Effect of hunting month and physiological effort of antler growth on meat quality of wild red deer males killed stress-free

Effect of hunting month and physiological effort of antler growth on meat quality of wild red deer males killed stress-free | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Effect of hunting month and physiological effort of antler growth on meat quality of wild red deer males killed stress-free Martina Pérez Serrano, José Manuel Lorenzo, Roberto Bermúdez, and 7 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4772106/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The marked seasonality of temperate habitats in food availability and requirements of energy expenditure in reproduction or temperature homeostasis affects most aspects of wild animals, including meat composition. This study examines for first time the effects of seasonality (assessed as hunting month: September, January, April, and June) on loin muscle quality from 32 adult wild male deer culled stress-free. Deer hunted in September (end of summer) had the highest carcass weight and yield, while the lowest values were observed in January (mid-winter) and June (beginning of summer; p < 0.001). Intramuscular fat content was also higher in September than in the other months, but differences were only significant with April ( p = 0.016). Other seasonal effects were found for pH 72 , shear force and fatty acid composition ( p < 0.05). In contrast to these differences, likely caused by food availability, meat mineral composition seems to be caused by the mineral mobilization from the skeleton to grow antlers, as Ca and Mg were higher in April, and Fe and Zn were lower in this month and June. Thus, we can conclude that both, the season and the effort to grow antlers, affecte6d the meat quality and composition in wild male red deer. Biological sciences/Ecology/Agri ecology Biological sciences/Ecology/Biodiversity Fatty acids Meat composition Quality traits Red deer Seasonal effects. Introduction In recent years there has been a growing interest in alternative protein sources such as meat derived from non-farmed animal species. Red deer ( Cervus elaphus ) is one of the major large game species hunted in Europe, as it is widely distributed and highly abundant. In fact, currently, red deer is the main wild game meat consumed worldwide and its consumption has increased during the last decade 1 , 2 , particularly in touristic cities in central and northern Europe. Deer venison, particularly if hunted in the wild or game estate, has a lower environmental impact (and carbon fingerprint) than meat from industrialized livestock production systems, in addition to being an ecosystem service, helping to maintain biodiversity and create local jobs in less developed rural areas 3 . Season has an impact on meat quality of deer and other game animals, particularly those that are seasonal breeders 4 . In deer, most trophy hunting coincides with their rutting season. In addition, season of the year is one of the most influential factors for wild animals, as it affects food availability through plant productivity, as well as other aspects of their biology. Thus, hunting period influences growth 5 , 6 , carcass traits 7 , and meat quality of cervids 7 – 10 . The effect of seasonality in male deer has a unique feature because of the huge physiological effort to grow antlers. In fact, antlers are the fastest growing tissue and constituting up to 28% of skeleton mass. It produces in the skeleton in spring a process called cyclical physiological osteoporosis to drive bone material in support of the fast mineralization of the antler (reviewed in Landete-Castillejos et al. 11 ). This may affect the properties of deer meat, at least, in its mineral composition 12 . Also, seasonal variations in the diet (plant based) may affect fatty acid (FA) profile or mineral composition of deer meat 10 . Finally, there is the possibility that the anticancer properties, anti-osteoporotic, antiaging, and others derived from the fast growth of the antler in spring 13 , may be transferred to the meat if active biomolecules reach the blood vessels, and from these are deposited in the muscles. In addition to seasonal effects, the type of hunting is also likely to influence meat characteristics. The most common forms of hunting deer in Spain are the traditional type known as Monteria (in which deer are chased by dogs towards the hunter’s line, thus producing a stressful death), or non-stressful death by selective shooting to reduce population density or to get particularly good trophies. This last slaughter form is known as stalking and implies a sudden low stress death (which is also common in most countries). Our research group found differences in deer meat quality between the winter driven hunt and non-stressful summer stalking that may be attributed to the level of death stress in the case of variables such as pH 12 . However, the effects observed for fat and mineral composition of meat seems to be seasonal, depending respectively on diet or cyclic osteoporosis in males. Therefore, the aim of this work was to study the effects of hunting month of adult wild red deer on carcass and meat characteristics, without the confounding factor of the level of stress at death. This is the first study to assess the influence of the four seasons of the year (September or autumn vs . January or winter vs . April or spring coinciding with the onset of osteoporosis vs. June or beginning of summer coinciding with the half of osteoporosis) on meat quality of deer killed by stalking (thus, avoiding the effect of season and type of hunting if we used commercially available meat). It is unique because the population reduction stalking has been adapted in spring and summer to the seasonal needs of the study. Results Slaughter body weight (BW) and carcass quality traits Deer hunted in April were the heaviest compared to deer hunted in January, with deer hunted in September and June having intermediate values ( p = 0.004. Table 1 ). However, the highest carcass yield was observed for deer hunted in September compared to deer hunted in January and June, with deer hunted in April being intermediate ( p < 0.001). Table 1 Effect of hunting month on slaughter body weight (BW), carcass yield, and meat quality traits of adult red deer males. Items Hunting month SEM 1 p -Value September January April June Slaughter BW, kg 142.6 ab 114.0 c 150.8 a 122.6 bc 4.42 0.004 Carcass weight, kg 96.6 a 67.7 c 93.8 b 72.4 c 3.62 < 0.001 Carcass yield, % 67.3 a 59.2 c 62.2 b 59.0 c 0.84 < 0.001 pH 72 5.68 a 5.63 a 5.51 b 5.54 b 0.019 0.002 Colour traits Lightness (L*) 32.4 32.7 34.7 34.1 0.38 0.087 Redness (a*) 15.5 15.9 16.6 14.0 0.39 0.206 Yellowness (b*) 10.7 10.8 12.1 10.1 0.33 0.312 Chroma (C*) 18.8 12.2 20.5 17.3 0.51 0.265 Hue angle (Hº) 0.60 ab 0.59 b 0.63 a 0.62 a 0.00497 0.026 Chemical composition, % Moisture 75.3 75.5 75.2 74.7 0.13 0.233 Crude protein 22.3 22.3 22.8 23.1 0.13 0.097 Intamuscular fat 1.23 a 1.06 ab 0.83 b 1.03 ab 0.045 0.016 Crude ashes 1.18 1.18 1.19 1.17 0.01 0.846 Water protein ratio 3.38 3.39 3.31 3.24 0.0254 0.142 Energy value, kJ/100 g 420.35 413.93 413.07 426.17 2.420 0.253 Cooking losses, % 26.4 24.0 25.4 26.0 0.53 0.338 Shear force, kg/cm 2 4.54 c 4.33 c 31.63 b 48.14 a 3.921 < 0.001 Different superscript letters within a row denote significant differences ( p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). Meat quality traits Concerning physicochemical parameters, pH was higher for September and January carcasses than for April and June ones ( p = 0.002). However, characteristic pH values of dark, firm, and dry (DFD) meats were not detected in any month ( p > 0.05). Hunting period did not affect colour ( p > 0.05). Meat composition was affected by season. Thus, loins from deer hunted in April and June tended to have a higher content of crude protein than those from deer hunted in September and January ( p = 0.097). Also, loins from deer hunted in September had higher contents of intramuscular fat (IMF) than loins from deer hunted in April, with loins from deer hunted in January and in June being intermediate ( p = 0.016). However, hunting season did not affect ( p > 0.05) moisture and ashes content of meat neither water–protein ratio (W/P) nor energy value. Cooking losses were not affected by hunting period ( p > 0.05), but shear force in samples obtained in June was higher ( p < 0.001) than in samples obtained in September and January, with April samples being intermediate (48.14 vs. 31.63 vs . 4.54 and 4.33 kg/cm 2 , respectively). Mineral content The K was the main mineral (42.8% of total mineral content. Table 2 ), followed by P (35.6% of total mineral content), and Na (13.7% of total mineral content). Month influenced on the Longissimus thoracis et lumborum (LTL) contents of all minerals analysed. In fact, meat samples collected in April had the highest content of Ca ( p < 0.001), K ( p = 0.027), and Mg ( p < 0.001). The Fe content was highest in meat from deer hunted in September and January compared to that from deer hunted in April and June ( p = 0.001). Meat from deer hunted in September had the lowest content of Na compared to meat from deer hunted in January, April, and June ( p < 0.001). The highest P content was observed for January and April meats comparing to June meat, with September meat being intermediate ( p = 0.006). The meat with the highest content of Zn was that obtained in January ( p < 0.001). Also, the Cu content of meat tented ( p = 0.069) to be higher for meat from deer hunted in January than for meat from deer hunted in the other months. Table 2 Effect of hunting month on mineral content (mg/100 g of muscle) of meat from adult males of red deer. Mineral Hunting month SEM 1 p -Value September January April June Ca 5.9 b 7.8 b 98.5 a 8.4 b 8.40 < 0.001 Fe 3.5 a 3.8 a 2.9 b 2.6 b 0.134 0.001 K 248.8 b 273.8 b 314.4 a 284.1 b 4.91 0.027 Mg 21.0 c 25.3 b 33.5 a 27.1 b 1.07 < 0.001 Na 62.7 b 106.3 a 102.9 a 108.3 a 4.35 < 0.001 P 234.2 ab 259.4 a 252.7 a 206.1 b 5.98 0.006 Zn 2.92 b 4.10 a 2.37 b 2.28 b 0.199 < 0.001 Cu 0.14 0.17 0.14 0.15 0.005 0.069 Different superscript letters within a row denote significant differences ( p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). FA methyl ester content The main FA were saturated FA (SFA, around 39.6% of total FA. Table 3 ), followed by monounsaturated (MUFA,around 32.7% of total FA. Table 4 ), and polyunsaturated (PUFA, around 27.8% of total FA. Table 5 ), which showed differences among hunting months. Meat from deer hunted in summer (June) had contents of SFA, MUFA, PUFA, total n -6 (Table 6 ), total n -3, long chain n -3 PUFA, and nutritional value (NV) higher than meat from deer hunted at the other months ( p < 0.001). On the other hand, meat from deer hunted in January had the highest PUFA/SFA ratio, n -6/ n -3 ratio, and hypocholesterolemic/hypercholesterolemic ratio (h/H) ( p < 0.001). Deer hunted in April and June had the highest index of atherogenicity (IA) ( p < 0.001), while deer hunted in January had the lowest index of thrombogenicity (IT) ( p < 0.001). Table 3 Effect of hunting month on saturated fatty acid (SFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males. SFA Hunting month SEM 1 p -Value September January April June C4:0 0.20 c 0.15 c 1.85 b 2.05 a 0.175 < 0.001 C6:0 0.07 c 0.05 c 1.10 a 0.74 b 0.103 < 0.001 C8:0 0.02 c 0.01 c 0.97 b 1.10 a 0.101 < 0.001 C10:0 0.13 b 0.00 b 1.05 a 1.13 a 0.103 < 0.001 C11:0 0.00 b 0.00 b 0.00 b 0.35 a 0.028 < 0.001 C12:0 1.24 b 0.20 c 2.63 a 2.77 a 0.236 < 0.001 C13:0 0.04 c 0.00 d 0.32 b 0.41 a 0.034 < 0.001 C14:0 39.74 b 5.01 c 59.74 a 65.20 a 5.668 < 0.001 C15:0 4.07 b 2.52 c 4.80 b 5.67 a 0.264 < 0.001 C16:0 194.4 c 63.3 d 285.2 b 387.8 a 25.83 < 0.001 C17:0 2.84 c 1.95 c 4.38 b 5.97 a 0.331 < 0.001 C18:0 77.2 b 70.6 b 78.6 b 114.8 a 4.39 < 0.0014 C20:0 0.92 c 0.64 d 1.45 b 2.29 a 0.127 < 0.001 C21:0 0.10 c 0.00 d 0.38 b 0.52 a 0.042 < 0.001 C22:0 0.11 c 0.31 b 0.92 a 0.00 d 0.065 < 0.001 C23:0 0.05 b 0.20 a 0.00 b 0.00 b 0.020 < 0.001 C24:0 0.00 b 0.00 b 0.00 b 0.70 a 0.056 < 0.001 Total SFA 321.1 c 144.9 d 443.4 b 591.6 a 36.05 < 0.001 Different superscript letters within a row denote significant differences ( p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). Table 4 Effect of hunting month on monounsaturated fatty acid (MUFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males. MUFA Hunting month SEM 1 p -Value September January April June C14:1 n -5 12.63 b 1.17 c 23.63 a 26.61 a 2.205 < 0.001 C15:1 n -5 59.9 a 52.1 ab 44.5 b 45.2 b 1.85 0.004 C16:1 n -7 65.31 b 7.72 c 87.10 b 120.40 a 9.135 < 0.001 C18:1- 9t 0.82 c 0.69 c 1.85 b 2.29 a 0.140 < 0.001 C 18:1- 11t 0.56 c 0.38 c 4.94 b 6.11 a 0.504 < 0.001 C18:1 n -7 35.8 a 10.0 c 24.1 b 33.2 ab 2.60 < 0.001 C18:1 n - 9 105.6 bc 74.6 c 119.2 b 160.4 a 7.85 < 0.001 C20:1 n -9 0.91 b 0.43 c 1.16 b 1.66 a 0.100 < 0.001 C24:1 n -9 0.00 b 0.00 b 2.01 a 0.00 b 0.161 < 0.001 Total MUFA 281.6 b 147.2 c 308.5 b 395.9 a 21.10 < 0.001 Different superscript letters within a row denote significant differences ( p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). Table 5 Effect of hunting month on polyunsaturated fatty acid (PUFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males. PUFA Hunting month SEM 1 p -Value September January April June C18:2- 9t . 11t 0.67 c 0.56 c 1.72 b 2.44 a 0.163 < 0.001 C18:2- 9c.11t (CLA) 0.27 c 0.07 c 4.40 b 4.96 a 0.447 < 0.001 C18:2 n -6 65.2 c 98.4 ab 89.4 b 110.6 a 4.45 < 0.001 C18:3 n -3 11.9 c 17.6 b 32.9 a 32.6 a 1.99 < 0.001 C18:3 n -6 0.37 d 0.58 c 1.01 b 1.44 a 0.083 < 0.001 C20:2 n -6 0.26 c 0.31 c 0.91 b 1.20 a 0.080 < 0.001 C20:3 n -3 0.78 b 0.62 b 1.80 a 1.81 a 0.116 < 0.001 C20:3 n -6 7.01 6.25 5.34 6.17 0.246 0.127 C20:4 n -6 41.6 ab 46.4 a 35.8 b 37.4 b 1.36 0.018 C20:5 n -3 (EPA) 10.8 b 10.9 b 12.1 b 15.9 a 0.505 < 0.001 C22:5 n -3 (DPA) 21.7 bc 19.5 c 24.2 b 30.5 a 1.00 < 0.001 C22:6 n -3 (DHA) 2.63 b 2.75 ab 2.29 b 3.68 a 0.181 0.085 Total PUFA 163.3 c 204.0 b 212.0 b 248.7 a 7.44 < 0.001 Different superscript letters within a row denote significant differences (p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). Table 6 Effect of hunting month on fatty acid profile (mg/100 g of total fatty acids) indexes of meat from adult red deer males. Items Hunting month SEM 1 p -Value September January April June PUFA/SFA 2 0.55 b 1.45 a 0.51 b 0.42 b 0.095 < 0.001 ∑ n -6 114.5 c 152.0 ab 132.5 bc 156.8 a 4.83 < 0.001 ∑ n -3 47.8 c 51.3 c 73.3 b 84.5 a 3.39 < 0.001 ∑ n -6/∑ n -3 2.41 b 2.97 a 1.83 c 1.89 c 0.110 < 0.001 Long chain n -3 PUFA 3 35.2 b 33.1 b 38.6 b 50.1 a 1.54 < 0.001 Nutritional value 4 1.36 b 0.39 c 1.64 ab 1.72 a 0.120 < 0.001 h/H 5 1.24 b 3.83 a 0.94 b 0.84 b 0.269 < 0.001 IA 6 0.78 b 0.23 c 1.00 a 1.02 a 0.073 < 0.001 IT 7 0.90 a 0.45 b 0.99 a 1.08 a 0.056 < 0.001 Different superscript letters within a row denote significant differences ( p ≤ 0.05). 1 The experimental unit was the individual male ( n = 8). 2 Polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA). 3 C20:5 n -3 + C22:5 n -3 + C22:6 n -3. 4 Σ(C12:0 + C14:0 + C16:0)/Σ(C18:1 n ‒9 + C18:2 n ‒6). 5 Hypocholesterolemic/hypercholesterolemic ratio = [Σ(C18:1 n ‒7 + C18:1 n ‒9 + C18:2 n ‒6 + C18:3 n ‒3 + C20:3 n ‒6 + C20:4 n ‒6)/Σ(C14:0 + C16:0)]. 6 Index of atherogenicity = [C12:0 + 4*C14:0 + C16:0]/[(∑MUFA)+(∑PUFA)], with MUFA being the monounsaturated fatty acid. 7 Index of thrombogenicity = [C14:0 + C16:0 + C18:0]/[(0.5*∑MUFA)+(0.5*∑ n ‒6)+(3*∑ n ‒3)+(∑ n ‒3)/∑ n ‒6)], with MUFA being the monounsaturated fatty acid. Regarding SFA, the dominant FA were palmitic (C16:0) and stearic (C18:0) acids with mean values around 23.2 and 10.8% of total FA, respectively followed by myristic acid (C14:0, 3.99% of total FA). These FA varied with hunting month with the highest values being, in general, for samples collected in June ( p < 0.001). Concerning to MUFA, oleic acid (C18:1 n -9) was the dominant FA with the 13.5% of total FA, showing differences among seasons ( p < 0.001). On the other hand, trans-vaccenic acid (TVA; C18:1-11t), an important precursor of conjugated linoleic acid, differed among collection periods being the highest value for deer hunted in June ( p < 0.001). Among PUFA, the linoleic acid (C18:2 n -6) was the main FA (88.8 mg/100 g of total FA as average and 12.4% of total FA) followed by arachidonic acid (C20:4 n -6, 41.2 mg/100 g of total FA as average and 6.0% of total FA), with both being affected by season ( p < 0.05). On the other hand, α-linoleic acid (C18:3 n -3) and docosapentaenoic acid (C20:5 n -3, EPA) displayed differences among seasons, presenting the highest values in meat samples from animals hunted in April and June for C18:3 n -3 and in June for EPA ( p < 0.001). Discussion One of the reasons why consumers like game meat is its image of healthy product. Taste, nutritional value, and low-fat content are important quality parameters influencing their willingness to increase the future game meat consumption 8 . However, the difficulty for a regular supply of game meat because of its seasonality (hunting season is restricted to some months) is a significant barrier to its consumption 14 , which for deer has been filled by the farmed deer meat, mainly from New Zealand 15 . Although most of meat from Spain is produced in stressful driven hunts (known as “ Montería ”) during autumn and winter, selective stalking (low-level stress death) in Spain and other countries during summer yields a second source of meat in through culling poor trophy animals or to reduce population density 12 . Thus, inevitably, the comparison between the most common marketed deer meats shows a mixed effect of hunting type with seasonality. Most of the literature review focusing on quality of venison shows that the animals studied (farm raised or wild deer) were hunted during one particular season of the year, being either the autumn or the winter. Despite wild red deer is the more common source of deer meat production, available information about the influence of hunting season on carcass and meat quality traits and nutrition value is very scarce. In addition, the information available about meat quality of deer hunted by stalking is even more scarce. Serrano et al. 12 compared the quality of main types of hunted red deer meat obtained in Spain (stressful-winter vs . stalking-summer) compared to farmed venison from New Zealand. However, these authors studied the most commonly available deer meat: from deer hunted in winter by stressful chase, and in summer by stress-free stalking, thus producing a mixed effect that needed to be clarified. For this reason, we designed current study to assess only the season effect by culling animals always stress-free. Slaughter BW and carcass quality traits Wild deer are typically found in areas with marked seasonal variation in climate and food availability 16 . This, together with the polygynous reproduction of the deer, which means that males compete heavily for a harem of females, leaves a number of males without the possibility of reproduction. As a consequence, male deer has evolved a highly seasonal pattern of growth. This pattern has a maximum accretion of body tissue (muscle and fat) in spring and summer (when, in addition, antler grows), and minimal accretion, or even loss of body mass, during autumn and winter, when males do not feed because they are fighting or guarding females of their harem 16,17 . In fact, red deer, for instance, halve their feed intake during winter even when fed ad libitum 18 . This seasonal variation in protein accretion and catabolism could influence meat tenderness and other meat quality attributes such as water holding capacity 19 . Month of culling influences growth 5 , carcass traits 10 , and meat quality of cervids 9 , because there is a difference in the body condition of wild animals related to availability of food