Characterizing Sections of Elk Velvet Antler by pH and Mineral, Fatty Acid, and Amino Acid Composition

Dong-Kyo Kim¹, Sang-Hoon Lee¹, Eun-Do Lee¹, Hye-Jin Kim², Jinwook Lee¹, Sung-Soo Lee¹, Aera Jang^2, and Kwan-Woo Kim^1,

¹Animal Genetic Resources Research Center, National Institute of Animal Science, RDA, Hamyang 50000, Korea

²Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea

Cite this paper:
Dong-Kyo Kim, Sang-Hoon Lee, Eun-Do Lee, Hye-Jin Kim, Jinwook Lee, Sung-Soo Lee, Aera Jang and Kwan-Woo Kim. Characterizing Sections of Elk Velvet Antler by pH and Mineral, Fatty Acid, and Amino Acid Composition. Journal of Food and Nutrition Research. 2021; 9(3):170-176. doi: 10.12691/jfnr-9-3-10

Abstract

This study was conducted to determine the composition change in different sections of elk velvet antler at 90 days. The following parameters were analyzed: moisture, crude protein, crude fat, crude ash, crude fiber, pH, minerals (Ca, P, K, Mg, Fe, Mn, Zn, Cu, and Pb), amino acids, and fatty acids. Dry matter, crude fiber, and crude ash contents were higher in the base of the antlers and lower in the tip. In contrast, crude protein and crude fat contents were highest in the tip. Moisture content was high in the upper and medium sections of the antlers, but the difference was not significant. Calcium (Ca), phosphorus (P), and magnesium (Mg) contents were high in the base of the antlers, potassium (K) content was high in the tip of the antlers, and zinc (Zn) content showed no difference between antler sections. Saturated fatty acid content was highest in the base of the antlers, whereas unsaturated fatty acid content was highest in the tip. Among unsaturated fatty acids, monounsaturated fatty acid content was high in the tip of the antler, whereas polyunsaturated fatty acid content was high in the upper section of the antler. Essential amino acid content was highest in the upper section of the antler, whereas non-essential amino acid content was lowest in the base. Crude protein, crude fat, K, and unsaturated fatty acid content tended to be high in the tip of the antler, and essential amino acid and polyunsaturated fatty acid contents tended to be high in the upper section of the antler. The tip of the antler had the highest nutrient content. In order to prevent cardiovascular disease, consumption of a certain amount of polyunsaturated fatty acids and amino acids from the upper section of the antler could be beneficial in terms of pharmacological efficacy.

Keywords:
deer velvet antler section fatty acid amino acid

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