Selected quality parameters of wild boar meat

Meso divlje svinje se smatra namirnicom visoke nutritivne vrednosti, koju karakteriše nizak sadržaj masti i holesterola. Nizak nivo ukupne masti ne podrazumeva i poželjan masno kiselinski sastav, kao ni odnos zasićenih i nezasićenih masnih kiselina. Cilj ovog istraživanja je da utvrdi masnokiselinski profil i hemijski sastav mesa divlje svinje. Tokom lovne sezone u 2021 godini, uzeti su uzorci m. longissimus dorsi od 20 jedinki. AOAC (2021) je korišćen za utvrđivanje sadržaja vlage, masti, proteina i pepela. Determinacija masnih kiselina izvršena je na gasnom hromatografu (GC6890N, Agilent Tech., USA). Ukupan sadržaj intramuskularne masti u ispitivanim uzorcima je bio nizak (1,9%), dok je sadržaj sirovih proteina bio na nivou od 22,5%. Smatra se da je idealan sadržaj ukupne masti svežeg mesa između 2 i 3%. U ispitivanim uzorcima mesa divlje svinje, sadržaj masti je bio niži. Ipak, usled zahteva potrošača za “nemasnim” mesom ova karaktersitika se može ocniti i kao poželjna, najre po pitanju uticaja na zdravlje ljudi. Indikatori nutritivne vrednosti i zdravstvenog uticaja masti su bazirani na sadržaju pojedinačnih masnih kiselina. Poželjno je da odnos polinezasićenih i zasićenih masnih kiselina bude veći od 0,4. Utvrđeni odonos u mesu divlje svinje bio je 0,56. Nemaju sve masne kiseline isti uticaj na zdravlje ljudi. Smatra se da, među zasićenim masnim kiselinama, najveći potencijalni štetni efekat na kardiovaskularni sistem ima miristinska kiselina, usled toga što povećava nivo holesterola u krvnoj plazmi. Utvrđene koncentracije ove kiseline u ispitivanim uzorcima mesa divlje svinje su bile niske (0.97%). Najzastupljenija zasićena masna kiselina bila je stearinska (17.5%), koja se smatra neutralnom, dok je njazastupljenija od svih utvrđenih masnih kiselina bila oleinska kisleina (41.8%). Može se zaključiti da meso divlje svinje ima povoljne nutritivne karakteristike, po pitanju pokazatelja uticaja na zdravsteveni status konzumenta i, ispunjava zahteve potrošača za niskim sadržajem masti u namirnicama.Wild boar meat is considered a meat of high nutritional value, regarding its high iron and low fat content. However, low intramuscular fat level does not imply favorable ratio of saturated to unsaturated fatty acids. The aim of the present study is to determine fatty acid profile, along with chemical composition of wild boar meat. A total of 20 samples of m. longissimus dorsi were collected during the hunting season in 2021 year. The AOAC (2001) method was applied for determination of moisture, fat, ash and protein content. Analysis of fatty acid methyl esters (FAMEs) was performed on a gas chromatograph (GC6890N, Agilent Tech., USA). Total intramuscular fat content in the examined samples was low (1.9%), while crude protein content was at the level of 22.5%. It is considered that ideal intramuscular fat content of fresh meat is between 2 and 3%. In the current study, wild boar meat had a lower fat content. However, due to consumers’ preference for lean meat, it could be estimate as favorable, regarding its health impact. Health and nutritional indicators of fat are determined by the level of particular fatty acids. The ratio of polyunsaturated to saturated fatty acids should be higher than 0.4. Wild boar meat had the PUFA/SFA ratio 0.56. Among the saturated fatty acids, not all have the same effect on human health. Myristic acid has the most adverse effect by increasing the concentration of cholesterol in plasma. Wild boar meat contained small amounts of myristic acid (0.97%). The most abundant among saturated fatty acid was stearic acid (17.5%) that is considered neutral. Among all, the most abundant was unsaturated - oleic acid (41.8%). It can be concluded that wild boar meat fulfill human health indicators based on its fatty acid profile, as well as consumers’ expectations for lean meat.Zbornik radova i kratkih sadržaj