in the habitat, and the amount of body fat, and resources spent in autumn and winter. In the current trial, deer hunted in September had the heaviest carcasses compared to deer hunted in January, April, and June. The influence of season on carcass weight has been previously observed 7,17,20 . The information provided by carcass weight is very important due to its potential as a bioindicator of body mass in order to infer physiological states and nutritional conditions 21 . The lowest slaughter BW, carcass weight, and carcass yield observed in January in the current study is consistent with the effect that deer did not feed during autumn because they devoted time and energy to mate and guard females, as well as to fight males. Another factor explaining this may also be the hardship of winter with low availability of food and the use of fat and body resources. It is more difficult to explain why in June, after the recovery of BW during spring and with greater food availability, the slaughter BW, carcass weight, and yield are the second lowest. The reason maybe that in April the antler is just growing, but in June it is rather well developed, and it shows what type of trophy will be when it is fully grown and cleaned of skin in late August. In this situation, a hunter in a game estate will avoid killing animals that show potentially big trophies, so that, inadvertently, they may have killed adults of poorer trophy. As is already known from scientific papers as early as XIX century that antler weight is related to BW (reviewed in Landete-Castillejos et al. 11 ) this would have influenced the BW and related parameters of the animals selected in June. García del Rincón-Garoz et al. 22 found that males had lower carcass weight in winter than in autumn, which agrees with current results. Also, these authors observed a lower carcass yield in winter than in autumn, also agree with current results and with those observed by Pérez-Serrano et al. 10 . However, García del Rincón-Garoz et al. 22 (2023) did not separate carcass yield results between males and females. Red deer, like other temperate ruminants, survive winters by metabolically pre-programming themselves to undergo a negative energy balance through decreased metabolism and loss of body fat reserves 23 . Thus, the thermoregulatory stress and limitations in forage access and availability leads to fluctuations in carcass weight 24 . Therefore, these results might be due to the inverse relationship between body size and the relative rate of metabolic requirement, resulting in weight loss 25 . However, it would be difficult to explain a similar carcass yield in June by any hypothesis that it is not an inadvertent bias of the hunter to kill males of lower trophy (therefore, lower BW and condition). Meat quality traits In principle, a low stress death by stalking should result in a better quality of meat and, in fact, meat processing companies pay better prices for meat from stalked animals than for stress hunted meat, as evidenced by game estate owners and personal interviews 12 . Equally, meat from farmed deer reaches a higher price than that of wild ones because of its greater quality than stress hunted meat (the most common in the hunting season, as larger numbers of deer can be killed in a day of hunting party), and also because it is de-seasonalized 2 . Seasonal changes have been reported to have effects on meat quality of deer 9,11 . In the current study, autumn and winter carcasses had values of pH at 72 h post-mortem higher than spring and summer carcasses. These results partially agree with those from Pérez-Serrano et al. 10 who did not find differences for pH at 72 h post-mortem between samples hunted in winter and autumn. Also, in accordance with current results, Serrano et al. 12 found that meat from deer hunted in winter had a pH higher than meat from deer hunted in summer. Similarly, Wiklund et al. 7 observed a slightly elevated pH value in meat from deer slaughtered in December (slower growing group) than in meat from deer slaughtered in June (faster growing group). However, the mentioned authors did not compare the differences for deer meat pH hunted at the four seasons, as in the current study. The ultimate pH is particularly affected by the slaughtering method. Values for pH at 72 h post-mortem obtained in the current study were similar to those values reported by Serrano et al. 12 for stalking samples collected in summer and lower than those reported by the same authors for stressful winter samples. In any case, the ultimate pH values obtained (ranging from 5.40 to 5.85 at 72 h post-mortem ) indicated that the animals were in good physical condition when they were hunted. Therefore, it can be concluded, as reported in literature, that the final pH of deer meat analysed in the current study indicates a high quality of the product. In fact, no differences were detected for DFD percentage meat (final pH values above 6) that was of 0% for all seasons. Meat IMF was affected by hunting period. Thus, loins from deer hunted in September had the highest IMF content, whereas it decreased in January, and further in April. This may be consistent with the fact that, at the end of the summer, the deer is in the best BW and condition (i.e., September), reflected in the greatest IMF of its meat. Then, throughout the autumn, the IMF is reduced as the male deer spend energy in reproduction and fighting, and because they do not feed. In winter, the level continues to decrease, and it is not surprising that at the onset of spring (21 st of march, but our closest date is April) the recovery cannot reach the levels at the end of the summer early autumn (September). The low IMF observed in June, despite it is at the end of the spring early summer (lower than in January) may again point to a bias of the hunter towards poorer trophies. Therefore, lower BW may have biased the sample towards a lower body condition, and lower IMF reserves (a fraction of which is the muscular fat). Previously, Pérez-Serrano et al. 10 found that loins from deer hunted in autumn had higher contents of IMF than loins from deer hunted in winter, which agrees with current results. The fat content of meat is very important for its quality because it confers juiciness, texture, and flavour, especially during heat treatment or cooking. Thus, meat from deer hunted in autumn could be more desirable than that form deer hunted in winter 10 and in the other seasons, as reported in the current study. Mineral content Mineral composition presented in deer meat is closely related to the natural environment as they graze and browse 26 . In fact, consumption of complex pastures often results in higher concentrations of vitamins and minerals in grass fed animals 27 . Regarding macrominerals, as expected for muscle, K was the main one followed by P, and Na 10,12 . Results of mineral composition of meat strongly supports the hypothesis of Serrano et al. 12 that many of the changes we found are caused by the mobilization of skeleton minerals in support of antler growth. Thus, the content of Ca in muscles was 10 times higher in April start of antler growth, than in January or September, and the peak of osteoporosis. The value of June similar to that of January may be explained by the start of recovery of skeleton osteoporosis. The study by Serrano et al. 12 compared winter with summer and found differences in values that differed by 30% (summer winter), not by 1200% as April with January in our study. Although the seasonal difference is not so huge, the content of Mg, a mineral that can substitute Ca in bones or in the last stages of the growing antler 11 , is again, higher in April and June (slightly lower than April) compared to September or January. Interestingly, this greater Mg content during antler growth was also found by Serrano et al. 12 comparing summer (June is our closest date) with winter. Another mineral showing cyclic osteoporosis effect is Zn, which is the mineral attached to Alkaline phosphatase, the enzyme depositing Ca on bones during mineralization 11 . The Zn content was 56% lower in April and June as compared to January (comparison average of April and June with the winter month). Similarly, Serrano et al. 12 found that Zn was 39% lower in summer than in winter. The explanation of this is that a great proportion of blood Zn is captured by the growing antler (and, in June, also by the bones recovering from osteoporosis), and less is deposited in the muscles. Iron was also lower in April and June than in September or January (25% lower). Serrano et al. 12 found also a content of Fe in summer 15% lower than in winter. This may be caused by the fact that Fe is used in catalase and other antioxidant enzymes 28 , which are hardly needed in the growing antler because having the fastest tissue growth rate leads also potentially to the highest oxidative stress 13 . Surprisingly, P trends did not follow those of Ca or Mg, but the reason may lie in the other roles that P plays in the cellular metabolism apart from being part of the calcium phosphate in bones. FA methyl ester content The composition and proportions of FA in red meat have been widely discussed due to, among other things, their significant influence on human health. Numerous studies revealed that wild game meat contains high complete protein and low fat levels with an advantageous FA composition 29–31 . The favourable quantitative and qualitative proportions of fat in red deer meat seem to be closely linked to an active lifestyle of the animals and a specific biodiversity of natural feeding grounds 32,33 . The FA profile of meat depends on, for instance, the breed and diet of animals. Grass fed typically has lower total fat, a lower n -6/ n -3 ratio, and higher vitamin and mineral content 34 . However, Bronkema et al. 35 demonstrated wide variations in the lipid and micronutrient profile of grass showing that n -6/ n -3 ratio ranged from 1.8 to 28.3. The FA profile differed for meat samples obtained by different types/season. Variations in the forage consumed have a great impact on the FA composition 36 , so likely the seasonal effect found in the FA profile can be attributed to the change in composition of the deer diet. In fact, the seasonal effect in FA profiles appears even in meat from farmed ruminants due to variations of plant genotypes, harvest times, cutting intervals, fertilization regimes, and ensiling techniques applied to forage fed to the animals at different moments of the year 37,38 . Meat from deer hunted in summer had higher contents of SFA, MUFA, PUFA, n -6, n -3, long chain n -3 PUFA, and NV than meat from deer hunted at the other seasons. However, Serrano et al. 12 found that meat from deer hunted in autumn had higher contents of SFA and MUFA, and lower of PUFA than meat from deer hunted in winter. The differences observed in the current study among seasons of hunting for the FA profile are likely to be caused by the effects of the diet FA profiles seasonal changes on ruminant products 37 . The lower content of SFA on meat of deer hunting during winter might be due to lower intake of feed 39 , and presumably, a diminished microbial fermentation at lower temperature 40 . This interpretation is supported by the finding of a reduction of rumen volume by about one third during winter in red deer. On the other hand, short chain FA concentrations in the rumen peak in spring in red deer. Costa et al. 41 studied the influence of slaughter season on FA composition, cholesterol, and α-tocopherol contents on different muscles of veal. These authors concluded that slaughter season influenced C18:2 cis-9 trans-11 (CLA) content in Biceps femoris muscle and in Supraspinatus muscle with calves slaughtered in autumn showing higher values than their counterparts. Total MUFA, n -3 PUFA, and n -6/n-3 ratio contents in Longissimus dorsi muscle were also affected by slaughter season. Krusinski et al. 42 reported that most SFA, MUFA, and C18:2 n -6 had higher concentrations in pasture collected in early and mid-July during 2020, according with current results. High temperature and water deficit (as occurred in summer in Spain) can directly affect FA concentrations by decreasing or even inhibiting the biosynthesis of many lipids and altering the phospholipid and galactolipid levels, resulting in a decrease in the membrane lipid contents. Meľuchová et al. 43 reported that C16:0 and C18:2 n -6 increased from May to July before decreasing in September. On the other hand, C18:3 n -3 followed the opposite trend by declining from May to July before going back up in September. In general, the meat fat of wild animals has a desirable healthy PUFA/SFA and n -6/ n -3 PUFAs ratios 30,44 . These components are bioactive ingredients recommended to prevent diseases and improve nutrition 30,45,46 . On the other hand, TVA (11t-C18:1) differed among collection periods being the highest value for deer hunted in summer. In all cases, the average n -6/ n 3 ratio for meat from all hunting seasons was lower than 4, as recommended by WHO/FAO 47 . In any case, time specific data about the nutritional value of feeds is critical for producers to understand the complex variations occurring in pasture composition in these systems 42 . Our results showed the variations of major FA in meat throughout the season because their variation in feed is important for grassland management and deer nutrition. The need for these specific data is increasing with high seasonal variations and severe climatic 42 . Methods Study design A total of 32 males of wild red deer of Iberian original genetic line ( Cervus elaphus ) were hunted on the same game estate (LM, Abenójar, Ciudad Real, south-central Spain: 38º53’N, 4º17’E) to avoid the variability caused by differences in plant diversity or productivity, or game management (e.g. supplying or not supplementary feed). Animals were shot for population reduction purposes or standard hunting. The procedures followed Spanish legislation regarding hunting, and laws on the use of live animals in scientific research are not applicable. Therefore, no evaluation by an ethics committee is applicable to the study on samples from these animals and the methods did not have to follow ARRIVE guidelines for obtaining the data. The datasets generated and/or analysed during the current study are available in the ZENODO repository, https://zenodo.org/records/12959506. The LM is a 900 ha fenced game estate with a population around 300 deer. The vegetation consists of natural pasture, shrub steppe, and Mediterranean forest, including as main species Pistacea Lentiscus , Pistacea Terebinthus , Cistus Ladanifer , Phillyrea Angustifolia , Rosmarinus Officinalis , Quercus Ilex , Genus Erica , and Genista . Supplementary food high in protein and minerals is provided all year round with an estimate of 300-500 g per deer and day. Deer were distributed in four different groups according to hunting period. The first group of deer were hunted in September 2020 (autumn, n = 8). The second one was hunted in January 2021 (winter, n = 8). The third group was hunted in April 2021 (spring, n = 8), coinciding with the onset of osteoporosis. Finally, the fourth group was hunted in June 2021 (beginning of summer, n = 8), coinciding with the middle of the period of osteoporosis in males. The average temperature registered was 21.4, 6.5, 14.0, and 23.3 ºC for September 2020, January 2021, April 2021, and June 2021, respectively and the average rainfall was 30.9, 63.3, 67.8, and 17.3 L/m 2 for September 2020, January 2021, April 2021, and June 2021, respectively. Shots entry and exit wounds were in the cranial thoracic region. All samples were obtained by stalking (sudden-low stress death that did not involve a chase by dogs). Carcass quality traits The BW at slaughter was recorded for each experimental animal. Animals were exsanguinated, eviscerated, and decapitated at the atlanto-occipital junction in the countryside. Carcass weight was recorded for each experimental animal and data were used to calculate carcass yield. In each carcass, age was determined by three independent trained wildlife veterinarians (different from the authors of the current paper) who followed guidelines reported by Brown and Chapman 19 , using tooth eruption evaluation, wear patterns, and wear score of mandibular molars. In 84% of the carcasses, the estimated age was the same for the three evaluators. In the other carcasses the estimates were slightly different, and the age assigned was the arithmetic mean between the values assessed by the experts as indicated by Lorenzo et al. 1 . Meat quality traits From each carcass, one of us (YF) sampled the LTL muscle from T8 to L6, and the meat samples were vacuum packed and transported to the laboratory (Centro Tecnolóxico da Carne, Ourense, Spain) under refrigerated conditions via express delivery (before 10 a.m. the following day). Each LTL sample was divided into six steaks. The first three steaks were used to determine pH, colour, and chemical composition, respectively. The fourth and fifth steaks were used to determine the cooking losses and the shear force, respectively, whereas the sixth steak was used for the analysis of FA and mineral content. The external fat was removed from each sample and meat was minced and mixed to produce a homogeneous mixture before samples were submitted to chemical analysis. Intramuscular pH was recorded at 72 h after hunting on the LTL. A digital portable meat pH-meter (Hanna Instruments, Eibar, Spain) with a glass electrode shaped to easily penetrate meat was used for the measurements. At the beginning, the pH meter was calibrated using solutions with pH values of 4 and 7 (Crison, Lainate, Italy) and it was also automatically calibrated for muscle temperature before each measurement as described by Vargas-Ramella et al. 48 . In addition, the incidence of DFD meats (pH at 72 h post-mortem above 6) was calculated. For colour measurements, LTL samples were allowed to bloom directly in contact with air for 1 h. Objective measures of meat colour 49 including lightness (a greater L* value is indicative of a lighter colour), redness (a greater a* value is indicative of a redder colour), and yellowness (a greater b* value is indicative of a more yellow colour) were determined using a portable colorimeter (Konica Minolta CM-600d, Osaka, Japan) with a pulsed xenon arc lamp filtered to illuminate D65 lighting conditions, 0° viewing angle geometry, and 8 mm aperture size. Before each series of measurements, the colorimeter was calibrated with a white ceramic tile according to manufacturer recommendations. Three measurements were performed on each sample by rotating the detector system of 90° from the previous on three different points. Then, nine readings per sample were made at each point and averaged for statistical analysis, as described by De Palo et al. 50 . Additionally, chroma (C*) and hue angle (H°) were calculated as C* = (a* 2 + b* 2 ) 1/2 and H° = arc tan (b*/a*), respectively 51 . Moisture, crude protein, and crude ashes of LTL were assessed according to the International Organization for Standardization recommended standards 52–54 , while IMF was extracted and quantified according to the American of Oil Chemists´s Society Official Procedure Am 5-04 55 . Briefly, moisture percentage was calculated by weight loss by the sample maintained in the oven (Memmert UFP 600, Schwabach, Germany) at 105°C until constant weight. Crude protein content was determined according to Kjeldahl total nitrogen method, multiplying the total nitrogen content by 6.25. Sample was subjected to reaction with sulphuric acid (cuprum sulphate was employed as a catalyst) in a digester (Gerhardt Kjeldatherm KB, Bonn, Germany). Organic nitrogen was transformed to ammonium sulphate, which was distilled in alkali conditions in a distillation apparatus (Gerhardt Vapodest 50 Carrousel, Bonn, Germany). Crude ashes