Amino acids content and basic chemical composition of roe deer (Capreolus capreolus L.) meat

2012 ◽  
Vol 15 (4) ◽  
pp. 645-649 ◽  
Author(s):  
D. Cygan-Szczegielniak ◽  
B. Janicki
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Glutamic Acid ◽  
Muscle Tissue ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Biological Value ◽  
Endogenous Amino Acids ◽  
Males And Females ◽  
Standard Protein

Abstract The aim of this study was to determine the chemical composition of roe deer meat considering the animals’ sex and age and to estimate the content of amino acids in the meat from two selected groups of the animals, i.e. 2-3-year-old males and females. A further goal was to assess the biological value of proteins as compared to the FAO standard. The study has revealed that in proteins from the roe deer muscle tissue the content of exogenous amino acids (in g/100g) is higher by 20-30% on average comparing to the level of amino acids, in the FAO/WHO (1973) standard protein. Among the endogenous amino acids, the highest (in g/100 g of protein) and the lowest concentrations were found for glutamic acid and proline, respectively. The research has also shown that roe deer meat possesses a high content of protein and a relatively low content of fat.

scholarly journals Investigation of chemical composition, biological value and safety of walleye pollock Theragra chalcogramma from Peter the Great Bay

2015 ◽  
Vol 180 (1) ◽  
pp. 310-319
Author(s):  
Natalia M. Kupina ◽  
Alexander N. Bashtovoy ◽  
Konstantin G. Pavel
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Muscle Tissue ◽  
Peter The Great Bay ◽  
Walleye Pollock ◽  
Theragra Chalcogramma ◽  
Internal Organs ◽  
Biological Value ◽  
Peter The Great

Data on chemical composition, biological value and safety are presented for muscle tissue and internal organs of walleye pollock Theragra chalcogramma caught in Peter the Great Bay (Japan Sea). The meat of рollock in any biological state has high protein content (15.5-16.8 %), low fat content (0.5-0.6 %), and low energy value (66-72 kcal./kg). The viscera of feeding pollock have in 25.0 % higher content of fat and in 3.5 % lower content of protein in compare with the spawning fish. Proteins in the pollock meat have more essential amino acids than a reference FAO/WHO protein and contain biologically active taurine and anserine, as well; the content of proteinogenic amino acids, taurine and anserine does not change in the process of storage. Lipids of the pollock viscera contain 37 % of polyunsaturated fatty acids, and 67.0 % of them are DHA (22:5) and EPA (20:50); content of these fatty acids in the lipids of pollock meat is even higher: 50 % and 86 %, respectively. The pollock caught at the coast of Primorye is safe by content of toxic elements and pesticides in its muscle tissue and internal organs.

scholarly journals Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
David Ranucci ◽  
Rossana Roila ◽  
Dino Miraglia ◽  
Chiara Arcangeli ◽  
Francesca Vercillo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rural Areas ◽  
Roe Deer ◽  
Meat Products ◽  
Capreolus Capreolus ◽  
Lipid Levels ◽  
Salmonella Spp ◽  
Local Economies ◽  
Game Meat ◽  
The Difference

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

Justification of the possibility for obtaining meat culinary products using objects of marine origin

2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина
Keyword(s):  
Amino Acids ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Biologically Active ◽  
Poultry Meat ◽  
Amino Sugars ◽  
Main Ingredient ◽  
Organoleptic Evaluation ◽  
Marine Origin ◽  
Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

2021 ◽  
Author(s):  
Д.Ю. БОЛГОВА ◽  
Н.А. ТАРАСЕНКО ◽  
И.А. ЧУМАК
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Essential Amino Acids ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Biological Value ◽  
Grain Processing ◽  
Confectionery Products ◽  
The Many ◽  
Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

scholarly journals Chemical composition, physical and chemical properties and biological value of turkey muscle and adipose tissues using biogenic stimulants

2019 ◽  
pp. 63-68
Author(s):  
Vladimir Anikeevich Pogodaev ◽  
Irina Mukhamedovna Kardanova ◽  
Maiya Muratovna Aslanukova ◽  
Lev Ivanovich Konkov
Keyword(s):  
Chemical Composition ◽  
Muscle Tissue ◽  
Protein Quality ◽  
Live Weight ◽  
Control Group ◽  
Physiological Salt Solution ◽  
Fatty Tissue ◽  
Biological Value ◽  
Physical And Chemical ◽  
Experimental Group

