Fatty acid profile, carcass traits and growth rate of red deer fed diets varying in the ratio of concentrate:dried and pelleted roughage, and raised for venison production

Clinical chemistry of farmed red deer (<i>Cervus elaphus</i>) yearling hinds reared on grass or <i>papillonaceous</i> pasture paddocks in Hungary

“…Nitrogenous compounds Nutritional status is primarily evaluated in deer taking serum nitrogenous compounds into consideration (DelGuidice et al 1992, Phillip et al 2007. This is based on the condition that deer are able to conserve nitrogen when protein restriction occurs via increased renal re-absorption and urea recycling, thus limiting urinary nitrogen loss (Robbins et al 1974).…”

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

“…There currently exist more than 10 000 deer‐farming operations with some 300 000 deer in 16 EU countries, 2800 farms with 1.1 million deer in New Zealand and more than 7800 such farms in the USA . Farmed venison's qualitative aspects as influenced by feeding management, age, sex, castration and carcass suspension have been investigated previously. Little is known, however, about the differences between composition and sensory characteristics of venison and beef from contrasting breeds used for beef and dairy production.…”

Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids

“…For goat and sheep meat, however, only lamb IM values were used for determination of a grass-based median CLA content due to there being only two available values for CLA content in SF and no value in IT. To deal with the variety of wild animals and their lesser culinary importance, only dissectible fat from red deer was taken into account for CLA median formation in game (mixed feeding strategy) (Phillip, Oresanya, & Jacques, 2007). For non-ruminant meat and meat products (e.g., chicken, pork, sausages, and ham), data from two previous reviews of market products (Dhiman et al, 2005a;Fritsche & Steinhart, 1998) and a single all-pasture study with turkey (Troegeler-Meynadier & Enjalbert, 2005) were considered.…”

“…This then led to an absolute CLA content in the lowforage fed deer that was 8-fold higher (730 mg 100 g À1 of rib section) than that in the deer fed high forage ratio (Phillip et al, 2007).…”