Comparison of Japanese deer meat and cattle meat for cholesterol level andfatty acid composition

Citation
M. Ishida et al., Comparison of Japanese deer meat and cattle meat for cholesterol level andfatty acid composition, J JPN SOC F, 48(1), 2001, pp. 20-26
Citations number
6
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
48
Issue
1
Year of publication
2001
Pages
20 - 26
Database
ISI
SICI code
1341-027X(2001)48:1<20:COJDMA>2.0.ZU;2-R
Abstract
Four castrated Japanese sika deer (Cervus nippon) were reared in the farm o f Miyagi Agricultural College and were slaughtered to compare venison (deer meat) with commercial beef loin in cholesterol level and fatty acid compos ition. Meat samples were taken from shoulder, rump and loin of the deer and compared with loin of commercially available wagyu (Japanese black cattle) , domestic (Holstein steer) and imported beef cattle. Total lipids of each meat sample were extracted and their cholesterol level and fatty acid compo sition of neutral and polar lipids were analysed. Concentration of the tota l lipids of venison was 1.50 similar to2.67%, while that of beef loin was 3 .84 similar to 18.63% The cholesterol contents of venison and beef loin was 31.85 similar to 35.15 mg/100 g and 39.20 similar to 72.75 mg/100 g, respe ctively. No significant difference was found in the total lipids and choles terol level among the deer meat samples. When compared with venison, beef l oin had significantly higher levels of the total lipids and cholesterol con tents, especially, wagyu loin contained twice these levels of (P < 0.01). V enison and beef had fatty acids of C16 : 0; C16 : 1, C18 : 0 and C18 : 1 as major components in neutral lipids, although venison had significantly hig her (p < 0.01) levels of C16 : 0 and C16 : 1 fatty acids and lower level of C18 : 1 fatty acid than those of beef loin. As for polar lipids, C16 : 0, C18 : 0, C18 : 1, C18 : 2 and C20 : 4 fatty acids were the major components in both types of meat. The levels of C16 : 0 and C18 : 1 in venison were s ignifcantly lower [P < 0.01] than those of beef loin. The weight ratio of f atty acids in neutral lipids to those in polar lipids ranged from 3.25 to 4 .66 for venison and from 22.32 to 151.19 for beef, which indicated that ven ison contained significantly a higher ratio of polar lipids (p < 0.01). The P/S and n-6/n-3 ratios for venison were 0.22 similar to0.27 and 1.88 simil ar to4.28, respectively, while those for beef loin were 0.03 similar to0.06 and 12.05 similar to 56.91, indicating that n-3 fatty acids of venison wer e significantly higher than those of beef loin.