The theoretical part of my thesis focuses on venison, its composition and effects and formation of polyamines in the body. The practical part deals with the content of polyamines (putrescine, spermidine, spermine) in roe deer, red deer and wild boar's ridge. Polyamines were determined by high performance liquid chromatogramy. The influence of the preservation method and the kind of venison was researched on the total amount of the polyamines and the contents of individual polyamines. The total amount of polyamines is decreased during storage in roe deer, red deer and wild boar. The highest concentrations were measured spermidine in roe deer and red deer, whether chilled or frozen meat. The boar ridge was found most spermine. Kind of venison did not affect the content of polyamines. Polyamines occurred about the same amount as in roe deer, red deer and boar meat.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362508 |
| Date | January 2016 |
| Creators | Popelková, Zuzana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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