Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat
The meat of Eurasian beaver (Castor fiber) as obtained in Lithuania contained 21.4% crude protein with high amounts of glutamic acid (152.6 mg/g), aspartic acid (87.6 mg/g), lysine (81.8 mg/g), leucine (75.7 mg/g), arginine (60.4 mg/g), and isoleucine (60.1 mg/g). This meat could be a high quality p...
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Czech Academy of Agricultural Sciences
2011-10-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0003_compositional-characteristics-and-nutritional-quality-of-eurasian-beaver-castor-fiber-meat.php |
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| author | V. Razmaitė R. Šveistienė G.J. Švirmickas |
| author_facet | V. Razmaitė R. Šveistienė G.J. Švirmickas |
| author_sort | V. Razmaitė |
| collection | DOAJ |
| description | The meat of Eurasian beaver (Castor fiber) as obtained in Lithuania contained 21.4% crude protein with high amounts of glutamic acid (152.6 mg/g), aspartic acid (87.6 mg/g), lysine (81.8 mg/g), leucine (75.7 mg/g), arginine (60.4 mg/g), and isoleucine (60.1 mg/g). This meat could be a high quality protein source because of its well-balanced essential amino acid composition. Polyunsaturated fatty acids were predominant with a percentage of 41.58% in thighs and of 42.12% in the fat depot of tails. Hexadecanoic acid (C16:0) was the dominant fatty acid in thigh muscles, followed by octadecadienoic (C18:2n-6), octadecenoic (C18:1), and octadecatrienoic (C18:3n-3) acids with the percentages 23.05, 22.66, 22.28, and 12.40, respectively. In the tail lipids, the dominant fatty acid was C18:1, followed by C18:3n-3 and C18:2n-6, and C16:0 with the percentages 31.72, 21.87, 18.53, and 12.96, respectively. With predominant polyunsaturated fatty acids and an n-6/n-3 PUFA value 2.1, beaver meat could be n-3 PUFA-rich food in human diets. |
| first_indexed | 2024-04-10T08:34:34Z |
| format | Article |
| id | doaj.art-2735d9a3fda243abb9d8c6f8eb03f174 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:34Z |
| publishDate | 2011-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-2735d9a3fda243abb9d8c6f8eb03f1742023-02-23T03:27:40ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172011-10-0129548048610.17221/313/2010-CJFScjf-201105-0003Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meatV. Razmaitė0R. Šveistienė1G.J. Švirmickas2quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.The meat of Eurasian beaver (Castor fiber) as obtained in Lithuania contained 21.4% crude protein with high amounts of glutamic acid (152.6 mg/g), aspartic acid (87.6 mg/g), lysine (81.8 mg/g), leucine (75.7 mg/g), arginine (60.4 mg/g), and isoleucine (60.1 mg/g). This meat could be a high quality protein source because of its well-balanced essential amino acid composition. Polyunsaturated fatty acids were predominant with a percentage of 41.58% in thighs and of 42.12% in the fat depot of tails. Hexadecanoic acid (C16:0) was the dominant fatty acid in thigh muscles, followed by octadecadienoic (C18:2n-6), octadecenoic (C18:1), and octadecatrienoic (C18:3n-3) acids with the percentages 23.05, 22.66, 22.28, and 12.40, respectively. In the tail lipids, the dominant fatty acid was C18:1, followed by C18:3n-3 and C18:2n-6, and C16:0 with the percentages 31.72, 21.87, 18.53, and 12.96, respectively. With predominant polyunsaturated fatty acids and an n-6/n-3 PUFA value 2.1, beaver meat could be n-3 PUFA-rich food in human diets.https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0003_compositional-characteristics-and-nutritional-quality-of-eurasian-beaver-castor-fiber-meat.phpbeavermeatlipidamino acidfatty acid |
| spellingShingle | V. Razmaitė R. Šveistienė G.J. Švirmickas Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat Czech Journal of Food Sciences beaver meat lipid amino acid fatty acid |
| title | Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat |
| title_full | Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat |
| title_fullStr | Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat |
| title_full_unstemmed | Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat |
| title_short | Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat |
| title_sort | compositional characteristics and nutritional quality of eurasian beaver castor fiber meat |
| topic | beaver meat lipid amino acid fatty acid |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0003_compositional-characteristics-and-nutritional-quality-of-eurasian-beaver-castor-fiber-meat.php |
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