Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin |
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| Affiliation: | 1. Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade Técnica de Lisboa, Pólo Universitário Alto da Ajuda, 1300-477 Lisboa, Portugal;2. Unidade de Produção Animal, L-INIA, Instituto Nacional de Recursos Biológicos, Fonte Boa, 2005-048 Vale de Santarém, Portugal;1. Laboratoire protection des écosystèmes dans les zones arides et semi-aride, université Kasdi Merbah, Ouargla, Algérie;2. Faculté des sciences de la nature et de la vie, université Echahid-Hamma-Lakhdar-El-Oued, El Oued, Algérie;3. Laboratoire Bioqual, INATAA, université Constantine 1, Constantine, Algérie;1. College of Medicine & Nursing, Dezhou University, Dezhou 253023, China;2. Department of Chemistry, Key Lab of Bioorganic Phosphorus Chemistry & Chemical Biology of Ministry of Education, Tsinghua University, Beijing 100084, China;3. Division of Analytical Biosciences, Leiden/Amsterdam Center for Drug Research, Leiden University, P.O. Box 9502, 2300 RA, Leiden, The Netherlands;4. Discovery & Exploratory BA, Discovery Sciences, Janssen R&D, Turnhoutseweg 30, 2340 Beerse, Belgium;1. School of Biological Sciences, University of Queensland, St Lucia, Qld. 4072, Australia;2. Queensland Herbarium, Mt Coot-tha Road, Toowong, Qld. 4066, Australia;1. Aix-Marseille University (Aix-Marseille School of Economics), CNRS, & EHESS, REQAM, Chateau Lafarge, Route des Milles, 13290 Les Milles, France;2. GREQAM, 5-9 Boulevard Bourdet, CS 50498 13205 Marseille Cedex 1, France |
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| Abstract: | The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile.The total lipid content revealed a very lean meat (0.99 g/100 g of meat), with total cholesterol content averaging 55.6 mg/100 g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2 g/100 g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats.The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n−6/n−3 ratio than stags. |
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