percentage was calculated by weight loss experiment by maintaining the sample in a muffle furnace (Carbolite RWF 1200, Hope Valley, England) into a porcelain capsule at 600°C until constant weight. For IMF content determination, samples were subjected to a liquid-solid extraction using petroleum ether 40-60ºC in an extractor apparatus (AnkomHCI Hydrolysis System, Macedon NY, USA) at 90°C during 60 min. The IMF content was obtained based on gravimetric difference. The content of moisture and crude protein in the evaluated muscle of red deer was used to calculate the W/P as indicated by Milczarek et al. 56 . Energy value was calculated using individual energy factors for protein (4.00 kcal/g, 16.78 kJ/g) and fat (9.00 kcal/g, 37.62 kJ/g) 57 . Cooking losses of LTL was calculated as described by Pateiro et al. 58 . Briefly, steaks were cooked placing vacuum package bags in a water bath with automatic temperature control (JP Selecta, Precisdg, Barcelona, Spain) until they reached an internal temperature of 70°C, controlled by thermocouples type K (Comark, PK23M, UK), connected to a data logger (Comark Dilligence EVG, N3014, UK). After cooking, samples were cooled in a circulatory water bath set at 18°C for 30 min and the percentage of cooking loss was calculated. The Warner Bratzler shear force was analyzed as described by Lorenzo and Carballo 59 . All samples were cut perpendicular to the muscle fiber direction at a crosshead speed of 3.33 mm/min. A texture analyzer (TA-XT2, Stable Micro Systems, Godalming, UK) was used. Seven pieces of meat of 1 × 1 × 2.5 cm (height × width × length) were removed parallel to the muscle fiber direction. Samples were completely cut using a Warner Bratzler shear blade with a triangular slot cutting edge (1 mm thickness). Maximum shear force, shown by the higher peak of the force time curve, represents the maximum resistance of the sample to the cut. Mineral content For mineral determination, ashes previously obtained were dissolved in 10 mL of 1 M HNO 3 . The mineral elements (Ca, Fe, K, Mg, Na, P, Zn, Cu) were quantified by inductively coupled plasma (ICP) optical emission spectrometry, according to the procedure described by Lorenzo et al. 60 using a Thermo-Fisher ICAP 6000 plasma emission spectrometer (Thermo-Fisher, Cambridge, UK), equipped with a radio frequency source of 27.12 MHz, a peristaltic pump, a spraying chamber, and a concentric spray nebulizer. The system was totally controlled by ICP software using 99.996% liquid argon plasma gas (Praxair, Madrid, Spain). The final value for the content of each element was calculated as the average of three determinations for each sample. FA methyl ester content For the analysis of FA methyl esters, total fat was extracted from 10 g of ground LTL sample 61 . Fifty milligrams of fat were used to determine the FA profile. Total FA were quantified according to Domínguez et al. 62 . For the FA transesterification, 4 mL of a sodium methoxide (2%) solution was added to the fat samples, vortexed every 5 min during the 15 min at room temperature, then 4 mL of a H 2 SO 4 solution (in methanol at 33%) was added, vortexed for a few seconds, and vortexed again before adding 2 mL of distilled water. The organic phase (containing FA methyl esters) was extracted with 2.5 mL of hexane. Separation and quantification of the methyl esters was carried out using a gas chromatograph (GC-Agilent 7890B; Agilent Technologies Spain, S.L., Madrid, Spain), equipped with a flame ionization detector and an automatic sample injector HP 7683, and using a Supelco SPTM-2560 fused silica capillary column (100 m, 0.25 mm internal diameter, 0.2 μm film thickness; Supelco Inc., Bellafonte, PA, USA), following the chromatographic conditions described by Domínguez et al. 62 . Individual FA methyl esters were identified by comparing their retention times with those of authenticated standards. Data were used to calculate the total content of SFA, MUFA, and PUFA, PUFA/SFA ratio, total content of n -6 and n -3 and their ratio, and long chain n -3 PUFA. Additionally, lipid quality indices were calculated, i.e. NV according to Estévez et al. 63 and h/H according to Santos-Silva et al. 64 . Finally, IA and IT were calculated according to Ulbricht and Southgate 65 . Statistical analysis of the data Normal distribution and variance homogeneity were tested before statistical analyses with the Shapiro-Wilk test. All data were normally distributed. A general linear model test was performed to study the effects of hunting month (fixed effect) on carcass and meat quality characteristics, and nutrition value traits (dependent variables). In all cases, the experimental unit was the sample excised from each individual animal ( n = 8). Differences were considered significant at p < 0.05. Values are given as means and standard error of mean. All analyses were carried out with SPSS version 22.0 (2013) (SPSS Inc., NY, USA). Declarations Author contributions statement Conceived and designed the experiments: M.P.S, YF., A.G., D.W., T.L.C. Performed the experiments and acquired the data: M.P.S., Y.F., L.C. Analysed the data: M.P.S., J.M.L., R.B., L.P. Contributed reagents/materials/analysis tools: A.G. and J.M.L. Wrote the paper: M.P.S. All authors revised and approved the final manuscript. Declaration of interest The authors declare no conflict of interest. Acknowledgements This research was funded by Spanish research project SBPLY/23/180225/000067 (JCCM regional funds co-financed by European program FEDER) and research project 2022-GRIN-34319 from UCLM University. LC was funded by a postdoctoral contract for scientific excellence of the Plan Propio of UCLM university with Social European Funds (FSE+). References Lorenzo, J. M. et al. Effect of age on nutritional properties of Iberian wild red deer meat. J. Sci. Food Agric. 99 , 1561–1567 (2019). https://doi.org/10.1002/jsfa.9334. Serrano, M. P. et al. Carcass characteristics and meat quality of deer in More than beef, pork and chicken – the production, processing, and quality traits of other sources of meat for human diet (eds. Lorenzo, J. M., Munekata, P. E. S., Barba, F. J. & Toldrá, F.) 227–268 (Springer International Publishing, Cham, 2019). https://doi.org/10.1007/978-3-030-05484-7_9. Gortázar, C. & Fernández-de-Simón, J. One tool in the box: the role of hunters in mitigating the damages associated to abundant wildlife. Eur. J. Wildl. Res. 68 , 28 (2022). https://doi.org/10.1007/s10344-022-01578-7. Needham, T., Bureš, D., Černý, J. & Hoffman, L. C. Overview of game meat utilisation challenges and opportunities: a European perspective. Meat Sci. 204 , 109284 (2023). https://doi.org/10.1016/j.meatsci.2023.109284. Semiadi, G., Barry, T. N., Wilson, P. R., Hodgson, J. & Purchas, R. W. Growth and venison production from red deer ( Cervus elaphus ) grazing red clover ( Trifolium pratense ) or perennial ryegrass ( Lolium perenne )/white clover ( Trifolium repens ) pasture. J. Agric. Sci. 121 , 265–271 (1993). https://doi.org/10.1017/S0021859600077145. Janiszewski, P., Dmuchowski, B., Gugołek, A. & Żełobowski, R. Body weight characteristics of farm-raised fallow deer ( Dama Dama L .) over the winter period. J. Cent. Eur. Agric. 9 , 337–342 (2008). Wiklund, E., Asher, G., Archer, J., Ward, J. & RP, Littlejohn. Carcass and meat quality characteristics in young red deer stags of different growth rates. Proc. N. Z. Soc. Anim. Prod. 68, 174-177 (2008). Wiklund, E., Dobbie, P., Stuart, A. & Littlejohn, R. P. Seasonal variation in red deer ( Cervus elaphus ) venison ( M. longissimus dorsi ) drip loss, calpain activity, colour and tenderness. Meat Sci. 86 , 720–727 (2010). https://doi.org/10.1016/j.meatsci.2010.06.012. Stanisz, M. et al. The seasonal variation in the quality of venison from wild fallow deer ( Dama dama ) – A pilot study. Meat Sci. 150 , 56–64 (2019). https://doi.org/10.1016/j.meatsci.2018.12.003. Pérez-Serrano, M. et al. Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer. Span. J. Agric. Res. 18 , e0605–e0605 (2020). https://doi.org/10.5424/sjar/2020183-16113. Landete-Castillejos, T. et al. Antlers - evolution, development, structure, composition, and biomechanics of an outstanding type of bone. Bone 128 , 115046 (2019). https://doi.org/10.1016/j.bone.2019.115046. Serrano, M. P. et al. Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand. Sci. Rep. 10 , 12157 (2020). https://doi.org/10.1038/s41598-020-69071-2. Wang, D. & Landete-Castillejos, T. Stem cells drive antler regeneration. Sci. 379 , 757–758 (2023). https://doi.org/10.1126/science.adg9968. Corradini, A., Marescotti, M. E., Demartini, E. & Gaviglio, A. Consumers’ perceptions and attitudes toward hunted wild game meat in the modern world: a literature review. Meat Sci. 194 , 108955 (2022). https://doi.org/10.1016/j.meatsci.2022.108955. Serrano, M. P. et al. Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles. Animal 13 , 888–896 (2019). https://doi.org/10.1017/S1751731118002173. Suttie, J. M. & Webster, J. R. Are arctic ungulates physiologically unique? Rangifer 18 , 99–118 (1998). https://doi.org/10.7557/2.18.3-4.1371. Gaspar-López, E. et al. Biometrics, testosterone, cortisol and antler growth cycle in Iberian red deer stags ( Cervus elaphus hispanicus ). Reprod. Domest. Anim. 45 , 243–249 (2010). https://doi.org/10.1111/j.1439-0531.2008.01271.x. Arnold, W. et al. Contrary seasonal changes of rates of nutrient uptake, organ mass, and voluntary food intake in red deer ( Cervus elaphus ). Am. J. Physiol. Regul. Integr. Comp. Physiol. 309 , R277-285 (2015). https://doi.org/10.1152/ajpregu.00084.2015. Brown, W. A. B. & Chapman, N. G. Age assessment of red deer ( Cervus elaphus ): from a scoring scheme based on radiographs of developing permanent molariform teeth. J. Zool. 225 , 85–97 (1991). https://doi.org/10.1111/j.1469-7998.1991.tb03803.x. Janiszewski, P., Kaliszczak, A., Hanzal, V. & Cilulko, J. Effect of harvesting time and area on carcass weight of the european fallow deer ( Dama dama L .). Acta Zool. Litu. 20 , 45–50 (2010). https://doi.org/10.2478/v10043-010-0007-6. Smiley, R. A. et al. Biomarkers of animal nutrition: from seasonal to lifetime indicators of environmental conditions. Life (Basel) 12 , 375 (2022). https://doi.org/10.3390/life12030375. García del Rincón-Garoz, A., López Montoya, A. J. & Azorit, C. Significance of variation in wildlife red deer carcass yields. J. Appl. Anim. Res. 51 , 797–802 (2023). J. Appl. Anim. Res. 51:1 , 797-802 (2023). https://doi.org/10.1080/09712119.2023.2285852. Tyler, N., Gregorini, P., Parker, K. & Hazlerigg, D. Animal responses to environmental variation: physiological mechanisms in ecological models of performance in deer ( Cervidae ). Anim. Prod. Sci. 60 (10) (2020). https://doi.org/10.1071/AN19418. Parker, K. L. & Gillingham, M. P. Estimates of critical thermal environments for mule deer J. Range Manage. 43(l) (1990). https://doi.org/10.2307/3899126. Demment, M. W. & Van Soest, P. J. A nutritional explanation for body-size patterns of ruminant and nonruminant herbivores. Am. Nat. 125 , 641–672 (1985). https://doi.org/10.1086/284369. Kudrnáčová, E., Bartoň, L., Bureš, D. & Hoffman, L. C. Carcass and meat characteristics from farm-raised and wild fallow deer ( Dama dama ) and red deer ( Cervus elaphus ): A review. Meat Sci. 141 , 9–27 (2018). https://doi.org/10.1016/j.meatsci.2018.02.020. Jain, R. et al. Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef. PLoS One 15 , e0229340 (2020). https://doi.org/10.1371/journal.pone.0229340. López-Pedrouso, M. et al. SWATH-MS Quantitative proteomic analysis of deer antler from two regenerating and mineralizing sections. Biol. 10 , 679 (2021). https://doi.org/10.3390/biology10070679. Kayser, M., Nitzko, S. & Spiller, A. Analysis of differences in meat consumption patterns. Int. Food Agribus. 16 , 43–56 (2013). Florek, M. & Drozd, L. Bioactive compounds in deer meat. Med. Weter. 69 , 535–539 (2013). Daszkiewicz, T. & Mesinger, D. Fatty acid profile of meat ( Longissimus lumborum ) from female roe deer ( Capreolus capreolus L. ) and red deer ( Cervus elaphus L. ). Int. J. Food Prop. 21 , 2276–2282 (2018). https://doi.org/10.1080/10942912.2018.1508160. Volpelli, L. A., Valusso, R., Morgante, M., Pittia, P. & Piasentier, E. Meat quality in male fallow deer ( Dama dama ): effects of age and supplementary feeding. Meat Sci. 65 , 555–562 (2003). https://doi.org/10.1016/S0309-1740(02)00248-6. Kilar, J. & Ruda, M. Floristic biodiversity of feeding ground for deers ( Dama Dama ) bred on farms. Scientific Papers. Series D. Anim. Sci . 58 , 149-153. (2015). Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A. & Larson, S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr. J. 9 , 10 (2010). https://doi.org/10.1186/1475-2891-9-10. Bronkema, S. et al. A nutritional survey of commercially available grass-finished beef. M. M. B. 3 , 116 (2019). https://doi.org/10.22175/mmb2018.10.0034. Wood, J. D. et al. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 78 , 343–358 (2008). https://doi.org/10.1016/j.meatsci.2007.07.019. Arvidsson, K. Factors affecting fatty acid composition in forage and milk in Doctoral Thesis Swedish University of Agricultural Sciences Umeå (2009). Arnold, W. Review: seasonal differences in the physiology of wild northern ruminants. Anim. 14 , s124–s132 (2020). https://doi.org/10.1017/S1751731119003240. Crater, A. R., Barboza, P. S. & Forster, R. J. Regulation of rumen fermentation during seasonal fluctuations in food intake of muskoxen. Comp. Biochem. Physiol. A. Mol. Integr. Physiol. 146 , 233–241 (2007). https://doi.org/10.1016/j.cbpa.2006.10.019. Crater, A. R. & Barboza, P. S. The rumen in winter: cold shocks in naturally feeding muskoxen ( Ovibos moschatus ). J. Mammal. 88 , 625–631 (2007). https://doi.org/10.1644/06-MAMM-A-170R1.1. Costa, P. et al. Influence of slaughter season and sex on fatty acid composition, cholesterol and α-tocopherol contents on different muscles of Barrosã-PDO veal. Meat Sci. 72 , 130–139 (2006). https://doi.org/10.1016/j.meatsci.2005.06.011. Krusinski, L. et al. Evaluation of fatty acid and antioxidant variation in a complex pasture system as compared to standard cattle feed in the Great Lakes region. Front. Sustain. Food Syst. 6 (2022). https://doi.org/10.3389/fsufs.2022.945080. Meľuchová, B. et al. Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat. Small Ruminant Res. 78 , 56–65 (2008). https://doi.org/10.1016/j.smallrumres.2008.05.001. Valencak, T. G., Gamsjäger, L., Ohrnberger, S., Culbert, N. J. & Ruf, T. Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking. BMC Res. Notes 8 , 273 (2015). https://doi.org/10.1186/s13104-015-1254-1. Henchion, M., McCarthy, M., Resconi, V. C. & Troy, D. Meat consumption: trends and quality matters. Meat Sci. 98 , 561–568 (2014). https://doi.org/10.1016/j.meatsci.2014.06.007. Sans, P. & Combris, P. World meat consumption patterns: an overview of the last fifty years (1961-2011). Meat Sci. 109 , 106–111 (2015). https://doi.org/10.1016/j.meatsci.2015.05.012. WHO/FAO. Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation,. World Health Organ. Tech. Rep. Ser. 916, 54–60 (2003). Vargas-Ramella, M. et al. Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina. Foods 10 , 669 (2021). https://doi.org/10.3390/foods10030669. CIE. Commision Internationale De L’ Eclairage. 18th session. London (1976). De Palo, P., Maggiolino, A., Centoducati, P. & Tateo, A. Effects of two different packaging materials on veal calf meat quality and shelf life1. J. Anim.Sci. 91 , 2920–2930 (2013). https://doi.org/10.2527/jas.2012-5292. Wyszecki, G. & Stiles, W. S. Color science: concepts and methods, quantitative data and formulae, 2nd Edition. (2000). ISO 937. International standards meat and meat products. Determination of nitrogen content. International Organization for Standardization. Geneva, Switzerland. (1978). ISO 1442. International standards meat and meat products. Determination of moisture content. International Organization for Standardization. Geneva, Switzerland. (1997). ISO 936. International standards meat and meat products. Determination of ash content. International Organization for Standardization. Geneva, Switzerland. (1998). AOCS. Official Procedure Am 5-04. Rapid determination of oil/fat utilizing high temperature solvent extraction. American Oil Chemist´s Society. Urbana, IL, USA. (2005). Milczarek, A. et al. Health-promoting properties of the wild-harvested meat of roe deer ( Capreolus capreolus L. ) and red deer ( Cervus elaphus L. ). Animals (Basel) 11 , 2108 (2021). Jankowska, B., Żmijewski, T., Kwiatkowska, A. & Korzeniowski, W. The composition and properties of beaver (Castor fiber) meat. Eur. J. Wildl. Res. 51 , 283–286 (2005). https://doi.org/10.1007/s10344-005-0102-3. Pateiro, M. et al. Meat quality of veal: discriminatory ability of weaning status. Span. J. Agric. Res. 11 , 1044–1056 (2013). https://doi.org/10.5424/sjar/2013114-4363. Lorenzo, J. M. & Carballo, J. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. Meat Sci. 99 , 44–51 (2015). https://doi.org/10.1016/j.meatsci.2014.08.013. Lorenzo, J. M. et al. Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control 50 , 763–769 (2015). https://doi.org/10.1016/j.foodcont.2014.10.019. Bligh, E. G. & Dyer, W. J. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37 , 911–917 (1959). https://doi.org/10.1139/o59-099. Domínguez, R., Borrajo, P. & Lorenzo, J. M. The effect of cooking methods on nutritional value of foal meat. J. Food Composit. Anal. 43 , 61–67 (2015). https://doi.org/10.1016/j.jfca.2015.04.007. Estévez, M., Morcuende, D., Ramı́rez, R., Ventanas, J. & Cava, R. Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté. Meat Sci. 67 , 453–461 (2004). https://doi.org/10.1016/j.meatsci.2003.11.019. Santos-Silva, J., Bessa, R. J. B. & Santos-Silva, F. Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livest. Prod. Sci. 77 , 187–194 (2002). https://doi.org/10.1016/S0301-6226(02)00059-3. Ulbricht, T. L. & Southgate, D. A. Coronary heart disease: seven dietary factors. Lancet 338 , 985–992 (1991). https://doi.org/10.1016/0140-6736(91)91846-m. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4772106","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":354278721,"identity":"ec74953f-589e-4f96-b78d-36c1305843e1","order_by":0,"name":"Martina Pérez Serrano","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA3klEQVRIiWNgGAWjYLCCBDirgjgNjA0ILWeI1YJgthGhXrf97PMHD3fYMZiz9z58+HPe4TzdBubDH/BpMTuTbtiQeCaZwbLnuLGB5LbDxWYH2NIk8Go5kMbYkNjGzGBwI41NwnDb4cRtB3jM8DrM7PwzkJZ6BoP7z9h/JM4BaeH/jN9hN8C2HAbawsbGcLABbAsDfofdeMY4I7HtOI9lTxqzZMOx9GKzw2xm+LWcT2P4+LOtWs6c/Rjjxx811nlmx5sf43UYDPAYQBkJDMzEqAcBhJZRMApGwSgYBWgAADaxTJitk4KdAAAAAElFTkSuQmCC","orcid":"","institution":"Alimentaria y de Biosistemas, UPM","correspondingAuthor":true,"prefix":"","firstName":"Martina","middleName":"Pérez","lastName":"Serrano","suffix":""},{"id":354278722,"identity":"e29c0410-a8a8-4fe8-a3c4-d2665bf786cb","order_by":1,"name":"José Manuel Lorenzo","email":"","orcid":"","institution":"Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia","correspondingAuthor":false,"prefix":"","firstName":"José","middleName":"Manuel","lastName":"Lorenzo","suffix":""},{"id":354278726,"identity":"aecf1d75-ee8d-4d4e-8954-5925012aa752","order_by":2,"name":"Roberto Bermúdez","email":"","orcid":"","institution":"Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia","correspondingAuthor":false,"prefix":"","firstName":"Roberto","middleName":"","lastName":"Bermúdez","suffix":""},{"id":354278728,"identity":"e42e4b93-3317-4484-900f-fa9b439e47fc","order_by":3,"name":"Laura Purriños","email":"","orcid":"","institution":"Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia","correspondingAuthor":false,"prefix":"","firstName":"Laura","middleName":"","lastName":"Purriños","suffix":""},{"id":354278729,"identity":"9506d5a5-3550-41b7-8b9b-831d4a2b25bd","order_by":4,"name":"Yolanda Fierro","email":"","orcid":"","institution":"La Morera","correspondingAuthor":false,"prefix":"","firstName":"Yolanda","middleName":"","lastName":"Fierro","suffix":""},{"id":354278730,"identity":"f63fce68-65d2-4174-a2da-ff171f601beb","order_by":5,"name":"Andrés García","email":"","orcid":"","institution":"Universidad de Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"Andrés","middleName":"","lastName":"García","suffix":""},{"id":354278731,"identity":"be633713-2023-425d-ab81-edd5440d849e","order_by":6,"name":"Datao Wang","email":"","orcid":"","institution":"Chinese Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Datao","middleName":"","lastName":"Wang","suffix":""},{"id":354278732,"identity":"29474bf6-30a8-4c70-b797-55661d5d55ae","order_by":7,"name":"Louis Chonco","email":"","orcid":"","institution":"Universidad de Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"Louis","middleName":"","lastName":"Chonco","suffix":""},{"id":354278733,"identity":"507ab4f1-22ab-4b94-9f6f-2ccc49e119e4","order_by":8,"name":"Nicolás Alegría-Aravena","email":"","orcid":"","institution":"Universidad de Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"Nicolás","middleName":"","lastName":"Alegría-Aravena","suffix":""},{"id":354278734,"identity":"899bae75-2ab7-4415-8722-81de4c84c3ad","order_by":9,"name":"Tomás Landete-Castillejos","email":"","orcid":"","institution":"Universidad de Castilla-La Mancha","correspondingAuthor":false,"prefix":"","firstName":"Tomás","middleName":"","lastName":"Landete-Castillejos","suffix":""}],"badges":[],"createdAt":"2024-07-20 08:36:25","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4772106/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4772106/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":78144727,"identity":"44212eee-f754-448a-ad35-b27953266de2","added_by":"auto","created_at":"2025-03-10 10:47:18","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1480569,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4772106/v1/8a106b18-36eb-435f-b7a4-40e5c0a95b9f.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effect of hunting month and physiological effort of antler growth on meat quality of wild red deer males killed stress-free","fulltext":[{"header":"Introduction","content":"\u003cp\u003eIn recent years there has been a growing interest in alternative protein sources such as meat derived from non-farmed animal species. Red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e) is one of the major large game species hunted in Europe, as it is widely distributed and highly abundant. In fact, currently, red deer is the main wild game meat consumed worldwide and its consumption has increased during the last decade\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e,\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e\u003c/sup\u003e, particularly in touristic cities in central and northern Europe. Deer venison, particularly if hunted in the wild or game estate, has a lower environmental impact (and carbon fingerprint) than meat from industrialized livestock production systems, in addition to being an ecosystem service, helping to maintain biodiversity and create local jobs in less developed rural areas\u003csup\u003e\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eSeason has an impact on meat quality of deer and other game animals, particularly those that are seasonal breeders\u003csup\u003e\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u003c/sup\u003e. In deer, most trophy hunting coincides with their rutting season. In addition, season of the year is one of the most influential factors for wild animals, as it affects food availability through plant productivity, as well as other aspects of their biology. Thus, hunting period influences growth\u003csup\u003e\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e,\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u003c/sup\u003e, carcass traits\u003csup\u003e\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e\u003c/sup\u003e, and meat quality of cervids\u003csup\u003e\u003cspan additionalcitationids=\"CR8 CR9\" citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e\u003c/sup\u003e. The effect of seasonality in male deer has a unique feature because of the huge physiological effort to grow antlers. In fact, antlers are the fastest growing tissue and constituting up to 28% of skeleton mass. It produces in the skeleton in spring a process called cyclical physiological osteoporosis to drive bone material in support of the fast mineralization of the antler (reviewed in Landete-Castillejos et al.\u003csup\u003e\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e\u003c/sup\u003e). This may affect the properties of deer meat, at least, in its mineral composition\u003csup\u003e\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e\u003c/sup\u003e. Also, seasonal variations in the diet (plant based) may affect fatty acid (FA) profile or mineral composition of deer meat\u003csup\u003e\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e\u003c/sup\u003e. Finally, there is the possibility that the anticancer properties, anti-osteoporotic, antiaging, and others derived from the fast growth of the antler in spring\u003csup\u003e\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e\u003c/sup\u003e, may be transferred to the meat if active biomolecules reach the blood vessels, and from these are deposited in the muscles.\u003c/p\u003e \u003cp\u003eIn addition to seasonal effects, the type of hunting is also likely to influence meat characteristics. The most common forms of hunting deer in Spain are the traditional type known as Monteria (in which deer are chased by dogs towards the hunter\u0026rsquo;s line, thus producing a stressful death), or non-stressful death by selective shooting to reduce population density or to get particularly good trophies. This last slaughter form is known as stalking and implies a sudden low stress death (which is also common in most countries). Our research group found differences in deer meat quality between the winter driven hunt and non-stressful summer stalking that may be attributed to the level of death stress in the case of variables such as pH\u003csup\u003e\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e\u003c/sup\u003e. However, the effects observed for fat and mineral composition of meat seems to be seasonal, depending respectively on diet or cyclic osteoporosis in males. Therefore, the aim of this work was to study the effects of hunting month of adult wild red deer on carcass and meat characteristics, without the confounding factor of the level of stress at death. This is the first study to assess the influence of the four seasons of the year (September or autumn \u003cem\u003evs\u003c/em\u003e. January or winter \u003cem\u003evs\u003c/em\u003e. April or spring coinciding with the onset of osteoporosis \u003cem\u003evs.\u003c/em\u003e June or beginning of summer coinciding with the half of osteoporosis) on meat quality of deer killed by stalking (thus, avoiding the effect of season and type of hunting if we used commercially available meat). It is unique because the population reduction stalking has been adapted in spring and summer to the seasonal needs of the study.\u003c/p\u003e"},{"header":"Results","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eSlaughter body weight (BW) and carcass quality traits\u003c/h2\u003e \u003cp\u003eDeer hunted in April were the heaviest compared to deer hunted in January, with deer hunted in September and June having intermediate values (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.004. Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). However, the highest carcass yield was observed for deer hunted in September compared to deer hunted in January and June, with deer hunted in April being intermediate (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on slaughter body weight (BW), carcass yield, and meat quality traits of adult red deer males.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eItems\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSlaughter BW, kg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e142.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e114.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e150.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e122.6\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarcass weight, kg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e96.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e67.7\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e93.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e72.4\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e3.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarcass yield, %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e67.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e59.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e62.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e59.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003epH\u003csub\u003e72\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.68\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.51\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.54\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.019\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.002\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eColour traits\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLightness (L*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e32.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e32.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e34.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e34.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.087\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRedness (a*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e14.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.206\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYellowness (b*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e12.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.312\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eChroma (C*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e20.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e17.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.265\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHue angle (H\u0026ordm;)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.60\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.59\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.62\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.00497\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.026\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eChemical composition, %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c10\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMoisture\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e75.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e75.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e75.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e74.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.233\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude protein\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e22.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e22.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e23.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.097\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIntamuscular fat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.23\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.06\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.83\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.03\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.045\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.016\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude ashes\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.846\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater protein ratio\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.0254\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.142\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEnergy value, kJ/100 g\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e420.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e413.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e413.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e426.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e2.420\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.253\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCooking losses, %\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e26.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e25.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e26.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.338\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eShear force, kg/cm\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.54\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.33\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e31.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e48.14\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e3.921\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05). \u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eMeat quality traits\u003c/h2\u003e \u003cp\u003eConcerning physicochemical parameters, pH was higher for September and January carcasses than for April and June ones (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.002). However, characteristic pH values of dark, firm, and dry (DFD) meats were not detected in any month (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.05). Hunting period did not affect colour (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eMeat composition was affected by season. Thus, loins from deer hunted in April and June tended to have a higher content of crude protein than those from deer hunted in September and January (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.097). Also, loins from deer hunted in September had higher contents of intramuscular fat (IMF) than loins from deer hunted in April, with loins from deer hunted in January and in June being intermediate (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.016). However, hunting season did not affect (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.05) moisture and ashes content of meat neither water\u0026ndash;protein ratio (W/P) nor energy value.\u003c/p\u003e \u003cp\u003eCooking losses were not affected by hunting period (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.05), but shear force in samples obtained in June was higher (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001) than in samples obtained in September and January, with April samples being intermediate (48.14 \u003cem\u003evs.\u003c/em\u003e 31.63 \u003cem\u003evs\u003c/em\u003e. 4.54 and 4.33 kg/cm\u003csup\u003e2\u003c/sup\u003e, respectively).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eMineral content\u003c/h2\u003e \u003cp\u003eThe K was the main mineral (42.8% of total mineral content. Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e), followed by P (35.6% of total mineral content), and Na (13.7% of total mineral content). Month influenced on the \u003cem\u003eLongissimus thoracis et lumborum\u003c/em\u003e (LTL) contents of all minerals analysed. In fact, meat samples collected in April had the highest content of Ca (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001), K (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.027), and Mg (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). The Fe content was highest in meat from deer hunted in September and January compared to that from deer hunted in April and June (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.001). Meat from deer hunted in September had the lowest content of Na compared to meat from deer hunted in January, April, and June (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). The highest P content was observed for January and April meats comparing to June meat, with September meat being intermediate (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.006). The meat with the highest content of Zn was that obtained in January (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). Also, the Cu content of meat tented (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;=\u0026thinsp;0.069) to be higher for meat from deer hunted in January than for meat from deer hunted in the other months.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on mineral content (mg/100 g of muscle) of meat from adult males of red deer.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eMineral\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCa\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5.9\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e98.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e8.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFe\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.9\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.134\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eK\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e248.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e273.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e314.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e284.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.91\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.027\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e25.3\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e33.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e27.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNa\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e62.7\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e106.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e102.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e108.3\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eP\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e234.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e259.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e252.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e206.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e5.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.006\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eZn\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.92\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.37\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.28\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.199\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCu\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.069\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05). \u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eFA methyl ester content\u003c/h2\u003e \u003cp\u003eThe main FA were saturated FA (SFA, around 39.6% of total FA. Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e), followed by monounsaturated (MUFA,around 32.7% of total FA. Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e), and polyunsaturated (PUFA, around 27.8% of total FA. Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e), which showed differences among hunting months. Meat from deer hunted in summer (June) had contents of SFA, MUFA, PUFA, total \u003cem\u003en\u003c/em\u003e-6 (Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e), total \u003cem\u003en\u003c/em\u003e-3, long chain \u003cem\u003en\u003c/em\u003e-3 PUFA, and nutritional value (NV) higher than meat from deer hunted at the other months (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). On the other hand, meat from deer hunted in January had the highest PUFA/SFA ratio, \u003cem\u003en\u003c/em\u003e-6/\u003cem\u003en\u003c/em\u003e-3 ratio, and hypocholesterolemic/hypercholesterolemic ratio (h/H) (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). Deer hunted in April and June had the highest index of atherogenicity (IA) (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001), while deer hunted in January had the lowest index of thrombogenicity (IT) (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on saturated fatty acid (SFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSFA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC4:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.20\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.15\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.85\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.175\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC6:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.07\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.05\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.74\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.103\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC8:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.02\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.01\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.97\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.101\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC10:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.13\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.13\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.103\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC11:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.35\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.028\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC12:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.24\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.20\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.77\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.236\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC13:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.04\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.32\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.034\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC14:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e39.74\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.01\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e59.74\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e65.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e5.668\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC15:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.07\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.52\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.80\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.67\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.264\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC16:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e194.4\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e63.3\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e285.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e387.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e25.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC17:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.84\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.95\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.38\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.97\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.331\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e77.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e70.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e78.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e114.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.0014\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.92\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.64\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.45\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.127\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC21:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.10\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.38\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.52\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.042\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC22:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.11\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.31\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.92\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.065\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC23:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.05\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.020\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC24:0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.70\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.056\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal SFA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e321.1\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e144.9\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e443.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e591.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e36.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05). \u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on monounsaturated fatty acid (MUFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eMUFA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC14:1\u003cem\u003en\u003c/em\u003e-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.17\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e23.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e26.61\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e2.205\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC15:1\u003cem\u003en\u003c/em\u003e-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e59.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e52.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e44.5\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e45.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC16:1\u003cem\u003en\u003c/em\u003e-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e65.31\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.72\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e87.10\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e120.40\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e9.135\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:1-\u003cem\u003e9t\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.82\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.69\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.85\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.140\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC 18:1-\u003cem\u003e11t\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.56\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.38\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.94\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.504\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:1\u003cem\u003en\u003c/em\u003e-7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e35.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.0\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e24.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e33.2\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e2.60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:1\u003cem\u003en\u003c/em\u003e-\u003cem\u003e9\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e105.6\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e74.6\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e119.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e160.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e7.85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:1\u003cem\u003en\u003c/em\u003e-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.91\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.43\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.16\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.66\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC24:1\u003cem\u003en\u003c/em\u003e-9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.161\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal MUFA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e281.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e147.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e308.5\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e395.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e21.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05). \u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on polyunsaturated fatty acid (PUFA) profile (mg/100 g of total fatty acids) of meat from adult red deer males.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003ePUFA\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:2-\u003cem\u003e9t\u003c/em\u003e.\u003cem\u003e11t\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.67\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.56\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.72\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.163\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:2-\u003cem\u003e9c.11t\u003c/em\u003e (CLA)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.27\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.07\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.40\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.96\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.447\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:2\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e65.2\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e98.4\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e89.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e110.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:3\u003cem\u003en\u003c/em\u003e-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11.9\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e32.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e32.6\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC18:3\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.37\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.58\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.083\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:2\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.26\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.31\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.91\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.20\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.080\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:3\u003cem\u003en\u003c/em\u003e-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.62\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.80\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.81\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.116\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:3\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.246\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.127\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:4\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e41.6\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e46.4\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e35.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e37.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.018\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC20:5\u003cem\u003en\u003c/em\u003e-3 (EPA)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.8\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.9\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e12.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.9\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.505\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC22:5\u003cem\u003en\u003c/em\u003e-3 (DPA)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.7\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19.5\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e24.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e30.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC22:6\u003cem\u003en\u003c/em\u003e-3 (DHA)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.75\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.29\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.68\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.181\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e0.085\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal PUFA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e163.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e204.0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e212.0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e248.7\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e7.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (p\u0026thinsp;\u0026le;\u0026thinsp;0.05). \u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eEffect of hunting month on fatty acid profile (mg/100 g of total fatty acids) indexes of meat from adult red deer males.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"10\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eItems\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eHunting month\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eSEM\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c10\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-Value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSeptember\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eJanuary\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eApril\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eJune\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePUFA/SFA\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.55\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.45\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.51\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.42\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.095\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u0026sum;\u003cem\u003en\u003c/em\u003e-6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e114.5\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e152.0\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e132.5\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e156.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e4.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u0026sum;\u003cem\u003en\u003c/em\u003e-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e47.8\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e51.3\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e73.3\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e84.5\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e3.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u0026sum;\u003cem\u003en\u003c/em\u003e-6/\u0026sum;\u003cem\u003en\u003c/em\u003e-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.41\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.97\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.83\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.89\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.110\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLong chain \u003cem\u003en\u003c/em\u003e-3 PUFA\u003csup\u003e\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e35.2\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e33.1\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e38.6\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.1\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e1.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNutritional value\u003csup\u003e\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.36\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.39\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.64\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.72\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.120\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eh/H\u003csup\u003e5\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.24\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.83\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.94\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.84\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.269\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIA\u003csup\u003e\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.78\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.23\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.073\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIT\u003csup\u003e\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.90\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.45\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e0.056\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c10\"\u003e \u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003eDifferent superscript letters within a row denote significant differences (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026le;\u0026thinsp;0.05).\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u003c/sup\u003e The experimental unit was the individual male (\u003cem\u003en\u003c/em\u003e\u0026thinsp;=\u0026thinsp;8).\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e\u003c/sup\u003e Polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA).\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e\u003c/sup\u003e C20:5\u003cem\u003en\u003c/em\u003e-3\u0026thinsp;+\u0026thinsp;C22:5\u003cem\u003en\u003c/em\u003e-3\u0026thinsp;+\u0026thinsp;C22:6\u003cem\u003en\u003c/em\u003e-3.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e\u003c/sup\u003e Σ(C12:0\u0026thinsp;+\u0026thinsp;C14:0\u0026thinsp;+\u0026thinsp;C16:0)/Σ(C18:1\u003cem\u003en\u003c/em\u003e‒9\u0026thinsp;+\u0026thinsp;C18:2\u003cem\u003en\u003c/em\u003e‒6).\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e\u003c/sup\u003e Hypocholesterolemic/hypercholesterolemic ratio = [Σ(C18:1\u003cem\u003en\u003c/em\u003e‒7\u0026thinsp;+\u0026thinsp;C18:1\u003cem\u003en\u003c/em\u003e‒9\u0026thinsp;+\u0026thinsp;C18:2\u003cem\u003en\u003c/em\u003e‒6\u0026thinsp;+\u0026thinsp;C18:3\u003cem\u003en\u003c/em\u003e‒3\u0026thinsp;+\u0026thinsp;C20:3\u003cem\u003en\u003c/em\u003e‒6\u0026thinsp;+\u0026thinsp;C20:4\u003cem\u003en\u003c/em\u003e‒6)/Σ(C14:0\u0026thinsp;+\u0026thinsp;C16:0)].\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e\u003c/sup\u003e Index of atherogenicity = [C12:0\u0026thinsp;+\u0026thinsp;4*C14:0\u0026thinsp;+\u0026thinsp;C16:0]/[(\u0026sum;MUFA)+(\u0026sum;PUFA)], with MUFA being the monounsaturated fatty acid.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"10\"\u003e\u003csup\u003e\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e\u003c/sup\u003e Index of thrombogenicity = [C14:0\u0026thinsp;+\u0026thinsp;C16:0\u0026thinsp;+\u0026thinsp;C18:0]/[(0.5*\u0026sum;MUFA)+(0.5*\u0026sum;\u003cem\u003en\u003c/em\u003e‒6)+(3*\u0026sum;\u003cem\u003en\u003c/em\u003e‒3)+(\u0026sum;\u003cem\u003en\u003c/em\u003e‒3)/\u0026sum;\u003cem\u003en\u003c/em\u003e‒6)], with MUFA being the monounsaturated fatty acid.