Characteristics of Meat from Farmed Sika Deer (<i>Cervus nippon</i>) and the Effects of Age and Sex on Meat Quality
Zhangrong Peng,
Hui Zhao,
Jing Luo,
Haoran Sun,
Qingkui Jiang,
Tietao Zhang
Affiliations
Zhangrong Peng
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130117, China
Hui Zhao
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130117, China
Jing Luo
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130117, China
Haoran Sun
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130117, China
Qingkui Jiang
Public Health Research Institute, New Jersey Medical School, Rutgers Biomedical and Health Sciences, Rutgers, The State University of New Jersey, Newark, NJ 07103, USA
Tietao Zhang
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130117, China
This study assessed the meat quality of Sika deer (Cervus nippon) from various age and sex groups using the longissimus dorsi (LD) muscle. Samples from different age groups (2, 3, and 4 years old) were analyzed for various parameters. The results show that, with increasing age, there is a decrease in moisture and drip loss (p p p p p p p < 0.05). Overall, this study provides the first comprehensive evidence that Sika deer meat is a nutritious source of lean protein. Notably, meat from 3-year-old Sika deer, regardless of sex, contains higher nutrient levels and is more tender compared to meat from deer of other ages. Additionally, meat from females tends to be more tender than that from males.
