Roe Deer Meat Research Articles

A Novel Normalized Quantitative Real-Time PCR Approach for Ensuring Roe Deer (Capreolus capreolus) Meat Authenticity in Game Meat Foods.

Roe deer meat is a prized game product in many European countries. However, concerns exist regarding the accuracy of the amount of declared roe deer in processed game meat foods. This study aimed to develop a reliable method for the detection and quantification of roe deer in commercialized game meat products. A TaqMan probe-based quantitative real-time PCR (qPCR) assay was designed, targeting a single-copy 120-bp region of the roe deer agouti signaling protein (ASIP) encoding gene. The method employed the normalized ∆Cq approach to establish a calibration curve for roe deer detection and quantification within 0.05-50% (w/w) in complex raw and processed matrices. The method proved to be specific for roe deer identification, achieving limits of detection and quantification of 0.04 ng of roe deer DNA and 0.05% (w/w) of roe deer in simulated pâté. Following validation with blind samples, highlighting the precision and trueness of the approach, the assay was applied to 46 market samples from four European origins (Poland, Portugal, France, and Spain). The analysis revealed significant discrepancies between declared roe deer content and actual levels in all roe deer labeled products. The global analysis of results, combining the previous survey on red deer species with present roe deer data, identified 61% of mislabeled/adulterated samples due to the absence of deer species, substitution of roe deer with red deer, substitution of fallow deer with other deer species and red deer with pork, and undeclared addition of roe deer. This study demonstrates the effectiveness of the developed qPCR method for accurate roe deer meat authentication in foods, showing its usefulness as a tool for routine food inspection to ensure labeling compliance.

Evaluation of lipid profiles in selected fresh and dry-cured game meats

This study examined and compared the fatty acid (FA) composition and fat quality indices of four types of wild game meat (deer, roe deer, mouflon, and wild boar) from Croatia, and two types of dry-cured game meat products (deer and wild boar) available on the market, in relation to their impact on consumer health. FAs were analysed by gas chromatography coupled with a flame ionization detector, and fat quality indices were calculated based on the determined FAs. Wild boar meat clearly differs from other game meat (ruminants), due to its higher fat content and higher proportion of monounsaturated fatty acids (MUFA) compared to saturated fatty acids (SFA). Palmitic and stearic acids made up the greatest proportion of the SFA component, with stearic acid most represented in mouflon and roe deer meat, and palmitic acid predominating in wild boar and deer meat. Oleic acid was the largest component of MUFAs, with wild boar meat having the significantly highest and deer meat the lowest values. Linoleic acid and α-linolenic acid made up the largest proportion of polyunsaturated fatty acids (PUFAs), with the highest proportion of α-linolenic omega-3 acid found in deer meat. The determined PUFA/SFA ratio was lower, while the thrombogenic index was above the recommended values. Wild boar meat, along with roe deer and mouflon meat, was compliant with the recommendations concerning hypo- to hypercholesterolemic fatty acids and atherogenic indices, while deer meat and roe deer meat were compliant only for the n-6/n-3 ratio. According to health recommendations, roe deer meat showed the most favourable values for most fat quality indices, while deer meat showed the least favourable values. When comparing fresh meat and dry-cured products from the same species, no significant differences were observed.

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Meat (Longissimus lumborum Muscle) Quality in Males of the Family Cervidae

Abstract The quality of the longissimus lumborum muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.

The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat.

The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.

Real-Time PCR Assay for the Detection and Quantification of Roe Deer to Detect Food Adulteration-Interlaboratory Validation Involving Laboratories in Austria, Germany, and Switzerland.

Game meat products are particularly prone to be adulterated by replacing game meat with cheaper meat species. Recently, we have presented a real-time polymerase chain reaction (PCR) assay for the identification and quantification of roe deer in food. Quantification of the roe deer content in % (w/w) was achieved relatively by subjecting the DNA isolates to a reference real-time PCR assay in addition to the real-time PCR assay for roe deer. Aiming at harmonizing analytical methods for food authentication across EU Member States, the real-time PCR assay for roe deer has been tested in an interlaboratory ring trial including 14 laboratories from Austria, Germany, and Switzerland. Participating laboratories obtained aliquots of DNA isolates from a meat mixture containing 24.8% (w/w) roe deer in pork, roe deer meat, and 12 meat samples whose roe deer content was not disclosed. Performance characteristics included amplification efficiency, level of detection (LOD95%), repeatability, reproducibility, and accuracy of quantitative results. With a relative reproducibility standard deviation ranging from 13.35 to 25.08% (after outlier removal) and recoveries ranging from 84.4 to 114.3%, the real-time PCR assay was found to be applicable for the detection and quantification of roe deer in raw meat samples to detect food adulteration.

