The effect of sex on meat quality of fallow deer (Dama dama) from the farm located in the Middle Bohemia

• Main Authors: Vladislav Švrčula, Klára Košinová, Monika Okrouhlá, Darina Chodová, Vlastimil Hart
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: Italian Journal of Animal Science
• Subjects: fallow deer; sex; carcase value; chemical composition; fatty acid
• Online Access: http://dx.doi.org/10.1080/1828051X.2018.1542979

The venison is popular for many properties that make it unique, for example, low intramuscular fat (IMF) content, good nutrition and sensory properties. The aim of this study was to determine the difference between sex in carcase traits, chemical and fatty acid composition in different body parts. The meat analysis was performed in 9 stag and 9 doe individuals from the farm breeding in Mokrovraty in Czech Republic. The analysis was carried out on the basis of samples taken from the carcases of fallow deer. Chemical analysis of meat from musculus longissimus lumborum et thoracis (MLLT), musculus semimembranosus (MS) and musculus serratus ventralis (MSV) was performed. The fatty acid analysis was measured in MLLT. Most of the measured carcase weight parameters show sexual dimorphism, however no effect on percentage of main meat parts was detected. From chemical meat composition, the dry matter content was higher (p < .001) in stags compared to does as well as crude protein (p= .017). IMF content was not affected by sex. When compare chemical composition of muscles, MLLT and MS had higher dry matter (p= .004), ash (p < .001) and lower protein content (p= .011) compared to MSV. The fatty acid analyses showed, that stags had significantly higher content of myristic (C14:0; p= .015), pentadecanoic (C15:0; p= .008), palmitic (C16:0; p= .024), margaric (C17:0; p= .009) and myristoleic acid (C14:1c9; p= .001) in MLLT than does. Sex had no effect on the sums and ratios of fatty acids and atherogenic and thrombogenic index (TI). In conclusion, sex affected mainly weight of carcase and the chemical meat composition.