- Tytuł:
- Amino acids content and basic chemical composition of roe deer (Capreolus capreolus L.) meat
- Autorzy:
-
Cygan-Szczegielniak, D.
Janicki, B. - Powiązania:
- https://bibliotekanauki.pl/articles/31855.pdf
- Data publikacji:
- 2012
- Wydawca:
- Polska Akademia Nauk. Czytelnia Czasopism PAN
- Opis:
- 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.
- Źródło:
-
Polish Journal of Veterinary Sciences; 2012, 15, 4
1505-1773 - Pojawia się w:
- Polish Journal of Veterinary Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł