The effects of gender, age and region on macro- and micronutrient contents and fatty acid profiles in the muscles of roe deer and wild boar in Mecklenburg-Western Pomerania (Germany)

Use of Wild Boar (Sus scrofa) as a Sustainable Alternative in Pork Production

Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

The Effect of the Inclusion of Different Concentrates in Feed Rations on the Contents of Tocopherols, β-Carotene and Retinol in the Livers and Longissimus dorsi Muscles of Farm-Raised Fallow Deer (Dama dama L.)

This study analyzed the chemical composition and contents of β-carotene, tocopherols and retinol in the longissimus dorsi (LD) muscles and livers of fallow deer (Dama dama L.) fed diets based on hay containing different concentrates (hay and oats—HO; hay, oats and protein concentrate—HOP; hay and pellets—HP). The provitamin and lipophilic vitamin contents in the samples of feed and animal tissues were determined by high-performance liquid chromatography (HPLC). The contents of retinol were nearly two-fold higher (p < 0.002) in the livers and many-fold higher in the LD muscles of fallow deer fed the HOP and HP diets. β-carotene was not identified in the livers or LD muscles of fallow deer. The concentrations of α-tocopherol and total tocopherols were higher in the livers and LD muscles of the animals that received the HO and HP diets, but the noted differences were not significant. The inclusion of various concentrates in the feed rations had no influence on the proximate chemical compositions of the livers or LD muscles of fallow deer.

Cause and Effect Analysis between Influencing Factors Related to Environmental Conditions, Hunting and Handling Practices and the Initial Microbial Load of Game Carcasses

Environmental, hunting and handling factors affect the microbial load of hunted game and the resulting meat products. The aim of this study was to systematically investigate the influence of several factors on the initial microbial load (IML) of game carcasses during the early hunting chain. Eviscerated roe deer body cavities (n = 24) were investigated in terms of total viable count and the levels of Pseudomonas spp., Lactobacillus spp., Enterobacteriaceae and Escherichia coli (E. coli). Furthermore, a risk analysis based on the obtained original IML data, literature search and a Failure Mode and Effects Analysis (FMEA) was performed. The IML could be explained in a regression model by factors including the higher body weight (BW), damaged gastrointestinal tract by the shot, ambient temperature or rain. The levels of Lactobacillus spp. (p = 0.0472), Enterobacteriaceae (p = 0.0070) and E. coli (p = 0.0015) were lower on the belly flap surface when gloves were used during evisceration. The literature search revealed that studies examining influencing factors (IF) on the IML of game carcasses found contradictory effects of the comparable IF on IML. Potential handling failures may lead to a higher IML of game carcasses during the early hunting chain ranked by FMEA. Several handling practices for game carcasses are recommended, such as ensuring efficient cooling of heavier BW carcasses to limit bacterial growth or eviscerating heavier carcasses before lighter ones.

The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat

The aim of this study was to determine the influence of age and gender on the chemical composition, colour, texture and sensory attributes of wild boars meat (Sus scrofa, n = 48). The animals were analysed in 6 groups (n = 8), differed in age (piglets below 1 year, yearlings 1-2 years, and adults over 2 years) and gender (male and female). Protein content in raw meat was affected by age, whereas in roasted meat by animals gender. Colour parameters, excluding lightness, were affected by animals age and values of a*, b* and C increased along the animal age. Roasted meat from piglets showed the lowest hardness and chewiness in TPA test, however shear force was similar for piglets and yearling, yet lower than adults. Age affected sensory quality of roasted meat and meat from yearlings was scored higher than from adults. The results of the study clearly indicate the predominant influence of wild boar age over gender on the meat quality.

The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars (Sus scrofa)

The aim of this study was to determine the influence of age and sex on carcass characteristics and the chemical composition of the longissimus thoracis et lumborum (LTL) muscle in wild boars (Sus scrofa). Carcass quality parameters varied significantly depending on age and sex, whereas the protein and collagen contents in the muscle were affected by animal age. The carcasses of male yearlings and adults were characterised by the highest processing suitability, which can be attributed to the highest percentage of lean meat in the carcass and a moderate fat and bone content. A higher fat content was found in carcasses of females from all age groups, and a lower bone content was found in yearlings and adult females. The protein content was the highest in the LTL muscle of adult boars, and the collagen content was the highest in piglets; thus, the chemical composition of the muscle was most desirable in adult wild boars and least desirable in piglets.

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

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.

The Effect of Barley and Lysine Supplementation on the longissimus lumborum Meat Quality of Pasture-Raised Fallow Deer (Dama dama)

The chemical characteristics (proximate composition, amino acids, and fatty acids) and sensory quality of the longissimus lumborum (LL) muscle of 45 farmed male fallow deer were investigated. The animals were divided into three separate groups (n = 15 per treatment): pasture-fed (P), pasture-fed and supplemented with barley (B), and pasture-fed and supplemented with barley and lysine (BL). Differences were observed in LL moisture and the intramuscular fat contents, the latter being almost two-fold greater in the meat of B and BL groups compared to P. The concentrations of histidine, leucine, alanine, glutamic acid and glycine in the raw meat were higher in the BL group compared to the P group. Higher contents of n–3 polyunsaturated fatty acids (PUFAs), and consequently lower n–3 ratios, were found in the P group, compared to the BL group. The grilled meat samples from the P group scored higher than the other groups for grassy flavour, and lower for liver flavour.

Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx.) Meat

Simple Summary

Game meat is perceived as more nutritious than meat originating from domestic farm-ranged animal species. However, meat composition is affected by numerous factors, and differences between game species can be found. The aim of this study is to examine the effect of sex and age on the content of macro- and micro-nutrients in meat from axis deer. Sixteen animals were hunt-harvested and assigned to groups according to sex and age. Samples of m. longissumus thoracis were examined to determine proximate chemical, fatty acid, amino acid and mineral composition. Minor differences were found in the analysed traits between sex and age groups. Regardless of sex and age, axis deer meat is characterised as having a high protein and low-fat content, favourable fatty acid composition and ratios. It is a good source of essential amino acids and micro-minerals. As data regarding axis deer meat are limited, the results of this study are a valuable contribution to describing the quality and nutritional composition of meat of different deer species. Axis deer meat can be recommended as a healthier substitute to red meat.

Abstract

The aim of this study is to examine the effect of sex and age on proximate chemical, fatty acid, amino acid and mineral content of axis deer (Axis axis Erx.) meat. Sixteen (n = 16) animals were hunt-harvested and assigned to groups according sex and age (sub-adult and adult). All analyses were made on m. longissimus thoracis sampled between the 9th and 13th ribs. Minor differences in nutritional composition of axis deer meat were found between analysed sex and age groups. Axis deer meat has a high protein (22.8%) and low fat (1.39%) content. Saturated fatty acids accounted for 44.97% and polyunsaturated for 29.66% of the total fatty acids. Ratios of fatty acids were within the recommended values. Glutamic and aspartic acid were the most abundant non-essential, and lysine and leucine the most common essential amino acids. The ratio of essential to non-essential amino acids was <1. Potassium and phosphorous were the dominant macro-minerals, while iron and zinc were the dominant micro-minerals. The results of this study show that regardless of sex or age, axis deer meat can be considered a good source of basic macro- and micro-nutrients, and can be recommended as a substitute for red meat from domestic animals.

Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat

The aim of this research was to perform comparison studies of the chemical, physical, technological, and microbiological characteristics, including biogenic amines (BAs) and volatile compounds (VC), of the European roe deer (RDM), boar (BoM), red deer (ReDM), and beaver (BM) hunted wild game meat (HWGM). The outcome of this study showed a significant effect (p < .05) of animal species on protein content, pH, drip loss, shear force, cooking loss, color coordinates, total count of enterobacteria, and most of the VC. ReDM had the highest protein content (23.15%), cooking loss, L* and b* values. The lowest protein and cholesterol content and L* value and the highest pH, shear force, drip loss, and fat content were established in BM having the highest content of unsaturated fatty acids (UFA) (64.12% from total FA). The total UFA content in ReDM and BM was almost twofold higher, compared with saturated FA. Small amounts of main BAs (<7.8 mg/kg) were found in ReDM and BM, while a higher content of putrescine in RDM and BoM was established. The main VCs in HWGM were acetoin, pelargonic, and acetic acid. These findings provide a valuable data about the HWGM quality characteristics and might aid food manufacturers to improve and enhance the processing of the HWGM.

Fatty Acid Composition in Blubber, Liver, and Muscle of Marine Mammals in the Southern Baltic Sea

Simple Summary

Marine mammals play an important role in marine ecosystems. However, as they are less accessible for research, relatively little is known about their physiology compared to terrestrial mammals. The stranding scheme of the Deutsches Meeresmuseum (Stralsund, Germany) continuously collects strandings and by-catches of marine mammals in the Baltic Sea in Mecklenburg-Western Pomerania. In this project, the fatty acid composition of the liver, skeletal muscles, and blubber of harbour porpoises and grey seals from the southern Baltic Sea was investigated for the first time. In the liver and blubber tissue, the values and concentrations measured for both species are consistent with studies on other marine mammals. In a direct comparison of the focus species, the skeletal muscles of harbour porpoises exhibit higher concentrations of fatty acids than those of grey seals. In the future, these studies will be extended to the entire Baltic Sea, as we suspect that fatty acid composition can be used to determine the nutritional status of the animals and thus will allow for an objective assessment of the body condition.

Abstract

To date, only limited results on the fatty composition in different tissues of the top predators in the Baltic Sea are available. In the current study, tissue samples of blubber, skeletal muscle, and liver from 8 harbour porpoise (Phocoena phocoena) and 17 grey seals (Halichoerus grypus) in the Baltic Sea off Mecklenburg-Western Pomerania were included in the investigation. While the total fatty acid content in liver and blubber tissue revealed no differences between both species, the total fatty acid content of muscle tissue was significantly differentand showed higher concentrations in harbour porpoise muscle compared with grey seals. The most abundant fatty acids in the blubber of grey seals and harbour porpoises (18:1cis-9, 16:1cis-9, 16:0 and 22:6n-3) were present in similar quantities and ratios to each other as known from other marine top predators. If future studies can show that differences in tissue fatty acid content are caused by variation in the nutritional status, and this may lead to the development of a more objective assessment of body condition in seals and porpoises recovered via stranding schemes.

Chemical composition and fatty acid content in lamb and adult sheep meat

The aim of the present study was to compare the chemical composition and fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred for meat production. Throughout the research period, the animals were managed in a confinement indoor system under uniform environmental conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to determine the basic chemical composition and fatty acid content in the intramuscular fat. The analyses showed that, compared to lambs, meat from adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as a favorable percentage of OFAs (dietary fatty acids having an undesirable hypercholesterolemic effect on humans). The results of this study support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.

Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period

The proximate composition, energetic value, minerals, B-group vitamins and pH value of the loin (longissimus thoracis) of 71 wild Iberian red deer (Cervus elaphus hispanicus), were evaluated in stags and hinds hunted in autumn and winter. In autumn, meat had a higher content of moisture, K, Na, Zn and thiamine when compared to winter, in which higher content of proteins and P were detected. Meat from stags had a higher moisture, Na, Zn and folic acid content, while hinds provided optimal pH values (<5.8) in higher proportions than stags. Considering European Unions nutrition and health claims, deer loin has a high content of proteins, Zn, vitamin B₁₂ (cyanocobalamin), and a low content of fat and sodium/salt, being a source of P, Fe, Cu and vitamins B₂ (riboflavin) and B₃ (niacin). Additionally, health claims related to children's development could be attributed to this meat, which may increase the interest on deer meat from consumers.

