Previous studies on velvet antler processing have mainly evaluated single techniques, and systematic comparisons of processing combinations are limited. This study investigated the effects of different processing combinations on the nutritional composition and physicochemical properties of velvet antler from red deer and sika
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Previous studies on velvet antler processing have mainly evaluated single techniques, and systematic comparisons of processing combinations are limited. This study investigated the effects of different processing combinations on the nutritional composition and physicochemical properties of velvet antler from red deer and sika deer. A 2 × 2 factorial design was applied: Blood-Retained vs. Blood-Removed and Boiled/Fried (zhuzha; no deep-frying) vs. Vacuum Freeze-Dried. In this study, Boiled/Fried was treated as a single processing method. The four processing combinations were analyzed as independent groups using one-way ANOVA. Additionally, two-way ANOVA was conducted to evaluate the main effects of pretreatment, dehydration method, and their interaction on the measured indices. To account for species background, a three-way ANOVA (species × pretreatment × dehydration) was further conducted for key indices. Moisture, crude protein, ash, and crude fat contents were determined. All composition-related indices were evaluated on both wet-weight and dry-weight bases to distinguish moisture-driven concentration or dilution effects from processing-related retention changes. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were conducted for multivariate evaluation. Spearman’s rank correlation was used for association analysis, and Pearson’s correlation with linear regression was applied to quantify linear relationships (reported as r). Freeze-drying significantly reduced moisture content (
p < 0.01) and increased crude protein content (
p < 0.05). PCA and OPLS-DA demonstrated clear compositional separation among the four processing combinations, with moisture and crude protein as the main contributors (cumulative explained variance > 83%). The effects of Blood-Retained and Blood-Removed treatments differed between species. Three-way ANOVA indicated significant species-dependent effects (e.g., species × pretreatment and or species × dehydration interactions), while the pretreatment × dehydration interaction was significant for TAAs. In the Boiled/Fried groups, total amino acid content (TAA) decreased with increasing moisture. In the Freeze-Dried groups, moisture was significantly negatively correlated with TAAs in the Blood-Retained treatment (Pearson r = −0.886,
p < 0.05), whereas no significant correlation was observed in the Blood-Removed treatment (r = 0.429,
p > 0.05). Wet- versus dry-basis comparisons indicated that some between-treatment differences were attributable to moisture-related concentration or dilution effects, whereas differences persisting on a dry basis more directly reflected processing-related nutrient retention. Processing combinations produced species-dependent effects in velvet antler. The three-way ANOVA supported species-dependent pretreatment effects and confirmed that the influence of blood retention or removal on amino acid outcomes was contingent on the dehydration regime (pretreatment × dehydration for TAAs). From an application standpoint, no single processing route is universally optimal across all quality attributes; freeze-drying provides a robust baseline, whereas the choice of blood retention or removal should be made in a target-oriented manner (e.g., physicochemical stability versus protein and amino acid retention) while accounting for species background and interaction effects. Therefore, these findings provide a scientific basis for improving product quality, processing efficiency, and standardization in China’s velvet antler industry.
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