\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eRegarding SFA, the dominant FA were palmitic (C16:0) and stearic (C18:0) acids with mean values around 23.2 and 10.8% of total FA, respectively followed by myristic acid (C14:0, 3.99% of total FA). These FA varied with hunting month with the highest values being, in general, for samples collected in June (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). Concerning to MUFA, oleic acid (C18:1\u003cem\u003en\u003c/em\u003e-9) was the dominant FA with the 13.5% of total FA, showing differences among seasons (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). On the other hand, trans-vaccenic acid (TVA; C18:1-11t), an important precursor of conjugated linoleic acid, differed among collection periods being the highest value for deer hunted in June (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001). Among PUFA, the linoleic acid (C18:2\u003cem\u003en\u003c/em\u003e-6) was the main FA (88.8 mg/100 g of total FA as average and 12.4% of total FA) followed by arachidonic acid (C20:4\u003cem\u003en\u003c/em\u003e-6, 41.2 mg/100 g of total FA as average and 6.0% of total FA), with both being affected by season (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05). On the other hand, α-linoleic acid (C18:3\u003cem\u003en\u003c/em\u003e-3) and docosapentaenoic acid (C20:5\u003cem\u003en\u003c/em\u003e-3, EPA) displayed differences among seasons, presenting the highest values in meat samples from animals hunted in April and June for C18:3\u003cem\u003en\u003c/em\u003e-3 and in June for EPA (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.001).\u003c/p\u003e \u003c/div\u003e"},{"header":"Discussion","content":"\u003cp\u003eOne of the reasons why consumers like game meat is its image of healthy product. Taste, nutritional value, and low-fat content are important quality parameters influencing their willingness to increase the future game meat consumption\u003csup\u003e8\u003c/sup\u003e. However, the difficulty for a regular supply of game meat because of its seasonality (hunting season is restricted to some months) is a significant barrier to its consumption\u003csup\u003e14\u003c/sup\u003e, which for deer has been filled by the farmed deer meat, mainly from New Zealand\u003csup\u003e15\u003c/sup\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eAlthough most of meat from Spain is produced in stressful driven hunts (known as “\u003cem\u003eMontería\u003c/em\u003e”) during autumn and winter, selective stalking (low-level stress death) in Spain and other countries during summer yields a second source of meat in through culling poor trophy animals or to reduce population density\u003csup\u003e12\u003c/sup\u003e. Thus, inevitably, the comparison between the most common marketed deer meats shows a mixed effect of hunting type with seasonality. Most of the literature review focusing on quality of venison shows that the animals studied (farm raised or wild deer) were hunted during one particular season of the year, being either the autumn or the winter.\u003c/p\u003e\n\u003cp\u003eDespite wild red deer is the more common source of deer meat production, available information about the influence of hunting season on carcass and meat quality traits and nutrition value is very scarce. In addition, the information available about meat quality of deer hunted by stalking is even more scarce. Serrano et al.\u003csup\u003e12\u003c/sup\u003e compared the quality of main types of hunted red deer meat obtained in Spain (stressful-winter \u003cem\u003evs\u003c/em\u003e. stalking-summer) compared to farmed venison from New Zealand. However, these authors studied the most commonly available deer meat: from deer hunted in winter by stressful chase, and in summer by stress-free stalking, thus producing a mixed effect that needed to be clarified. For this reason, we designed current study to assess only the season effect by culling animals always stress-free.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSlaughter BW and carcass quality traits\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eWild deer are typically found in areas with marked seasonal variation in climate and food availability\u003csup\u003e16\u003c/sup\u003e. This, together with the polygynous reproduction of the deer, which means that males compete heavily for a harem of females, leaves a number of males without the possibility of reproduction. As a consequence, male deer has evolved a highly seasonal pattern of growth. This pattern has a maximum accretion of body tissue (muscle and fat) in spring and summer (when, in addition, antler grows), and minimal accretion, or even loss of body mass, during autumn and winter, when males do not feed because they are fighting or guarding females of their harem\u003csup\u003e16,17\u003c/sup\u003e. In fact, red deer, for instance, halve their feed intake during winter even when fed \u003cem\u003ead libitum\u003c/em\u003e\u003csup\u003e18\u003c/sup\u003e. This seasonal variation in protein accretion and catabolism could influence meat tenderness and other meat quality attributes such as water holding capacity\u003csup\u003e19\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eMonth of culling influences growth\u003csup\u003e5\u003c/sup\u003e, carcass traits\u003csup\u003e10\u003c/sup\u003e, and meat quality of cervids\u003csup\u003e9\u003c/sup\u003e, because there is a difference in the body condition of wild animals related to availability of food in the habitat, and the amount of body fat, and resources spent in autumn and winter.\u003c/p\u003e\n\u003cp\u003eIn the current trial, deer hunted in September had the heaviest carcasses compared to deer hunted in January, April, and June. The influence of season on carcass weight has been previously observed\u003csup\u003e7,17,20\u003c/sup\u003e. The information provided by carcass weight is very important due to its potential as a bioindicator of body mass in order to infer physiological states and nutritional conditions\u003csup\u003e21\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eThe lowest slaughter BW, carcass weight, and carcass yield observed in January in the current study is consistent with the effect that deer did not feed during autumn because they devoted time and energy to mate and guard females, as well as to fight males. Another factor explaining this may also be the hardship of winter with low availability of food and the use of fat and body resources. It is more difficult to explain why in June, after the recovery of BW during spring and with greater food availability, the slaughter BW, carcass weight, and yield are the second lowest. The reason maybe that in April the antler is just growing, but in June it is rather well developed, and it shows what type of trophy will be when it is fully grown and cleaned of skin in late August. In this situation, a hunter in a game estate will avoid killing animals that show potentially big trophies, so that, inadvertently, they may have killed adults of poorer trophy. As is already known from scientific papers as early as XIX century that antler weight is related to BW (reviewed in Landete-Castillejos et al.\u003csup\u003e11\u003c/sup\u003e) this would have influenced the BW and related parameters of the animals selected in June.\u003c/p\u003e\n\u003cp\u003eGarcía del Rincón-Garoz et al.\u003csup\u003e22\u003c/sup\u003e found that males had lower carcass weight in winter than in autumn, which agrees with current results. Also, these authors observed a lower carcass yield in winter than in autumn, also agree with current results and with those observed by Pérez-Serrano et al.\u003csup\u003e10\u003c/sup\u003e. However, García del Rincón-Garoz et al.\u003csup\u003e22\u003c/sup\u003e(2023)\u0026nbsp;did not separate carcass yield results between males and females.\u0026nbsp;Red deer, like other temperate ruminants, survive winters by metabolically pre-programming themselves to undergo a negative energy balance through decreased metabolism and loss of body fat reserves\u003csup\u003e23\u003c/sup\u003e. Thus, the thermoregulatory stress and limitations in forage access and availability leads to fluctuations in carcass weight\u003csup\u003e24\u003c/sup\u003e. Therefore, these results might be due to the inverse relationship between body size and the relative rate of metabolic requirement, resulting in weight loss\u003csup\u003e25\u003c/sup\u003e. However, it would be difficult to explain a similar carcass yield in June by any hypothesis that it is not an inadvertent bias of the hunter to kill males of lower trophy (therefore, lower BW and condition).\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMeat quality traits\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eIn principle, a low stress death by stalking should result in a better quality of meat and, in fact, meat processing companies pay better prices for meat from stalked animals than for stress hunted meat, as evidenced by game estate owners and personal interviews\u003csup\u003e12\u003c/sup\u003e. Equally, meat from farmed deer reaches a higher price than that of wild ones because of its greater quality than stress hunted meat (the most common in the hunting season, as larger numbers of deer can be killed in a day of hunting party), and also because it is de-seasonalized\u003csup\u003e2\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eSeasonal changes have been reported to have effects on meat quality of deer\u003csup\u003e9,11\u003c/sup\u003e. In the current study, autumn and winter carcasses had values of pH at 72 h \u003cem\u003epost-mortem\u003c/em\u003e higher than spring and summer carcasses. These results partially agree with those from Pérez-Serrano et al.\u003csup\u003e10\u003c/sup\u003e who did not find differences for pH at 72 h \u003cem\u003epost-mortem\u003c/em\u003e between samples hunted in winter and autumn. Also, in accordance with current results, Serrano et al.\u003csup\u003e12\u003c/sup\u003e found that meat from deer hunted in winter had a pH higher than meat from deer hunted in summer. Similarly, Wiklund et al.\u003csup\u003e7\u003c/sup\u003e observed a slightly elevated pH value in meat from deer slaughtered in December (slower growing group) than in meat from deer slaughtered in June (faster growing group). However, the mentioned authors did not compare the differences for deer meat pH hunted at the four seasons, as in the current study.\u003c/p\u003e\n\u003cp\u003eThe ultimate pH is particularly affected by the slaughtering method. Values for pH at 72 h \u003cem\u003epost-mortem\u003c/em\u003e obtained in the current study were similar to those values reported by Serrano et al.\u003csup\u003e12\u003c/sup\u003e for stalking samples collected in summer and lower than those reported by the same authors for stressful winter samples. In any case, the ultimate pH values obtained (ranging from 5.40 to 5.85 at 72 h \u003cem\u003epost-mortem\u003c/em\u003e) indicated that the animals were in good physical condition when they were hunted. Therefore, it can be concluded, as reported in literature, that the final pH of deer meat analysed in the current study indicates a high quality of the product. In fact, no differences were detected for DFD percentage meat (final pH values above 6) that was of 0% for all seasons.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eMeat IMF was affected by hunting period. Thus, loins from deer hunted in September had the highest IMF content, whereas it decreased in January, and further in April. This may be consistent with the fact that, at the end of the summer, the deer is in the best BW and condition (i.e., September), reflected in the greatest IMF of its meat. Then, throughout the autumn, the IMF is reduced as the male deer spend energy in reproduction and fighting, and because they do not feed. In winter, the level continues to decrease, and it is not surprising that at the onset of spring (21\u003csup\u003est\u003c/sup\u003e of march, but our closest date is April) the recovery cannot reach the levels at the end of the summer early autumn (September). The low IMF observed in June, despite it is at the end of the spring early summer (lower than in January) may again point to a bias of the hunter towards poorer trophies. Therefore, lower BW may have biased the sample towards a lower body condition, and lower IMF reserves (a fraction of which is the muscular fat).\u0026nbsp;Previously, Pérez-Serrano et al.\u003csup\u003e10\u003c/sup\u003e found that loins from deer hunted in autumn had higher contents of IMF than loins from deer hunted in winter, which agrees with current results.\u0026nbsp;The fat content of meat is very important for its quality because it confers juiciness, texture, and flavour, especially during heat treatment or cooking. Thus, meat from deer hunted in autumn could be more desirable than that form deer hunted in winter\u003csup\u003e10\u003c/sup\u003e and in the other seasons, as reported in the current study.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMineral content\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eMineral composition presented in deer meat is closely related to the natural environment as they graze and browse\u003csup\u003e26\u003c/sup\u003e. In fact, consumption of complex pastures often results in higher concentrations of vitamins and minerals in grass fed animals\u003csup\u003e27\u003c/sup\u003e. Regarding macrominerals, as expected for muscle, K was the main one followed by P, and Na\u003csup\u003e10,12\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eResults of mineral composition of meat strongly supports the hypothesis of Serrano et al.\u003csup\u003e12\u003c/sup\u003e that many of the changes we found are caused by the mobilization of skeleton minerals in support of antler growth. Thus, the content of Ca in muscles was 10 times higher in April start of antler growth, than in January or September, and the peak of osteoporosis. The value of June similar to that of January may be explained by the start of recovery of skeleton osteoporosis. The study by Serrano et al.\u003csup\u003e12\u003c/sup\u003e compared winter with summer and found differences in values that differed by 30% (summer winter), not by 1200% as April with January in our study. Although the seasonal difference is not so huge, the content of Mg, a mineral that can substitute Ca in bones or in the last stages of the growing antler\u003csup\u003e11\u003c/sup\u003e, is again, higher in April and June (slightly lower than April) compared to September or January. Interestingly, this greater Mg content during antler growth was also found by Serrano et al.\u003csup\u003e12\u003c/sup\u003e comparing summer (June is our closest date) with winter. Another mineral showing cyclic osteoporosis effect is Zn, which is the mineral attached to Alkaline phosphatase, the enzyme depositing Ca on bones during mineralization\u003csup\u003e11\u003c/sup\u003e. The Zn content was 56% lower in April and June as compared to January (comparison average of April and June with the winter month). Similarly, Serrano et al.\u003csup\u003e12\u003c/sup\u003e found that Zn was 39% lower in summer than in winter. The explanation of this is that a great proportion of blood Zn is captured by the growing antler (and, in June, also by the bones recovering from osteoporosis), and less is deposited in the muscles. Iron was also lower in April and June than in September or January (25% lower). Serrano et al.\u003csup\u003e12\u003c/sup\u003e found also a content of Fe in summer 15% lower than in winter. This may be caused by the fact that Fe is used in catalase and other antioxidant enzymes\u003csup\u003e28\u003c/sup\u003e, which are hardly needed in the growing antler because having the fastest tissue growth rate leads also potentially to the highest oxidative stress\u003csup\u003e13\u003c/sup\u003e. Surprisingly, P trends did not follow those of Ca or Mg, but the reason may lie in the other roles that P plays in the cellular metabolism apart from being part of the calcium phosphate in bones.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFA methyl ester content\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eThe composition and proportions of FA in red meat have been widely discussed due to, among other things, their significant influence on human health. Numerous studies revealed that wild game meat contains high complete protein and low fat levels with an advantageous FA composition\u003csup\u003e29–31\u003c/sup\u003e. The favourable quantitative and qualitative proportions of fat in red deer meat seem to be closely linked to an active lifestyle of the animals and a specific biodiversity of natural feeding grounds\u0026nbsp;\u003csup\u003e32,33\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eThe FA profile of meat depends on, for instance, the breed and diet of animals. Grass fed typically has lower total fat, a lower \u003cem\u003en\u003c/em\u003e-6/\u003cem\u003en\u003c/em\u003e-3 ratio, and higher vitamin and mineral content\u003csup\u003e34\u003c/sup\u003e. However, Bronkema et al.\u003csup\u003e35\u003c/sup\u003e demonstrated wide variations in the lipid and micronutrient profile of grass showing that \u003cem\u003en\u003c/em\u003e-6/\u003cem\u003en\u003c/em\u003e-3 ratio ranged from 1.8 to 28.3.\u003c/p\u003e\n\u003cp\u003eThe FA profile differed for meat samples obtained by different types/season. Variations in the forage consumed have a great impact on the FA composition\u003csup\u003e36\u003c/sup\u003e, so likely the seasonal effect found in the FA profile can be attributed to the change in composition of the deer diet. In fact, the seasonal effect in FA profiles appears even in meat from farmed ruminants due to variations of plant genotypes, harvest times, cutting intervals, fertilization regimes, and ensiling techniques applied to forage fed to the animals at different moments of the year\u003csup\u003e37,38\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eMeat from deer hunted in summer had higher contents of SFA, MUFA, PUFA, \u003cem\u003en\u003c/em\u003e-6, \u003cem\u003en\u003c/em\u003e-3, long chain \u003cem\u003en\u003c/em\u003e-3 PUFA, and NV than meat from deer hunted at the other seasons. However, Serrano et al.\u003csup\u003e12\u003c/sup\u003e found that meat from deer hunted in autumn had higher contents of SFA and MUFA, and lower of PUFA than meat from deer hunted in winter. The differences observed in the current study among seasons of hunting for the FA profile are likely to be caused by the effects of the diet FA profiles seasonal changes on ruminant products\u003csup\u003e37\u003c/sup\u003e. The lower content of SFA on meat of deer hunting during winter might be due to lower intake of feed\u003csup\u003e39\u003c/sup\u003e, and presumably, a diminished microbial fermentation at lower temperature\u003csup\u003e40\u003c/sup\u003e. This interpretation is supported by the finding of a reduction of rumen volume by about one third during winter in red deer. On the other hand, short chain FA concentrations in the rumen peak in spring in red deer.\u003c/p\u003e\n\u003cp\u003eCosta et al.\u003csup\u003e41\u003c/sup\u003e studied the influence of slaughter season on FA composition, cholesterol, and\u0026nbsp;α-tocopherol contents on different muscles of veal. These authors concluded that slaughter season influenced C18:2 cis-9 trans-11 (CLA) content in \u003cem\u003eBiceps femoris\u003c/em\u003e muscle and in \u003cem\u003eSupraspinatus\u003c/em\u003e muscle with calves slaughtered in autumn showing higher values than their counterparts. Total MUFA, \u003cem\u003en\u003c/em\u003e-3 PUFA, and \u003cem\u003en\u003c/em\u003e-6/n-3 ratio contents in \u003cem\u003eLongissimus dorsi\u003c/em\u003e muscle were also affected by slaughter season.\u003c/p\u003e\n\u003cp\u003eKrusinski et al.\u003csup\u003e42\u003c/sup\u003e reported that most SFA, MUFA, and C18:2 \u003cem\u003en\u003c/em\u003e-6 had higher concentrations in pasture collected in early and mid-July during 2020, according with current results. High temperature and water deficit (as occurred in summer in Spain) can directly affect FA concentrations by decreasing or even inhibiting the biosynthesis of many lipids and altering the phospholipid and galactolipid levels, resulting in a decrease in the membrane lipid contents.