The effectiveness of the biogenic stimulants action based on the larvae of the SITR bees drone brood and adult individuals of the ST drones on the chemical composition, physical and chemical, commodity technological properties, nutritional and biological value of the muscle and fatty tissues in young turkeys is studied. The turkey-poults of the 1st group received injections of a physiological salt solution, and the 2nd and 3rd experimental groups, respectively, of the SITR and ST biological stimulants, three times at the age of 1, 7 and 14 days at a dose of 0.1 ml per 50 g of live weight. It was established that in the middle sample of the muscle tissue in turkeys of the 2nd and 3rd experimental groups there were less water and more dry matter and protein. Biogenic stimulants contributed to the synthesis of muscle tissue in turkeys of the 2nd and 3rd experimental groups, in which contained 1.79 (B>0.999) and 1.31 (B>0.99) absolute % more protein and 0.32 and 0.23 absolute % less fat than in the control group. In the muscle tissue of turkeys stimulated with biogenic preparations, there were more tryptophan by 1.63 and 0.84 mg% and by 0.92 and 0.54 mg% less hydroxyproline than in turkeys at the same age of the control group. The protein-quality index of muscle tissue was higher in turkeys of the 2nd and 3rd experimental groups by 3.08 and 1.72% than in the control. The first place in the overall assessment of meat and broth quality was taken by the turkeys from the 2nd experimental group; the second place was taken by the turkeys of the third experimental group. Their superiority over the control group was 0.151 and 0.109 points, respectively. The fatty tissue of turkeys in all experimental groups has good quality and high digestibility indices. It has in its composition a large amount of polyunsaturated fatty acids; this indicates its high biological value.

scholarly journals Amino acids activate mTORC1 to release roe deer embryos from decelerated proliferation during diapause

2021 ◽  
Vol 118 (35) ◽  
pp. e2100500118
Author(s):  
Vera A. van der Weijden ◽  
Jochen T. Bick ◽  
Stefan Bauersachs ◽  
Anna B. Rüegg ◽  
Thomas B. Hildebrandt ◽  
...  
Keyword(s):  
Amino Acids ◽  
Cell Cycle Progression ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Tca Cycle ◽  
Preimplantation Embryo Development ◽  
Uterine Fluid ◽  
Cell Doubling Time ◽  
Nutrient Signaling ◽  
One Carbon Metabolism

Embryonic diapause in mammals leads to a reversible developmental arrest. While completely halted in many species, European roe deer (Capreolus capreolus) embryos display a continuous deceleration of proliferation. During a 4-mo period, the cell doubling time is 2 to 3 wk. During this period, the preimplantation blastocyst reaches a diameter of 4 mm, after which it resumes a fast developmental pace to subsequently implant. The mechanisms regulating this notable deceleration and reacceleration upon developmental resumption are unclear. We propose that amino acids of maternal origin drive the embryonic developmental pace. A pronounced change in the abundance of uterine fluid mTORC1-activating amino acids coincided with an increase in embryonic mTORC1 activity prior to the resumption of development. Concurrently, genes related to the glycolytic and phosphate pentose pathway, the TCA cycle, and one carbon metabolism were up-regulated. Furthermore, the uterine luminal epithelial transcriptome indicated increased estradiol-17β signaling, which likely regulates the endometrial secretions adapting to the embryonic needs. While mTORC1 was predicted to be inactive during diapause, the residual embryonic mTORC2 activity may indicate its involvement in maintaining the low yet continuous proliferation rate during diapause. Collectively, we emphasize the role of nutrient signaling in preimplantation embryo development. We propose selective mTORC1 inhibition via uterine catecholestrogens and let-7 as a mechanism regulating slow stem cell cycle progression.

scholarly journals Non-essential nitrogen and protein utilization in the growing rat

1990 ◽  
Vol 64 (3) ◽  
pp. 653-661 ◽  
Author(s):  
J. Heger
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Essential Amino Acid ◽  
Essential Amino Acids ◽  
Protein Utilization ◽  
Biological Value ◽  
Growing Rats ◽  
Growing Rat ◽  
Per Se

Three series of nitrogen-balance experiments were carried out on growing rats fed on purified isonitrogenous diets (16 g N/kg) to study the importance of non-essential N and the essential:total N (E:T) ratio for attaining maximum N balance (NB) and biological value (BV) of protein. Minimum dietary levels of asparagine, proline and glutamic acid required for maximum NB and BV were estimated to be 1.0, 2.0 and 5.0 g/kg respectively. In an essential amino acid-based diet, the levels of individual amino acids were successively reduced to 110% of the requirement. Reducing the level of arginine, lysine or methionine + cystine resulted in a significant increase in NB and BV while the response of rats given the isoleucine-reduced diet significantly decreased. Addition of asparagine, proline and glutamic acid in the estimated minimum amounts to an essential amino acid-based diet resulted in a significant increase in NB and BV. A further significant increase was found when the levels of arginine, lysine and methionine + cystine in the diet were reduced to 110 % of the requirement. The performance of rats fed on the latter diet was similar to that of rats given a diet with the optimum E:T ratio. It is concluded that the optimum protein utilization may be influenced by the presence of some non-essential amino acids and by the surplus of some essential amino acids rather than by the E:T ratio per se.

scholarly journals Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

2013 ◽  
Vol 82 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Petr Dominik ◽  
Alena Saláková ◽  
Hana Buchtová ◽  
Ladislav Steinhauser
Keyword(s):  
Czech Republic ◽  
Chemical Composition ◽  
Quality Indicators ◽  
Dry Matter ◽  
Agricultural Land ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
The Czech Republic ◽  
Pure Protein ◽  
South Moravia

