Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand

摘要: Deer venison is increasingly valued as a natural meat. This study examines the three main sources of venison: farmed from New Zealand (NZ), world’s leading producer, and wild deer Spain (SP), second largest which mainly supplies traditional autumn–winter driven hunts (monteria), involving packs dogs, smaller proportion culled through summer selective stalking. Meat NZ contained more protein, lower shear force n-6/n-3 ratio (P < 0.01). Spanish meat had greater content total, essential non-essential amino acids in winter intramuscular fat saturated fatty (FA) but higher polyunsaturated FA (P < 0.01) pH (P < 0.001) than stalked deer. Therefore, presents differences by country origin for composition, texture that are likely to affect its health characteristics. Anomalies observed between hunt non-stressful stalking may be attributed level death stress case variables such pH. However, effect on mineral composition seems seasonal, depending respectively diet or cyclic osteoporosis males.