Venison as the Staple Food of the Indigenous Minorities Inhabiting the North of Yakutia, Russian Federation

Nikolay Spiridonovich Robbek¹, Revory Grigoryevich Savvin², Alexander Dmitrievich Reshetnikov¹, Anastasia Ivanovna Barashkova¹, and Tatyana Dmitrievna Rumyantseva¹

¹Yakut Research Institute of Agriculture, ²North-Eastern Federal University named after Ammosov, M.K. Yakutsk, Russian Federation

DOI : http://dx.doi.org/10.13005/bbra/1438

ABSTRACT: A decrease in the venison consumption has led to a shortage of protein, amino acid, vitamin and mineral nutrition of indigenous minorities of the Republic of Sakha (Yakutia) of the Russian Federation, that, in turn, is a factor in the development of various alimentary diseases. In the overall prevalence of diseases the data on diseases of the endocrine system (from 3 to 30 times), and diseases of the blood and blood-forming organs (by 4-8 times) considerably exceed the indicators of the other regions. Boiled meat and broth made of venison have excellent organoleptic characteristics. Venison contains 19.55±0.03% of protein, 18.81±0.05% of fat, essential amino acids – leucine, lysine, methionine and tryptophan, nonessential amino acids – tyrosine and cystine, and all the essential major and minor mineral elements, saturated and monounsaturated fatty acids, vitamins A, B12, B3, B1, Bc, E, the energy value of venison is 254.77±5.10 kcal.

KEYWORDS: Reindeer; Venison; North; Fat; Proteins

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