Suchergebnisse

Abstract
One of the most valuable foods is meat, due its nutritional value, largely determined by the essential amino acids, fatty acids, vitamins, minerals, etc. At the same time, concern needs to be given to health of consumers by used products with less calories, which can be ensured by greater variety of game animals, including also deer grown in captivity. The aim of our investigation was to compare the nutrition value of elk, wild deer, farm deer, roe deer, and wild boar that were killed during hunting in Latvia. Meat samples (m. logissimus lumborum) were collected in the autumn- winter season. The results of the conducted research suggest that game meat samples have higher protein and essential fatty acid content in comparison with domestic animals. The amount of fat in all analysed samples did not differ greatly, although the fatty acid content in wild game meat differed significantly. The fatty acid profile was used to calculate the atherogenicity index (AI), which has a positive correlation with the risk of cardiovascular disorders. The formula AI = [C12 : 0 + (C14 : 0 × 4) + C16 : 0 ] / (Total unsaturated fatty acids) was used to calculate the ratio of total saturated fatty acids, ω-6 and ω-3. Regarding the microelement content of meat there were great differences in iron and manganese concentration among animals.

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine "Sigra", Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.