The effect of immunocastration and supplementary feeding level on m. longissimus lumborum quality of farmed fallow deer (Dama dama)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F21%3AN0000104" target="_blank" >RIV/00027014:_____/21:N0000104 - isvavai.cz</a>

Výsledek na webu

<a href="https://vuzv.cz/_privat/21100.pdf" target="_blank" >https://vuzv.cz/_privat/21100.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of immunocastration and supplementary feeding level on m. longissimus lumborum quality of farmed fallow deer (Dama dama)

Popis výsledku v původním jazyce

The objective of this study was to establish if immunocastration, together with different levels of supplementary feeding, influenced the chemical composition and organoleptic properties of fallow deer meat. The meat from non-castrated fallow deer had higher protein, and lower moisture, contents than immunocastrates. The total collagen and soluble collagen, and overall flavour intensity, was affected by the interaction of castration status and nutritional level. Meat from immunocastrates showed improved tenderness and juiciness scores, whilst those animals receiving the low feed level had higher scores for grassy aroma. Immunocastration improved important sensory properties of fallow deer meat, and may be considered as an appropriate husbandry tool for farmed fallow deer venison production.

Název v anglickém jazyce

The effect of immunocastration and supplementary feeding level on m. longissimus lumborum quality of farmed fallow deer (Dama dama)

Popis výsledku anglicky

The objective of this study was to establish if immunocastration, together with different levels of supplementary feeding, influenced the chemical composition and organoleptic properties of fallow deer meat. The meat from non-castrated fallow deer had higher protein, and lower moisture, contents than immunocastrates. The total collagen and soluble collagen, and overall flavour intensity, was affected by the interaction of castration status and nutritional level. Meat from immunocastrates showed improved tenderness and juiciness scores, whilst those animals receiving the low feed level had higher scores for grassy aroma. Immunocastration improved important sensory properties of fallow deer meat, and may be considered as an appropriate husbandry tool for farmed fallow deer venison production.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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