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

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

September

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

1255

Kód UT WoS článku

000581252400001

EID výsledku v databázi Scopus

2-s2.0-85090917722