1,720,971 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
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
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
Sensory properties of Italian Istrian Milk lamb meat
No full textThe Istrian Milk (Istriana or Carsolina) or Istrian Pramenka is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Italy, Slovenia and Croatia. Its preservation is important in the context of genetic variation conservation, and is functional to the protection and restoration of dry grasslands and small wood patches, which has represented for thousands of years the classical landscape of North-Adriatic uplands, characterised by high ecological value.Transhumance, the traditional form of husbandry, has now been substituted by permanent and semi-permanent herds, thus allowing diet supplementation with some forage and concentrates. The typical products are milk, for cheese making, and lamb meat, provided by young animals starting from 5-6 weeks of age, weighing 12 to 25 kg.To provide objective information on Istrian lamb meat quality, three thesis (ten animals per thesis) differing for rearing practices and feeding intensities (milk, milk and forages, milk and concentrates) were compared. A taste panel was carried out on samples of l. dorsi cooked in a oven at 120°C for 20 min, to determine lamb meat sensory profile. In five replicas, eight trained assessors evaluated, for 14 attributes, three samples per session, using 100mm linear scales scorecards. Multivariate analysis pointed out a good thesis discrimination by the taste panel, mainly due to texture parameters
Produzione della carne e del prosciutto di daino.
No full textIl lavoro fornisce un esame approfondito delle caratteristiche qualitative delle carni di daino (Dama dama), prendendo in considerazione sia la letteratura nazionale ed internazionale disponibile sull'argomento, sia esperienze dirette condotte dagli autori. Particolare attenzione viene posta alla produzione della coscia stagionata ed ai suoi parametri qualitativi
Meat quality of Italian Simmental young bulls as affected by the genes frequency of Montbéliarde origin
Full text linkThe aim of the research was the evaluation of carcass and meat quality traits of Italian Simmental young bulls, and their relationship with the degree of inclusion of genes of Montbéliarde origin
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