Chemical structure of european bison musculus longissimus dorsi at different stages of age

Authors

  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414708
  • Miroslav Müller Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Genetics and Breeding Biology, Trieda Andreja Hlinku 2, 949 76 Nitra Tel.: 037 6414289
  • Adriana Pavelková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414313
  • Miroslava Kačániová Slovak University of Agriculture
  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414709
  • Emí­lia Benczová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414348
  • Marta Habánová Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Human Nutrition, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414467
  • Michal Mihok Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414113
  • Jozef Garlí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Trieda Andreja Hlinku 2, 949 76 Nitra, Tel.: 037 6414113

DOI:

https://doi.org/10.5219/129

Keywords:

European bison, chemical composition, musculus longissimus dorsi

Abstract

The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

AALHUS, J. L., LARSEN, L., ROBERTSON, W. M., GIBSON, L. L., RUTLEY, B. D. 2003. Carcass and quality characteristics of bison heifers compared to bison bulls. A final report to the Peace Country Bison Association, 2003, (p. 31). [online], [2003], [cit. 10.1.2011] Retriewed from the web: <http://www.bisoncentre.com/producer/resources/heifer_meat_trial.pdf>.

BARTECZKO, J., LASEK, O. 2008. Effect of varied protein and energy contents in mixture on meat quality of broiler chicken. In Slovak J. Anim. Sci., vol.41, 2008, no. 4, p. 173-178, ISSN 1337-9984.

BENKOVÁ, J., BAUMGARTNER, J., HETÉNYI, L. 2005. Hydinové mäso - významná zložka racionálnej výživy obyvateľstva. In Realizácia komplexného programu ozdravenia výživy obyvateľstva SR - využitie nutričných poznatkov v primárnej a sekundárnej prevencii neinfekčných chorôb. Zborník no. 49, SAPV, Nitra, 2005, p. 31-32. ISBN 80-89162-18-5.

BERG, R. T., BUTTERFIELD, R. M. 1976. New concepts of cattle growth. Sydney, Australia: 1976, University of Sydney Press.

BERRI, C., BESNARD, J., RELANDEAU, C. 2008. Increasing dietary lysine increases final pH and decreases driploss of broiler breast meat. In Poultry Sci., March 1, vol. 87, 2008, no.3, p. 480-484.

https://doi.org/10.3382/ps.2007-00226

PMid:18281574

CENTRE D’INFORMATION DES VIANDES (CIV). 1996. Valeurs nutritionnelles des viandes, Analyses réalisées par la Société Scientifique d’Hygiene Alimentaire, CIV, 64 rue Taitbout, 75009 Paris, 1996.

DEMEYER, D., DOREAU, M. 1999. Targets and procedures for altering ruminant meat and milk lipids. In Proc. Nutr. Soc., vol. 58, 1999, p. 1-15.

https://doi.org/10.1017/S0029665199000786

PMid:10604192

DE SMET, S., RAES, K., DEMEYER, D. 2004. Meat fatty acid composition as affected by fatness and genetic factors: a review. In Animal Research, vol. 53, 2004, p. 81-98.

https://doi.org/10.1051/animres:2004003

DUCLOS, M. J., BERRI, C., LE BIHAN-DUVAL, E. 2007. Muscle growth and meat quality. In J. Appl. Poult. Res., January 1, vol. 16, 2007, no.1, 2007, p. 107-112.

ENSER, M., SCOLLAN, N.D., CHOI, N.J., KURT, E., HALLET, K., WOOD, J.D. 1999. Effect of dietary lipid on the content of conjugated linoleic acid in beef muscle. In J. Anim. Sci., vol. 69 , 1999, p. 143-146.

FAUCONNEAU, G. 1997. Aspects nutritionnels de la consommation des viandes. In Perspectives d’avenir, Viandes Prod. Carnés., vol. 18, 1997, p. 79-83.

FAVIER, J.C., IRELAND-RIPERT J., TOQUE C., FEINBERG, M.1995. Répertoire Général des Aliments. In Tables de composition, INRA Éditions, 1995, 879 p.

