| Gas chromatography was used for analyzing fatty acids extracted from longissimus dorsi muscle of three subspecies hybrid offspring of Cervus elaphus: Tianshan stock(C. elaphus songaricus), Tianshan×Qinghai crossbred (Cervus elaphus) and Tianshan×Qinghai×Talimu crossbred (Cervus elaphus). And the volatile compounds in the longissimus dorsi muscle from the three C. elaphus and from Qinhai stock (C. elaphus kansuensis) before and after ripening, respectively , were analyzed by headspace-solid phase microextraction(HS-SPME) and GC-MS. The result indicated that:⑴Saturated fatty acids took the highest percentage of the fatty acids composition from all three C. elaphus mentioned above. The percentage of the saturated fatty acids was 73.12%, 66.00% and 60.92% respectively. AS a major composition palmitic acid occupied 51.70%, 42.98%, 79.58% of saturated fatty acids.⑵Combinations of hybrids between different C. elaphus subspecies directly influenced the composition of fatty acids extracted from the hybrid offspring. For the Tianshan stock, the major components were palmitic acid, myristic acid and palmitoleic acid, and for the Tianshan×Qinghai×Talimu crossbred (C. elaphus), the major components were palmitic acid, oleic acid and palmitoleic acid. However, for the Tianshan×Qinghai crossbred (Cervus elaphus), the major components were more than that of the former two, and consisted of palmitic acid, myristic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid.⑶The nutritional value of the meat of Tianshan×Qinghai crossbred (C. elaphus) was higher than that of Tianshan and Tianshan×Qinghai×Talimu. While the flavor of the meat from the Tianshan×Qinghai was inferior to that of Tianshan and Tianshan×Qinghai×Talimu. It is suggested that the fatty acids composition in the meat affects the flavor of the meat. This dilemma could be resolved by cross-breeding to offer not only delectable but also nutritional meat qualifying for food standard.⑷Odd number carbon atom fatty acids showed anti cancer activity were also found in the meat from all three C. elaphus. The results of this article could be served as the theoretical evidence for the development of functional food from meat of C. elaphus.⑸92, 87, and 93 kinds of volatile compounds were initially identified from Tianshan, Tianshan×Qinghai and Tianshan×Qinghai×Talimu, respectively. Compounds, such as alcohols, aldehydes, ketones and heterocyclo which contain oxygen, nitrogen and sulfur, significantly influenced the flavor of meat. Among the compounds, ten volatile compounds probably contributed to the flavor of C. elaphus as 1-hexanol, 1-octen-3-ol, 1-hexanal, 1-pentanal, 3-methyl-butanal, 3-hydroxy-2-butanone, 2-ethyl-furan, 2-pentyl-furan, 4,5-dimethyl-oxazole and dimethyl-sulfide.⑹The major component influenced the flavor changed in three C. elaphus. Alcohols were found as major compounds extracted from Tianshan, and 1-hexanol, 3-methyl-1-butanol,1-penten-3-ol and 1-octane-3-ol played a significant role in flavor. Aldehydes were found as major compounds extracted from Tianshan×Qinghai×Talimu crossbred (Cervus elaphus), and 1-hexal and 1-pentanal contributed significantly to its flavor. Comparing to the former two C. elaphus, major components of muscle from Tianshan×Qinghai were more, and composed of aldehydes, ketones and alcohols, which work synergistically to positively influence flavor of Tianshan×Qinghai crossbred (Cervus elaphus).⑺It was noticed that the meat ripening played a good role to improve the flavor by comparing the compositions and relative contents of the volatile compounds from fresh meat and that of after storing 5d under 4℃of Qinghai stock (Cervus elaphus). This observation was communality with the theoretical knowledge.⑻By comparing the specific volatile flavor compounds contributed to the flavor of beef and lamb, and with those in C. elaphus, it is indicated that different C. elaphus has different flavor.
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