Nutriční a organoleptické vlastnosti masa farmově chovaných daňků (Dama dama) při různých způsobech výkrmu

Ing. Eva Kudrnáčová

Disertační práce

Abstract:

Fallow deer are important meat producing species providing venison and other products to an international market. The present study investigated the effect of different feed rations on growth, carcass characteristics, economic efficiency of the fattening, and chemical composition, physical and technological parameters and sensory attributes of meat from 45 farm-raised male fallow deer. Animals were divided into three separate groups; 15 pasture-fed (Group P), 15 grazed on pasture and supplemented with barley (Group B), 15 grazed on pasture and supplemented with barley and lysine (Group L). Bucks were slaughtered at the age of 17 months in three occasions; after 155, 169 and 183 days on feed, respectively.The addition of barley to the feed ration significantly increased the weight gain and had a positive effect on the profitability of the fattening, slaughter traits (slaughter weight, carcass weight, dressing percentage), carcass composition (weight of the right carcass half, total meat, high and low-priced meat and the ratio of high/low-priced meat), whereas other slaughter traits (weight of bones and tendons, ratio of meat/bones) and carcass fatness (separable fat and total internal fat content) were more favourable for pasture-fed deer. The effect of concentrate feeding on physical meat parameters were of smaller magnitude, with significant differences being found only in the weight and some colour parameters (redness, yellowness and chroma values) of longissimus muscle. Regarding the technological parameters, the supplemented deer had significantly greater proportion of thawing loss and total weight loss of LL muscle. Diet significantly afftected the dry matter, intramuscular fat, hydroxyproline, insoluble collagen and n-3 PUFA content, as well as the ratio of n-6/n-3 PUFA. Results of the sensory assessment showed a strong intensity of “liver” flavour of meat from supplemented deer and a distinct “grassy” flavour of venison from pasture-fed deer. The addition of rumen-protected amino acid lysine reduced the deposition of carcass and internal fats without compromising other economically importat traits, whereas physical parameters and organoleptic properties of meat remained unaffected. Surprisingly, pelvic carcass suspension had a negative effect on the textural parameters of fallow deer meat. Tenderstretch meat was found to have decreased tenderness, juiciness and chewiness compared to that from Achilles tendon suspension, whereas differences in other sensory attributes were only minor. The data from this study provide a useful basis and reveal several practical applications worthy of future research, as venison is considired as attractive and health-promoting component of the human diet.

Keywords

Cervidae, venison, nutrition, growth, meat quality

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 29. 4. 2019

Obhajoba závěrečné práce

• Vedoucí: doc. Ing. Lenka Kouřimská, Ph.D.
• Oponent: Petr Pipek, externi, Josef Kameník, externi, Louwrens Hoffman, externi

Česká zemědělská univerzita v Praze

Fakulta agrobiologie, potravinových a přírodních zdrojů

Doktorský studijní program / obor:
Zemědělská specializace / Zemědělská chemie