FIEMS, L. O., De CAMPENEERE, W., Van CAELENBERGH, J. L., De BOEVER, J. M. 2003. Vanacker Carcass and meat quality in double-muscled Belgian Blue bulls and cows. In Meat Science, vol. 63, 2003, p. 345-352.

https://doi.org/10.1016/S0309-1740(02)00092-X

GALBRAITH, J. K., HAUER, G., HELBIG, L., WANG, Z., MARCHELLO, M. J., GOONEWARDENE, L. A. 2006. Nutrient profiles in retail cuts of bison meat. In Meat Science, vol. 74, 2006, p. 648-654.

https://doi.org/10.1016/j.meatsci.2006.05.015

GEAY, Y., ROBELIN, J., BERANGER, C. 1976. Influence du niveau alimentaire sur le gain de poids vif et la composition de la carcasse de taurillons de différentes races. In Ann. Zootech., vol. 25,1976, p. 287-298.

https://doi.org/10.1051/animres:19760301

GEAY, Y., ROBELIN, J. 1979. Variation of meat production capacity in cattle due to genotype and level of feeding, Genotype-nutrition interaction. In Livest. Prod. Sci., vol. 6, 1979, p. 263-276.

https://doi.org/10.1016/0301-6226(79)90044-7

GEAY, Y., BAUCHART, D., HOCQUETTE, J. F., CULIOLI, J., 2001 Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat In Reprod. Nutr. Dev., vol. 41, 2001, p. 1-26.

https://doi.org/10.1051/rnd:2001108

PMid:11368241

GRAC-ROSSELI, R., ARISCCETI, A. J., MOREIRA, F. B., MIZUBUTI, I. Y., NUNES, I., VISENTAINERA, V. J., SOUZA, E, N., MATSUSHITA, M. 2006. Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system. In Meat Science, vol. 74, 2006, p .242-248.

https://doi.org/10.1016/j.meatsci.2006.02.012

HAŠČÍK, P., ČUBOŇ, J., HORNIAKOVÁ, E., KRIVÁNEK, L., KULÍŠEK, V. 2005a. Vzťah medzi aplikáciou probiotického preparátu a množstvom abdominálneho tuku u výkrmových kurčiat. In Agriculture (Poľnohospodrárstvo), vol. 51, Nitra, 2005, no. 11, p. 574-579, ISSN 0551-3677.

HAŠČÍK, P., WEIS, J., ČUBOŇ, J., KULÍŠEK, V., MAKOVICKÝ, P., KAČÁNIOVÁ, M. 2005b. Vplyv probiotického preparátu v KKZ brojlerových kurčiat ROSS 308 na chemické zloženie mäsa. In Acta fytotechnica et zootechnica, Nitra, vol. 8, 2005, no. 1, p. 20-24, ISSN 1335-258X.

HAŠČÍK, P., KAČÁNIOVÁ, M., ČUBOŇ, J., BOBKO, M., NOVÁKOVÁ, I., VAVRIŠINOVÁ, K., ARPÁŠOVÁ, H., MIHOK, M. 2009a. Aplication of Lactobacillus fermentum and its effect on chemical copmosition of Ross PM3 chicken meat. In Acta fytotechnica et zootechnica, Nitra, vol. 12, 2009, Special issue, p. 197-205, ISSN 1335-258X.

HAŠČÍK, P., KAČÁNIOVÁ, M., ČUBOŇ, J., BOBKO, M., VAVRIŠINOVÁ, K., ARPÁŠOVÁ, H., MIHOK, M., PAVLIČOVÁ, S. 2009b. Vplyv aplikácie Lactobacillus fermentum cez vodu na chemické zloženie mäsa kurčiat Ross 308. In Potravinarstvo, vol. 3, 2009, no. 2, p. 22-27, ISSN 1338-0230.

