Nutrient Characteristics of Wild Yezo Sika Deer Meat

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  • Okamoto Masayo
    Department of Life Science, Kushiro Junior College The United Graduate School of Agricultural Sciences, Iwate University
  • Sakata Sumio
    Department of Life Science, Kushiro Junior College
  • Kinoshita Mikio
    Department of Bioresource Science, Obihiro University Agriculture & Veterinary Medicine The United Graduate School of Agricultural Sciences, Iwate University
  • Ohnishi Masao
    Department of Bioresource Science, Obihiro University Agriculture & Veterinary Medicine The United Graduate School of Agricultural Sciences, Iwate University

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  • 野生エゾシカ肉の栄養特性について
  • ヤセイ エゾシカニク ノ エイヨウ トクセイ ニ ツイテ

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Abstract

Many Cervus nippon yesoensis (yezo sika) deer are now being exterminated as harmful animals in Hokkaido, Japan, but the meat is mostly discarded. We have investigated the nutrient characteristics of Longissimus dorsi muscle of wild yezo sika deer and their seasonal changes to promote effective utilization of the meat. The moisture content was 68.9-77.3%, crude protein 21.0-26.6%, crude fat 0.3-6.1% and ash 1.1-1.4%. The crude fat content of Longissimus dorsi muscle increased from May to August, followed by a decrease in November. On the other hand, the moisture content showed a reverse tendency. As mineral components, 86.8-110.8mg of K, 4.5-7.7mg of Fe, 3.0-3.8mg of Zn, 0.7-1.0mg of Cu, and 0.7mg of Pb were found per 100g of muscle. No Cd was detected. The major fatty acid components of the total lipids were 16:0, 18:0, 18:1 and 18:2. In May the predominant fatty acid was 18:2, whereas 16:0 accounted for the largest proportion in August and November. Moreover, the proportions of 18:2, 20:4 and 22:5 decreased towards November, whereas 16:0, 16:1 and 18:1 increased. Total cholesterol content was 10.5-167.8mg per 100g.

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