Investigation of beaver meat obtained in Latvia
¹Institute of Food Safety, Animal Health and Environment BIOR, Instituta street 1, Siguldas nov., Latvia, LV 2150; *Correspondence: email@example.com 2Department of Agro–ecological Research, State Stende Cereals Breeding Institute, ‘Dižzemes’, Dižstende, Lībagi parish, Talsi County, Latvia 3Faculty of Veterinary medicine, Latvia University of Agriculture, K. Helmaņa street 8, Jelgava, Latvia, LV 3004
There is a high interest on the part of consumers to obtain meat from animals which have been reared as close to natural conditions as possible. Game meat, characterised by high nutritional value and specific organoleptic qualities, complies also to this claim. Game animals, including beaver, meat provide an excellent investment, diversification of many consumer meals. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids. Investigations about biochemical composition of beaver meat are not very common worldwide. The aim of study was evaluate biochemical composition of beaver meat hunted in Latvia. Therefore protein, amino acids, fat, ash, cholesterol content and fatty acid composition of beaver meat samples were done. Conclusion was made that beaver meat samples protein content was 20.07–22.68% and fat content 3.31–5.27%. The sum of essential amino acids in beaver meet samples was determined from 0.99 mg 100 g-1, less than other game meat. While the content of polyunsaturated fatty acids in meat samples of beaver (42.54%) was significantly higher than content of saturated (26.80%) or monounsaturated (27.42%) fatty acids. Ratio of polyunsaturated fatty acids n–6 : n–3 in beaver meat samples were 1.26, PUFA : SFA in beaver meat samples were 1.60 and cholesterol content 49.51 mg 100 g-1 was lower in comparison of domestic or wild animals meat. From this point of view beaver meat is very healthy source of fat.