Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat

Quaresma, M.A.G.; Alves, Susana P.; Trigo-Rodrigues, I.; Pereira-Silva, R.; Santos, Nuno; Lemos, J. P. C.; Barreto, António Salvador; Bessa, Rui J. B.

doi:10.1016/j.meatsci.2011.05.005

Cited by 41 publications

(40 citation statements)

References 30 publications

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“…The sub-adult fat content is in agreement with the value observed by Quaresma et al (2011) who found values ranging from 4.75% to 4.55%. Conversely, Zomborszky et al (1996) found that wild boar had the fattest meat (5.3%).…”

Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 91%

“…As regards the meat quality indices, few statistical differences were found, reflecting the results for single fatty acids, and in agreement with the findings of other authors (Quaresma et al 2011, Razmaite et al 2012Sales & Kotrba 2013). Gender did not influence any ratio, thus it is possible to affirm that meat from males and females has a similar quality.…”

Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 91%

“…This value is lower than the findings of Quaresma et al (2011) on psoas major muscle, who reported that gender had no influence on this fatty acid (2.2% and 2.3% for females and males respectively); Razmaite et al (2012) recorded a higher level for this acid, 3.01% in females and 3.31% in males.…”

Section: Fatty Acid Profile and Fat Contentcontrasting

confidence: 70%

“…In addition, shooting/slaughtering and the subsequent handling phases are critical for its hygienic production (Casoli et al 2005). Although various studies have investigated both the fat quality and hygienic quality of wild boar meat in Europe (Dimatteo et al 2003;Paulsen & Winkelmayer 2004;Hoffman & Wiklund 2006;Gill 2007;Marsico et al 2007;Atanassova et al 2008;Skewes et al 2009;Ramanzin et al 2010;Quaresma et al 2011;Avagnina et al 2012;Dannenberger et al 2013) there is a lack of studies regarding wild boar in central Italy. Thus, to fill this gap, the present study analyses the meat quality (fat content, fatty acid profile and hygienic quality) of wild boar hunted in Tuscany, taking into account gender, slaughtering age and hunting period in order to verify the possible effects of these parameters.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Russo

Balloni

Altomonte

et al. 2016

Italian Journal of Animal Science

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The aim of this work is to study the influence of gender, age and hunting period on the fatty acid composition of the longissimus dorsi muscle excised from 42 wild boars hunted on a farm located in Tuscany. A sub-sample of 22 muscles was used for the study of the microbiological profile of wild boar meat. The results show that gender had an effect only on C16:1 n7, which was higher in females (p .05). Slaughtering age influenced more parameters, thus resulting in a higher content of C6:0, C18:2, C20:1 and n6/n3 ratio in meat from adults (p .05) and in a higher percentage of C16:0 (p .05) in meat from young animals. The hunting month greatly influenced the meat quality because, in addition to the single fatty acids, it significantly modified the MUFA, PUFA, PUFA/SFA and n6/n3 ratio, underlining the great difference between meat of wild boar shot in October -November vs December -January. Ether extract was higher in subadults than in young animals (p .01) but was not influenced by gender and hunting month. Regarding the microbiological analyses, Salmonella spp. was only detected in one sample, while Yersinia enterocolitica was not detected at all. Data on the presence of pathogenic bacteria confirmed health risk for the consumer comparable to that associated with meat obtained from farm animals, while data on microbial loads (total aerobic mesophilic and psychrotrophic counts, Enterobacteriaceae, Escherichia coli) did not highlight any specific criticality.ARTICLE HISTORY

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Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 91%

Section: Fatty Acid Profile and Fat Contentsupporting

confidence: 91%

Section: Fatty Acid Profile and Fat Contentcontrasting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Russo

Balloni

Altomonte

et al. 2016

Italian Journal of Animal Science

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“…In spite of consumer's interest for game and wild boar meat, studies and information on its nutritional quality, particularly of feral wild boars are scarce. Several studies have been carried out on characteristics of meat of farmed wild boars compared with pigs and of feral wild boars in Europe (Marchiori & Felicio 2003;Szma nko et al 2007;Quaresma et al 2011;Razmaite et al 2012;Dannenberger et al 2013) but data on the macro-and micronutrient compositions and fatty acid profiles of feral wild boars in Italy are scarce.…”

Section: Introductionmentioning

confidence: 99%

Effect of age and feeding area on meat quality of wild boars

Pedrazzoli

Bosco

Castellini

et al. 2017

Italian Journal of Animal Science

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The stomach content and samples of Longissimus dorsi muscle of 32 feral wild boars were collected in two different feeding areas (forest and farmland) of Umbria region (Italy). The animals from each feeding area were divided into two age classes: class 1 (12-24 months of age; 48 kg average weight) and class 2 (animals older than 2 years of age; 84 kg average weight). The major food categories consumed were hard mast and crops (89.02-75.98%). The L Ã (lightness) and a Ã (red to green colour) values of the meat were affected by the feeding area as well as the b Ã (yellow colour) value; the age significantly affected only the a Ã and the b Ã value of the meat. The a-tocopherol was the most abundant vitamin E homologue, ranged between 520.63 and 1881.33 ng/g and was higher in farmland areas. The index of lipid oxidation (TBARS) ranged from 0.093 and 0.140 mg MDA/kg and was higher in wild boars from farmland. The monounsaturated fatty acids (MUFA) ranged between 38.36 and 46.75% and were higher in wild boar of class 2. The total polyunsaturated fatty acids (PUFA) as well as PUFAn-6 were affected by age, while PUFAn-3 was only affected by feeding area and ranged from 0.91 and 1.99 in farmland and forest, respectively. The feeding area affects the intramuscular fat contents in terms of nutritional characteristics of the meat: the n-6/n-3 ratio that was lower in meat from animals hunted in the forest area (p .001), as well as the ARA/(EPA þ DHA) ratio (p .01). ARTICLE HISTORY

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Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Chen

et al. 2019

Food Science & Nutrition

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Purpose The volatile compounds that contribute to the flavor of pork are unknown. Therefore, the present study aimed to determine the differences in volatile compounds from pork meats of four different pig breeds using headspace solid‐phase micro‐extraction (HS‐SPME)/gas chromatography–mass spectrometry (GC‐MS). Methods Piglets from four breeds (8/breed) (crossbred Ziwuling Sus scrofa [SUS] and purebreds Bamei pig [BAM], American Yorkshire pig [YOK], and Hezuo pig [HZP]) were selected. Characteristics of meat were measured. HS‐SPME/GC‐MS were used to analyze the volatile compounds of the meats. Results The tenderness, taste, succulence, and broth flavor of the BAM and HZP were good. One hundred and eight volatile compounds with known molecular formulas were identified in BAM, 106 in SUS, 98 in YOK, and 98 in HZP. Sixty‐four common volatile compounds were found in all four breeds. The highest relative amount of volatile compounds was found in the BAM. The compounds which may contribute to the flavor of pork were 3‐methyl‐1‐butanol, 1‐nonanal, octanal, hexanal, 2‐pentyl‐furan, 1‐penten‐3‐one, N‐morpholinomethyl‐isopropyl‐sulfide, methyl butyrate, and (E,E)‐2, 4‐decadienal. Conclusion The volatile compounds in pork belong to several classes, and the highest relative amount of volatile compounds was found in BAM.

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Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat

Cited by 41 publications

References 30 publications

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany

Effect of age and feeding area on meat quality of wild boars

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

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