\u0026nbsp;Meľuchová et al.\u003csup\u003e43\u003c/sup\u003e reported that C16:0 and C18:2 \u003cem\u003en\u003c/em\u003e-6 increased from May to July before decreasing in September.\u0026nbsp;On the other hand, C18:3 \u003cem\u003en\u003c/em\u003e-3 followed the opposite trend by declining from May to July before going back up in September.\u003c/p\u003e\n\u003cp\u003eIn general, the meat fat of wild animals has a desirable healthy PUFA/SFA and \u003cem\u003en\u003c/em\u003e-6/\u003cem\u003en\u003c/em\u003e-3 PUFAs ratios\u003csup\u003e30,44\u003c/sup\u003e. These components are bioactive ingredients recommended to prevent diseases and improve nutrition\u003csup\u003e30,45,46\u003c/sup\u003e. On the other hand, TVA (11t-C18:1) differed among collection periods being the highest value for deer hunted in summer. In all cases, the average \u003cem\u003en\u003c/em\u003e-6/\u003cem\u003en\u003c/em\u003e3 ratio for meat from all hunting seasons was lower than 4, as recommended by WHO/FAO\u003csup\u003e47\u003c/sup\u003e. In any case, time specific data about the nutritional value of feeds is critical for producers to understand the complex variations occurring in pasture composition in these systems\u003csup\u003e42\u003c/sup\u003e. Our results showed the variations of major FA in meat throughout the season because their variation in feed is important for grassland management and deer nutrition. The need for these specific data is increasing with high seasonal variations and severe climatic\u003csup\u003e42\u003c/sup\u003e.\u003c/p\u003e"},{"header":"Methods ","content":"\u003cp\u003e\u003cem\u003eStudy design\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eA total of 32 males of wild red deer of Iberian original genetic line (\u003cem\u003eCervus elaphus\u003c/em\u003e) were hunted on the same game estate (LM, Aben\u0026oacute;jar, Ciudad Real, south-central Spain: 38\u0026ordm;53\u0026rsquo;N, 4\u0026ordm;17\u0026rsquo;E) to avoid the variability caused by differences in plant diversity or productivity, or game management (e.g. supplying or not supplementary feed). Animals were shot for population reduction purposes or standard hunting. The procedures followed Spanish legislation regarding hunting, and laws on the use of live animals in scientific research are not applicable. Therefore, no evaluation by an ethics committee is applicable to the study on samples from these animals and the methods did not have to follow ARRIVE guidelines for obtaining the data. The datasets generated and/or analysed during the current study are available in the ZENODO repository, https://zenodo.org/records/12959506.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe LM is a 900 ha fenced game estate with a population around 300 deer. The vegetation consists of natural pasture, shrub steppe, and Mediterranean forest, including as main species \u003cem\u003ePistacea Lentiscus\u003c/em\u003e, \u003cem\u003ePistacea Terebinthus\u003c/em\u003e, \u003cem\u003eCistus Ladanifer\u003c/em\u003e, \u003cem\u003ePhillyrea Angustifolia\u003c/em\u003e, \u003cem\u003eRosmarinus Officinalis\u003c/em\u003e, \u003cem\u003eQuercus Ilex\u003c/em\u003e, \u003cem\u003eGenus Erica\u003c/em\u003e, and \u003cem\u003eGenista\u003c/em\u003e. Supplementary food high in protein and minerals is provided all year round with an estimate of 300-500 g per deer and day.\u003c/p\u003e\n\u003cp\u003eDeer were distributed in four different groups according to hunting period. The first group of deer were hunted in September 2020 (autumn, \u003cem\u003en\u003c/em\u003e = 8). The second one was hunted in January 2021 (winter, \u003cem\u003en\u003c/em\u003e = 8). The third group was hunted in April 2021 (spring, \u003cem\u003en\u003c/em\u003e = 8), coinciding with the onset of osteoporosis. Finally, the fourth group was hunted in June 2021 (beginning of summer, \u003cem\u003en\u003c/em\u003e = 8), coinciding with the middle of the period of osteoporosis in males. The average temperature registered was 21.4, 6.5, 14.0, and 23.3 \u0026ordm;C for September 2020, January 2021, April 2021, and June 2021, respectively and the average rainfall was 30.9, 63.3, 67.8, and 17.3 L/m\u003csup\u003e2\u003c/sup\u003e for September 2020, January 2021, April 2021, and June 2021, respectively.\u003c/p\u003e\n\u003cp\u003eShots entry and exit wounds were in the cranial thoracic region. All samples were obtained by stalking (sudden-low stress death that did not involve a chase by dogs).\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eCarcass quality traits\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eThe BW at slaughter was recorded for each experimental animal. Animals were exsanguinated, eviscerated, and decapitated at the atlanto-occipital junction in the countryside. Carcass weight was recorded for each experimental animal and data were used to calculate carcass yield.\u003c/p\u003e\n\u003cp\u003eIn each carcass, age was determined by three independent trained wildlife veterinarians (different from the authors of the current paper) who followed guidelines reported by Brown and Chapman\u003csup\u003e19\u003c/sup\u003e, using tooth eruption evaluation, wear patterns, and wear score of mandibular molars. In 84% of the carcasses, the estimated age was the same for the three evaluators. In the other carcasses the estimates were slightly different, and the age assigned was the arithmetic mean between the values assessed by the experts as indicated by Lorenzo et al.\u003csup\u003e1\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMeat quality traits\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eFrom each carcass, one of us (YF) sampled the LTL muscle from T8 to L6, and the meat samples were vacuum packed and transported to the laboratory (Centro Tecnol\u0026oacute;xico da Carne, Ourense, Spain) under refrigerated conditions via express delivery (before 10 a.m. the following day).\u003c/p\u003e\n\u003cp\u003eEach LTL sample was divided into six steaks. The first three steaks were used to determine pH, colour, and chemical composition, respectively. The fourth and fifth steaks were used to determine the cooking losses and the shear force, respectively, whereas the sixth steak was used for the analysis of FA and mineral content. The external fat was removed from each sample and meat was minced and mixed to produce a homogeneous mixture before samples were submitted to chemical analysis.\u003c/p\u003e\n\u003cp\u003eIntramuscular pH was recorded at 72 h after hunting on the LTL. A digital portable meat pH-meter (Hanna Instruments, Eibar, Spain) with a glass electrode shaped to easily penetrate meat was used for the measurements. At the beginning, the pH meter was calibrated using solutions with pH values of 4 and 7 (Crison, Lainate, Italy) and it was also automatically calibrated for muscle temperature before each measurement as described by Vargas-Ramella et al.\u003csup\u003e48\u003c/sup\u003e. In addition, the incidence of DFD meats (pH at 72 h \u003cem\u003epost-mortem\u003c/em\u003e above 6) was calculated.\u003c/p\u003e\n\u003cp\u003eFor colour measurements, LTL samples were allowed to bloom directly in contact with air for 1 h. Objective measures of meat colour\u003csup\u003e49\u003c/sup\u003e including lightness (a greater L* value is indicative of a lighter colour), redness (a greater a* value is indicative of a redder colour), and yellowness (a greater b* value is indicative of a more yellow colour) were determined using a portable colorimeter (Konica Minolta CM-600d, Osaka, Japan) with a pulsed xenon arc lamp filtered to illuminate D65 lighting conditions, 0\u0026deg; viewing angle geometry, and 8 mm aperture size. Before each series of measurements, the colorimeter was calibrated with a white ceramic tile according to manufacturer recommendations. Three measurements were performed on each sample by rotating the detector system of 90\u0026deg; from the previous on three different points. Then, nine readings per sample were made at each point and averaged for statistical analysis, as described by De Palo et al.\u003csup\u003e50\u003c/sup\u003e. Additionally, chroma (C*) and hue angle (H\u0026deg;) were calculated as C* = (a*\u003csup\u003e2\u003c/sup\u003e + b*\u003csup\u003e2\u003c/sup\u003e)\u003csup\u003e1/2\u003c/sup\u003e and H\u0026deg; = arc tan (b*/a*), respectively\u003csup\u003e51\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eMoisture, crude protein, and crude ashes of LTL were assessed according to the International Organization for Standardization recommended standards\u003csup\u003e52\u0026ndash;54\u003c/sup\u003e, while IMF was extracted and quantified according to the American of Oil Chemists\u0026acute;s Society Official Procedure Am 5-04\u003csup\u003e55\u003c/sup\u003e. Briefly, moisture percentage was calculated by weight loss by the sample maintained in the oven (Memmert UFP 600, Schwabach, Germany) at 105\u0026deg;C until constant weight. Crude protein content was determined according to Kjeldahl total nitrogen method, multiplying the total nitrogen content by 6.25. Sample was subjected to reaction with sulphuric acid (cuprum sulphate was employed as a catalyst) in a digester (Gerhardt Kjeldatherm KB, Bonn, Germany). Organic nitrogen was transformed to ammonium sulphate, which was distilled in alkali conditions in a distillation apparatus (Gerhardt Vapodest 50 Carrousel, Bonn, Germany). Crude ashes percentage was calculated by weight loss experiment by maintaining the sample in a muffle furnace (Carbolite RWF 1200, Hope Valley, England) into a porcelain capsule at 600\u0026deg;C until constant weight. For IMF content determination, samples were subjected to a liquid-solid extraction using petroleum ether 40-60\u0026ordm;C in an extractor apparatus (AnkomHCI Hydrolysis System, Macedon NY, USA) at 90\u0026deg;C during 60 min. The IMF content was obtained based on gravimetric difference. The content of moisture and crude protein in the evaluated muscle of red deer was used to calculate the W/P as indicated by Milczarek et al.\u003csup\u003e56\u003c/sup\u003e. Energy value was calculated using individual energy factors for protein (4.00 kcal/g, 16.78 kJ/g) and fat (9.00 kcal/g, 37.62 kJ/g)\u003csup\u003e57\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eCooking losses of LTL was calculated as described by Pateiro et al.\u003csup\u003e58\u003c/sup\u003e. Briefly, steaks were cooked placing vacuum package bags in a water bath with automatic temperature control (JP Selecta, Precisdg, Barcelona, Spain) until they reached an internal temperature of 70\u0026deg;C, controlled by thermocouples type K (Comark, PK23M, UK), connected to a data logger (Comark Dilligence EVG, N3014, UK). After cooking, samples were cooled in a circulatory water bath set at 18\u0026deg;C for 30 min and the percentage of cooking loss was calculated. The Warner Bratzler shear force was analyzed as described by Lorenzo and Carballo\u003csup\u003e59\u003c/sup\u003e. All samples were cut perpendicular to the muscle fiber direction at a crosshead speed of 3.33 mm/min. A texture analyzer (TA-XT2, Stable Micro Systems, Godalming, UK) was used. Seven pieces of meat of 1 \u0026times; 1 \u0026times; 2.5 cm (height \u0026times; width \u0026times; length) were removed parallel to the muscle fiber direction. Samples were completely cut using a Warner Bratzler shear blade with a triangular slot cutting edge (1 mm thickness). Maximum shear force, shown by the higher peak of the force time curve, represents the maximum resistance of the sample to the cut.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMineral content\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eFor mineral determination, ashes previously obtained were dissolved in 10 mL of 1 M HNO\u003csub\u003e3\u003c/sub\u003e. The mineral elements (Ca, Fe, K, Mg, Na, P, Zn, Cu) were quantified by inductively coupled plasma (ICP) optical emission spectrometry, according to the procedure described by Lorenzo et al.\u003csup\u003e60\u003c/sup\u003e using a Thermo-Fisher ICAP 6000 plasma emission spectrometer (Thermo-Fisher, Cambridge, UK), equipped with a radio frequency source of 27.12 MHz, a peristaltic pump, a spraying chamber, and a concentric spray nebulizer. The system was totally controlled by ICP software using 99.996% liquid argon plasma gas (Praxair, Madrid, Spain). The final value for the content of each element was calculated as the average of three determinations for each sample.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFA methyl ester content\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eFor the analysis of FA methyl esters, total fat was extracted from 10 g of ground LTL sample\u003csup\u003e61\u003c/sup\u003e. Fifty milligrams of fat were used to determine the FA profile. Total FA were quantified according to Dom\u0026iacute;nguez et al.\u003csup\u003e62\u003c/sup\u003e. For the FA transesterification, 4 mL of a sodium methoxide (2%) solution was added to the fat samples, vortexed every 5 min during the 15 min at room temperature, then 4 mL of a H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e solution (in methanol at 33%) was added, vortexed for a few seconds, and vortexed again before adding 2 mL of distilled water. The organic phase (containing FA methyl esters) was extracted with 2.5 mL of hexane. Separation and quantification of the methyl esters was carried out using a gas chromatograph (GC-Agilent 7890B; Agilent Technologies Spain, S.L., Madrid, Spain), equipped with a flame ionization detector and an automatic sample injector HP 7683, and using a Supelco SPTM-2560 fused silica capillary column (100 m, 0.25 mm internal diameter, 0.2 \u0026mu;m film thickness; Supelco Inc., Bellafonte, PA, USA), following the chromatographic conditions described by Dom\u0026iacute;nguez et al.\u003csup\u003e62\u003c/sup\u003e. Individual FA methyl esters were identified by comparing their retention times with those of authenticated standards. Data were used to calculate the total content of SFA, MUFA, and PUFA, PUFA/SFA ratio, total content of \u003cem\u003en\u003c/em\u003e-6 and \u003cem\u003en\u003c/em\u003e-3 and their ratio, and long chain \u003cem\u003en\u003c/em\u003e-3 PUFA. Additionally, lipid quality indices were calculated, i.e. NV according to Est\u0026eacute;vez et al.\u003csup\u003e63\u003c/sup\u003e and h/H according to Santos-Silva et al.\u003csup\u003e64\u003c/sup\u003e. Finally, IA and IT were calculated according to Ulbricht and Southgate\u003csup\u003e65\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eStatistical analysis of the data\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eNormal distribution and variance homogeneity were tested before statistical analyses with the Shapiro-Wilk test. All data were normally distributed. A general linear model test was performed to study the effects of hunting month (fixed effect) on carcass and meat quality characteristics, and nutrition value traits (dependent variables). In all cases, the experimental unit was the sample excised from each individual animal (\u003cem\u003en\u003c/em\u003e = 8). Differences were considered significant at \u003cem\u003ep\u0026nbsp;\u003c/em\u003e\u0026lt; 0.05. Values are given as means and standard error of mean. All analyses were carried out with SPSS version 22.0 (2013) (SPSS Inc., NY, USA).\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthor contributions statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eConceived and designed the experiments: M.P.S, YF., A.G., D.W., T.L.C. Performed the experiments and acquired the data: M.P.S., Y.F., L.C. Analysed the data: M.P.S., J.M.L., R.B., L.P. Contributed reagents/materials/analysis tools: A.G. and J.M.L. Wrote the paper: M.P.S. All authors revised and approved the final manuscript.\u003c/p\u003e\n\u003cp\u003eDeclaration of interest\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe authors declare no conflict of interest.\u003c/p\u003e\n\u003cp\u003eAcknowledgements\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThis research was funded by Spanish research project SBPLY/23/180225/000067 (JCCM regional funds co-financed by European program FEDER) and research project 2022-GRIN-34319 from UCLM University. LC was funded by a postdoctoral contract for scientific excellence of the Plan Propio of UCLM university with Social European Funds (FSE+).\u0026nbsp;\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eLorenzo, J. M. \u003cem\u003eet al.\u003c/em\u003e Effect of age on nutritional properties of Iberian wild red deer meat. \u003cem\u003eJ. Sci. Food Agric. \u003c/em\u003e\u003cstrong\u003e99\u003c/strong\u003e, 1561\u0026ndash;1567 (2019). https://doi.org/10.1002/jsfa.9334.\u003c/li\u003e\n\u003cli\u003eSerrano, M. P. \u003cem\u003eet al.\u003c/em\u003e Carcass characteristics and meat quality of deer in \u003cem\u003eMore than beef, pork and chicken \u0026ndash; the production, processing, and quality traits of other sources of meat for human diet\u003c/em\u003e (eds. Lorenzo, J. M., Munekata, P. E. S., Barba, F. J. \u0026amp; Toldr\u0026aacute;, F.) 227\u0026ndash;268 (Springer International Publishing, Cham, 2019). https://doi.org/10.1007/978-3-030-05484-7_9.\u003c/li\u003e\n\u003cli\u003eGort\u0026aacute;zar, C. \u0026amp; Fern\u0026aacute;ndez-de-Sim\u0026oacute;n, J. One tool in the box: the role of hunters in mitigating the damages associated to abundant wildlife. \u003cem\u003eEur. J. Wildl. Res.\u003c/em\u003e \u003cstrong\u003e68\u003c/strong\u003e, 28 (2022). https://doi.org/10.1007/s10344-022-01578-7.\u003c/li\u003e\n\u003cli\u003eNeedham, T., Bure\u0026scaron;, D., Čern\u0026yacute;, J. \u0026amp; Hoffman, L. C. Overview of game meat utilisation challenges and opportunities: a European perspective. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e204\u003c/strong\u003e, 109284 (2023). https://doi.org/10.1016/j.meatsci.2023.109284.\u003c/li\u003e\n\u003cli\u003eSemiadi, G., Barry, T. N., Wilson, P. R., Hodgson, J. \u0026amp; Purchas, R. W. Growth and venison production from red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e) grazing red clover (\u003cem\u003eTrifolium pratense\u003c/em\u003e) or perennial ryegrass (\u003cem\u003eLolium perenne\u003c/em\u003e)/white clover (\u003cem\u003eTrifolium repens\u003c/em\u003e) pasture. \u003cem\u003eJ. Agric. Sci.\u003c/em\u003e \u003cstrong\u003e121\u003c/strong\u003e, 265\u0026ndash;271 (1993). https://doi.org/10.1017/S0021859600077145.\u003c/li\u003e\n\u003cli\u003eJaniszewski, P., Dmuchowski, B., Gugołek, A. \u0026amp; Żełobowski, R. Body weight characteristics of farm-raised fallow deer (\u003cem\u003eDama Dama L\u003c/em\u003e.) over the winter period. \u003cem\u003eJ. Cent. Eur. Agric.\u003c/em\u003e \u003cstrong\u003e9\u003c/strong\u003e, 337\u0026ndash;342 (2008).\u003c/li\u003e\n\u003cli\u003eWiklund, E., Asher, G., Archer, J., Ward, J. \u0026amp; RP, Littlejohn. Carcass and meat quality characteristics in young red deer stags of different growth rates. \u003cem\u003eProc. N. Z. Soc. Anim. Prod. \u003c/em\u003e\u003cstrong\u003e68,\u003c/strong\u003e 174-177 (2008).\u003c/li\u003e\n\u003cli\u003eWiklund, E., Dobbie, P., Stuart, A. \u0026amp; Littlejohn, R. P. Seasonal variation in red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e) venison (\u003cem\u003eM. longissimus dorsi\u003c/em\u003e) drip loss, calpain activity, colour and tenderness. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e86\u003c/strong\u003e, 720\u0026ndash;727 (2010). https://doi.org/10.1016/j.meatsci.2010.06.012.\u003c/li\u003e\n\u003cli\u003eStanisz, M. \u003cem\u003eet al.\u003c/em\u003e The seasonal variation in the quality of venison from wild fallow deer (\u003cem\u003eDama dama\u003c/em\u003e) \u0026ndash; A pilot study. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e150\u003c/strong\u003e, 56\u0026ndash;64 (2019). https://doi.org/10.1016/j.meatsci.2018.12.003.