Nutritional Composition of Game Meat from Wild Species Harvested in Europe

Abstract

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.

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

“…Wild-living animals experience a high standard of welfare and eat mainly natural food. Their meat is free of antibiotics and hormones [20]. Meat of various cervid species is also produced on farms.…”

Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

“…Meat obtained from the carcasses of wild animals is usually considered a culinary delicacy. However, its quality varies greatly due to inter- and intraspecific differences [ 6 , 7 ]. In Europe, including Poland, there are various species of game animals, which are traditionally divided into large wild game (e.g., elk, deer, fallow deer, wild boar, roe deer) and small wild game (e.g., hare, game birds: pheasant, partridge).…”

“…Due to the climatic differences, geographical conditions, and the composition of food (grasses, herbs, agricultural crops), the range of variability in the chemical composition, physical properties, and sensory quality of game meat is quite wide. Thus, the nutritional value of game meat depends on the species, sex, age, condition, and physiological condition of the animals, as well as the hunting season (e.g., accumulating fats for the winter), the foraging area, climate, and the particular part of the carcass [ 7 , 8 , 9 , 10 , 11 ].…”

“…Overall, it is meat with a relatively low energy value; a high level of wholesome, easily digestible total protein; and low fat and cholesterol content [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]; with a good fatty acid composition and n -6 to n -3 ratio (lower or close to 4) [ 4 , 7 , 8 , 15 , 17 , 18 , 19 , 20 , 21 ]. In addition, it has good healthy lipid indices such as the atherogenic index (AI) and thrombogenic index (TI) [ 15 , 21 ].…”

“…In addition, it has good healthy lipid indices such as the atherogenic index (AI) and thrombogenic index (TI) [ 15 , 21 ]. It has been shown that the amounts of essential amino acids, vitamins (PP, B 1 , B 2 , B 6 , E) [ 7 , 13 ], micro- and macro elements (phosphorus, magnesium, iron, manganese, and zinc) [ 13 , 17 ] in game meat are much higher than in the meat from farm animals. Game can also be viewed as a source of bioactive compounds: among others, conjugated linoleic acid (CLA), as well as carnosine and anserine [ 22 , 23 , 24 , 25 , 26 ].…”