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Carcass Characteristics and Meat Quality of Deer

  • Martina P. Serrano
  • Aristide Maggiolino
  • Mirian Pateiro
  • Tomás Landete-Castillejos
  • Rubén Domínguez
  • Andrés García
  • Daniel Franco
  • Laureano Gallego
  • Pasquale De Palo
  • José Manuel LorenzoEmail author
Chapter

Abstract

Among meats alternative to those of traditionally farmed animals, deer has a long history in western culture as a result of being one of the main big game species. Although there is information about that it was farmed in several countries to some extent, in the last 50 years there has been an increasing trend for farming deer, in numbers raising to more than two million worldwide, mainly for meat. In addition, the unique process of annual regeneration of antlers has led to be the main animal species in traditional Chinese medicine (a medicine using all by-products of deer in countries exceeding 2,000 million people). This has highly boosted the demand of deer products and therefore, deer farming and meat production. In fact, the world trade of venison meat has steadily increased to a figure of around two million of tons annually. Deer meat is characterized by its high nutritional and sensory quality and by its positive effects on human health resulting from the low contents of intramuscular fat and cholesterol and the high contents of protein and minerals. The current knowledge about various factors (e.g. nutrition, slaughter age, sex, condition, hunting season) affecting venison and game meat has significantly increased during last decades. This chapter pretends to characterize the carcass and meat quality traits and also the main factors that influence them on deer. Because deer venison matches the idea healthy, natural meats which is in an increasing trend, and the importance for Asians, deer is likely to increase in production and rank first among non-traditional cattle species.

Keywords

Deer Chemical composition Fatty acid Amino acid Mineral Sensorial quality 

Notes

Acknowledgements

The authors are grateful to Ministerio de Economía y Competitividad (Retos-Colaboración program) (Project INCYDEN, grant number RTC-2016-5327-2) for financial support for the study. Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). The present chapter has been edited during the visiting period of prof. José M. Lorenzo to the Department of Veterinary Medicine of Bari, granted by the University A. Moro of Bari (DR 3681 del 22/11/2017).

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Martina P. Serrano
    • 1
    • 2
    • 3
  • Aristide Maggiolino
    • 4
  • Mirian Pateiro
    • 5
  • Tomás Landete-Castillejos
    • 1
    • 2
    • 3
  • Rubén Domínguez
    • 5
  • Andrés García
    • 1
    • 2
    • 3
  • Daniel Franco
    • 5
  • Laureano Gallego
    • 1
    • 2
    • 3
  • Pasquale De Palo
    • 4
  • José Manuel Lorenzo
    • 5
    Email author
  1. 1.Animal Science Techniques Applied to Wildlife Management Research GroupInstituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La ManchaAlbaceteSpain
  2. 2.Sección de Recursos Cinegéticos y GanaderosInstituto de Desarrollo Regional of Universidad de Castilla-La ManchaAlbaceteSpain
  3. 3.Departamento de Ciencia y Tecnología Agroforestal y GenéticaEscuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La ManchaAlbaceteSpain
  4. 4.Department of Veterinary MedicineUniversity of Bari A. MoroValenzanoItaly
  5. 5.Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de GaliciaOurenseSpain

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