Nutrient composition of muscles in deer and boar

Z. Zomborszky, G. Szentmihályi, I. Sarudi, P. Horn, C. S. Szabó

Research output: Article

42 Citations (Scopus)

Abstract

In trimmed muscle types of four game species the dry matter, crude protein, crude fat, ash, Ca, P. Mg, Na, K, Cu, Zn, Fe, and Mn contents were determined. Samples of the m. semimembranosus and m. longissimus dorsi of each of 10 red deer, fallow deer, roe-deer and wild boars from the Southwestern region of Hungary in the end-winter period were analyzed, and mean values, related to dry matter, were compared. The game muscle samples had much lower crude fat, more Ca, P and microelements, especially Cu and Fe, when compared with published data for the respective muscles of domestic animals.

Original languageEnglish
Pages (from-to)625-626
Number of pages2
JournalJournal of Food Science
Volume61
Issue number3
Publication statusPublished - máj. 1996

Fingerprint

Deer
boars
deer
nutrient content
Food
Muscles
muscles
Fats
game animals
Sus scrofa
Cervus dama
Hungary
Capreolus capreolus
Domestic Animals
wild boars
lipids
Cervus elaphus
domestic animals
longissimus muscle
crude protein

ASJC Scopus subject areas

  • Food Science

Cite this

Zomborszky, Z., Szentmihályi, G., Sarudi, I., Horn, P., & Szabó, C. S. (1996). Nutrient composition of muscles in deer and boar. Journal of Food Science, 61(3), 625-626.

Nutrient composition of muscles in deer and boar. / Zomborszky, Z.; Szentmihályi, G.; Sarudi, I.; Horn, P.; Szabó, C. S.

In: Journal of Food Science, Vol. 61, No. 3, 05.1996, p. 625-626.

Research output: Article

Zomborszky, Z, Szentmihályi, G, Sarudi, I, Horn, P & Szabó, CS 1996, 'Nutrient composition of muscles in deer and boar', Journal of Food Science, vol. 61, no. 3, pp. 625-626.
Zomborszky Z, Szentmihályi G, Sarudi I, Horn P, Szabó CS. Nutrient composition of muscles in deer and boar. Journal of Food Science. 1996 máj.;61(3):625-626.
Zomborszky, Z. ; Szentmihályi, G. ; Sarudi, I. ; Horn, P. ; Szabó, C. S. / Nutrient composition of muscles in deer and boar. In: Journal of Food Science. 1996 ; Vol. 61, No. 3. pp. 625-626.
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