✍ Scribed by Strmisková, G. ;Strmiska, F.
No coin nor oath required. For personal study only.
The venison in comparison with meat from slaughter animals has finer muscle fibres, dark‐ till brownred colour, rush blooded. Characteristic is its piquant flavour markedly differentiated among individual game types and becoming more intensive during aging. As for venison composition, the authors [1–4] report, that it is rich in protein and essential amino acids, has low fat content and relatively high vitamins and mineral elements content. The quality and the composition of the meat are in considerable extent affected by received feed, environment, season, sex and other factors.
Our work focused on examination of ash content, contents of macroelements (Na, K, Ca, Mg, P) and selected microelements (Fe, Zn, Cu, Mn) in main venison kinds – in meat from deer, moufflon, wild boar, hare, duck and pheasant with the aim to enhance knowledge on composition of these foods.
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