Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer ().

Foods

Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, 82317 Baisogala, Lithuania.

Published: July 2020

The objective of the study was to characterize tissue-associated differences in the fatty acid composition of fat in skeletal muscles (loin), . (hind quarter), and (shoulder), and internal organs (i.e., liver, heart, and kidney) from free-living red deer ( females ( = 11) hunted in Lithuania. Skeletal muscles were characterized by lower content of free fat compared with the offal. The highest percentage of saturated fatty acids was found in the liver fat, whereas the lowest percentage was in the heart. Red deer offal showed significantly lower and higher proportions of monounsaturated and polyunsaturated fatty acids compared to meat, respectively. Higher proportions of oleic fatty acid in the shoulder and hind quarter compared to the loin were the only significant differences between skeletal muscles. The lowest and the highest n-6 polyunsaturated/n-3 polyunsaturated fatty acids (n-6/n-3PUFA) ratio were found in the liver and heart, respectively. More favorable lower atherogenic index and higher hypocholesterolemic/hypercholesterolemic ratio found in the offal showed their high nutritional value, however, higher peroxidizability index indicated higher susceptibility to lipid peroxidation compared to skeletal muscles.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7405001PMC
http://dx.doi.org/10.3390/foods9070923DOI Listing

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