Characteristics of Meat from Farmed Sika Deer () and the Effects of Age and Sex on Meat Quality.

This study assessed the meat quality of Sika deer () from various age and sex groups using the longissimus dorsi (LD) muscle. Samples from different age groups (2, 3, and 4 years old) were analyzed for various parameters. The results show that, with increasing age, there is a decrease in moisture and drip loss ( < 0.05), alongside increases in ash, protein, fat, and cooking loss ( < 0.05). Female deer showed an increase in tenderness ( < 0.05), whereas males generally had a higher amino acid content ( < 0.05). Interestingly, 2-year-old female Sika deer had more saturated fatty acids ( < 0.05), while 3- and 4-year-old females had more unsaturated fatty acids compared to age-matched males ( < 0.05). Notably, 3-year-olds had higher levels of monounsaturated and polyunsaturated fatty acids in both the male and female groups ( < 0.05). Overall, this study provides the first comprehensive evidence that Sika deer meat is a nutritious source of lean protein. Notably, meat from 3-year-old Sika deer, regardless of sex, contains higher nutrient levels and is more tender compared to meat from deer of other ages. Additionally, meat from females tends to be more tender than that from males.