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

Does expanding wild venison consumption substitute livestock meat consumption? Evidence from the demand systems analysis of meat products in Hokkaido, Japan

In many countries, growing deer populations cause environmental, economic, and traffic safety problems. This study sheds light on the potential implications of expanding the consumption of venison from hunted wild deer through deer population management efforts. It focuses on changes in environmental impacts resulting from changes in the demand for livestock meat due to increased consumption of wild venison. We analyzed the demand system between them using the Quadratic Almost Ideal Demand System (QUAIDS) model and scanner data from a grocery store chain in Hokkaido Prefecture, Japan. The results show that wild venison is a substitute good for pork and lamb. By contrast, wild venison is a complementary good for imported and domestic beef. Based on the estimated demand system model, we conducted an environmental footprint analysis to estimate the changes in environmental impacts when venison consumption increased. This shows that the greenhouse gas, water, and land footprints would increase, indicating greater environmental impacts, under a scenario of expanded venison consumption. The results demonstrate that increased venison consumption does not necessarily reduce the net environmental impacts of meat consumption, which depends on the demand system for meat products and the environmental footprint intensities of the respective products.

Comparison of physiologically functional compounds in Sika deer Cervus nippon meats obtained from different regions in Japan

In Japan, the promotion of effective use of many wild deer as food resource has been conducted. However, they are not necessarily utilized effectively. Thus, we focused physiologically functional compounds to find characteristics of Sika deer meats (commercially available) obtained from different regions such as Hokkaido, Wakayama, Tokushima, and Miyazaki prefectures in Japan, making it a valuable resource for future studies and applications. The amount of carnosine, anserine, and balenine in muscle of deer from Wakayama prefecture was significantly lower than that in muscle of deer from other prefectures. The differences of amount of imidazole dipeptides in different prefectures seems to be caused by feed, rearing environment, and breed. The amount of carnitine in deer meat from Hokkaido was significantly lower than that in muscle of deer from other prefectures, while the amount of acetyl-carnitine in deer meat from Miyazaki prefectures was significantly higher than that from other prefectures. The amounts of glutamine, ornithine, and 3-methylhistidine in muscles of deer from Wakayama prefectures were significantly higher than those in muscle of deer from other prefectures. These results might be caused by differences in feeding habits, habitat, the muscle types, and subspecies of deer obtained from four regions in Japan.

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach

Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide. An integrative review was performed with a systematic literature search in PubMed, EMBASE, Scopus, Science Direct, Web of Science, and 11 studies were selected to compose the sample of this review. Data on meat substitutes' nutritional composition and ingredients from different categories were collected and analyzed. The results showed that meat substitutes commonly present lower energy values and higher amounts of carbohydrates and dietary fiber. Protein values varied according to the meat substitute category, with some showing a higher concentration than others, more specifically in substitutes for bovine meat. Higher values were found in the Pieces category and lower in Seafood substitutes. Unlike animal meat, vegan meat has a proportion of carbohydrates higher than protein in most samples, except for chicken substitutes. Meat substitutes presented similar total and saturated fat content compared to their animal-based counterparts. Higher amounts of fat were found in the "Various" category and lower in "Pieces". Ingredients such as soy, pea, and wheat were the primary protein sources in meat substitutes, and vegetable oils were their primary fat source. Methylcellulose, various gums, and flavorings were the most used food additives. In general, meat substitutes presented high concentrations of sodium, possibly collaborating with an excessive sodium intake, highlighting the need for developing sodium-reduced or sodium-free alternatives. Most of the included samples did not describe the concentration of iron, zinc, and vitamin B12. Further studies are needed to develop meat substitutes with better nutritional composition, fulfilling the need for equivalent substitutes for animal-based meat.

Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth

The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.

Integrated multi-omics of the gastrointestinal microbiome and ruminant host reveals metabolic adaptation underlying early life development

BACKGROUND

The gastrointestinal tract (GIT) microbiome of ruminants and its metabolic repercussions vastly influence host metabolism and growth. However, a complete understanding of the bidirectional interactions that occur across the host-microbiome axis remains elusive, particularly during the critical development stages at early life. Here, we present an integrative multi-omics approach that simultaneously resolved the taxonomic and functional attributes of microbiota from five GIT regions as well as the metabolic features of the liver, muscle, urine, and serum in sika deer (Cervus nippon) across three key early life stages.

