Chemical Composition, Palatability and Physical Characteristic of Venison from Farmed Deer.
Dahlan, Ismail and Hanoon, Noor A. Norfarizan (2008) Chemical Composition, Palatability and Physical Characteristic of Venison from Farmed Deer. Animal Science Journal, 79 (4). pp. 498-503. ISSN 1344-3941
Official URL: http://dx.doi.org/10.1111/j.1740-0929.2008.00555.x
The quality of venison 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 concentrated-fed or confinement-raised deer (74.4%) and imported venison (70.62%). Fat content in venison shows some differences between muscles and spices. The concentrated-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 sambat deer). Venison obtained from concentrated-fed deer showed normal ultimate pH values (pH≤6.0) and more reddish in color than grass-fed deer. The concentrated-fed venison produced slight higher (p>0.05) palatability scores than grass-fed venison. Feeding regimens (grass-fed vs. concentrated-fed) significantly (p<0.05) influenced fat composition in the venison of farmed deer in this study.
Repository Staff Only: Edit item detail