Вестник МГТУ. 2016, №4.

Вестник МГТУ. 2016. Т. 19, № 4. С. 842–847. DOI: 10.21443/1560-9278-2016-4-842-847 847 E. G. Bogdan, E. G. Turshuk Characteristics of venison. The research of vitamin and fatty acid composition of the meat of domesticated reindeer Vitamin and fatty acid composition of meat of the domesticated reindeer shoulder in order to experimentally prove its rational use as a component of healthy diet not only population of the Kola Peninsula, but also in other regions of the world has been researched. Reindeer herd population figures have been given. The value of reindeer herding for life of the indigenous peoples of the Far North has been proved. There are the results of studying vitamin content of domesticated reindeer meat on the main important parameters by the fluorimetric method using the fluid analyzer based on the acidic and enzymatic hydrolysis test, which results in release of bound forms of vitamins, as well as by alkaline hydrolysis of the sample followed by separation and determination of the mass fraction of vitamins. The study of fatty acids contained in venison has been labeled and graphically reflected. The composition of saturated and mono- and polyunsaturated fatty acids using the gas chromatography method based on the solvent extraction of animal lipids organic solvents, and triglyceride lipid methylation by hydrolysis has been determined. The results of these studies have shown extraordinary characteristics of reindeer meat, its well-balanced ratio of fatty acids and high mass fractions of vitamins. High percentage of these fatty acids as saturated – palmitic (26.79 %), stearic (19.15 %), margarine (1.22 %) and unsaturated – oleic acid (36.23 %), linoleic (5.12 %), and palmitoleic (2.68 %) and their importance for the human body have been noted. Comparative characteristics of the vitamin content of venison with other kinds of meat (beef, pork, and lamb) which clearly reflects the high vitamin C content (2.63 mg per 100 g product) and vitamin B 2 (0.27 mg per 100 g product) has been presented. Key words: venison, dietary product, vitamin composition, fatty acids.