Effects of feeding regimen and chilled storage on water-holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat

2005 ◽  
Vol 86 (1) ◽  
pp. 98-106 ◽  
Author(s):  
Eva Wiklund ◽  
Sabine Sampels ◽  
Timothy R Manley ◽  
Jana Pickova ◽  
Roger P Littlejohn
Keyword(s):  
Cervus Elaphus ◽  
Red Deer ◽  
Water Holding Capacity ◽  
Pigment Content ◽  
Colour Stability ◽  
Chilled Storage ◽  
Feeding Regimen ◽  
Water Holding

scholarly journals Colour stability and water-holding capacity of M. longissimus and carcass characteristics in fallow deer (Dama dama) grazed on natural pasture or fed barley

Rangifer ◽  
2005 ◽  
Vol 25 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Eva Wiklund ◽  
C. Hutchison ◽  
J. Flesch ◽  
R. Mulley ◽  
R. P. Littlejohn
Keyword(s):  
Carcass Characteristics ◽  
Fallow Deer ◽  
Water Holding Capacity ◽  
Colour Stability ◽  
Dama Dama ◽  
Treatment Groups ◽  
Feeding Regimen ◽  
Group 2 ◽  
Water Holding ◽  
Group 1

The effects of feeding regimen on carcass characteristics, meat colour and water-holding capacity of M. longissimus were studied in 24 female fallow deer (Dama dama). All animals were farm raised; twelve were grazed on pasture and twelve were fed barley and a small amount of hay prior to slaughter. The animals were slaughtered at two occasions (during the Southern Hemisphere spring); after 19 weeks of feeding (n=12; 6 grazing and 6 barley fed animals; group 1) and after 24 weeks of feeding (n=12; 6 grazing and 6 barley fed animals; group 2). The barley/hay-fed deer had significantly higher body condition scores and carcass weights than the pasture raised group. No difference in meat ultimate pH values between the treatment groups was recorded. The meat from the pasture raised deer had significantly longer colour display life after 2 and 3 weeks of refrigerated storage (+ 2.0 ºC) in vacuum bags. There was no difference in drip loss between the two treatment groups. However, significantly lower drip losses were found in meat from the animals in group 2 compared with the ones in group 1 (P ≤ 0.001). It was concluded that the feeding regimen of the animals is an important factor that contributes to the variation in quality of fresh chilled deer meat (venison), mainly the colour stability and display life of vacuum packaged meat.Abstract in Swedish / Sammanfattning: I denna undersökning ingick 24 dovhjortshindar (Dama dama) för att studera effekterna av olika typer av foder (bete och korn) på slaktkroppskvalitet samt färg och vattenhållande förmåga i köttet (M. longissimus). Alla djur var uppfödda på en hjortfarm, 12 betade gräs och 12 utfodrades med korn och en liten mängd hö före slakt. Djuren slaktades vid två olika tillfällen (under våren på det södra halvklotet); efter 19 veckors utfodring (n=12; 6 betesdjur och 6 kornfodrade djur; grupp 1) och efter 24 veckors utfodring (n=12; 6 betesdjur och 6 kornfodrade djur; grupp 2). De dovhjortar som utfodrats med korn och hö var i bättre kondition och hade högre slaktvikter jämfört med de djur som betat gräs. Ingen skillnad i köttets pH-värde mellan de två utfodringsgrupperna kunde dock påvisas. Köttet från de betande dovhjortarna hade bättre färgstabilitet efter lagring i 2 och 3 veckor (+ 2.0 ºC) i vakuumförpackning. Det fanns ingen skillnad mellan kött från betande och korn/hö-utfodrade djur i vattenhållande förmåga. Däremot hade kött från djur i grupp 2 (slaktade efter 24 veckors utfodring) bättre vattenhållande förmåga jämfört med grupp 1 (P ≤ 0.001). Vi kunde konstatera att de olika fodertyperna påverkade kvaliteten hos färskt kyllagrat kött, framförallt färgstabiliteten hos vakuumförpackat kött.

scholarly journals Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽  
2011 ◽  
Vol 31 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Eva Wiklund ◽  
Lisbeth Johansson
Keyword(s):  
Sensory Evaluation ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Colour Stability ◽  
Treatment Groups ◽  
Meat Colour ◽  
Meat Samples ◽  
The Right ◽  
Storage Times ◽  
Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

Effects of supplemental vitamin E and packaging system on the shelf life of venison from red deer (Cervus elaphus) finished off grass or concentrates

2009 ◽  
Vol 2009 ◽  
pp. 140-140
Author(s):  
A V Fisher ◽  
R I Richardson ◽  
K P A Wheeler ◽  
M H Davies
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Colour Stability ◽  
Packaging System ◽  
Supplemental Vitamin

On exposure to oxygen, venison discolours at a faster rate than lamb, beef or pork (Trout and Gutzke, 1995) and a short shelf life is a problem for meat retailers. Increasing antioxidants in meat through the diet, and the type of packaging system used, can substantially improve shelf life. This study determined the effects of supplemental vitamin E and packaging system on colour stability and fat rancidity in venison from red deer finished off grass or concentrates.

Vocalizations in red deer (Cervus elaphus), sika deer (Cervus nippon), and red × sika hybrids

1998 ◽  
Vol 244 (1) ◽  
pp. 123-134 ◽  
Author(s):  
A. M. Long ◽  
N.P. Moore ◽  
T. J. Hayden
Keyword(s):  
Cervus Elaphus ◽  
Red Deer ◽  
Sika Deer ◽  
Cervus Nippon

The deer of the island of Lampedusa (Pelagian Archipelago, Italy): literary references and osteological evidence

2002 ◽  
Vol 29 (1) ◽  
pp. 51-66 ◽  
Author(s):  
MARCO MASSETP ◽  
BRUNO ZAVA
Keyword(s):  
Nineteenth Century ◽  
Cervus Elaphus ◽  
Red Deer ◽  
Scientific Literature ◽  
Taxonomic Relationships

During the nineteenth century, scientific literature and official reports recorded the occurrence of a population of red deer, Cervus elaphus, on the island of Lampedusa (Pelagian Archipelago, Italy). Osteological specimens collected by the zoologist Enrico Hillier Giglioli towards the end of the century confirmed these references. Since cervids are not found among the fossil fauna of the island, the red deer must have been introduced by man although we do not yet know precisely when. The former existence of the species on Lampedusa is discussed by comparison of literary material and bone evidence. The population's probable origins and its taxonomic relationships with other Mediterranean red deer populations are also analysed.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Role of ovarian failure in reproductive senescence in aged red deer (Cervus elaphus) hinds

Reproduction ◽  
2000 ◽  
Vol 120 (2) ◽  
pp. 211-216 ◽  
Author(s):  
M. Fisher ◽  
B. McLeod ◽  
D. Heath ◽  
S Lun ◽  
P. Hurst
Keyword(s):  
Cervus Elaphus ◽  
Red Deer ◽  
Ovarian Failure ◽  
Reproductive Senescence
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