SciELO - Scientific Electronic Library Online

 
vol.40 issue3Effects of ratios of non-fibre carbohydrates to rumen degradable protein in diets of Holstein cows: 2. Rumen and plasma parameters and nitrogen metabolismEffects of whey and molasses as silage additives on potato hash silage quality and growth performance of lambs author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • On index processSimilars in Google

Share


South African Journal of Animal Science

On-line version ISSN 2221-4062
Print version ISSN 0375-1589

Abstract

HOFFMAN, L.C.; SMIT, K.  and  MULLER, N.. Chemical characteristics of red hartebeest (Alcelaphus buselaphus caama) meat. S. Afr. j. anim. sci. [online]. 2010, vol.40, n.3, pp.221-228. ISSN 2221-4062.

The aim of this study was to determine the effect of region (Qua-Qua, Maria Moroka, Sandveld and Tussen die Riviere) and gender on carcass characteristics and chemical composition of meat from the red hartebeest. The parameters measured on 29 red hartebeest included body weight, carcass weight, dressing percentage, proximate composition, fatty acid, cholesterol, amino acid and mineral content. The average carcass weight of males (79.3 kg) was significantly higher than that of females (56.0 kg); however, there was no difference in dressing percentages. The animals obtained from the Qua-Qua region had the highest lipid content (1.3 g/100 g meat sample) compared to hartebeest sampled in other regions. Differences in concentrations of individual fatty acids, amino acids and minerals were minor and of no practical value. The ratio of polyunsaturated to saturated fatty acids (0.78) is above the recommended 0.7 and therefore has positive implications for human health. These nutrient values determined in meat from red hartebeest could be incorporated into human food composition tables. These results will also be of value to the South African game meat exporters who may wish to market their products in terms of their nutritional value in order to compete with meat from domestic livestock or international venison products. In such cases, it is required by law (both locally and internationally) to provide adequate nutritional labelling.

Keywords : Game meat; venison; fatty acids; cholesterol; amino acids; minerals; sustainable utilisation.

        · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License