HAŠČÍK, P., MIHOK, M., KAČÁNIOVÁ, M., ČUBOŇ, J., BOBKO, M., PRÍVARA, Š., VAVRIŠÍNOVÁ, K., ARPÁŠOVÁ, H., KUNOVÁ, S. 2010. Vplyv probiotického preparátu s multikmeňovým zložením na postmortálne zmeny v prsnej a stehennej svalovine kurčiat Hybro. In Potravinarstvo, vol. 4, Februarz 2010, Special issue, p. 143- 151, ISSN 1337-0230.

HOCQUETTE, J. F., BAUCHART, D. 1999. Intestinal absorption, blood transport and hepatic and muscle metabolism of fatty acids in preruminant and ruminant animals. In Reprod. Nutr. Dev., vol. 39, 1999, p. 27-48.

https://doi.org/10.1051/rnd:19990102

HORNIAKOVÁ, E., BUŠTA, L., FLATNITZER, F. 2006: Application of probiotic preparation IMB 52 in laying hens´ nutrition. In Slovak J. Anim. Sci., vol. 39, 2006, no. 4, p. 191-196, ISSN 1337-9984.

HORNICK, J. L., Van EENAEME, C., CLINQUART, A., DIEZ, M., ISTASSE, L. 1998. Different periods of feed restriction before compensatory growth in Belgian Blue Bulls: animal performance, nitrogen balance, meat characteristics, and fat composition. In J. Anim. Sci., vol. 76, 1998, p.249-259.

PMid:9464906

HUERTA-LIEDENZ, N. O., CROSS, H. R., SAVELL, J. W., LUNT, D. K., BAKER, J. F., SMITH, S. B. 1996. Fatty acid composition of subcutaneous adipose tissue from male calves at different stages of growth. In Journal of Animal Science, vol. 74, 1996, p. 1256-1264.

PMid:8791197

KOCH, R. M., JUNG, H. G., CROUSE, J. D., VAREL, V. H., CUNDIFF, L. V. 1995. Growth, digestive capability, carcass and meat characteristics of Bison bison, Bos taurus and Bos x Bison. In Journal of Animal Science, vol. 73, 1995, p. 1271-1281.

PMid:7665358

MARCHELLO, M. J., HADELY, M., SLANGER, W. D., MILNE, D. B., DRISKELL, J. A. 1996. Nutrient composition of fed bison. In Bison World, 1996, p. 27-32.

MARCHELLO, M. J., SLANGER, W. D., HADLEY, M., MILNE, D. B., DRISKELLl, J. A. 1998. Nutrient composition of bison fed concentrate diets. In Journal of Food Composition and Analysis, vol. 11, 1998, p. 231-239.

https://doi.org/10.1006/jfca.1998.0583

MARCHELLO, M. J., DRISKELL, J. A. 2001. Nutrient composition of grass and grain finished bison. In Great Plains Research, vol. 11, 2001, p. 65-82.

Mc CLENAHAN, J. M., DRISKELL, J. A. 2002. Nutrient content an sensory characteristics of bison meat. In NebFacts, Nebraska Cooperative and Extension NF01-502. Lincoln, Nebraska: University of Nebraska., 2002.

RULE, D. C., BROUGHTON, K. S., SHELLITO, S. M., MAIORANO, G. 2002. Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk and chicken. In Journal of Animal Science, vol. 80, 2002, p. 1202-1211.

PMid:12019607

SUCHÝ, P., JELÍNEK, P., STRAKOVÁ, E., HUCL, J. 2002. Chemical composition of muscles of hybrid broiler chickens during prolonged feeding. In: Czech J. Anim. Sci., vol. 47, 2002, no.12, p. 511-518.

Downloads

Published

2011-03-09

How to Cite

Haščí­k, P. ., Müller, M. ., Pavelková, A. ., Kačániová, M. ., Čuboň, J. ., Benczová, E. ., Habánová, M. ., Mihok, M. ., & Garlí­k, J. . (2011). Chemical structure of european bison musculus longissimus dorsi at different stages of age. Potravinarstvo Slovak Journal of Food Sciences, 5(2), 17–21. https://doi.org/10.5219/129

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 > >>