Nutritional Quality Analysis of Different Parts of Sika Deer Venison

To study the nutritional quality of venison in different parts of sika deer, the nutritional composition of venison from 12 different parts of sika deer were analysised. The moisture, pH, shear force, elasticity, chewiness, ash, crude fat, crude protein, fatty acids, amino acids content and mineral element composition were compared. The pH of venison in 12 different parts was between 5.61 and 5.88, which was weakly acidic. The shear force of the inner tenderloin (1.22 kgf) was the smallest and that of the rib meat (4.232 kgf) was the largest of venison. There was no significant difference in the elasticity (2.78~3.57 mm) of venison in different parts, deer pork belly was the largest and outer tenderloin was the smallest. The chewiness of venison in different parts were quite different, the highest chewiness (rib meat 29.77 mJ) was 6.62 times higher than the lowest chewiness (chuck roll 4.50 mJ). The moisture content of venison was between 60.94% and 74.82%. The venison parts with higher crude fat content were brisket meat, deer pork belly, inner tenderloin and chuck roll. The venison parts with higher crude protein content were posterior tendinous flesh, anterior tendinous flesh, hind leg and fore leg. Different parts of venison contained 17 kinds of amino acids, the content of total amino acids were 55.36~73.66 g/100 g, which riched in essential amino acids and flavor amino acids, the ratio of essential amino acids to total amino acids were 0.38~0.40, which were high quality protein. Venison was rich in unsaturated fatty acids such as myristoleic acid (C_14:1n5), palmitic acid (C_16:1), oleic acid (C_18:1n9C), linoleic acid (C_18:2n6) and arachidonic acid (C_20:4), etc., the fatty acid content of venison in different parts were significantly different (P<0.05).The venison was rich in trace elements such as iron, copper and zinc, as well as rare elements such as cobalt, strontium and tin. The nutritional quality of sika deer antlers venison in different parts were significantly different. This study would provide basic data for the intensive processing and quality evaluation of sika deer venison products.