\u003c/li\u003e\n\u003cli\u003eP\u0026eacute;rez-Serrano, M. \u003cem\u003eet al.\u003c/em\u003e Seasonal variations of carcass characteristics, meat quality and nutrition value in Iberian wild red deer. \u003cem\u003eSpan. J. Agric. Res.\u003c/em\u003e \u003cstrong\u003e18\u003c/strong\u003e, e0605\u0026ndash;e0605 (2020). https://doi.org/10.5424/sjar/2020183-16113.\u003c/li\u003e\n\u003cli\u003eLandete-Castillejos, T. \u003cem\u003eet al.\u003c/em\u003e Antlers - evolution, development, structure, composition, and biomechanics of an outstanding type of bone. \u003cem\u003eBone\u003c/em\u003e \u003cstrong\u003e128\u003c/strong\u003e, 115046 (2019). https://doi.org/10.1016/j.bone.2019.115046.\u003c/li\u003e\n\u003cli\u003eSerrano, M. P. \u003cem\u003eet al.\u003c/em\u003e Quality of main types of hunted red deer meat obtained in Spain compared to farmed venison from New Zealand. \u003cem\u003eSci. Rep.\u003c/em\u003e \u003cstrong\u003e10\u003c/strong\u003e, 12157 (2020). https://doi.org/10.1038/s41598-020-69071-2.\u003c/li\u003e\n\u003cli\u003eWang, D. \u0026amp; Landete-Castillejos, T. Stem cells drive antler regeneration. \u003cem\u003eSci.\u003c/em\u003e \u003cstrong\u003e379\u003c/strong\u003e, 757\u0026ndash;758 (2023). https://doi.org/10.1126/science.adg9968.\u003c/li\u003e\n\u003cli\u003eCorradini, A., Marescotti, M. E., Demartini, E. \u0026amp; Gaviglio, A. Consumers\u0026rsquo; perceptions and attitudes toward hunted wild game meat in the modern world: a literature review. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e194\u003c/strong\u003e, 108955 (2022). https://doi.org/10.1016/j.meatsci.2022.108955.\u003c/li\u003e\n\u003cli\u003eSerrano, M. P. \u003cem\u003eet al.\u003c/em\u003e Meat quality of farmed red deer fed a balanced diet: effects of supplementation with copper bolus on different muscles. \u003cem\u003eAnimal\u003c/em\u003e \u003cstrong\u003e13\u003c/strong\u003e, 888\u0026ndash;896 (2019). https://doi.org/10.1017/S1751731118002173.\u003c/li\u003e\n\u003cli\u003eSuttie, J. M. \u0026amp; Webster, J. R. Are arctic ungulates physiologically unique? \u003cem\u003eRangifer\u003c/em\u003e \u003cstrong\u003e18\u003c/strong\u003e, 99\u0026ndash;118 (1998). https://doi.org/10.7557/2.18.3-4.1371.\u003c/li\u003e\n\u003cli\u003eGaspar-L\u0026oacute;pez, E. \u003cem\u003eet al.\u003c/em\u003e Biometrics, testosterone, cortisol and antler growth cycle in Iberian red deer stags (\u003cem\u003eCervus elaphus hispanicus\u003c/em\u003e). \u003cem\u003eReprod. Domest. Anim.\u003c/em\u003e \u003cstrong\u003e45\u003c/strong\u003e, 243\u0026ndash;249 (2010). https://doi.org/10.1111/j.1439-0531.2008.01271.x.\u003c/li\u003e\n\u003cli\u003eArnold, W. \u003cem\u003eet al.\u003c/em\u003e Contrary seasonal changes of rates of nutrient uptake, organ mass, and voluntary food intake in red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e). \u003cem\u003eAm. J. Physiol. Regul. Integr. Comp. Physiol.\u003c/em\u003e \u003cstrong\u003e309\u003c/strong\u003e, R277-285 (2015). https://doi.org/10.1152/ajpregu.00084.2015.\u003c/li\u003e\n\u003cli\u003eBrown, W. A. B. \u0026amp; Chapman, N. G. Age assessment of red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e): from a scoring scheme based on radiographs of developing permanent molariform teeth. \u003cem\u003eJ. Zool.\u003c/em\u003e \u003cstrong\u003e225\u003c/strong\u003e, 85\u0026ndash;97 (1991). https://doi.org/10.1111/j.1469-7998.1991.tb03803.x.\u003c/li\u003e\n\u003cli\u003eJaniszewski, P., Kaliszczak, A., Hanzal, V. \u0026amp; Cilulko, J. Effect of harvesting time and area on carcass weight of the european fallow deer (\u003cem\u003eDama dama L\u003c/em\u003e.). \u003cem\u003eActa Zool. Litu.\u003c/em\u003e \u003cstrong\u003e20\u003c/strong\u003e, 45\u0026ndash;50 (2010). https://doi.org/10.2478/v10043-010-0007-6.\u003c/li\u003e\n\u003cli\u003eSmiley, R. A. \u003cem\u003eet al.\u003c/em\u003e Biomarkers of animal nutrition: from seasonal to lifetime indicators of environmental conditions. \u003cem\u003eLife (Basel)\u003c/em\u003e \u003cstrong\u003e12\u003c/strong\u003e, 375 (2022). https://doi.org/10.3390/life12030375.\u003c/li\u003e\n\u003cli\u003eGarc\u0026iacute;a del Rinc\u0026oacute;n-Garoz, A., L\u0026oacute;pez Montoya, A. J. \u0026amp; Azorit, C. Significance of variation in wildlife red deer carcass yields. \u003cem\u003eJ. Appl. Anim. Res.\u003c/em\u003e \u003cstrong\u003e51\u003c/strong\u003e, 797\u0026ndash;802 (2023). \u003cem\u003eJ. Appl. Anim. Res.\u003c/em\u003e \u003cstrong\u003e51:1\u003c/strong\u003e, 797-802 (2023). https://doi.org/10.1080/09712119.2023.2285852.\u003c/li\u003e\n\u003cli\u003eTyler, N., Gregorini, P., Parker, K. \u0026amp; Hazlerigg, D. Animal responses to environmental variation: physiological mechanisms in ecological models of performance in deer (\u003cem\u003eCervidae\u003c/em\u003e). \u003cem\u003eAnim. Prod. Sci.\u003c/em\u003e \u003cstrong\u003e60 (10) \u003c/strong\u003e(2020). https://doi.org/10.1071/AN19418.\u003c/li\u003e\n\u003cli\u003eParker, K. L. \u0026amp; Gillingham, M. P. Estimates of critical thermal environments for mule deer \u003cem\u003eJ. Range Manage. \u003cstrong\u003e43(l)\u003c/strong\u003e \u003c/em\u003e(1990). https://doi.org/10.2307/3899126.\u003c/li\u003e\n\u003cli\u003eDemment, M. W. \u0026amp; Van Soest, P. J. A nutritional explanation for body-size patterns of ruminant and nonruminant herbivores. \u003cem\u003eAm. Nat.\u003c/em\u003e \u003cstrong\u003e125\u003c/strong\u003e, 641\u0026ndash;672 (1985). https://doi.org/10.1086/284369.\u003c/li\u003e\n\u003cli\u003eKudrn\u0026aacute;čov\u0026aacute;, E., Bartoň, L., Bure\u0026scaron;, D. \u0026amp; Hoffman, L. C. Carcass and meat characteristics from farm-raised and wild fallow deer (\u003cem\u003eDama dama\u003c/em\u003e) and red deer (\u003cem\u003eCervus elaphus\u003c/em\u003e): A review. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e141\u003c/strong\u003e, 9\u0026ndash;27 (2018). https://doi.org/10.1016/j.meatsci.2018.02.020.\u003c/li\u003e\n\u003cli\u003eJain, R. \u003cem\u003eet al.\u003c/em\u003e Seasonal differences exist in the polyunsaturated fatty acid, mineral and antioxidant content of U.S. grass-finished beef. \u003cem\u003ePLoS One\u003c/em\u003e \u003cstrong\u003e15\u003c/strong\u003e, e0229340 (2020). https://doi.org/10.1371/journal.pone.0229340.\u003c/li\u003e\n\u003cli\u003eL\u0026oacute;pez-Pedrouso, M. \u003cem\u003eet al.\u003c/em\u003e SWATH-MS Quantitative proteomic analysis of deer antler from two regenerating and mineralizing sections. \u003cem\u003eBiol.\u003c/em\u003e \u003cstrong\u003e10\u003c/strong\u003e, 679 (2021). https://doi.org/10.3390/biology10070679.\u003c/li\u003e\n\u003cli\u003eKayser, M., Nitzko, S. \u0026amp; Spiller, A. Analysis of differences in meat consumption patterns. \u003cem\u003eInt. Food Agribus. \u003c/em\u003e\u003cstrong\u003e16\u003c/strong\u003e, 43\u0026ndash;56 (2013).\u003c/li\u003e\n\u003cli\u003eFlorek, M. \u0026amp; Drozd, L. Bioactive compounds in deer meat. \u003cem\u003eMed. Weter. \u003c/em\u003e\u003cstrong\u003e69\u003c/strong\u003e, 535\u0026ndash;539 (2013).\u003c/li\u003e\n\u003cli\u003eDaszkiewicz, T. \u0026amp; Mesinger, D. Fatty acid profile of meat (\u003cem\u003eLongissimus lumborum\u003c/em\u003e) from female roe deer (\u003cem\u003eCapreolus capreolus L.\u003c/em\u003e) and red deer (\u003cem\u003eCervus elaphus L.\u003c/em\u003e). \u003cem\u003eInt. J. Food Prop.\u003c/em\u003e \u003cstrong\u003e21\u003c/strong\u003e, 2276\u0026ndash;2282 (2018). https://doi.org/10.1080/10942912.2018.1508160.\u003c/li\u003e\n\u003cli\u003eVolpelli, L. A., Valusso, R., Morgante, M., Pittia, P. \u0026amp; Piasentier, E. Meat quality in male fallow deer (\u003cem\u003eDama dama\u003c/em\u003e): effects of age and supplementary feeding. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e65\u003c/strong\u003e, 555\u0026ndash;562 (2003). https://doi.org/10.1016/S0309-1740(02)00248-6.\u003c/li\u003e\n\u003cli\u003eKilar, J. \u0026amp; Ruda, M. Floristic biodiversity of feeding ground for deers (\u003cem\u003eDama Dama\u003c/em\u003e) bred on farms. Scientific Papers. Series D. \u003cem\u003eAnim. Sci\u003c/em\u003e. \u003cstrong\u003e58\u003c/strong\u003e, 149-153. (2015). \u003c/li\u003e\n\u003cli\u003eDaley, C. A., Abbott, A., Doyle, P. S., Nader, G. A. \u0026amp; Larson, S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. \u003cem\u003eNutr. J.\u003c/em\u003e \u003cstrong\u003e9\u003c/strong\u003e, 10 (2010). https://doi.org/10.1186/1475-2891-9-10.\u003c/li\u003e\n\u003cli\u003eBronkema, S. \u003cem\u003eet al.\u003c/em\u003e A nutritional survey of commercially available grass-finished beef. \u003cem\u003eM. M. B.\u003c/em\u003e \u003cstrong\u003e3\u003c/strong\u003e, 116 (2019). https://doi.org/10.22175/mmb2018.10.0034.\u003c/li\u003e\n\u003cli\u003eWood, J. D. \u003cem\u003eet al.\u003c/em\u003e Fat deposition, fatty acid composition and meat quality: a review. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e78\u003c/strong\u003e, 343\u0026ndash;358 (2008). https://doi.org/10.1016/j.meatsci.2007.07.019.\u003c/li\u003e\n\u003cli\u003eArvidsson, K. Factors affecting fatty acid composition in forage and milk in Doctoral Thesis Swedish University of Agricultural Sciences Ume\u0026aring; (2009).\u003c/li\u003e\n\u003cli\u003eArnold, W. Review: seasonal differences in the physiology of wild northern ruminants. \u003cem\u003eAnim.\u003c/em\u003e \u003cstrong\u003e14\u003c/strong\u003e, s124\u0026ndash;s132 (2020). https://doi.org/10.1017/S1751731119003240.\u003c/li\u003e\n\u003cli\u003eCrater, A. R., Barboza, P. S. \u0026amp; Forster, R. J. Regulation of rumen fermentation during seasonal fluctuations in food intake of muskoxen. \u003cem\u003eComp. Biochem. Physiol. A. Mol. Integr. Physiol.\u003c/em\u003e \u003cstrong\u003e146\u003c/strong\u003e, 233\u0026ndash;241 (2007). https://doi.org/10.1016/j.cbpa.2006.10.019.\u003c/li\u003e\n\u003cli\u003eCrater, A. R. \u0026amp; Barboza, P. S. The rumen in winter: cold shocks in naturally feeding muskoxen (\u003cem\u003eOvibos moschatus\u003c/em\u003e). \u003cem\u003eJ. Mammal.\u003c/em\u003e \u003cstrong\u003e88\u003c/strong\u003e, 625\u0026ndash;631 (2007). https://doi.org/10.1644/06-MAMM-A-170R1.1.\u003c/li\u003e\n\u003cli\u003eCosta, P. \u003cem\u003eet al.\u003c/em\u003e Influence of slaughter season and sex on fatty acid composition, cholesterol and \u0026alpha;-tocopherol contents on different muscles of Barros\u0026atilde;-PDO veal. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e72\u003c/strong\u003e, 130\u0026ndash;139 (2006). https://doi.org/10.1016/j.meatsci.2005.06.011.\u003c/li\u003e\n\u003cli\u003eKrusinski, L. \u003cem\u003eet al.\u003c/em\u003e Evaluation of fatty acid and antioxidant variation in a complex pasture system as compared to standard cattle feed in the Great Lakes region. \u003cem\u003eFront. Sustain. Food Syst.\u003c/em\u003e \u003cstrong\u003e6 \u003c/strong\u003e(2022). https://doi.org/10.3389/fsufs.2022.945080.\u003c/li\u003e\n\u003cli\u003eMeľuchov\u0026aacute;, B. \u003cem\u003eet al.\u003c/em\u003e Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat. \u003cem\u003eSmall Ruminant Res.\u003c/em\u003e \u003cstrong\u003e78\u003c/strong\u003e, 56\u0026ndash;65 (2008). https://doi.org/10.1016/j.smallrumres.2008.05.001.\u003c/li\u003e\n\u003cli\u003eValencak, T. G., Gamsj\u0026auml;ger, L., Ohrnberger, S., Culbert, N. J. \u0026amp; Ruf, T. Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking. \u003cem\u003eBMC Res. Notes\u003c/em\u003e \u003cstrong\u003e8\u003c/strong\u003e, 273 (2015). https://doi.org/10.1186/s13104-015-1254-1.\u003c/li\u003e\n\u003cli\u003eHenchion, M., McCarthy, M., Resconi, V. C. \u0026amp; Troy, D. Meat consumption: trends and quality matters. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e98\u003c/strong\u003e, 561\u0026ndash;568 (2014). https://doi.org/10.1016/j.meatsci.2014.06.007.\u003c/li\u003e\n\u003cli\u003eSans, P. \u0026amp; Combris, P. World meat consumption patterns: an overview of the last fifty years (1961-2011). \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e109\u003c/strong\u003e, 106\u0026ndash;111 (2015). https://doi.org/10.1016/j.meatsci.2015.05.012.\u003c/li\u003e\n\u003cli\u003eWHO/FAO. Diet, nutrition and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation,. \u003cem\u003eWorld Health Organ. Tech. Rep. Ser.\u003c/em\u003e \u003cstrong\u003e916, \u003c/strong\u003e54\u0026ndash;60 (2003).\u003c/li\u003e\n\u003cli\u003eVargas-Ramella, M. \u003cem\u003eet al.\u003c/em\u003e Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina. \u003cem\u003eFoods\u003c/em\u003e \u003cstrong\u003e10\u003c/strong\u003e, 669 (2021). https://doi.org/10.3390/foods10030669.\u003c/li\u003e\n\u003cli\u003eCIE. Commision Internationale De L\u0026rsquo; Eclairage. 18th session. London (1976).\u003c/li\u003e\n\u003cli\u003eDe Palo, P., Maggiolino, A., Centoducati, P. \u0026amp; Tateo, A. Effects of two different packaging materials on veal calf meat quality and shelf life1. \u003cem\u003eJ. Anim.Sci.\u003c/em\u003e \u003cstrong\u003e91\u003c/strong\u003e, 2920\u0026ndash;2930 (2013). https://doi.org/10.2527/jas.2012-5292.\u003c/li\u003e\n\u003cli\u003eWyszecki, G. \u0026amp; Stiles, W. S. Color science: concepts and methods, quantitative data and formulae, 2nd Edition. (2000). \u003c/li\u003e\n\u003cli\u003eISO 937. International standards meat and meat products. Determination of nitrogen content. International Organization for Standardization. \u003cem\u003eGeneva, Switzerland.\u003c/em\u003e (1978).\u003c/li\u003e\n\u003cli\u003eISO 1442. International standards meat and meat products. Determination of moisture content. International Organization for Standardization. \u003cem\u003eGeneva, Switzerland.\u003c/em\u003e (1997).\u003c/li\u003e\n\u003cli\u003eISO 936. International standards meat and meat products. Determination of ash content. International Organization for Standardization. \u003cem\u003eGeneva, Switzerland.\u003c/em\u003e (1998).\u003c/li\u003e\n\u003cli\u003eAOCS. Official Procedure Am 5-04. Rapid determination of oil/fat utilizing high temperature solvent extraction. \u003cem\u003eAmerican Oil Chemist\u0026acute;s Society. Urbana, IL, USA.\u003c/em\u003e (2005).\u003c/li\u003e\n\u003cli\u003eMilczarek, A. \u003cem\u003eet al.\u003c/em\u003e Health-promoting properties of the wild-harvested meat of roe deer (\u003cem\u003eCapreolus capreolus L.\u003c/em\u003e) and red deer (\u003cem\u003eCervus elaphus L.\u003c/em\u003e). \u003cem\u003eAnimals (Basel)\u003c/em\u003e \u003cstrong\u003e11\u003c/strong\u003e, 2108 (2021).\u003c/li\u003e\n\u003cli\u003eJankowska, B., Żmijewski, T., Kwiatkowska, A. \u0026amp; Korzeniowski, W. The composition and properties of beaver (Castor fiber) meat. \u003cem\u003eEur. J. Wildl. Res.\u003c/em\u003e \u003cstrong\u003e51\u003c/strong\u003e, 283\u0026ndash;286 (2005). https://doi.org/10.1007/s10344-005-0102-3.\u003c/li\u003e\n\u003cli\u003ePateiro, M. \u003cem\u003eet al.\u003c/em\u003e Meat quality of veal: discriminatory ability of weaning status. \u003cem\u003eSpan. J. Agric. Res.\u003c/em\u003e \u003cstrong\u003e11\u003c/strong\u003e, 1044\u0026ndash;1056 (2013). https://doi.org/10.5424/sjar/2013114-4363.\u003c/li\u003e\n\u003cli\u003eLorenzo, J. M. \u0026amp; Carballo, J. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e99\u003c/strong\u003e, 44\u0026ndash;51 (2015). https://doi.org/10.1016/j.meatsci.2014.08.013.\u003c/li\u003e\n\u003cli\u003eLorenzo, J. M. \u003cem\u003eet al.\u003c/em\u003e Physicochemical and microbial changes during the manufacturing process of dry-cured lac\u0026oacute;n salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. \u003cem\u003eFood Control\u003c/em\u003e \u003cstrong\u003e50\u003c/strong\u003e, 763\u0026ndash;769 (2015). https://doi.org/10.1016/j.foodcont.2014.10.019.\u003c/li\u003e\n\u003cli\u003eBligh, E. G. \u0026amp; Dyer, W. J. A rapid method of total lipid extraction and purification. \u003cem\u003eCan. J. Biochem. Physiol.\u003c/em\u003e \u003cstrong\u003e37\u003c/strong\u003e, 911\u0026ndash;917 (1959). https://doi.org/10.1139/o59-099.\u003c/li\u003e\n\u003cli\u003eDom\u0026iacute;nguez, R., Borrajo, P. \u0026amp; Lorenzo, J. M. The effect of cooking methods on nutritional value of foal meat. \u003cem\u003eJ. Food Composit. Anal.\u003c/em\u003e \u003cstrong\u003e43\u003c/strong\u003e, 61\u0026ndash;67 (2015). https://doi.org/10.1016/j.jfca.2015.04.007.\u003c/li\u003e\n\u003cli\u003eEst\u0026eacute;vez, M., Morcuende, D., Ramı́rez, R., Ventanas, J. \u0026amp; Cava, R. Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver p\u0026acirc;t\u0026eacute;. \u003cem\u003eMeat Sci.\u003c/em\u003e \u003cstrong\u003e67\u003c/strong\u003e, 453\u0026ndash;461 (2004). https://doi.org/10.1016/j.meatsci.2003.11.019.\u003c/li\u003e\n\u003cli\u003eSantos-Silva, J., Bessa, R. J. B. \u0026amp; Santos-Silva, F. Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. \u003cem\u003eLivest. Prod. Sci.\u003c/em\u003e \u003cstrong\u003e77\u003c/strong\u003e, 187\u0026ndash;194 (2002). https://doi.org/10.1016/S0301-6226(02)00059-3.\u003c/li\u003e\n\u003cli\u003eUlbricht, T. L. \u0026amp; Southgate, D. A. Coronary heart disease: seven dietary factors. \u003cem\u003eLancet\u003c/em\u003e \u003cstrong\u003e338\u003c/strong\u003e, 985\u0026ndash;992 (1991). https://doi.org/10.1016/0140-6736(91)91846-m.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Fatty acids, Meat composition, Quality traits, Red deer, Seasonal effects.","lastPublishedDoi":"10.21203/rs.3.rs-4772106/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4772106/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe marked seasonality of temperate habitats in food availability and requirements of energy expenditure in reproduction or temperature homeostasis affects most aspects of wild animals, including meat composition. This study examines for first time the effects of seasonality (assessed as hunting month: September, January, April, and June) on loin\u003cem\u003e \u003c/em\u003emuscle quality from 32 adult wild male deer culled stress-free. Deer hunted in September (end of summer) had the highest carcass weight and yield, while the lowest values were observed in January (mid-winter) and June (beginning of summer; \u003cem\u003ep\u003c/em\u003e \u0026lt; 0.001). Intramuscular fat content was also higher in September than in the other months, but differences were only significant with April (\u003cem\u003ep\u003c/em\u003e = 0.016). Other seasonal effects were found for pH\u003csub\u003e72\u003c/sub\u003e, shear force and fatty acid composition (\u003cem\u003ep\u003c/em\u003e \u0026lt; 0.05). In contrast to these differences, likely caused by food availability, meat mineral composition seems to be caused by the mineral mobilization from the skeleton to grow antlers, as Ca and Mg were higher in April, and Fe and Zn were lower in this month and June. Thus, we can conclude that both, the season and the effort to grow antlers, affecte6d the meat quality and composition in wild male red deer.\u003c/p\u003e","manuscriptTitle":"Effect of hunting month and physiological effort of antler growth on meat quality of wild red deer males killed stress-free","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-09-18 06:08:21","doi":"10.21203/rs.3.rs-4772106/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"aa1d4e5d-eaaf-4d58-a052-06f34024b314","owner":[],"postedDate":"September 18th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":37649948,"name":"Biological sciences/Ecology/Agri ecology"},{"id":37649949,"name":"Biological sciences/Ecology/Biodiversity"}],"tags":[],"updatedAt":"2025-03-10T10:39:08+00:00","versionOfRecord":[],"versionCreatedAt":"2024-09-18 06:08:21","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4772106","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4772106","identity":"rs-4772106","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}