Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer

Aim of study: The effects of hunting season (autumn vs. winter) on carcass characteristics and meat quality of Iberian wild red deer were assessed.Area of study: A total of 100 males of wild red deer of Iberian genetic line (Cervus elaphus) were hunted on Ciudad Real (south central Spain).Material and methods: Yields for shoulder (with bone), neck, backbone, loin, tenderloin, leg (with bone), short plate and flank were determined. In addition, samples of Longissimus thoracis et lumborum and Rectus abdominis muscles were collected. Then, pH48, colour measurements, chemical composition, cooking loss, Warner Bratzler shear blade, fatty acid and amino acid profiles and mineral content were analyzed.Main results: Deer hunted in autumn (n=50) had higher (p<0.01) yields of shoulder, backbone and short plate and higher contents of intramuscular fat (IMF), cholesterol and K, Fe and Mn but lower (p<0.001) pH48 and Na, Mg, Zn and Cu contents than deer hunted in winter (n=50). Shear force tended (p=0.05) to be lower for meat collected in autumn than for meat collected in winter. However, loin yield was 59.2% higher (p<0.001) for winter than for autumn carcasses. Deer hunted in winter had higher α-linoleic acid (p<0.05) and long chain n-3 polyunsaturated (p<0.001) percentages than deer hunted in autumn.Research highlights: Autumn hunting is recommended to obtain carcasses with higher yields of shoulder, backbone and short plate and meat with higher IMF. Conversely, winter hunting is advisable for higher loin yield and for a profile richer in polyunsaturated fatty acids.