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Fatty acid profile and lipid quality indices in the meat of wild boar (Sus scrofa)
Zlata Kralik
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
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Manuela Košević
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Igor Kralik
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Tihomir Florijančić
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Kristina Gvozdanović
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
* Dopisni autor.
Sažetak
The wild boar (Sus scrofa) inhabits most hunting grounds in the Republic of Croatia. The male wild boar is referred to as a boar. Wild boar represents a game species with a high potential for the production of nutritionally valuable meat. The aim of this study was to analyze the fatty acid profile in the hind leg meat (m. biceps femoris) of wild boar and to calculate qualitative and nutritional lipid indices. The boars were harvested during the 2024 autumn hunting season in the joint hunting ground XIV/128, managed by the Hunting Association Jarebica, Antunovac. Fatty acid profile analysis was performed on hind leg muscle samples from 15 harvested boars. The results showed that the total content of SFA was 30.27%, MUFA 25.74%, ∑n-6 PUFA 42.13%, and ∑n-3 PUFA 1.86%. Qualitative lipid indices calculated from the fatty acid profile showed a ∑PUFA/∑SFA ratio of 1.39, indicating a reduced risk of cardiovascular diseases. In contrast, the ∑n-6 PUFA/∑n-3 PUFA ratio was very high and unfavorable, amounting to 22.40. The nutritional indices in wild boar hind leg meat were: INV = 2.04, AI = 0.24, TI = 0.76, and HHI = 3.92. Although a very wide and unfavorable ∑n-6/∑n-3 PUFA ratio was determined in the hind leg meat of wild boar, the other nutritional indices showed favorable values; therefore, this meat can be recommended as a beneficial occasional alternative to meat from domestic animals. An additional advantage of consuming wild boar meat is its distinctive aroma and the absence of additives.
Ključne riječi
wild boar; fatty acid profile; quality indices; nutritional indices
Hrčak ID:
349317
URI
Datum izdavanja:
30.6.2026.
Posjeta: 0 *