A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plant

To investigate effects of pre-slaughter handling on blood and muscle biochemistry and venison quality, paddock-shot (n=8) and commercially slaughtered red deer (n=8) were compared. The deer were kept in two larger groups. One stag per group per day was head-shot, exsanguinated, electrically stimulated then transported 150 m to a deer slaughter premises (DSP) for processing. Prior to each slaughter day one of the groups was mustered into a deer yards and six (including two experimental) deer were selected for commercial handling and processing (including electrical stimulation) at the same DSP. Blood samples taken during exsanguination showed higher levels of cortisol, progesterone, glucose, lactate, albumin, creatine kinase, lactate dehydrogenase, aspartate aminotransferase and packed cell volume in the DSP-killed deer compared with the paddock-shot deer (P<0.05). Interpretation of these values indicated that pre-slaughter handling created moderate stress and high levels of muscular exertion or damage, possibly related to antagonism during lairage. However muscle glycogen, pH and meat quality measurements showed only minor, muscle-specific differences between treatments.