Fatty acid composition and sensory quality of Musculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture

Abstract

The effects of feeding regimen on carcass characteristics, fatty acid composition and sensory quality of Musculus longissimus were studied in 16 male red deer. All animals were farm raised; eight were grazed on pasture and eight were fed a pelleted commercial feed mixture for 10 weeks prior to slaughter. The pellet-fed deer had a significantly higher dressing percentage than the pasture group. No differences were found in ultimate pH values and muscle glycogen content when comparing the treatment groups. Polar and neutral lipid fatty acid composition of the meat were analysed separately. Meat from pasture-fed deer showed a high content of the fatty acid 18:3 n-3 in the polar lipid fraction. In the same lipid fraction, the fatty acid 18:2 n-6 was dominant in meat from the pellet fed animals. Similar differences in the neutral lipid fraction were found when comparing fatty acid composition between treatment groups; however, the abundance of these fatty acids was much less. A trained expert panel using a descriptive test assessed the sensory profile of the meat. There was a significant difference between the two treatment groups for the sensory attribute of grassy flavour, with the pellet-fed animals having less grassy flavour than the animals grazing pasture. It was concluded that further research is needed to explore the effects of various feeding regimens applied to deer on parameters associated with meat lipids, including antioxidants and oxidation products.

Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

“…In animals in good physical condition, the muscles contain enough glycogen to guarantee optimal ultimate pH values in the meat. Red deer glycogen values in the range of 120 to 220 mmol/kg dry tissue in M. splenius and M. longissimus have been reported (Wiklund et al, 2001;Pollard et al, 2002;Wiklund et al, 2003). These values were generally lower than those found in other species like pig, horse and cattle (e.g.…”

Quality Profile of Meat From Different Carcass Cuts of Roe Deer (Capreolus Capreolus L.) Bucks Hunter-Harvested in North-East and South-East Poland

“…Warunkiem jest jednak zaakceptowanie przez niego specyficznych właściwości sensorycznych (zapachu i smaku) tego mięsa [16]. Dla konsumenta i podmiotów zajmujących się przetwór-stwem dziczyzny istotna jest również informacja, że surowiec uzyskiwany z tusz zwierząt dziko żyjących może wykazywać nierzadko duże zróżnicowanie jakości [5].…”

Gamebirds: A sustainable food source in Southern Africa?

“…It is generally accepted that consumers prefer meat to be tender, juicy and flavourful (Risvik 1994;Warriss 2000;Wiklund et al 2003); attributes which are determined by several intrinsic and extrinsic factors. Although these characteristics are those that the general public look for when purchasing meat, it is always a challenge for the meat industry to provide them.…”

“…Although these characteristics are those that the general public look for when purchasing meat, it is always a challenge for the meat industry to provide them. As stated by Wiklund et al (2003) the views or opinions of consumers in terms of the acceptability and eating quality of meat vary from population to population. However, an essential aspect of consumer acceptability is the overall uniformity in terms of meat quality; i.e.…”

“…However, an essential aspect of consumer acceptability is the overall uniformity in terms of meat quality; i.e. the product should have a consistent eating quality at all times (Wiklund et al 2003). This is where the challenge lies with meat originating from gamebirds.…”