RESULTS

Within the host, analysis of metabolites over time in serum, urine, and muscle (longissimus lumborum) showed that changes in the fatty acid profile were concurrent with gains in body weight. Additional host transcriptomic and metabolomic analysis revealed that fatty acid β-oxidation and metabolism of tryptophan and branched chain amino acids play important roles in regulating hepatic metabolism. Across the varying regions of the GIT, we demonstrated that a complex and variable community of bacteria, viruses, and archaea colonized the GIT soon after birth, whereas microbial succession was driven by the cooperative networks of hub populations. Furthermore, GIT volatile fatty acid concentrations were marked by increased microbial metabolic pathway abundances linked to mannose (rumen) and amino acids (colon) metabolism. Significant functional shifts were also revealed across varying GIT tissues, which were dominated by host fatty acid metabolism associated with reactive oxygen species in the rumen epithelium, and the intensive immune response in both small and large intestine. Finally, we reveal a possible contributing role of necroptosis and apoptosis in enhancing ileum and colon epithelium development, respectively.

CONCLUSIONS

Our findings provide a comprehensive view for the involved mechanisms in the context of GIT microbiome and ruminant metabolic growth at early life. Video Abstract.

Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review

Hunted wild game meat (HWGM) has a complete nutritional profile, and its environmental impact is lower than farmed meat. However, HWGM derives from hunting, which often relates to consumers' ethical concerns. This review aims to clarify which variables are linked to consumers' perceptions and attitudes toward HWGM. Results highlight that the body of literature about this topic is growing, especially in Europe and U.S. Moreover, gender and residence seem to be good predictors of consumers' perceptions and attitudes toward HWGM. Furthermore, some positive drivers were detected. The positive attitude toward hunting and familiarity with hunting resulted to be linked to HWGM consumption. Conversely, food safety consumers' concerns represent one of the main barriers. Finally, the seasonality of the product and the relative lack of HWGM market supply represent barriers to its consumption. Our findings may assist stakeholders in defining targeted marketing strategies and policies.

Potential benefits of amino acid supplementation for cervid performance and nutritional ecology, with special focus on lysine and methionine: A review

Deer farming is a thriving industry for venison, velvet antlers, trophy hunting, and other by-products. Feeding and nutrition are important factors for improving production performance, especially dietary protein and amino acids (AAs), as they are the main components of all tissues. Only a few studies on AA supplementation (Lys, Met, Arg) have been performed on cervids, which show positive effects on weight gain, ADG, feed-:gain ratio, plasma AAs, carcass weight, dressing percentage, yield of high-quality muscles, storage of internal fat during winter, DM and CP digestibility, plasma protein- and fat-related metabolite concentrations, antler burr perimeter, weight, length and mineralisation, velvet antler yield, rumen volatile fatty acids, and microbiome composition. All these effects are relevant for supporting the production of cervids products, from venison to velvet or trophy antlers, as well as their general performance and well-being of captive-bred cervids. The current available information suggests that AA supplementation can be especially interesting for animals fed low protein rations, and growing animals, but should be avoided in high rations and during winter, since it may promote the accumulation of internal fat. Potential effects on milk production and the concentrations of different hormones involved in the regulation of the antler cycle should be further explored.

Safe Game: Hygienic Habits in Self-Consumption of Game Meat in Eastern Spain

We used anonymous questionnaires to assess the hygienic and sanitary aspects of game meat self-consumption in Eastern Spain as the first step towards a health risk assessment. The survey yielded 472 valid interviews from active hunters. The maximum possible score was 65 points (average 29 ± 8; range 1–52). Most participants were men (95%), but women achieved significantly better scores (p = 0.003). Hunters above 65 years old scored significantly lower results than younger groups (p = 0.007). The score increased with the educational level (p = 0.046). A 92% of the collaborators consumed game meat. Veterinary inspection and freezing were irregular among the participants. Most respondents declared carrying the animals in their personal vehicles. Of the dressing process, 61% of sites were outdoors, 68% of the participants declared using specific knives, 64% used the same clothes as in the field, and 42% used disposable gloves. The most usual way to dispose of the remains was garbage containers (41%); offal abandonment in the field was 33%, and 13% fed domestic animals using the remains. We conclude that public health authorities should increase their interest in the self-consumption of game meat. Clear guidelines about domestic dressing facilities and hygienic habits should be published, these being essential when looking for synergies with hunter associations.

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

The aim of the study was to assess the fatty acid profile and nutraceutical properties of lipids contained in fallow deer (Dama dama) meat produced in organic and conventional farming systems. Longissimus lumborum (LL) and semimembranosus (SM) muscles from 24 fallow deer carcasses were selected for the study. The fallow deer meat from the organic farming system was characterized by significantly lower intramuscular fat content. The fatty acid profile in the organic meat was characterized by a particularly high proportion (p < 0.0001) of conjugated linoleic acid-CLA (LL-2.29%, SM-2.14%), alpha-linolenic acid-ALA (LL-4.32%, SM-3.87%), and docosahexaenoic acid-DHA (LL-2.83%, SM-2.60%). The organic system had a beneficial effect (p < 0.0001) on the amount of polyunsaturated fatty acids (PUFAs), including n-3 PUFAs, which resulted in a more favorable n-6 PUFA (polyunsaturated fatty acid)/n-3 PUFA ratio. The significantly higher nutritional quality of organic meat lipids was confirmed by such nutraceutical indicators as the thrombogenic index (TI), ∆9-desaturase C16, elongase, and docosahexaenoic acid+eicosapentaenoic acid (DHA+EPA) in the LL and SM and cholesterol index (CI), and the cholesterol-saturated fat index (CSI) indices in the SM. LL was characterized by higher overall quality.

Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context. A blind sensory evaluation with 80 semi-trained assessors was used, segmented by gender, age, education, income, place of origin, family status, number of children, and willingness to pay. Wild boar (Sus scrofa) was chosen as an example of an overpopulated animal species occurring in the wild, which could be considered a partial substitute for pork. Statistical testing in these blind evaluations proved that wild boar meat is not considered less tasty. Therefore, wild boar meat could represent a partial substitute, complementing pork, on which consumers are willing to spend the same amount of money. Despite the mostly indifferent sensory evaluation, focus group responses showed considerable barriers to wild food. This paper concludes that possible educational and popularizing procedures are presented, including forest pedagogy, eliminating consumers’ prejudices. A mixed-methods approach within quantitative and qualitative methodology was chosen.

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

Tissue-specific fatty acid composition, cellularity, and gene expression in diverse cattle breeds

The nutritional quality of beef relates to the fatty acid (FA) composition of bovine adipose tissue. Those molecular mechanisms that induce the differing amounts and composition of fat in cattle breeds according to age at maturity and purpose of production remain unclear. Therefore, this study investigated the composition of total FAs, adipocyte size, and expression of some key genes involved in several adipogenesis and lipogenesis pathways measured in distinct adipose tissue depots from bulls of the genetically diverse cattle breeds Aberdeen Angus (n = 9), Gascon (n = 10), Holstein (n = 9), and Fleckvieh (n = 10). The animals were finished under identical housing and feeding conditions until slaughter at a similar age of 17 months. After slaughter, cod adipose tissue (CAT), subcutaneous adipose tissue (SAT), and M. longissimus lumborum (MLL) samples were collected. The saturated FA proportions were higher (P < .01) in CAT than in SAT across all breeds, whereas monounsaturated FA proportions were consistently higher (P < .001) in SAT compared to CAT and MLL. Aberdeen Angus bulls were distinguished from the other breeds in the proportions of mostly de novo synthesized C14:0, C16:0, C14:1n-5, C16:1n-7, and conjugated linoleic acid (P < .05). Adipocyte size decreased in the order CAT > SAT > MLL, and the largest adipocytes were observed in CAT of Holstein bulls (P < .05). Gene expression differences were more pronounced between adipose tissue depots than between breeds. The expression levels of ACACA, FASN, and SCD1 genes were related to tissue-specific, and to a lesser extent also breed-specific, differences in FA composition.

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.

Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx.) Meat

Simple Summary

Game meat is perceived as more nutritious than meat originating from domestic farm-ranged animal species. However, meat composition is affected by numerous factors, and differences between game species can be found. The aim of this study is to examine the effect of sex and age on the content of macro- and micro-nutrients in meat from axis deer. Sixteen animals were hunt-harvested and assigned to groups according to sex and age. Samples of m. longissumus thoracis were examined to determine proximate chemical, fatty acid, amino acid and mineral composition. Minor differences were found in the analysed traits between sex and age groups. Regardless of sex and age, axis deer meat is characterised as having a high protein and low-fat content, favourable fatty acid composition and ratios. It is a good source of essential amino acids and micro-minerals. As data regarding axis deer meat are limited, the results of this study are a valuable contribution to describing the quality and nutritional composition of meat of different deer species. Axis deer meat can be recommended as a healthier substitute to red meat.

Abstract

The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.

Farmed-raised fallow deer (Dama dama L.) carcass characteristics and meat nutritional value

This study analysed carcass features and the chemical composition of semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles from farmed-raised fallow deer (Dama dama L.) bucks (n = 8). Mineral contents and fatty acid composition were also determined in the muscles and the fulfilment of the demand for minerals was calculated for adults. Dressing percentage was 55.2%, whereas the proportions of round, shoulder and loin were 38.4%, 15.5% and 14.4%, respectively. The highest content of meat tissue was found in round, followed by loin. There were no differences in moisture, fat, protein or ash contents between SM and LTL muscles, however differences in mineral contents and fatty acid composition were noted and affected the concentration of nutrients. Meat from farmed-raised fallow deer is a good source of iron and copper in the human diet and may be recommended as a part of a healthy diet.

Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand

Deer venison is increasingly valued as a natural meat. This study examines the three main sources of venison: farmed venison from New Zealand (NZ), the world's leading producer, and wild deer from Spain (SP), the second largest producer, which mainly supplies venison from traditional autumn-winter driven hunts (monteria), involving packs of dogs, and a smaller proportion culled through summer selective stalking. Meat from NZ contained more protein, lower shear force and lower n-6/n-3 ratio (P < 0.01). Spanish meat had a greater content of total, essential and non-essential amino acids (P < 0.01). Meat from deer culled in winter had lower intramuscular fat and saturated fatty acids (FA) but higher polyunsaturated FA (P < 0.01) and pH (P < 0.001) than meat from summer stalked deer. Therefore, venison presents differences by country of origin for composition, FA and texture that are likely to affect its health characteristics. Anomalies observed in meat between the winter driven hunt and non-stressful summer stalking may be attributed to the level of death stress in the case of variables such as pH. However, the effect on fat and mineral composition seems to be seasonal, depending respectively on wild diet or cyclic osteoporosis in males.

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g⁻¹ of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g⁻¹ of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

Fallow Deer (Dama dama) as a Reservoir of Shiga Toxin-Producing Escherichia coli (STEC)

Shiga toxin-producing Escherichia (E.) coli (STEC) are responsible for the outbreaks of serious diseases in humans. Only a few reports on fallow deer as a reservoir of foodborne pathogens have been published to date. The purpose of this study was to determine the occurrence of STEC strains in the fallow deer population in Poland. In all, 94 fallow deer swabs were tested. Polymerase chain reaction (PCR) was performed to detect the virulence profile of stx1, stx2 and eae or aggR genes, to identify the subtypes of stx1 and stx2 genes and to perform O and H serotyping. STEC and attaching and effacing (AE)-STEC were identified in 13 isolates (13.83%). The most hazardous virulence profile was detected in three strains, namely stx2d serotype O103:HNM, eae/stx1a serotype O26:HNM and eae/stx1a serotype O157:H7. The predominant stx gene was stx2, which was identified in 76.92% of isolates. E. coli O157 was detected in 4/94 (4.26%). Other E. coli serogroups, O26, O103, O111 and O145, were identified in 14/94 fallow deer (14.89%). The present findings suggest that fallow deer are carriers of STEC/AE-STEC that are potentially pathogenic to humans.

Chemical Composition of Wild Fallow Deer (Dama Dama) Meat from South Africa: A Preliminary Evaluation

Although fallow deer are abundant in South Africa, these cervids remain undervalued as a domestic protein source and little information exists on their meat quality. This study aimed to evaluate the proximate and mineral compositions of the meat from wild fallow deer (n = 6 male, n = 6 female) harvested in South Africa, as affected by sex and muscle. Proximate analyses were conducted on six muscles (longissimus thoracis et lumborum [LTL], biceps femoris [BF], semimembranosus [SM], semitendinosus [ST], infraspinatus [IS], supraspinatus [SS]), whereas mineral analyses were conducted on the LTL and BF. The proximate composition of the muscles ranged from 73.3-76.2% moisture, 20.4-23.1% protein, 2.2-3.2% fat, and 1.1-1.5% ash. Proximate composition was significantly (p ≤ 0.05) influenced by muscle, but not by sex. The primary essential macro- and micro-minerals determined in the LTL and BF were potassium, phosphorus, sodium, and magnesium, as well as iron, zinc, and copper, with more variation in concentrations occurring with muscle than with sex. Minerals in the muscles contributing most notably to human recommended dietary requirements were potassium, iron, copper, and zinc. These findings indicate that wild fallow deer meat is a nutritious food source and should enhance utilisation of such products.

The influence of habitat and sex on feral fallow deer meat lipid fraction

BACKGROUND

The study tested the hypothesis that habitat and sex influence the composition of meat lipid fraction. Therefore, this study aims to characterize the effects of habitat and sex on feral fallow deer (Dama dama) tenderloin (psoas major muscle) intramuscular fat composition.

RESULTS

Fallow deer meat from the Atlantic forest presented higher total cholesterol and total monounsaturated fatty acids contents, while fallow deer meat from Montado presented significantly higher proportion of total branched chain fatty acids, n-6 polyunsaturated fatty acids and dimethyl acetals. Regarding the sex influence on meat's fatty acid composition, it was observed that female fallow deer displayed higher contents of total saturated fatty acids than their male counterparts.

