Chemical composition, palatability and physical characteristics of venison from farmed deer

Abstract

The quality of venison from farmed deer were evaluated based on chemical composition, palatability scores, W-B shear force, ultimate pH, and color. The samples of venison were derived from javan rusa (Cervus timorensis russa), moluccan rusa (Cervus timorensis moluccensis), sambar (Cervus unicolor brookei), fallow (Dama dama) and imported red deer (Cervus elaphus). Moluccan rusa and red deer were fed grass. Javan rusa, sambar and fallow deer were fed concentrate. The venison obtained from grazing deer (grass-fed) gave higher moisture content (75.3%) than concentrate-fed or confinement-raised deer (74.4%) and imported venison (70.62%). Fat content in venison shows some differences between muscles and species. The concentrate-fed animals had a higher (P < 0.05) fat content in the venison than the grazing deer. Temperate deer (fallow and red deer) showed higher (P < 0.05) fat content than tropical deer (rusa and sambar deer). Venison obtained from concentrate-fed deer showed normal ultimate pH values (pH Յ 6.0) and more reddish in color than grass-fed deer. The concentrate-fed venison produced slightly higher (P > 0.05) palatability scores than grass-fed venison. Feeding regimens (grass-fed vs. concentrate-fed) significantly (P < 0.05) influenced fat composition in the venison of farmed deer in this study.Private holding farm †All deer were slaughtered at 30-38 months of age. ‡Commercial deer pellet (crude protein = 180-200 g/kg DM, ME = 10-12 MJ/kg DM). CHEMICAL PALATABILITY PHYSICAL VENISON 499Animal Science Journal (2008) 79, 498-503 †Sensory panelist -n = 10 (untrained consumer type of panelists). Hedonic scale: 7 score points; 1 -Dislike extremely, 2 -dislike very much, 3 -dislike moderately, 4 -neither like or dislike, 5 -like moderately, 6 -like very much, 7 -like extremely. Mean Ϯ SD; all means are not significantly different at P > 0.05 among breeds and muscles.CHEMICAL PALATABILITY PHYSICAL VENISON 501

Influence of selected factors on meat quality from farm-raised and wild fallow deer (Dama dama): a review

“…The supraspinatus muscle characterized with the highest pH, which may lead to conclusion about the development of DFD-like lower meat quality. Opposite to results of Bykowska et al (2018), Dahlan and Norfarizan-Hanoon (2008) did not observe any significant differences in the pH value of the analyzed muscles (musculus longissimus dorsi, psoas major, and biceps femoris). According to Bykowska et al (2018), the fallow deer muscles also differed with the temperature measured in the early postmortem period.…”

“…Analysis of chemical composition shows that the longissimus thoracis et lumborum had the highest content of dry matter and crude protein and lowest water/protein ratio compared with musculus supraspinatus and semimembranosus (P ≤ 0.0001). Dahlan and Norfarizan-Hanoon (2008) observed higher water, fat, and ash content in musculus biceps femoris compared with musculus psoas major and longissimus dorsi (P ≤ 0.05). Dahlan and Norfarizan-Hanoon (2007) reported that musculus biceps femoris from fallow deer had highest cholesterol content compared with muscle longissimus dorsi (115.83 vs. 103.17 mg 100 g −1 ).…”

“…Dahlan and Norfarizan-Hanoon (2007) reported that musculus biceps femoris from fallow deer had highest cholesterol content compared with muscle longissimus dorsi (115.83 vs. 103.17 mg 100 g −1 ). Results obtained by Dahlan and Norfarizan-Hanoon (2008) show that the longissimus muscle was better scored by consumers in four categories (appearance, tenderness, flavor, and juiciness), scoring an average 5.0 points compared with average 4.5 points for the biceps femoris muscle.…”

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

“…The majority of the research regarding pH of muscle has been done with regard to DFD and PSE in beef and pork. Although some research has been done on the effect of pH on the color of venison (Macdougall et al, 1979;Rincker et al, 2006;Wiklund et al, 2006;Farouk et al, 2007;Dahlan and Norfarizan Hanoon, 2008), bison (Dhanda et al, 2002, Dhanda et al, 2003 and game meat (Hoffman et al, 2009b;Hoffman and Laubscher, 2010), only limited literature is available with regard to its effect on color stability. Furthermore, the aforementioned studies, which included the relationship of color and pH in game meat, bison, and venison, have generally been part of broader investigations on meat quality and were not specifically focused on this relationship.…”

Comparison of basic nutritive components of venison in selected species of hoofed game

“…The difference between the moisture content in muscle of analysed species was low in the our experiment. Dahlan and Norfarizan Hanoon (2008) states that venison of fallow deer has 74.26% content of moisture in Musculus longisimus dorsi. It can conclude, that the values of moisture are not very different in each animal species.…”