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

The goal of the study was to examine the effect of age and sex on the quality of wild boar offal and meat. A number of 32 hunt-harvested animals was assigned to groups according to age (juveniles and sub-adults) and sex. The quality of offal (liver, kidneys, heart and tongue) and m. semimembranosus was examined. The pH value of m. semimembranosus ranged from 5.45 to 5.88. The highest pH was recorded in the kidney and the liver (6.32-6.54 and 6.12-6.31). The meat in the group of juveniles was brighter (p = 0.042), yellower (p = 0.039), showed a greater drip loss (p = 0.007), cooking loss (p = 0.039), and plasticity (p = 0.028), compared to the sub-adults. The extractable fat content in the m. semimembranosus and offal (p = 0.004), and water to crude protein ratio (p = 0.033), also differed between age groups. The results of the study show different quality attributes of offal and meat of wild boars from two age groups. The obtained quality measures suggest that the culinary and technological usefulness of offal and meat from the wild boars may differ according to the age of hunted animals.

Quality of Meat from Female Fallow Deer (Dama Dama) and Roe Deer (Capreolus Capreolus) Hunted in Serbia

Deer meat is a high quality and valuable food for human consumption. It has high nutritive value because of its high protein and heme iron content, and low levels of fats and saturated fatty acids. The aim of this study was to examine the quality parameters of meat from fallow deer and roe deer that were hunted in Serbia. Parameters studied were live weight, carcass weight, chemical composition of meat, color, fatty acid content of meat, volatile compounds, and sensory characteristics. The results obtained show no significant difference in the chemical composition of these two species of deer meat, but there were differences regarding fatty acid content, volatile compounds, color and sensory properties of meat. The ratios of polyunsaturated to saturated fatty acids in the deer meat ranged from 0.387 to 0.556. The results suggest that deer species has a significant impact on the fatty acid profile and content of volatile compounds of deer meat.

The effect of age and ultimate pH value on selected quality traits of meat from wild boar

The meat from hunted wild boar juveniles (N = 18) and yearlings (N = 17) was analysed to assess the influence of age and the ultimate pH value on selected quality traits. The analysed meat of 55.56% of the juveniles and 64.71% of the yearlings was characterised with normal pH. The pH had been measured 24 and 48 h post mortem. More cases of high ultimate pH (pHu > 5.8) and high maximal pH (about 6.2) have been noted in the meat of younger animals compared with older ones. We found no effect of pHu on the colour coordinates of analysed wild boar meat. A slight effect of age was observed for the lightness (L*) coordinate. The postmortem time was the most important factor influencing meat colour [L*, yellowness (b*), and hue angle]. A high pHu was related to lower drip loss (P = 0.001), lower percentage of free water (P = 0.036), lower cooking loss (P = 0.001), and lower plasticity (P = 0.042). The meat from juveniles showed higher plasticity than meat from yearlings. Summing up, both the pHu level and the age of wild boars may affect some qualitative patterns of meat, changing the technological usability of this raw animal product.

Barbary sheep tissues as bioindicators of radionuclide and stabile element contamination in Croatia: exposure assessment for consumers

Muscle, liver and kidney of 21 Barbary sheep (Ammotragus lervia) from Mosor Mountain, Croatia, were sampled to quantify the activity of caesium and potassium radionuclides and five toxic and ten essential stabile elements in order to establish reference values for this species and to evaluate the potential of Barbary sheep tissues to reflect environmental pollution. We also assessed seasonal diet (botanical composition and dry matter content) of Barbary sheep based on analyses of a rumen content of culled animals. None of the 19 plant species (mostly grasses) identified as part of the Barbary sheep diet is known as a stabile element or radionuclide hyperaccumulator. Measured levels reflected low environmental pollution with arsenic, cadmium, mercury and lead, with levels generally less than those reported for wild herbivorous ungulates. Methodological differences (detection limit of elements in muscle) were shown to hamper interpretation and comparison of the Toxic Contamination Index (TCI) values with those published for other species. There was no homeostasis disturbance of trace elements in Barbary sheep, either due to inadequate intake via food or as an adverse effect due to a high toxic metal(loid) burden. Consumption of the muscle and liver of wild Barbary sheep can be considered safe for the health of adult consumers regarding toxic metal(loid)s and radioactive caesium, though the liver should be avoided as a food item in vulnerable population groups due to the possible adverse effects of cadmium and lead. Otherwise, muscle and liver are a rich source of copper, iron, selenium and zinc for consumers and, as such, can benefit the overall dietary intake of essential elements.

