Nutritional Processing Quality of Sika Deer () Venison in Different Muscles.

In order to investigate the nutritional processing quality of sika deer () venison at different sites, the pH, tenderness, pressurized water loss rate, meat color, intramuscular fat, moisture, protein, amino acid, fatty acid and squalene contents of sika deer venison were determined in twelve sites: foreleg, hind leg, outer tenderloin, rump, neck meat, chest meat, deer flank, abdominal rib, high rib, tenderloin, anterior tendon and posterior tendon. The results showed that the pH of sika deer venison at different sites was 5.49~5.

Genome-wide study on genetic diversity and phylogeny of five species in the genus Cervus.

Background: Previous investigations of phylogeny in Cervus recovered many clades without whole genomic support.

Methods: In this study, the genetic diversity and phylogeny of 5 species (21 subspecies/populations from C. unicolor, C.