CONCLUSION

Independently of the habitat the feral fallow deer's meat can be classified as extra lean. However, the high peroxidability index and the low total vitamin E content suggests that it is prone to lipid peroxidation. © 2020 Society of Chemical Industry.

Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat

The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.

Performance and Meat Quality of Dual-Purpose Cockerels of Dominant Genotype Reared on Pasture

Simple Summary

One-day-old laying cockerels are killed after hatching because they do not reach the growth rate of broiler chickens, and their fattening would be economically disadvantageous. A possible variant of the use of these cockerels could be organic or free-range farming, where it is desirable that the animals are fattened for a longer period of time, are more physically active, and graze pasture vegetation. Another possibility is dual-purpose genotype breeding, where hens are used for egg production and cockerels are fattened for meat. In the present study, three genotypes of dual-purpose cockerels Dominant were compared. All three genotypes showed the ability to graze with resulting improvements in meat quality. The Dominant 102 cockerels have the greatest prerequisites for use in extensive fattening, mainly due to higher performance, willingness to graze and vitamin E content, which protects the fat from becoming rancid.

Abstract

The culling of layer cockerels due to economic inefficiency is an ethical problem. Organic or free-range fattening of these cockerels or dual-purpose genotypes breeding is a possible solution to this problem. The aim of the study was to assess the differences in performance and meat quality characteristics in dual-purpose cockerels Dominant of three genotypes (Dominant Sussex D 104, Dominant Brown D 102 and Dominant Tinted D 723, 100 cockerels per genotype) with access to pasture. The cockerels were housed in mobile boxes on the pasture herbage from the 50th to 77th day of age (stocking density: 0.108 m²/bird). The highest body weight on the 77th day of age (p < 0.001) and the nonsignificantly lowest feed conversion was achieved by Dominant Brown D 102 cockerels (1842 g and 2.79, respectively). Non-significantly higher pasture herbage intake on the 70th day of age was recorded in genotype Dominant Brown D 102 (7.41 g dry matter (DM)/bird/day) and Dominant Tinted D 723 (7.52 g DM/bird/day). The pasture herbage contained 56.9 mg/kg DM α-tocopherol, 170.3 mg/kg DM zeaxanthin and 175.0 mg/kg DM lutein and had a favourable n6/n3 ratio (0.26). The boiled meat of cockerels Dominant Tinted D723 showed the highest tenderness based on both the sensory evaluation (p = 0.022) and the value of shear force (p = 0.049). This corresponds with a higher (p < 0.001) cross-sectional area and muscle fibre diameter in these chickens. The highest content of n3 fatty acids (eicosapentaenoic, clupanodonic and docosahexaenoic acids) in breast meat were found in Dominant Sussex D104 chickens (p < 0.001). In contrast, a significantly higher α-tocopherol content (p < 0.001) and higher oxidative stability (p = 0.012) were found in Dominant Brown D102 (4.52 mg/kg and 0.282 mg/kg) and Dominant Tinted D 723 chickens (4.64 mg/kg and 0.273 mg/kg) in comparison with the Dominant Sussex D104 genotype (3.44 mg/kg and 0.313 mg/kg). The values of the atherogenic and thrombogenic indexes were the lowest (p < 0.001) in meat from Dominant Brown D102 chickens. Moreover, a lower cholesterol content (p < 0.001) was recorded from the genotypes Dominant Brown D102 (396 mg/kg) and Dominant Tinted D723 (306 mg/kg) chickens, contrary to the Dominant Sussex D104 cockerels (441 mg/kg). It can be concluded that cockerels Dominant Brown D102 are a suitable genotype for free-range rearing due to higher performance and higher pasture herbage intake, which positively influences meat quality, whereas the meat of Dominant Sussex D104 cockerels shows higher amounts of n3 fatty acids and lower n6/n3 ratios.

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods

Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check-All-That-Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study. Consumers in both PAE and CATA studies associated horse meat with dry and fibrous appearance, whereas beef was associated with meaty/beefy flavor and aroma: bison with metallic and livery aroma and intense aftertaste and elk meat with livery, fishy, metallic flavor, musky aroma, and bloody aftertaste. Penalty analysis on the CATA data identified similar drivers of meat liking as the PAE groups. The attributes were juiciness, meaty/beefy aroma, tender texture, meaty/beefy flavor, and mild flavor and aroma. Attributes with significantly negative mean impact on liking were dryness, tough texture, livery flavor, and aftertaste. Association of these attributes with horse and elk meats has implication on drivers of dislike for these meat types. Cluster analysis identified a small group of consumers with preference for horse and elk meats, and this may present niche market opportunities for these meat types. Results showed that the PAE method was comparable to CATA for the evaluation of meat from different species and for identification of drivers of liking and that both methods are effective for meat sensory characterization. PRACTICAL APPLICATION: Lean red meat from unconventional sources such as elk, bison, and horse has unique sensory attributes that may influence acceptance. This study characterized the sensory attributes of these meats and their impact on liking using two rapid consumer descriptive profiling methods-PAE and CATA. Undesirable flavor and aftertaste attributes were identified as the major drivers of disliking for these unconventional meats. Both methods gave similar description of the samples, thus confirming the suitability of PAE for descriptive meat profiling by consumer panels.

