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Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat

Author

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  • V. Razmaité

    (quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.)

  • R. Šveistiené

    (quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.)

  • G.J. Švirmickas

    (quality of Eurasian beaver (Castor fiber) meat. Czech J. Food Sci., 29: 480-486.)

Abstract

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.

Suggested Citation

  • V. Razmaité & R. Šveistiené & G.J. Švirmickas, 2011. "Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 480-486.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:5:id:313-2010-cjfs
    DOI: 10.17221/313/2010-CJFS
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    References listed on IDEAS

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    1. Monika Pogány Simonová & Ľubica Chrastinová & Jozef Mojto & Andrea Lauková & Renáta Szabóová & Ján Rafay, 2010. "Quality of rabbit meat and phyto-additives," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 161-167.
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    1. repec:caa:jnlcjf:v:preprint:id:112-2024-cjfs is not listed on IDEAS
    2. Violeta Razmaite & Vidmantas Pileckas & Violeta Juškiene, 2019. "Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 106-111.
    3. Joanna Żochowska-Kujawska & Kazimierz Lachowicz & Małgorzata Sobczak & Grzegorz Bienkiewicz & Grzegorz Tokarczyk & Marek Kotowicz & Ewelina Machcińska, 2016. "Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 87-92.
    4. Jan Slováček & Šárka Nedomová & Markéta Janík Piechowiczová & Ondřej Mikulka & Miroslav Jůzl, 2024. "Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(5), pages 382-389.

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