## 3 Results and Discussion
The correlated variables in Dim1 included C12:0, lauric acid (\(r=-0.365\)), C14:0, myristic acid (\(r=0.638\)), C16:0, palmitic acid (\(r=-0.380\)), C18:0, stearic acid (\(r=0.936\)), C20:0 (\(r=0.649\)), C22:0 (\(r=0.766\)), C16:1 \(n\)-9, palmitoleic acid (\(r=0.292\)), C16:1 \(n\)-7, palmitoleic acid (\(r=-0.713\)), C18:1 \(n\)-9, oleic acid (\(r=-0.913\)), C18:1 \(n\)-7, vaccenic acid (\(r=-0.850\)), C20:1 \(n\)-9 (\(r=-0.596\)), C18:2 \(n\)-6, linolenic acid (\(r=-0.124\)), C18:3 \(n\)-6, gamma-linolenic acid (\(r=-0.364\)), C18:3 \(n\)-3, alfa-linolenic acid (\(r=0.862\)), C18:4 \(n\)-3 (\(r=0.862\)), C20:2 \(n\)-6 (\(r=-0.892\)), C20:3 \(n\)-6, dihomo-gamma linolenic acid (\(r=-0.484\)), C20:3 \(n\)-3 (\(r=0.476\)), C20:4 \(n\)-6, arachidonic acid (\(r=0.942\)), C20:5 \(n\)-3, eicosapentaenic acid (\(r=0.839\)), C22:5 \(n\)-3, docosapentaenic acid (\(r=0.916\)), C22:6 \(n\)-3, docosabexaenic acid (\(r=0.812\)), \(\Sigma\) saturated fatty acids (\(r=0.614\)), \(\Sigma\) monounsaturated fatty acids (\(r=-0.914\)), \(\Sigma\) polyunsaturated fatty acids (\(r=0.644\)), \(\Sigma\)\(n\)-3 polyunsaturated fatty acids (\(r=0.885\)), \(\Sigma\)\(n\)-6 polyunsaturated fatty acids (\(r=0.438\)), water content (\(r=0.780\)), dry matter content (\(r=-0.780\)), and fat content (\(r=-0.676\)). At a statistically significant level (\(p<0.05\)), each reported variable of Dim1 was correlated. The values of the MDA concentration of the meat samples (12.06%, \(r=0.538\)) were used to represent the lipid oxidation variable which made up the majority of Dim2\({}^{\prime}\)s representation. In Dim1 and Dim2, a total variation of 40.10% was explained (Figure 1). Figure 2 shows the extracted factors of the meat samples that were associated in Dim1 and Dim2. With 35.42% (\(r=0.90\)) and 43.56% (\(r=0.99\)), respectively, the parameters of meat type and samples had a significant contribution to Dim3. Similarities of meat type (wild boar and pork) and meat cuts (SM and TM) in the analyzed variables was observed. SM with TM samples were not plotted closely to LM samples, meaning that these samples differed in analyzed variables and characteristics. Similarly, meat samples of fallow deer were plotted at a farther distance from the other analyzed meat types, meaning that the meat of fallow deer differed from the others in regards to the analyzed variables. Due to the lower proportion of SFA and a three times higher proportion of PUFA in muscle lipids of deer species, they may provide meat that is more favorable for human consumption [2]. The feed, sex, age, fatness of the animal, the hunting season, the hunting system, and aspects in the slaughtering and carcass or meat conservation processes are only a few of the many variables that affect the quality of wild ungulate meat [61]. The availability of game meat is restricted by the hunting season and is far more time-consuming and skill-dependent than the preparation of pork [12]. Deer farms and the natural environment (deer are a game species) are the two sources of venison in Europe [62]. Compared to wild game, farmed meat has several advantages, in particular, the possibility of regular year-round deliveries of fresh products to the commercial network and a guarantee of a certain quality standard for slaughter and processing including requirements for tracing the origin of the animal. Due to the possibility of controlled nutrition and feeding with concentrated feeds, animals bred in this way grow faster and their meat usually contains a higher amount of intramuscular fat and often shows more favorable textural characteristics such as tenderness and juiciness [43; 63]. Due to the rising demand of consumers for free-range meat products, FD are enjoying new popularity and the number of deer farms is increasing all over the world. The increasing industrial meat production significantly affects the environment and also animal welfare. Additionally, industrially produced meat from deer bred on farms is advantageous for a constant production and supply of high quality meat [5].