Effect of age on nutritional properties of Iberian wild red deer meat

BACKGROUND

This study assessed the effect of age (L, less than 27 months old; M, from 27 to 42 months old; H, 43 months and older) on the fatty acid profile, cholesterol content, amino acid composition and mineral content of 150 Iberian wild red deer meat samples.

RESULTS

Intramuscular fat content increased (P < 0.05) with age (0.05 vs 0.12 vs 0.34% for L, M and H groups respectively), while cholesterol content decreased (P < 0.05) as the slaughter age increased (52.78 vs 48.72 vs 45.34 mg per 100 g meat for L, M and H groups respectively). The slaughter age showed differences among groups for saturated fatty acids, with the highest content in older animals (30.41 vs 34.55 vs 38.21% for L, M and H groups respectively), whereas younger deer displayed the highest polyunsaturated fatty acid levels (50.05 vs 45.24 vs 37.55% for L, M and H groups respectively). The n-6/n-3 ratio was more favorable (P < 0.05) for young and medium ages compared with that for older animals. In contrast, amino acid profile and mineral content were only slightly affected by age.

CONCLUSION

As a general conclusion, wild red deer meat could be considered a good alternative to red meats for human consumption. © 2018 Society of Chemical Industry.

The individual effect of different production systems, age and sex on the chemical composition of wild boar meat

Meat from wild boar (musculus teres major, n = 160) originating from two localities with different production systems was analysed. The contents of crude protein, pure protein, fat, collagen, dry matter and ash were determined in each sample. The effect of locality, age and sex on the chemical properties of the wild boar meat was studied with the use of statistical analysis. The values obtained for the chemical composition of the muscle tissue of the wild boar from localities A and B corresponded to the results obtained in other countries. The protein content fell within the range of 20.49–21.26% at locality A and 18.77–20.34% at locality B. The fat content fell within the wide range of 0.83–2.38% (0.83–1.67% at locality A and 1.51–2.38% at locality B). It is clear from the statistical evaluation that wild boar hunted in the enclosed locality had a significantly higher (P < 0.05) fat content and a lower content of crude (P < 0.05) and pure (P < 0.05) protein in comparison with wild boar from the unenclosed locality. A significant difference in the fat content was also demonstrated between localities in animals aged 0–12 months (P < 0.05), though only in females (P < 0.05) when younger animals (0–12 months) were divided by sex, and also in females aged 12–24 months (P < 0.05). The results confirm that the composition of wild boar meat in the Czech Republic is very variable and influenced by multiple factors.

Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.)

The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA). No differences (P > 0.05) in lipid oxidation parameters (FFA, PV and TBARS) were observed between muscles from different carcass parts. Irrespective of muscle location, the predominant class of FA in IMF of beaver was PUFA (averaging 49.39%), followed by SFA (27.81%) and MUFA cis (15.96%). Linoleic acid (LA, 18:2 n-6) was the most abundant FA in all muscles (>34% of total FA). Minor percentages of unusual FA (OCFA, trans FA and branched-chain FA), which are more typical for ruminants than monogastric animals, were also detected (3.46%, 1.92% and 1.22%, respectively).