This study focused on differences in the monitored quality indicators of roe deer venison depending on the region of the Czech Republic where roe deer are hunted. Quality of roe deer venison was evaluated based on pH values, colour (CIEL*a*b* system) and chemical composition (content of haem pigments, dry matter, pure protein, collagen and fat). Samples of muscle from the leg (m. gluteus medius) were taken from 22 female roe deer (Capreolus capreolus L.) from two hunting regions (Liberec and South Moravia) in the Czech Republic. In roe deer from Liberec, higher pH value (5.65, P < 0.001) was found; muscles were darker (L* = 36.03), contained higher redness (a* = 14.41, P < 0.001) and yellowness values (b* = 12.10) and higher chroma (C* = 18.86). In roe deer from South Moravia, higher (P < 0.05) hue (h°) values, and higher level of haem pigments (2.45 mg·g-1) were found. Muscles from roe deer from South Moravia contained higher amounts of dry matter (29.52%, P < 0.001), pure protein (23.84%, P < 0.001) and total collagen (0.86%), and lower amounts of intramuscular fat (0.48%). These results may provide an important source of information for consumers of roe deer meat because several differences in the quality (chemical composition) of muscles from South Moravian region and Liberec region were found. Presumably, the differences between muscles from animals living in two different Czech regions were due to the diet, form of land use (more agricultural land in Southern Moravia, and forests and mountains in Liberec) and climatic conditions (Liberec lies in the northern part of the Czech Republic). It is the first study of this topic in the Czech Republic.

scholarly journals Chemical composition of the rumen contents in roe deer (Capreolus capreolus) as potential quality indicator of their feeding

2006 ◽  
Vol 51 (2) ◽  
pp. 133-140 ◽  
Author(s):  
Nenad Djordjevic ◽  
Zoran Popovic ◽  
Goran Grubic
Keyword(s):  
Chemical Composition ◽  
Significant Influence ◽  
Crude Protein ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Ammonia Nitrogen ◽  
Crude Fibre ◽  
Potential Indicator ◽  
Calcium And Phosphorus

In the experiment the chemical composition of rumen contents in roe deer (Capreolus capreolus) was investigated in the "Sarajevska Reka" hunting area. The investigations were done on 20 deer shot from May 2005 to January 2006. Experiment was done as random plan, with four treatments (seasons) and uneven distribution of subjects within treatments. The results of chemical analysis confirmed significant influence of season on the amount of total nitrogen and crude protein, ether extract, crude fibre, ash and ammonia nitrogen (P<0.05). Variations in pH values, NFE, calcium and phosphorus in dry matter and total ash of the rumen contents were lower and there was no significant influence of season on those parameters. The obtained results for total protein, calcium and phosphorus in the rumen contents in roe deer shot during the winter show significantly higher presence of those components than the usual recommendations for concentrate mixtures produced for the species. Although those results are not a real indication of the diet's chemical composition, they may be used as potential indicator of the quality of the diet and can be useful when formulating the additional feeding routine for winter months.

scholarly journals RESEARCH OF TECHNO-CHEMICAL CHARACTERISTICS OF GYMNOCANTHUS HERZENSTEINI

2021 ◽  
Vol 2021 (3) ◽  
pp. 150-160
Author(s):  
Alevtina Yugay ◽  
Tatyana Boitsova ◽  
Alexander Pechnikov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Food Products ◽  
Commercial Fish ◽  
Biological Value ◽  
Study Results ◽  
By Catch ◽  
Far Eastern

The article considers the problem of the rational use of aquatic biological resources in the modern fishing process, which can be partially solved by the complex processing of hydrobionts, the by-catch being underutilized. Gobies or sculpins make about 22% of the by-catch in the catch of commercial fish species in the Far Eastern fishery basin. It is a promising fishing object, the biological value of which was studied earlier and proved in the recent studies. Despite the available reserves, gobies are not used for developing the food products or feed flour. The frequent reasons for low demand for products from such non-commercial raw materials can be: the lack of modern data on the chemical composition of the edible part, data on biological safety, methods of technological processing of raw materials and technology for obtaining food products. There are presented the study results on the size, mass and technological characteristics of Far Eastern stag-horn sculpin belonging to gobies Cottidae Gymnocanthus (Gymnocanthus Herzensteini). There is shown the relationship between the fish mass and the mass of muscle tissue, between the fish length and weight, and the fish weight and mass of the head. The yield of secondary raw materials (heads, entrails, bones, fins) has been determined. Based on the conducted chemical analysis, it was found out that Far Eastern staghorn sculpin belongs to the protein species of fish (19%) with a low lipid content (up to 2%). For the first time, the amino acid and fatty acid composition of proteins and lipids of fish muscle tissue has been investigated. It has been stated that the muscle tissue contains all essential amino acids, the rate of which is more than 100%. The objective indicators of the biological value of muscle tissue proteins were determined: the coefficients of difference between the amino acid rate, utility of amino acids, protein-water and lipid-protein coefficients were calculated. The content of macro- and micro-elements has been studied. It was inferred that the maximum permissible concentration of arsenic, cadmium, mercury and lead do not exceed the maximum permissible level.

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