Effect of age on nutritional properties of Iberian wild red deer meat.

• Autores: José Manuel Lorenzo Rodríguez, Aristide Maggiolino, Laureano Gallego Martínez, Mirian Pateiro Moure, Martina Pérez Serrano, Rubén Domínguez, Andrés José García Díaz, Tomás Landete Castillejos, Pasquale De Palo
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 4, 2019, págs. 1561-1567
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Dialnet Métricas: 1 Cita
• Resumen

  • This study assessed the effect of age (L, less than 27 months old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile, cholesterol content, amino acid composition and mineral content of 150 Iberian wild red deer meat samples.; Results: Intramuscular fat content increased (P < 0.05) with age (0.05 vs 0.12 vs 0.34% for L, M and H groups respectively), while cholesterol content decreased (P < 0.05) as the slaughter age increased (52.78 vs 48.72 vs 45.34 mg per 100 g meat for L, M and H groups respectively). The slaughter age showed differences among groups for saturated fatty acids, with the highest content in older animals (30.41 vs 34.55 vs 38.21% for L, M and H groups respectively), whereas younger deer displayed the highest polyunsaturated fatty acid levels (50.05 vs 45.24 vs 37.55% for L, M and H groups respectively). The n-6/n-3 ratio was more favorable (P < 0.05) for young and medium ages compared with that for older animals. In contrast, amino acid profile and mineral content were only slightly affected by age.; Conclusion: As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.