Quantitative Identification of Roe Deer Meat Treated with Ionizing Radiation and Its Safety Assessment

Quantitative Identification of Roe Deer Meat Treated with Ionizing Radiation and Its Safety Assessment

Health-Promoting Properties of the Wild-Harvested Meat of Roe Deer (Capreolus capreolus L.) and Red Deer (Cervus elaphus L.)

Simple SummaryDue to its chemical composition, roe and red deer meat can be a valuable component of a well-balanced diet for the modern consumer; however, the raw material from the carcasses of animals living in the wild can show differences in nutritional value. The present study provides an analysis of the content of basic nutrients (protein, fat, crude ash), Fe, Cd and Pb and fatty acid profile based on which the health-promoting value of wild-harvested roe deer and red deer meat was evaluated. Sixty carcasses were selected for chemical analysis; 30 of roe deer (15 does and 15 bucks) and 30 of red deer (15 hinds and 15 stags). The study leads to the conclusion that the evaluated meat of roe deer and red deer had high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. The noted content of cadmium and lead in the haunch of roe and red deer was significantly lower than permissible standard values, which corroborates that the meat is healthy and safe for consumers.The present studies aimed to analyse and assess the health-promoting properties of the musculus semimembranosus (MS) of roe and red deer harvested in the wild. The experimental materials comprising the carcasses of roe deer (15 does and 15 bucks) and red deer (15 hinds and 15 stags) were selected for analysis based on the following criteria: age of animals at harvest—3–4 years; time that passed from the harvest of animals to carcass cutting—48–54 h. After chilling the carcasses for 24 h at +2 °C, the haunches were cut from the carcasses and transported to the laboratory in isothermal ice-packed containers. Samples of the musculus semimembranosus were analysed to determine the chemical composition (proximate components, energy value, Fe, Pb, Cd, fatty acids). More (p ≤ 0.05) dry matter and total protein and less (p ≤ 0.05) crude fat was found in the musculus semimembranosus of roe deer in comparison to red deer. No significant influence of the animal’s sex was observed in the content of the evaluated nutrients, apart from crude fat content, which was increased in the haunch of females from both species. The energy content in the muscle of roe deer was 10% higher than the energy value of MS in red deer (p ≤ 0.05). The content of iron was significantly (p ≤ 0.05) higher (6.64 mg/kg) in the meat of red deer compared to the meat of roe deer (31.68 mg/kg). Roe deer haunch contained more lead but less cadmium than red deer haunch. Irrespective of sex, the lipid fraction of red deer muscle contained more saturated fatty acids (SFA). Intramuscular fat (IMF) in roe deer meat contained a higher percentage of polyunsaturated fatty acids (PUFA). The atherogenicity (AI) and thrombogenicity (TI) index values were significantly lower in roe deer haunch, and the hypocholesterolaemic-to-hypercholesterolaemic fatty acids ratio (HH) was lower (p ≤ 0.05) in red deer meat. To sum up, the evaluated roe deer and red deer haunch featured high dietary value as it contained a high protein and low fat content and had an advantageous fatty acids composition. As regards the content of cadmium and lead, roe deer and red deer haunch can be considered safe for consumers.

Food fraud in the Alps? — Detection of chamois (Rupicapra rupicapra) in firm raw sausages, ham, and meat via qualitative duplex real-time PCR

BackgroundFirm raw sausages or ham from game species like chamois, red deer, or roe deer are typical meat products from the alpine regions in Germany, Italy, Austria, and Switzerland. Increased hunting effort and limited numbers make chamois meat more expensive than comparable game meat. In routine analysis at Bavarian Health and Food Safety Authority (LGL), screening of meat relevant animal species is usually performed by LCD array. However, chamois is not included on the commercial array. A simple alternative method for chamois detection in mixed products was therefore required. ResultsWe developed a duplex probe-based real-time PCR (duplex qPCR) that facilitates the specific detection of chamois and a universal eukaryotic gene as control, especially in processed meat products. Detection of chamois was sensitive (chamois DNA content of 1.25 pg/μL or 0.05% is detectable), robust (eight variations of PCR conditions tested), and specific (inclusivity and exclusivity). Detection of Eukarya in the duplex assay can be used both as an inhibition control, and as a rough estimation for the chamois content in the sample. We analysed 20 firm raw sausages with chamois as a declared ingredient. Eleven sausages were free of chamois meat, for three sausages, a ΔCq(Chamois-Eukarya) > 10 indicated the use of chamois meat as minor ingredient, and in six sausages, abundant amounts of chamois meat were detected. Furthermore, among three analysed chamois hams, one consisted of roe deer meat instead. ConclusionsThe developed duplex qPCR is an easy to use tool to verify the presence of the declared ingredient chamois meat, especially in processed meats like sausages. The considerable proportion of products lacking declared chamois meat (55% or 11/20 for firm raw sausages, 33% or 1/3 for ham), indicates the need for further controls in this non-standard food segment.

ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА МЯСА КОСУЛИ И ДИКОГО СЕВЕРНОГО ОЛЕНЯ В РЕСПУБЛИКЕ САХА (ЯКУТИЯ)

The meat of wild animals is of great importance for the economy of the northern regions of Russia and occupies an important place in the diet of the local inhabitants. The hunting sector of the Republic of Sakha (Yakutia) provides the population with a significant amount of products from wild meat. In the region, it is allowed to use the meat of wild ungulates for food purposes (elk, reindeer, roe deer, red deer, etc.). This article discusses the issue of veterinary and sanitary examination of roe and wild reindeer meat in a comparative aspect. The study considered real organoleptic (properties of muscles in the section, texture, smell, transparency and aroma of broth), physicochemical (concentration of hydrogen ions (pH), presence of peroxidase, reaction with copper sulfate) and microbiological indicators (presence of Listeria monocytogenes, Coliform bacteria, QMAFAnM pathogenic microorganisms, including salmonella) of roe deer and wild deer meat, which were compared with the target indicators given in GOST. The material for the study was roe deer meat – 3 samples (Amginsky, Tattinsky, Churapchinsky districts), and wild reindeer brought from the Anabar national (Dolgan-Evenk) region of the Sakha Republic – 3 samples. As a result of the study, it was found that the studied samples of roe and wild deer meat meet all the requirements of regulatory documents, and that the samples under study are suitable for human consumption. It was concluded that both types of meat (roe and wild reindeer) are environmentally friendly products and may be used as an important additional source of meat for the population of the Sakha Republic.

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami.

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.)

The objective of this study was to determine the quality of meat (Longissimus thoracis et lumborum) from 10 female roe deer (Capreolus capreolus L.), which was vacuum-packaged, frozen-stored (−26°C) for 6, 10, and 12 months, and compared with fresh, nonfrozen meat. Roe deer (aged 3 to 5 years) were hunter-harvested in north-eastern Poland in December and January during the same hunting season. Frozen storage did not affect the proximate chemical composition of meat (except for ash content). An analysis of the physicochemical properties of meat revealed that frozen-stored meat was characterized by a darker color, a higher hue angle, lower ability to bind its own and added water, and lower cooking loss compared with nonfrozen meat. The values noted for meat samples that were stored in the freezer for 12 months (increase in pH, considerable decrease in water-holding capacity, and first symptoms of flavor deterioration) indicate that frozen roe deer meat should be stored for no more than 10 to 12 months to maintain its high quality.

Influence of marinades on shear force, structure and sensory properties of home-style jerky.

Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. Jerky was prepared from Longissimus muscle treated (24 h, 4&deg;C) with the follow- ing marinades before drying at 55&deg;C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade. The jerky&rsquo;s shear and work forces, structure and sensory properties were compared. An increase in sensory properties and a decrease in WB parameters as a consequence in muscle structural elements changes were found in all marinate-treated samples compared to the control. The greatest changes were observed when the meat was soaked with pineapple marinade before drying. Lower ones were observed when ginger and balsamic vinegar marinades were applying, and the lowest when jerky was produced using lemon & honey. Roe deer jerky, compared to wild boar and beef, received better scores for texture, and worse for overall acceptability. Marinades containing proteolytic enzymes or characterized by a low pH could be used as tenderizers in jerky production from initially tough meat such as wild boar, and marinades based on lemon & honey and also vinegar could be used for flavoring tender meat with an intense aroma, such as roe deer meat.

