I believe that bucks during the rut definitely taste different, stronger. If we take a buck during the rut, its sausage or processed venison. Never steaks and cuts. I also believe that handling the animal in the field and later has a big impact on how the meat will taste. But apples to apples, the same buck shot in September will taste better than the same buck shot in November.
I work with a fellow that grew up on a farm and has a farmette. He was telling me that once a boar pig breeds its not considered choice pork no longer. He states that boar pigs(those used for breeding) that go to market end up as pepperroni, etc. and carry a lower market value.
This same fellow states that if you want some tender beef, you place the animal in a small stall where it can't exercise or move around much for several weeks just before butchering it. He states the muscles become more flabby and the meat more tendor. Think of this in the terms of the whitetail during the rut. His muscle tone is probably at its peak from the increased activity and thus the meat would be tougher than before the increase in activity.
But this really doesn't mean a thing to me. I hunt for big bucks and would always take the big buck before a tendor doe. I'd just have the meat processed.
Dan