Venison production from farmed deer

Abstract

INTRODUCTIONDeer farming commenced in New Zealand (NZ) in 1969, and since then the number of farmed deer has progressively increased, to reach 1-3 million in 1993 (Game Industry Board (GIB), personal communication). These comprise 85% European red deer (Cervus elaphus), with the remainder being composed of elk {Cervus elaphus canadensis), elk/red deer crossbreds, fallow deer {Dama damd) and small numbers of other species. Initially, deer were obtained from the capture of feral animals, introduced to NZ over 100 years ago, but in the last 10 years the increase has come from breeding on deer farms. The industry has a strategic marketing plan to coordinate all sectors in order to maintain profitability. This plan has been implemented and financed by the GIB, through the collection of compulsory levies on venison and velvet sales. With the formation of the GIB in 1984, the NZ Deer industry has been strongly export market-led, and thus differs from the NZ sheep and cattle industries, which developed with a productiondriven philosophy. Key aspects of the market-led approach have been to produce and market venison which is consistently tender and of low fat content, and at the carcass weight range and times required by the markets.This study will review factors influencing the voluntary food intake (VFI), growth and health of deer, and how these can be maximized under pastoral farming systems for efficient venison production. The NZ system, based upon breeding from red deer hinds, will be described as a venison production system from temperate deer. Possible systems for tropical deer will be discussed, based upon rusa {Cervus timorensis) and sambar {Cervus unicolor) deer, as some countries in South East Asia and Oceania are beginning to develop deer industries based upon these species.

Growth and carcass production of young farmed deer grazing sulla (Hedysarum coronarium), chicory (Cichorium intybus), or perennial ryegrass (Lolium perenne)/white clover (Trifolium repens) pasture in New Zealand

“…A premium is paid for carcasses in the range 50-65 kg. Most New Zealand farmers achieve optimum carcass weights for venison production at an age of 15-24 months (Drew 1985;Barry & Wilson 1994) through grazing perennial ryegrass/white clover (PRG/WC) pastures. However, it is more efficient to produce carcass weights of 50-65 kg before 12 months of age, during August-November (spring), which attract an additional seasonal premium related to market demand.…”

Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

“…Deer farming meets the growing interest which consumers show, for meat alternatives to the traditional types (Volpelli et al, 2003): venison is appreciated because it is lean and tasty but, even more, as stressed by Barry (1994), because it fulfils the needs of "a society which is becoming increasingly sensitive to environmental pollution, animal manipulation, and feed additives" (Belej et al, 2011).…”