Home /Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin.

Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin.

TitleNutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin.
Publication TypeJournal Article
Year of Publication2012
AuthorsQuaresma, M. a G., Trigo-Rodrigues I., Alves S. P., Martins S. I. V., Barreto a. S., & Bessa R. J. B.
JournalMeat science
Volume92
Pagination519-524
Accession Number22695295
Keywordscervus elaphus hispanicus, Cholesterol, CLA, Fatty acid profile, meat quality, Vitamin E
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/100g of meat), with total cholesterol content averaging 55.6 mg/100g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2g/100g 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.