鹿肉と牛肉中コレステロール含量および脂肪酸組成の比較

DOI Web Site 被引用文献4件 参考文献14件

書誌事項

タイトル別名
  • Comparison of Japanese Deer Meat and Cattle Meat for Cholesterol Level and Fatty Acid Composition.
  • シカニク ト ギュウニク チュウ ノ コレステロール ガンリョウ オヨビ シボウサン ソセイ ノ ヒカク

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Four castrated Japanese sika deer (Cervus nippon) were reared in the farm of Miyagi Agricultural College and were slaughtered to compare venison (deer meat) with commercial beef loin in cholesterol level and fatty acid composition. Meat samples were taken from shoulder, rump and loin of the deer and compared with loin of commercially available wagyu (Japanese black cattle), domestic (Holstein steer) and imported beef cattle. Total lipids of each meat sample were extracted and their cholesterol level and fatty acid composition of neutral and polar lipids were analysed. Concentration of the total lipids of venison was 1.50-2.67%, while that of beef loin was 3.34-18.63%. The cholesterol contents of venison and beef loin was 31.85-35.15mg/100g and 39.20-72.75mg/100g, respectively. No significant difference was found in the total lipids and cholesterol level among the deer meat samples. When compared with venison, beef loin had significantly higher levels of the total lipids and cholesterol contents, especially, wagyu loin contained twice these levels of (P<0.01). Venison and beef had fatty acids of C16:0, C16:1, C18:0 and C18:1 as major components in neutral lipids, although venison had significantly higher (p<0.01) levels of C16:0 and C16:1 fatty acids and lower level of C18:1 fatty acid than those of beef loin. As for polar lipids, C16:0, C18:0, C18:1, C18:2 and C20:4 fatty acids were the major components in both types of meat. The levels of C16:0 and C18:1 in venison were significantly lower (P<0.01) than those of beef loin. The weight ratio of fatty acids in neutral lipids to those in polar lipids ranged from 3.25 to 4.66 for venison and from 22.32 to 151.19 for beef, which indicated that venison contained significantly a higher ratio of polar lipids (p<0.01). The P/S and n-6/n-3 ratios for venison were 0.22-0.27 and 1.88-4.28, respectively, while those for beef loin were 0.03-0.06 and 12.05-56.91, indicating that n-3 fatty acids of venison were significantly higher than those of beef loin.

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