Veterinarska stanica, Vol. 56 No. 3, 2025.
Original scientific paper
https://doi.org/10.46419/vs.56.3.10
Evaluation of lipid profiles in selected fresh and dry-cured game meats - a comparative approach
Tina Lešić
orcid.org/0000-0001-6773-9473
; Hrvatki veterinarski institut, Zagreb, Hrvatska
*
Ana Vulić
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Nina Kudumija
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Ivica Kos
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Ivan Vnučec
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Nikol Ružić
; Obrt za obradu, preradu i trgovinu mesom "Mesnice ŠAFAR", Delnice, Hrvatska
Jelka Pleadin
; Hrvatski veterinarski institut, Zagreb, Hrvatska
* Corresponding author.
Abstract
This study examined and compared the fatty acid (FA) composition and fat quality indices of four types of wild game meat (deer, roe deer, mouflon, and wild boar) from Croatia, and two types of dry-cured game meat products (deer and wild boar) available on the market, in relation to their impact on consumer health. FAs were analysed by gas chromatography coupled with a flame ionization detector, and fat quality indices were calculated based on the determined FAs. Wild boar meat clearly differs from other game meat (ruminants), due to its higher fat content and higher proportion of monounsaturated fatty acids (MUFA) compared to saturated fatty acids (SFA). Palmitic and stearic acids made up the greatest proportion of the SFA component, with stearic acid most represented in mouflon and roe deer meat, and palmitic acid predominating in wild boar and deer meat. Oleic acid was the largest component of MUFAs, with wild boar meat having the significantly highest and deer meat the lowest values. Linoleic acid and α-linolenic acid made up the largest proportion of polyunsaturated fatty acids (PUFAs), with the highest proportion of α-linolenic omega-3 acid found in deer meat. The determined PUFA/SFA ratio was lower, while the thrombogenic index was above the recommended values. Wild boar meat, along with roe deer and mouflon meat, was compliant with the recommendations concerning hypo- to hypercholesterolemic fatty acids and atherogenic The roe deer meat was also acceptable in terms of the n-6/n-3 ratio, along with deer meat, for which that was the only favorable index. According to health recommendations, roe deer meat showed the most favourable values for most fat quality indices, while deer meat showed the least favourable values. When comparing fresh meat and dry-cured products from the same species, no significant differences were observed.
Keywords
deer; mouflon; wild boar; fatty acids; fat indices; nutritional composition
Hrčak ID:
321180
URI
Publication date:
3.11.2024.
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