Nutritional evaluation of the lipid fraction of Iberian red deer (Cervus elaphus hispanicus) tenderloin

The meat lipid fraction of psoas major muscle from 20 adult (10 males and 10 females) feral Iberian red deer (Cervus elaphus hispanicus) was characterized by quantification of total fat, total cholesterol, vitamin E and fatty acid (FA) composition, including detailed trans octadecenoate isomers and conjugated linoleic acid (CLA) isomeric profile.The total lipid content revealed a very lean meat (0.99 g/100 g of meat), with total cholesterol content averaging 55.6 mg/100 g of muscle. The FA profile displayed a very high PUFA level for ruminant meat (30.2 g/100 g FA). The 18:2 cis-9,trans-11 content was fairly low (0.26% of total FA) compared with other ruminant meats.The comparison of stags and hinds showed more similarities than differences. Nevertheless, hinds displayed superior contents of α-tocopherol and trans MUFA and a better n−6/n−3 ratio than stags.

► The study focuses on the Iberian red deer meat lipid fraction. ► A comparison was made between male and female deer. ► The study shows a detailed fatty acid profile, including trans fatty acids. ► The study encloses a detailed isomeric profile of conjugated linoleic acid. ► The study reveals the Iberian red deer vitamin E content, beyond alpha-tocopherol.