COMPARISON OF THE COMPOSITION OF MEAT OF WILD AND FARMED PHEASANTS

Cilj ovog istraživanja bio je odrediti osnovni kemijski sastav te sastav masnih kiselina prsnog mišića (Musculus pectoralis major) divljih i uzgojenih fazana (Phasianus colchicus sp. L.).Osnovni kemijski sastav nije pokazao statistički značajnu razliku (p>0,05). Prsni mišić fazana sadrži 72% vode, 0,5-0,7% masti, 26% proteina te 1,3 % pepela. Najzastupljenije masne kiseline su oleinska (C18:1), palmitinska (C16:0), linolna (C18:2) i stearinska (C18:0). Usporedbom sastava masnih kiselina uzgojenog i divljeg fazana, udio zasićenih masnih kiselina (SFA) nije se značajno razlikovao, dok je veći udio mononezasićenih masnih kiselina (MUFA), prvenstveno zbog visokog sadržaja oleinske kiseline, imao uzgojeni fazan, a veći udio polinezasićenih masnih kiselina (PUFA) divlji fazan. Omjer n-6/n-3 nije se razlikovao ovisno o uzgoju fazana te je iznosio 4,76 (uzgojeni) i 4,82 (divlji fazan). Zbog visokog sadržaja proteina i niskog sadržaja masti meso fazana nutritivno je vrlo kvalitetno.The aim of this study was to determine the chemical composition and fatty acid composition of the Musculus pectoralis major of wild and farmed pheasants (Phasianus colchicus sp. L.). The chemical composition did not show a statistically significant difference (p>0,05). Pheasant breast muscle contains 72% water, 0,5-0,7% fat, 26% protein and 1,3% ash. The most abundant fatty acids are oleic (C18:1), palmitic (C16:0), linoleic (C18:2) and stearic (C18:0). The content of saturated fatty acids (SFA) did not differ significantly in farmed and wild pheasants, while the increase of monounsaturated fatty acids (MUFA), mainly because of high content of oleic acid, had farmed pheasant. A higher proportion of polyunsaturated fatty acids (PUFA) had wild pheasants. The n-6 /n-3 ratio did not differ regarding of the method of cultivation and was 4,76 in farmed and 4,82 in wild pheasants. Phesant meat is a valuable food product thanks to high protein and low fat content