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Chemical Aspects of Lesser Mouse Deer Meat

An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat.... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.2(1), pp.15-25
Main Author: Djalal Rosyidi
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_0efbcc9993fc48beb7a45d082034e218
title: Chemical Aspects of Lesser Mouse Deer Meat
format: Article
creator:
  • Djalal Rosyidi
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.2(1), pp.15-25
description: An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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descriptionAn experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA
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An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA

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An experiment aiming for studying chemical aspects of lesser mouse deer meat (Tragulus javanicus). This research explored the chemical aspects of lesser mouse deer meat (Tragulus javanicus). Eight lesser mouse deer (four female and four male) were used in chemical aspects of lesser mouse deer meat. The parameters observed included proximate analysis, amino acid, fatty acid, cholesterol and EPA-DHA of the meat. The results showed that average meat chemical composition were content of water, protein, fat, ash and cholesterol were 76.33 %, 21.42 %, 0.51 %, 1.20% and 50.00 mg/100 g, respectively. Fatty acid consist of lauric acid, miristate, palmitate, stearic, oleic, linoleic, and linolenic were 1.04 % 3.09%, 30.97, 0.77%., 59.41%, 3.22% and 1.12%, respectively. The total EPA and DHA was 0.13% and 0.05%,   Keywords: amino acid, fatty acid, cholesterol and EPA-DHA

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