A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality

The positive perception of deer meat among consumers is growing. Consequently, further efforts are needed to control its meat quality. Specifically, the aim of this study was to search protein biomarkers in connection with tenderness and intramuscular fat (IMF) content of Iberian wild red deer (Cervus elaphus) meat. Twelve venison samples classified as tender, intermediate and tough meat, as well as with different IMF were studied, using quantitative proteomic by SWATH-MS combined with bioinformatic analyses. The study of muscle proteome showed significant differences among these three groups of meat samples, since five differentially abundant proteins (IVD, LAMB1, MYL3, SDHC and SDHA) and six (FABP4, IVD, LAMB1, MYL3, CRYZ and SERPINB6) were strongly correlated with tenderness and IMF, respectively. The proteomic approach provides protein biomarkers linked to venison meat quality and marked changes in proteins related to oxidoreductase complex in skeletal muscle. SIGNIFICANCE: Meat tenderness and IMF are major concerns in game meat. The proteomic approach demonstrated a strong correlation between proteins and these quality traits, despite the complexity of samples (wild animals hunted at different ages). Our results suggest that several proteins can be biomarkers and provide a molecular insight.

High-energy diet enhances spermatogenic function and increases sperm midpiece length in fallow deer (Dama dama) yearlings

Nutrition is a major factor involved in the sexual development of livestock ruminants. In the male, a high-energy diet enhances the reproductive function, but its effects on the underlying processes such as spermatogenic efficiency are not yet defined. Moreover, the possible changes in sperm size due to a supplemented diet remain poorly investigated. The main goal of this study was to evaluate whether a high-energy diet affects the spermatogenic activity, epididymal sperm parameters (concentration, morphology, morphometry and acrosome integrity) and blood testosterone levels in fallow deer yearlings. For this purpose, 32 fallow deer were allocated into two groups according to their diet: control (pasture) and experimental (pasture and barley grain) groups. Fallow deer from the experimental group showed a significant increase in the Sertoli cell function and sperm midpiece length, together with a higher testicular mass, sperm concentration and percentage of normal spermatozoa than the control group (p < 0.05). We also found a tendency for higher blood testosterone levels in the animals fed with barley grain (p = 0.116). The better sperm quality found in the experimental group may be related to their higher efficiency of Sertoli cells and to an earlier onset of puberty. The results of the present work elucidate the mechanisms by which dietary supplementation enhances the male sexual development and might be useful for better practices of livestock management in seasonal breeders.

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

BACKGROUND

Deer-meat consumption is increasing in several countries based on claims that it is a healthy red meat. This study assessed the effect of slaughter age (low - 26 months and younger; medium - from 27 months to younger than 42 months; and high - 42 months and older) on carcass characteristics and meat physicochemical properties of 150 Iberian wild red deer.

RESULTS

Whole carcass yields of neck, backbone and flank increased (P < 0.001) with age, while yields of shoulder, tenderloin and leg decreased (P < 0.05) with age. The pH measured at 48 h post mortem at 9th rib level was not affected by age, while pH measured at 72 h post mortem at the longissimus thoracis et lumborum muscle decreased (P < 0.05) with age. Meat chemical composition was not affected by slaughter age, except for intramuscular fat (IMF), which increased (P < 0.05) with slaughter age. Finally, cooking loss and shear force were higher (P < 0.05) in meat from older deer.

CONCLUSION

Most characteristics of meat from wild red deer depend on age at slaughter. The greater IMF of meat from older animals may render it more palatable. However, meat shear force also increased with age. Additional studies testing palatability seem to be necessary to evaluate the effects of slaughter age on the sensorial quality of meat from Iberian wild red deer. © 2018 Society of Chemical Industry.

Effect of age on nutritional properties of Iberian wild red deer meat

BACKGROUND

This study assessed the effect of age (L, less than 27 months old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile, cholesterol content, amino acid composition and mineral content of 150 Iberian wild red deer meat samples.

