Effect of Age and Sex on the Quality of Offal and Meat of the Wild Boar (Sus scrofa)

Ludwiczak, Agnieszka; Składanowska-Baryza, Joanna; Stanisz, Marek

doi:10.3390/ani10040660

Cited by 11 publications

(8 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As in the present study, no effect of sex on proximate chemical composition was reported in previous studies that analyzed wild boar meat [ 1 , 50 , 51 , 52 ] and meat from fallow and red deer [ 13 , 48 , 49 ] and springbok [ 19 ]. Differences in the proximate chemical composition between brown bear age groups, especially fat content, correspond to those found for mouflon [ 14 ], springbok [ 19 ], fallow deer [ 47 , 53 ], wild boar [ 51 ], and red deer [ 54 ].…”

Section: Discussioncontrasting

confidence: 62%

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Ugarković

Konjačić

Malnar³

et al. 2020

Foods

View full text Add to dashboard Cite

Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality.

show abstract

Section: Discussioncontrasting

confidence: 62%

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Ugarković

Konjačić

Malnar³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…The pH after 24 h from the slaughter measured 5.96 in the liver, 6.52 in the kidneys, 6.44 in the heart, and 5.79 in the tongue. In the study of Ludwiczak et al [ 21 ] the pH of the offal of wild boars of different sexes and ages was measured, and amounted to 6.12–6.31 in the liver, 6.32–6.54 in kidneys, 5.81–5.98 in the heart, and 5.52–5.66 in the tongue. In general, irrespective of the species, the pH in the kidneys is higher compared to the other offal [ 21 , 22 , 37 ].…”

Section: Discussionmentioning

confidence: 99%

“…Meat processing gives the possibility of utilizing edible animal offal and leads to the production of shelf-stable meat products. The most valuable animal offal used in meat processing, as well as for culinary purposes, are the liver, kidneys, heart, and tongue [ 21 , 22 , 23 , 24 ]. The hunting seasons for game species vary among European countries.…”

Section: Introductionmentioning

confidence: 99%

Seasonal Variation in the Body Composition, Carcass Composition, and Offal Quality in the Wild Fallow Deer (Dama dama L.)

Stanisz

Skorupski

Bykowska-Maciejewska

et al. 2023

Animals

Self Cite

View full text Add to dashboard Cite

The goal of this study was to examine the seasonal variation in the body composition, carcass composition, and quality of edible internal organs from the fallow deer hunt-harvested in the summer (n = 9) and the winter (n = 10) seasons. The weight and proportion of the mesenteric and omental fat were greater for the animals harvested in the winter (1.12 kg and 2.75%) compared to those from the summer season (0.43 kg and 1.02%). The winter-harvested animals had more perinephric fat (0.75 kg and 1.84%) than those hunted in summer (0.26 kg and 1.84%). The gastrointestinal tract of the fallow deer hunted in summer was more filled with feed and therefore heavier (7.92 kg) compared to those from the winter season (5.16 kg). The proportion of fat was significantly greater in the carcasses obtained in winter compared to the summer season (6.55% vs. 3.79%). No seasonal variety was found in the physicochemical characteristics of the edible offal, but the content of extractable fat was significantly affected by the season. In conclusion, the effect of the season on the slaughter value of the hunt-harvested fallow deer was limited to a variation in the proportion of some of the internal organs and affected the fat deposition in the body of the examined animals. The season significantly affected the fat content in the carcass and the extractable fat content in the examined offal.

show abstract

“…The influence of some factors on wild boar meat has been studied, and the most significant are: (i) the available food in the hunting grounds which finally determines meat composition, outstanding fat and protein content. In this way, a higher fat content has been found in wild boar meat from fenced hunting grounds, in areas where cereals are supplemented and in cultivated forest compared to areas/hunting grounds where only natural food is available [25,31,32,[42][43][44]; (ii) age, as when compared to juveniles, meat from adults has higher content of fat and protein, and lower water content [33,43,44]; (iii) the carcass weight, as there is a positive correlation between the protein content and the carcass weight [34]; (iv) the hunting period, because it has been demonstrated that the highest content of intramuscular fat is reached in wild boar harvested in winter compared to spring and summer, probably owing to the higher amount of available food from cultivated crops [35]. Interestingly enough, sex has no significant effect on meat proximate composition [31], though a study [44] found that younger females generally showed a higher content of protein than males, and another one observed a higher content of protein in meat from males [12].…”

Section: Large Wild Gamementioning

confidence: 97%

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Soriano¹,

Sánchez-García²

2021

Meat and Nutrition

View full text Add to dashboard Cite

A discussion about the nutritional composition of game meat, with specific focus on wild species harvested in Central and Mediterranean European countries has been conducted. Given the wide range of species, and the climate and vegetation differences among the harvesting areas, game meat shows heterogeneous characteristics and chemical composition, the latter being also affected by sex, age, body condition, physiological and sexual status, and hunting period. However, there are similarities which make it clearly distinguishable from livestock meat. When considering the most consumed species (red and fallow deer, wild boar, hare and wild rabbit), their meat has low fat content (<3 g/100 g for large and <4 g/100 g for small wild game species), high protein content (20–26 g/100 g) and low energy content (90–113 kcal/100 g). Wild game meat has a healthier fatty-acids profile compared to other meats, showing a higher proportion of PUFA, especially n-3, and consequently more favorable PUFA/SAF ratio. Wild ruminants’ meat shows a favorable n-6/n-3 ratio (lower or close to 4). It has a high content of K, followed by P and micro-minerals such as Zn and Fe, together with B-group vitamins and vitamin E. Game meat from wild species harvested in Europe can diversify the market being an alternative to others red meats owing to its nutritional quality and organoleptic characteristics.

show abstract

Effect of Age and Sex on the Quality of Offal and Meat of the Wild Boar (Sus scrofa)

Cited by 11 publications

References 25 publications

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

Seasonal Variation in the Body Composition, Carcass Composition, and Offal Quality in the Wild Fallow Deer (Dama dama L.)

Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Contact Info

Product

Resources

About