Influence of Post-Rut Supplementation on Physicochemical, Technological and Sensory Attributes of Farmed Red Deer

Red deer meat represents a sustainable and nutritious alternative to conventional meats, owing to its favourable nutritional profile, and extensive farming practices. The post-rut period is a physiologically demanding phase, particularly for stags, due to energy depletion associated with the mating season. This study evaluated the effects of feed supplementation during the post-rut period on physicochemical, technological and sensory properties of meat from farmed red deer. Meat samples from 22 farmed red deer (11 hinds and 11 stags) were collected from two supplemented groups (n = 8 each; 4 male + 4 female) and a control group (n = 6; 3 male + 3 female). The longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles were analysed. Supplementation was applied for 60 days during the post-rut period and consisted of protein-rich and phytogenic feed mixtures containing alfalfa, oat protein, herbs and plant-based additives. Muscle type, sex and supplementation significantly affected meat quality (p ≤ 0.05). After ageing, pH values were lower in stags than in hinds, particularly in control and group II animals (5.43 vs. 5.55, p < 0.05), whereas supplemented group I showed greater pH stability. Shear force values were influenced by muscle type × feeding group interaction, with the lowest values observed in SM muscle from group II (15.94 N). Protein content was significantly affected by supplementation, sex and muscle type (p < 0.01), with the highest values generally observed in supplemented stags, particularly in the LTL muscle. Supplemented groups also exhibited more favourable selected sensory attributes, including lower livery flavour intensity and reduced hardness scores (p ≤ 0.05), although overall sensory quality did not differ significantly between groups. These findings suggest that targeted feed supplementation during the post-rut period may influence selected physicochemical, technological and sensory traits of venison, with some responses being more pronounced in stags.