RESULTS

Intramuscular fat content increased (P < 0.05) with age (0.05 vs 0.12 vs 0.34% for L, M and H groups respectively), while cholesterol content decreased (P < 0.05) as the slaughter age increased (52.78 vs 48.72 vs 45.34 mg per 100 g meat for L, M and H groups respectively). The slaughter age showed differences among groups for saturated fatty acids, with the highest content in older animals (30.41 vs 34.55 vs 38.21% for L, M and H groups respectively), whereas younger deer displayed the highest polyunsaturated fatty acid levels (50.05 vs 45.24 vs 37.55% for L, M and H groups respectively). The n-6/n-3 ratio was more favorable (P < 0.05) for young and medium ages compared with that for older animals. In contrast, amino acid profile and mineral content were only slightly affected by age.

CONCLUSION

As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.

The Effect of Barley and Lysine Supplementation of Pasture-Based Diet on Growth, Carcass Composition and Physical Quality Attributes of Meat from Farmed Fallow Deer (Dama dama)

Fallow deer (Dama dama) are important meat producing species providing venison and other products to an international market. The present study investigated the effects of different feed rations on the growth, carcass characteristics and physical attributes of the longissimus lumborum (LL) and semitendinosus (SET) muscles of 45 farm-raised male fallow deer. The animals were divided into three separate groups: 15 pasture-fed (P), 15 pasture-fed and supplemented with barley (B), and 15 pasture-fed and supplemented with barley and lysine (BL). The animals were slaughtered at an average age of 17 months at three time points: after 155, 169 and 183 days on feed. The addition of barley to the feed ration significantly increased weight gain and had positive effects on slaughter and carcass weights, dressing-out proportion, carcass composition, the weight of LL muscle, and increased the redness, yellowness and chroma values of LL muscle. The supplementation with lysine reduced the amounts of carcass and internal fats without compromising other economically important traits.

Discovering market segments for hunted wild game meat

Recent years have seen a notable increase in the popularity of hunted wild game meat (HWGM) among consumers. This has led to a growing number of emerging markets for HWGM in many developed countries, including Europe. However, expansion of these markets is often hampered by the lack of a professional supply chain. The profitability of a supply chain would depend on consumer willingness to purchase HWGM products. This paper aims to (1) segment consumers based on their general attitudes towards HWGM, their perceptions of its safety, animal welfare, orientation concerning wildlife-related values, hunting activities, objective knowledge and socio-demographic factors and (2) assess whether these general attitudes affect consumer intentions to purchase HWGM products. To achieve our objective, a random sample of Italian consumers was recruited. Three different consumer segments were identified: pro-animal consumers, disoriented consumers, and hunted wild game meat eaters. Our findings highlighted an important lack of knowledge among consumers.

Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles

Supplementation with copper (Cu) improves deer antler characteristics, but it could modify meat quality and increase its Cu content to levels potentially harmful for humans. Here, we studied the effects of Cu bolus supplementation by means on quality and composition of sternocephalicus (ST) and rectus abdominis (RA) muscles (n=13 for each one) from yearling male red deer fed with a balanced diet. Each intraruminal bolus, containing 3.4 g of Cu, was administered orally in the treatment group to compare with the control group. Meat traits studied were pH at 24 h postmortem (pH24), colour, chemical composition, cholesterol content, fatty acid (FA) composition, amino acid (AA) profile and mineral content. In addition, the effect of Cu supplementation on mineral composition of liver and serum (at 0 and 90 days of treatment) was analysed. No interactions between Cu supplementation and muscle were observed for any trait. Supplementation with Cu increased the protein content of meat (P&lt;0.01). However, Cu content of meat, liver and serum was not modified by supplementation. In fact, Cu content of meat (1.20 and 1.34 mg/kg for Cu supplemented and control deer, respectively) was much lower in both groups than 5 mg/kg of fresh weight allowed legally for food of animal origin. However, bolus of Cu tended to increase the meat content of zinc and significantly increased (P&lt;0.05) the hepatic contents of sodium and lead. Muscles studied had different composition and characteristics. The RA muscle had significantly higher protein content (P&lt;0.001), monounsaturated FA content (P&lt;0.05) and essential/non-essential AA ratio (P&lt;0.01) but lower pH24 (P&lt;0.01) and polyunsaturated FA content (P=0.001) than the ST muscle. In addition, RA muscle had 14.4% less cholesterol (P=0.001) than ST muscle. Also, mineral profile differed between muscles with higher content of iron, significantly higher (P&lt;0.001) content of zinc and lower content of calcium, magnesium and phosphorus (P&lt;0.05) for ST muscle compared with RA. Therefore, supplementation with Cu modified deer meat characteristics, but it did not increase its concentration to toxic levels, making it a safe practice from this perspective. Despite the lower content of polyunsaturated FA, quality was better for RA than for ST muscle based on its higher content of protein with more essential/non-essential AA ratio and lower pH24 and cholesterol content.

Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and hunting

This study aims to analyse consumer preferences for red deer meat (RDM) (Cervus elaphus) by conducting a case study in northern Italy. This analysis considers how the attitudes of consumers towards wild game meat and hunting might influence such preferences. This goal is achieved by combining the results of a k-means clustering analysis of the attitudes collected by means of two valuation scales with a discrete choice experiment (CE). According to our results, a positive attitude towards wild game meat has an effect on the willingness to pay (WTP) for RDM that is more than 3 times greater than being in favour of hunting. An analysis of the heterogeneity of consumer preferences allowed us to identify the presence of an important niche market for RDM served as carpaccio. Examining only the mean estimates for carpaccio without considering heterogeneity would lead to neglecting 18% of the sample with a positive willingness to pay for this attribute level.

Outbreak of Escherichia coli O157 Phage Type 32 linked to the consumption of venison products

In September 2015, an outbreak of Escherichia coli Phage Type 32 with an indistinguishable multi locus variable number tandem repeat analysis profile was identified in Scotland. Twelve cases were identified; nine primary cases, two secondary and one asymptomatic case. Extensive food history investigations identified venison products containing wild venison produced by a single food business operator as the most likely source of the outbreak. Of the nine primary cases, eight had consumed venison products, and one case had not eaten venison themselves but had handled and cooked raw venison in the household. This was the first reported outbreak of Shiga toxin-producing Escherichia coli (STEC) linked to venison products in the UK, and was also notable due to the implicated products being commercially produced and widely distributed. In contrast, previous venison outbreaks reported from other countries have tended to be smaller and related to individually prepared carcases. The outbreak has highlighted some important knowledge gaps in relation to STEC in venison that are currently been investigated via a number of research studies.

Carcass and meat characteristics from farm-raised and wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review

Deer species are utilised for food, hunting and other products throughout the world. Consumers are typically exposed to venison derived predominantly from both farm-raised or wild fallow (Dama dama) and red deer (Cervus elaphus). The production of venison under farm conditions, compared to the meat of deer hunted in the wild, allows for a regular supply of a consistently good meat. It is lean, tasty, and rich in proteins and minerals, with a low content of fat and cholesterol. Overall, the worldwide demand for meat is still growing, and both the potential of farming deer species and their use as meat producers have led to an increased interest in venison. The current knowledge about various factors (e.g. nutrition, age, sex, condition, season) affecting venison and game meat has significantly increased during past decades but information regarding the interaction between production system or pre- and post-slaughter handling and ultimate deer meat quality are still very limited.

Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition

This study was conducted to investigate the effect of different feeding regimes on the quality of deer meat (venison) following storage at 4°C for various durations. Twelve 5-year-old elk stags about 350 kg were stratified by weight and randomly assigned to one of four dietary treatments (three elk stags per treatment). The dietary treatments consisted of a feeding concentrate of 1.5% of body weight (T1), feeding concentrate of 1.8% of body weight (T2), feeding concentrate ad libitum (T3), or a home-mixed ration ad libitum (T4). The pH values of deer meat were not significantly different among treatment groups but were affected by duration of storage. Cooking loss increased under T4 treatment with increasing storage time at 4°C (p<0.05). Increased storage time also resulted in significant decreases in shear force under T2 and T3 treatment compared to that under other dietary treatments (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) parameters were not significantly different among treatment groups, but lower values of a* and b* were observed under T1 and T4 treatment with increasing durations of storage (p<0.05). The chemical and fatty acid composition had no significantly different among treatments. Therefore, meat quality was most affected by increased storage time at 4°C. These results may serve as the basis for further study of deer meat (venison) from Korea.

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

This study evaluated the effect of vacuum and modified atmosphere (40% CO₂+60% N₂, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study

The influence of common carcass preparation practices of wild red deer on the physicochemical, microbiological and sensory quality of venison was assessed by varying evisceration time and ageing method. Deer were head shot; half were eviscerated 30 min and the other half 4 h post mortem. In both groups (n=18), 6 carcasses were skinned immediately after evisceration and aged for 24 h; 6 were aged unskinned for 24 h and 6 were aged unskinned for 72 h at 10°C. Ageing method had a significant effect on the sensory quality of venison loin; unskinned ageing was associated with an increase of odour and taste intensity, and higher scores for gamey and sweet/caramel flavours. Carcasses aged for 72 h displayed darker and tender meat, but increased aerobic bacterial counts. Evisceration time had less influence on loin quality, although off-flavours were more often detected in deer eviscerated 4h post mortem.