The effect of Barley and Lysine Supplementation on the longissimus lumborum meat quality of pasture-raised fallow deer (Dama Dama)

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F20%3AN0000109" target="_blank" >RIV/00027014:_____/20:N0000109 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/20:82076 RIV/60460709:41340/20:82076

Result on the web

<a href="https://www.mdpi.com/2304-8158/9/9/1255" target="_blank" >https://www.mdpi.com/2304-8158/9/9/1255</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9091255" target="_blank" >10.3390/foods9091255</a>

Result language

angličtina

Original language name

The effect of Barley and Lysine Supplementation on the longissimus lumborum meat quality of pasture-raised fallow deer (Dama Dama)

Original language description

The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and intramuscular fat contents, the latter being almost twofold greater in the meat of B and BL groups, compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n-3 PUFA, and consequently lower n-3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

September

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

1255

UT code for WoS article

000581252400001

EID of the result in the Scopus database

2-s2.0-85090917722