found between foals slaughtered at 8 and 11 months of age.…”

Section: Amino Acid Profilementioning

confidence: 99%

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8 months of age had higher nutritional quality meat (with higher content of n-3 fatty acids) than meat from foals slaughtered at 11 months of age. The slaughter of animals at 8 months of age also reduced production costs because they ate a smaller amount of commercial fodder.

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“…The typical darkish red-and-brown colour of roe deer venison is generally explained by a higher content of myoglobin, which is necessary because the muscles are subject to a greater load associated with the free movement of animals in the wild (Ruiz de Huidobro et al 2003). According to Hoffman et al (2005), dark colour of venison is due to its low content of connective and adipose tissues. Daszkiewicz et al (2012) focused on colour variables in m. longissimus dorsi from female roe deer 54 h post mortem and found the following values: L* (lightness) = 32.61, a* (redness) = 14.97, b* (yellowness) = 10.70, C* (chroma) = 18.43 and h° (hue) = 35.44.…”

Section: Nsmentioning

confidence: 99%

Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

et al. 2013

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This study focused on differences in the monitored quality indicators of roe deer venison depending on the region of the Czech Republic where roe deer are hunted. Quality of roe deer venison was evaluated based on pH values, colour (CIEL*a*b* system) and chemical composition (content of haem pigments, dry matter, pure protein, collagen and fat). Samples of muscle from the leg (m. gluteus medius) were taken from 22 female roe deer (Capreolus capreolus L.) from two hunting regions (Liberec and South Moravia) in the Czech Republic. In roe deer from Liberec, higher pH value (5.65, P < 0.001) was found; muscles were darker (L* = 36.03), contained higher redness (a* = 14.41, P < 0.001) and yellowness values (b* = 12.10) and higher chroma (C* = 18.86). In roe deer from South Moravia, higher (P < 0.05) hue (h°) values, and higher level of haem pigments (2.45 mg·g -1 ) were found. Muscles from roe deer from South Moravia contained higher amounts of dry matter (29.52%, P < 0.001), pure protein (23.84%, P < 0.001) and total collagen (0.86%), and lower amounts of intramuscular fat (0.48%). These results may provide an important source of information for consumers of roe deer meat because several differences in the quality (chemical composition) of muscles from South Moravian region and Liberec region were found. Presumably, the differences between muscles from animals living in two different Czech regions were due to the diet, form of land use (more agricultural land in Southern Moravia, and forests and mountains in Liberec) and climatic conditions (Liberec lies in the northern part of the Czech Republic). It is the first study of this topic in the Czech Republic.

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The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat

Cited by 83 publications

References 26 publications

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Effect of slaughter age on foal carcass traits and meat quality

Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

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