ВЛИЯНИЕ ИОНИЗИРУЮЩЕГО ИЗЛУЧЕНИЯ НА АНТИОКСИДАНТНУЮ АКТИВНОСТЬ МЯСА КОСУЛИ

The increase in the shelf life of food raw materials and food products is one of the priorities in the development of food industry. Ionizing radiation is used to increase the storage capacity of meat raw materials. When using ionizing radiation, the number of vegetative microorganisms that cause damage to meat and meat products is reduced. The fundamental document on the application of the radiation technology for fresh and frozen meat is GOST 33820-2016 “Fresh and frozen meat”, as well as “The instruction on irradiation for the purpose of elimination of parasites, pathogenic and other microorganisms, “which will be put into effect in July 1, 2017 in Russia. The meat of wild ungulates, roe deer in particular, is characterized by a high content of muscle tissue (74.6–74.8 %); it is highly competitive with beef and lamb in terms of nutritional and biological value, and has antioxidant activity (AOA) due to its dipeptide content: carnosine (β-alanyl-L-histidine), homocarnosine (γ-amino-butyryl-L-histidine) and anserine (β-alanyl-1-methyl-L-histidine), tocopherols, ubiquinone, sulfur-containing compounds and other biologically active substances. But at the same time the treatment of roe deer meat by ionizing radiation can lead to the decrease of antioxidant activity. The aim of the present research is to define the influence of irradiation of roe deer meat on the content of antioxidants in it. By experiment it is found out that the concentration of antioxidants in meat depends on the radiation dose. When the irradiation dose is increased from 3 kGy to 12 kGy, the AOA decreases significantly by 30.9 %; the correlation between the concentration of antioxidants in roe deer meat and the dose of irradiation is 0.99 (the degree of statistical coupling power according to the Chaddock's scale is very high).

Key economic aspects of forestry development in the area of the Kolubara district

The Kolubara district covers the north western part of Serbia. A total of 62,330 ha or 25.3% of the Kolubara district is forest covered. Out of the total forest area, app. 18.7% are state owned, and 81.3% are private forests. The average annual volume of wood that is exported from the forests of the Kolubara district is 60,000 m? of hardwood and 670 m? of softwood. In the total volume of harvested timber, beech as a species participates on average with 60%. The aim of the research is to determine the amount of the purchase, marketing/ placement and price of wood and non-wood forest products (NWFPs) in the municipalities of Valjevo, Ub and Lajkovac. The purpose of this research is to investigate and determine the possibilities for the development of forestry, as well as small and medium-sized enterprises, which are directed towards the use of wood and NWFPs in the are of Kolubara. The subjects of research are: companies that do business in this area, the quantities that are purchased and marketed, the prices at which the products are implemented, as well as strategic documents of local self-government, which are important for economic analysis. The research was conducted in the territory of the Kolubara District, and covers 6 companies. Decreasing trends in the placement of technical wood with an average growth rate of -20% and stacked wood with an average growth rate of -12% of private forests as well as the declining trend in placements of beech logs for cutting first class with an average growth rate of -10% indicate that the wood stocks in forests is each year less and that they must be taken appropriate steps to correct the situation. The inadequate utilization of roe deer, as a resource, point percentages of realized shooting plans and projected revenues. However, it is present growth trends of shooting, with an average growth rate of 8% and placement of roe deer meat, with an average growth rate of 9.9%.

Toxic heavy metals in the muscle of roe deer (Capreolus capreolus)--food toxicological significance.

The study was performed on 20 (10 males, 10 females) roe deer (Capreolus capreolus) to investigate the concentration of cadmium, lead, mercury, and arsenic in the muscle tissue. They reside in forest and meadow, about 50 km distance from industrial activities and traffic. Samples were taken from the musculus biceps femoris of each deer without external contamination after shooting during the regular hunting season on a hunting area close to Eger in Hungary. The determination of heavy metal contents was carried out by inductively coupled plasma optical emission spectrometry (ICP-OES). The statistical analysis was performed by statistical package for the social sciences (SPSS) version 11.0. The measured residue concentration of cadmium was below the limit of detection in the roe deer meat indicating no health risk for the consumers. The average lead concentration (0.48 ± 0.21 mg/kg wet weight) exceeded the regulated maximum limit, but its calculated weekly intake was below the provisional tolerable weekly intake (PTWI). The residue level of mercury is not regulated and the average mercury content of roe deer meat (0.87 ± 0.40 mg/kg wet weight) was about half of PTWI, but the consumption of meat with the highest detected concentrations results in higher PTWI than recommended. The measured concentration of arsenic (0.27 ± 0.20 mg/kg wet weight) in the roe deer meat may not pose any health risk for the human consumers according to the PTWI set by the World Health Organization.

