Study of morphology, chemical, and amino acid composition of red deer meat

Vet World Vol.10 June-2017 Article-9

Research Article

Veterinary World, 10(6): 623-629

https://doi.org/10.14202/vetworld.2017.623-629

Eleonora Okuskhanova¹, Bahytkul Assenova¹, Maksim Rebezov^2,3, Kumarbek Amirkhanov¹, Zhanibek Yessimbekov¹, Farida Smolnikova¹, Almagul Nurgazezova¹, Gulnur Nurymkhan¹, and Marilyne Stuart⁴

1. Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, Semey City, Kazakhstan.
2. Department of Management of Technology Innovations and Veterinary Activity, Russian Academy of Staffing of Agro-industrial Complex, Moscow, Russia.
3. Department of Technologies of Production and Processing of Agricultural Products, Ural State Agrarian University, Yekaterinburg, Russia.
4. Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, Canada.

Background and Aim: The aim of this study was to evaluate red deer (maral) meat quality based on chemical composition, pH, water-binding capacity (WBC), and amino acid content.

Materials and Methods: Maral meat surface morphology measurements were obtained by scanning electron microscopy. Active acidity (pH) was determined by potentiometry. Samples were analyzed for WBC by exudation of moisture to a filter paper by the application of pressure. Chemical composition (moisture, protein, fat, and ash fractions) was obtained by drying at 150°C and by extraction, using ethylic ether, and ashing at 500-600°C. The amino acid composition was obtained by liquid chromatography.

Results: Maral meat, with a pH of 5.85 and an average moisture content of 76.82%, was found to be low in fat (2.26%). Its protein content was 18.71% while its ash content was 2.21%. The amino acid composition showed that lysine (9.85 g/100 g), threonine (5.38 g/100 g), and valine (5.84 g/100 g) predominated in maral meat, while phenylalanine (4.08 g/100 g), methionine (3.29 g/100 g), and tryptophan (0.94 g/100 g) were relatively low in maral meat compared to other meats. The average WBC was found to be 65.82% and WBC was found to inversely correlate with moisture content.

Conclusion: Low-fat content, high mineral content, and balanced amino-acid composition qualify maral meat as a worthy dietary and functional food. Keywords: amino acid, composition, maral, red deer meat, quality, water-binding capacity.

Keywords: amino acid, composition, maral, red deer meat, quality, water-binding capacity.

How to cite this article: Okuskhanova E, Assenova B, Rebezov M, Amirkhanov K, Yessimbekov Z, Smolnikova F, Nurgazezova A, Nurymkhan G, Stuart M (2017) Study of morphology, chemical, and amino acid composition of red deer meat, Veterinary World, 10(6): 623-629.

Received: 19-01-2017 Accepted: 21-04-2017 Published online: 10-06-2017

Corresponding author: Eleonora Okuskhanova E-mail: eleonora-okushan@mail.ru

DOI: 10.14202/vetworld.2017.623-629

Copyright: Okuskhanova, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.