Chemical characteristics of blesbok (Damaliscus dorcas phillipsi) meat

Abstract: The aim of this study was to describe the chemical composition of blesbok meat as influenced by region and sex. M. longissimus dorsi from both sexes of adult blesbok from different regions (Maria Moroka, Gariep, Qua-Qua and Rustfontein in the Free State Province, South Africa) were measured for chemical composition, cholesterol, fatty acid, amino acid and mineral contents. Sex had no influence on any of the chemical components evaluated. Region had an effect (P<0.05) on lipid (1.01%) and individual amino acid contents. The saturated fatty acids palmitic acid (16.36%) and stearic acid (26.08%) were found to be the main fatty acids in blesbok meat. Blesbok meat has a ratio of polyunsaturated to saturated fatty acids of 0.92. Cholesterol content (52.76mg100g−1 edible portion) is similar to that of other red meat species. Values for amino acids were in general higher, and for minerals lower, than the values reported for meat from two other African ungulates that are harvested for meat, the common duiker and the impala. Meat from the blesbok can be described as a red meat with a favourable fatty acid profile, and relatively low lipid and cholesterol contents. [Copyright &y& Elsevier]