Detection of roe deer, red deer, and hare meat in raw materials and processed products available in Poland

To allow detection of meat from the most popular game species in Poland, we developed a PCR-based method for identification of roe deer (Capreolus capreolus), red deer (Cervus elaphus), and hare (Lepus europaeus). The designed primers were based on the noncoding, mitochondrial D-loop region. Amplicon sizes ranged from 116 to 255 bp. The primers exhibited no cross-reactivity with the DNA from common slaughter and other game species. The detection limit of the assay was established to be below 0.001 % in raw red deer (C. elaphus) and hare (L. europaeus) meat, and below 0.01 % in raw roe deer (C. capreolus) meat, whereas <0.5 % of hare and red deer meat in processed samples could be detected. The PCR-based assay was used for authentication of 17 samples of raw game meat and 32 samples of game meat-containing products available in Polish markets. Analysis of all tested raw meat and processed products revealed the presence of DNA of investigated species in concordance with producers’ declarations.

Elemental Composition of Muscle Tissue of Wild Animals from Central Region of Poland

In the paper, the contents of calcium (Ca), magnesium (Mg), zinc (Zn), copper (Cu), iron (Fe),manganese (Mn), chromium (Cr), lead (Pb), cadmium (Cd), aluminium (Al), and nickel (Ni) were determinedin the meat of roe deers, wild boars, and hares coming from central region of Poland. Measurements werecarried out using atomic absorption spectrometry. The ranges of median values found for the concentration of elements were as follows: 89 – 121 (Ca), 235 – 241 (Mg), 19.2 – 28.6 (Zn), 0.93 – 2.07 (Cu), 26.3 – 39.1 (Fe), 0.10 – 0.38 (Mn), 0.04 – 0.31 (Cr), 0.07 – 0.48 (Pb), 0.004 – 0.010 (Cd), 0.31 – 1.26 (Al), and 0.05 – 0.13 (Ni) ig/g, respectively. We stated that the concentrations of Ca, Mg, Cu, Fe, and Mn were comparable to their amounts in meat of farm animals. The smallest amounts of hazardous elements, except for Al, were determined in meat of hares, and the highest ones in roe deer meat. Moreover, a large variability in Cr, Pb, and Ni content was found. Generally, there were no significant correlations between the concentration of elements in the meat of wild animals and their age and weight, but some statistically significant and strong correlations between concentrations of elements were stated. Moreover, significant positive correlations were found to exist for the content of Fe and Mn in muscle tissue and liver of hares.

Genotype-4 hepatitis E in a human after ingesting roe deer meat in South Korea

The recent increase in the number of cases of indigenous hepatitis E virus (HEV) infection highlights the importance of identifying the transmission routes for the prevention of such infections. Presented herein is the first case of acute HEV infection after ingesting wild roe deer meat in South Korea. A 43-year-old male presented with abdominal discomfort and jaundice. He had not recently traveled abroad, but had eaten raw roe-deer meat 6-8 weeks before the presentation. On the 7th day of hospitalization the patient was diagnosed with acute viral hepatitis E. Phylogenetic analysis of his serum revealed genotype-4 HEV. This case supports the possibility of zoonotic transmission of HEV because the patient appears to have been infected with genotype-4 HEV after ingesting raw deer meat.

Quality indicators of roe deer (Capreolus capreolus L.) venison from two different Czech regions

This study focused on differences in the monitored quality indicators of roe deer venison depending on the region of the Czech Republic where roe deer are hunted. Quality of roe deer venison was evaluated based on pH values, colour (CIEL*a*b* system) and chemical composition (content of haem pigments, dry matter, pure protein, collagen and fat). Samples of muscle from the leg (m. gluteus medius) were taken from 22 female roe deer (Capreolus capreolus L.) from two hunting regions (Liberec and South Moravia) in the Czech Republic. In roe deer from Liberec, higher pH value (5.65, P &lt; 0.001) was found; muscles were darker (L* = 36.03), contained higher redness (a* = 14.41, P &lt; 0.001) and yellowness values (b* = 12.10) and higher chroma (C* = 18.86). In roe deer from South Moravia, higher (P &lt; 0.05) hue (h°) values, and higher level of haem pigments (2.45 mg·g-1) were found. Muscles from roe deer from South Moravia contained higher amounts of dry matter (29.52%, P &lt; 0.001), pure protein (23.84%, P &lt; 0.001) and total collagen (0.86%), and lower amounts of intramuscular fat (0.48%). These results may provide an important source of information for consumers of roe deer meat because several differences in the quality (chemical composition) of muscles from South Moravian region and Liberec region were found. Presumably, the differences between muscles from animals living in two different Czech regions were due to the diet, form of land use (more agricultural land in Southern Moravia, and forests and mountains in Liberec) and climatic conditions (Liberec lies in the northern part of the Czech Republic). It is the first study of this topic in the Czech Republic.