Original scientific paper
https://doi.org/10.33128/k.66.2.2
Fatty acid profile and nutritional indices in the meat of Pheasants (Phasianus colchicus) shot on the common hunting ground number XIV/128
Zlata Kralik
orcid.org/0000-0001-9056-9564
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
*
Manuela Košević
orcid.org/0000-0002-5760-621X
; 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
* Corresponding author.
Abstract
Common pheasant (Phasianus colchicus) is an inhabitant of most hunting grounds in the Republic of Croatia. It represents a type of feathered game with a high potential for the production of nutritionally high-quality meat. The aim of the research was to analyze the profile of fatty acids and to calculate nutritional indices pertaining to the quality of lipids in breast and thigh meat of the pheasant game. The pheasants were shot in the fall of 2023 in the area of the joint hunting ground XIV/128, managed by the Jarebica Hunting Society, Antunovac. For the purpose of fatty-acid analysis, the breast- and thigh-meat samples were taken from 10 male individuals. Nutritional indices (nutritional value index, NVI; atherogenic index, AI; thrombogenic index, TI; and the hypercholesterolemic index, HHI) were calculated from the data related to the meat’s fatty-acid profile. The results of the fatty-acid profile analysis indicate that the content of total SFAs, MUFAs, n-6 PUFA, n-3 PUFA, and the n-6 PUFA/n-3 PUFA ratio was uniform in both types of meat (P > 0.05). A statistically significantly higher content (P < 0.05) of the cis-10 heptadecenoic, eicosadienoic, dihomo-γ-linoleic, and arachidonic fatty acids was detected in the breast if compared to the thighs, while the content of linoleic and α-linolenic acid was significantly higher in the thighs if compared to the breast meat (P<0.05). The NVI in breast meat was 2.18 and in thigh meat 2.43, the AI was 0.53 and 0.54, the TI amounted to 0.86 and 0.90, and the HHI was 3.51 and 3.76 (P > 0.05), respectively. Pheasant meat is a good source of nutritionally high-quality lipids and can be a healthier alternative to the other types of meat, which people consume daily.
Keywords
pheasants; breast and thigh meat; fatty-acid profile; nutritional indices
Hrčak ID:
323145
URI
Publication date:
29.11.2024.
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