Open AccessResearch Regarding the Characterization of Fatty Acids Composition of Hare Meat (Lepus Europaeus Pallas)
Author(s) -
G. Tărnăuceanu,
P Boişteanu
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8790
Subject(s) - polyunsaturated fatty acid , longissimus dorsi , food science , leg muscle , chemistry , fatty acid , composition (language) , biology , zoology , biochemistry , medicine , linguistics , philosophy , physical medicine and rehabilitation
Nutritional value of meat is influenced by its fatty acid content, especially at monoynsaturated and polyunsaturated fatty acid; the fat content of meat from hare is relatively low (an average of 1.84% in Longissius dorsi muscles, 1.72% in Semimembranosus muscle and 2.09% in Triceps brachii muscles), but in terms of content in monounsaturated and polyunsaturated fatty acids (ω3 and ω6) to its observed values were higher than in other species. Biological material was collected from the hunting grounds belonging Iasi County. Determinations were made on muscles Longissimus dorsi, Semimembranosus and Triceps brachii, the muscle groups being vacuum packed, frozen at -80 0C and immediately after thawing were dried at a temperature of -110 0C (with CoolSafe , SCANVAC ). With NIRS methodology, using spectrophotometer FOSS 6500, aimed to lipid profile of hare meat, making a comparison between the sexes. Following the determinations made significant differences were observed between muscle groups in the content of saturated fatty acids, monounsaturated and polyunsaturated