Milczarek Anna, Janocha Alina, Niedziałek Grażyna, Zowczak-Romanowicz Michalina, Horoszewicz Elżbieta, Piotrowski Sławomir
Faculty of Agrobioengineering and Animal Husbandry, Siedlce University of Natural Sciences and Humanities, Institute of Animal Science and Fisheries, Bolesława Prusa 14, 08-110 Siedlce, Poland.
Animals (Basel). 2021 Jul 15;11(7):2108. doi: 10.3390/ani11072108.
The present studies aimed to analyse and assess the health-promoting properties of the (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest-3-4 years; time that passed from the harvest of animals to carcass cutting-48-54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More ( ≤ 0.05) dry matter and total protein and less ( ≤ 0.05) crude fat was found in the of roe deer in comparison to red deer. No significant influence of the animal's sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer ( ≤ 0.05). The content of iron was significantly ( ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower ( ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.
本研究旨在分析和评估野生狍和马鹿的鹿肉（MS）的健康促进特性。根据以下标准选择了用于分析的实验材料，包括狍（15只雌鹿和15只雄鹿）和马鹿（15只雌鹿和15只雄鹿）的尸体：收获时动物的年龄为3 - 4岁；从动物收获到切割尸体的时间为48 - 54小时。在 +2°C下将尸体冷藏24小时后，从尸体上切下后腿，并在等温冰袋容器中运至实验室。对鹿肉样本进行分析以确定其化学成分（近似成分、能量值、铁、铅、镉、脂肪酸）。与马鹿相比，狍的鹿肉中干物质和总蛋白含量更高（P≤0.05），粗脂肪含量更低（P≤0.05）。除了粗脂肪含量外，在所评估营养素的含量中未观察到动物性别的显著影响，两种物种雌性后腿中的粗脂肪含量均有所增加。狍肉中的能量含量比马鹿的鹿肉能量值高10%（P≤0.05）。与狍肉（31.68毫克/千克）相比，马鹿肉中的铁含量显著更高（P≤0.05）（6.64毫克/千克）。狍的后腿比马鹿的后腿含铅量更高但含镉量更低。无论性别如何，马鹿肌肉的脂质部分含有更多的饱和脂肪酸（SFA）。狍肉中的肌内脂肪（IMF）含有更高百分比的多不饱和脂肪酸（PUFA）。狍后腿的致动脉粥样硬化性（AI）和血栓形成性（TI）指数值显著更低，马鹿肉中的降胆固醇脂肪酸与升胆固醇脂肪酸比值（HH）更低（P≤0.05）。总之，所评估的狍和马鹿后腿具有较高的营养价值。因为其含有高蛋白和低脂肪含量，并且具有有利的脂肪酸组成。就镉和铅的含量而言，狍和马鹿的后腿对消费者来说可以被认为是安全的。
