Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2020, 8(7), 355-361
DOI: 10.12691/jfnr-8-7-7
Open AccessArticle

Effect of Feeding Regime on Meat Quality of Elk Deer Loin during Aging

Kwan-Woo Kim1, Hye-Jin Kim2, Hee-Jin Kim2, Sung-Soo Lee1, Eun-Do Lee1, Dong-Kyo Kim1, Sang-Hoon Lee1, Aera Jang2, and Jinwook Lee1,

1Animal Genetic Resources Research Center, National Institute of Animal Science, RDA, Hamyang 50000, Korea

2Department of Animal Life Science (BK21 plus), College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea

Pub. Date: August 04, 2020

Cite this paper:
Kwan-Woo Kim, Hye-Jin Kim, Hee-Jin Kim, Sung-Soo Lee, Eun-Do Lee, Dong-Kyo Kim, Sang-Hoon Lee, Aera Jang and Jinwook Lee. Effect of Feeding Regime on Meat Quality of Elk Deer Loin during Aging. Journal of Food and Nutrition Research. 2020; 8(7):355-361. doi: 10.12691/jfnr-8-7-7


The study aimed to investigate the effects of feeding regimes on chemical composition, meat quality, and fatty acid composition of elk deer loin (EDL) while aging at 4°C. Sixteen 3-year-old elk hinds were randomly assigned to one of two dietary treatments: pasture grazing (PG) and barn feeding (BF). While eight elks grazed on pastures with supplementary feed of 1.0% of body weight (PG), the remaining eight elks were fed 1.0% of concentrate with hay ad libitum for 5 months in a barn (BF). After slaughtering, EDL was dissected and aged for 56 days at 4°C under vacuum packaging. Proximate composition, physicochemical characteristics, and fatty acid composition of EDL were determined thereafter. Proximate composition of EDL showed no significant difference between feeding regimes and across aging period. The pH values of EDL increased with increase of storage days. Drip loss increased by day 14, compared to that on the first day, and shear force decreased during aging. Water holding capacity and cooking loss were not significantly affected by feeding regime or aging period. Lightness (L*) and redness (a*) were decreased on day 56 compared to the initial day. Yellowness (b*) of EDL decreased with increase of aging time. The α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid content was higher in PG treatment and increased with aging duration. Both feeding regimes and aging were found to affect meat quality and fatty acid profiles.

elk deer meat feeding regime aging meat quality

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