1,721,003 research outputs found
Carcass quality in male fallow deer (Dama dama): effects of age and supplementary feeding.
No full textThirty-two male fallow deer, half 18- and half 30-month-old, were slaughtered after a 4-month feeding trial on pasture alone or with daily supplement of 500 g (dry matter) concentrate/head (eight each 18- and 30-month-old). The concentrate was composed of 40% maize, 25% sugar beet pulp, 20% alfalfa, 13% soy flakes, 2% minerals and vitamins. Supplemented deer were heavier (49.9 vs 45.0 kg) and their carcasses produced higher dressing proportions (61.5 vs 57.2%) and bigger amounts of first quality cuts. Supplemented feeding improved muscle development and fat deposition. Thirty-month-olds were heavier than 18-month-olds (53.3 vs 41.6 kg) and their carcasses produced higher dressing proportions (60.9 vs 57.7%) and bigger amounts of first quality cuts; older deer carcasses showed better conformation and bigger amounts of fat deposition
Calpain system in vitro activity and myofibril fragmentation index in fallow deer (Dama dama): Effects of age and supplementary feeding
No full textCalpain system (μ- and m-calpain, calpastatin) and myofibril fragmentation index (MFI) were analysed on muscle longissimus thoracis et lumborum of 16 male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with concentrate supplement. Diet did not produce any difference on the measured variables. The muscle of the elder deer had a higher calpastatin level 6 h post-mortem (136.0 vs. 99.7 units/50 g, for the 30- and 18-months-old, respectively), and a lower MFI value, particularly 24 h post-mortem (71.1 vs. 89.1). This is in agreement with previous data showing tougher meat from 30-month-old animals
Sensory profile of farmed fallow deer dry-cured meat
No full textAmong the wide variety of European dry meat products, the most famous ones are made from pork, but other interesting products are obtained from meat of different species: i.e., the “bresaola”, from bovine, horse, etc. Deer meat and meat products are interesting in this picture, since they include the high degree of consumers’ appreciation for dried products, and the growing interest for food having an “environment friendly” image. The production of dry-cured hams from deer has a small and commercially highly valuable market niche. The raw meat derives especially from hunting, although in the last decades the use of meat from farmed animals, which assures a more constant supply and a higher hygienic quality, has become an interesting reality.The raw meat from de-boned thighs of 32 male fallow deer of either 18 or 30 months of age fed at pasture, with or without supplementary feeding, was used to verify the effect of the age and feeding regime on the sensory properties of dry-cured deer meat. All thighs were cured in a factory specialized in game processing. During eight sections, 11 trained assessors judged the four types of dry-cured meat, supplied in a balanced sequence, by evaluating, with 100mm linear scales, 14 descriptors: marbling, dryness, fallow deer odour (o.), cheese o., milk o., goat o., sweet aromatic, sour taste (t.), sweet t., metallic hardness, cohesiveness, elasticity, granularity.GPA showed a good differentiation of the meat types: the 1st dimension (46% total variability explained), correlated with marbling, dryness, hardness and sweet aromatic, helped to separate mainly the two tested ages, whereas along the 2nd dimension (30% total variability explained) the meats were separated mainly according to the diet through granularity, elasticity, cohesiveness and sweet aromatic
Fallow deer milk composition: effect of diet
No full textTwo groups of 6+6 female lactating fallow deer were fed either on pasture alone (PASC) or on pasture plus supplementary feeding (500-700g/head/d; CONC). CONC improved dams’ body condition and suckling fawns’ growth rate. Supplemented deer’s milk was lower in fat and in dry matter, and higher in lactose: it may be argued that CONC milk production was higher. Milk fat, protein and dry matter increased, while lactose decreased in both groups from the 46th to 134th lactation day. Two analytical methods (infra-red spectroscopy and proximate analysis on freeze-dried milk) and two calibration systems within infra-red spectroscopy (buffalo milk and ewe milk) gave similar results for milk fat and protein
Sensory quality of Italian Istrian Milk lamb meat as affected by production system
No full textThe Istrian Milk (or Istriana) is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Croatia, Italy and Slovenia. Its preservation is functional to the protection and restoration of the classic, high ecological value landscape of North-Adriatic uplands. Typification and differentiation are considered very effective in adding value to livestock products and improving their appeal. To provide objective information on the meat quality of Istrian Milk light lamb, the loins (longissimus dorsi muscle) of thirty suckling lambs from three theses, differing in rearing practices and feeding regime (milk, milk and concentrates, milk and grazed forage), were analysed. The results showed that there are substantial differences between lamb types in the sensory-perceived qualities of their meat. These differences included texture profile, mainly linked to rearing systems, and various odour and flavour attributes, mainly related to feed consumed by the animal
The effects of supplementary feeding on carcass and meat quality in fallow deer (Dama dama)
No full textThe effects of supplementary feeding on carcass and meat quality were studied on thirty-two male fallow deer, half 18- and half 30-month-old, slaughtered after a 4-month feeding trial on pasture alone or with daily supplement of 500 g DM of concentrate/head (eight each 18- and 30-month-old). Supplemented deer were heavier (49.9 vs 45.0 kg) and their carcasses produced higher dressing proportion (60.5 vs 56.2%) and bigger amount of first quality cuts. Supplementary feeding improved muscle development and fat deposition: the latter was higher both in carcasses and in meat. Thirty-month-olds were heavier (53.3 vs 41.6 kg) and their carcasses produced higher dressing proportion (59.9 vs 56.8%) and bigger amount of first quality cuts; their carcasses showed better conformation and higher fat deposition
Produzione di carne di daino
No full textIl lavoro fornisce un esame approfondito delle caratteristiche qualitative della carne di daino (Dama dama), prendendo in considerazione sia la letteratura disponibile sull'argomento, sia esperienze dirette condotte dagli autori
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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