title: [Chemical composition of the meat from does].
abstract: The meat was studied of 9 does killed at the age of 2.5 years and live weight of up to 35 kg. Ascertained were the contents of water; the total, extractive, and protein nitrogen; fats; ash; essential amino acids ( triptophane ) and nonessential ( hydroxiproline ) proteins. Determined was also the nutritive value of meat. It was found that the proteins of musculus gracilis have higher nutritive value as compared with those of the neck muscles between the fifth and the seventh vertebra.
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003670:Deer; D005260:Female; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis; D009132:Muscles / Q000032:analysis; D009753:Nutritive Value
chemical_list: D009124:Muscle Proteins
vernacular_title: Prouchvaniia vŭrkhu khimichniia sŭstav na meso ot sŭrni.