The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat

The objective of this study was to investigate the effect of carcass weight on chemical characteristics and fatty acid composition of m. longissimus dorsi and m. semimembranosus of European wild boar (Sus scrofa scrofa) meat. The research was carried out on 50 wild boars shot during four battues at hunting reserves in the central part of Poland. The carcasses were divided into three groups: ≤30 kg (G1), 31–45 kg (G2), and >45 kg (G3). The protein concentration increased with carcass weight (P ≤ 0.01). The concentration of saturated fatty acids was influenced by carcass weight and was higher when weight increased. A significantly higher level of monounsaturated fatty acids (MUFA) was found in the carcasses of wild boars from G3 compared with G1 group (P ≤ 0.01). The content of C18:2n-6 was significantly lower in the lightest carcasses compared with the heaviest (P ≤ 0.05). Statistical analysis confirmed that carcasses weight significantly affected polyunsaturated fatty acids (PUFA) n-3 content. The lightest carcasses contained a significantly higher concentration of PUFA n-3 (P ≤ 0.01). In addition, in G3, the amount of C22:5n-3 was two-fold lower (P ≤ 0.01) than in G1. The research has shown that the meat quality was affected by the carcass weight, resulting better parameters in the lighter than in the heavier carcasses. Therefore, most of the culled wild boars should be squeakers and young boars after the first year of life.

The effect of age on the fatty acids composition in wild boar (Sus scrofa) hunted in the southwest region of Slovakia

The aim of the study was to analyse the fatty acid profile of wild boar (Sus scrofa) meat. The samples were obtained from the mountain Tríbeč (southwest part of the Slovak Republic). A total of 36 samples in 3 age categories of meat were analysed. The effect of age on the intramuscular (IMF) fat content was analysed. The highest (P < 0.05) IMF content was found in the samples from the youngest animals (18.07%), the lowest (P < 0.05) in the sub-adult animals. Significant (P < 0.05) differences were found in palmitic acid (C16:0). Significant decrease of heptadecanoic acid (C17:0) as an effect of age was analysed in the samples. Of the important fatty acids, the most abundant in all age categories of wild boar were oleic (C18:1 cis 9), palmitic (C16:0), and linolelaidic acid (C18:2 cis n6). Differences in the content of mentioned acids were significant (P < 0.05). In α-linolenic and γ-linoleic acids, non-significant (P > 0.05) differences were detected. Significant differences (P < 0.05) between age categories were found in cis-11-eicosenoic (C20:1 n9) and cis-11,14-eicosadienoic acids (C20:2 n6). Significant differences (P < 0.05) were found in PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids), and SFA (saturated fatty acids) concentrations. The highest PUFA content was typical for the samples from the oldest animals, MUFA from the sub-adults, and SFA from the youngest wild boar. More significant results were observed in the normalized data with the factor component scores. The wild boar fatty acid profile is significantly affected by age.

Copper and zinc content in wild game shot with lead or non-lead ammunition - implications for consumer health protection

The aim of this study was to examine the contamination of game meat with copper and zinc and establish whether the use of alternative (non-lead) ammunition can lead to higher or unsafe levels of copper and zinc in the meat of roe deer, wild boar and red deer. The research project “Safety of game meat obtained through hunting” (LEMISI) was conducted in Germany with the purpose of examining the entry of lead as well as copper and zinc into the meat of hunted game when using either lead or non-lead ammunition.

The outcome of this study shows that the usage of both lead-based ammunition and alternative non-lead ammunition results in the entry of copper and zinc into the edible parts of the game. Using non-lead ammunition does not entail dangerously elevated levels of copper and zinc, so replacing lead ammunition with alternative ammunition does not introduce a further health problem with regard to these metals. The levels of copper and zinc in game meat found in this study are in the range found in previous studies of game. The content of copper and zinc in game meat is also comparable to those regularly detected in meat and its products from livestock (pig, cattle, sheep) for which the mean human consumption rate is much higher. From the viewpoint of consumer health protection, the use of non-lead ammunition does not pose an additional hazard through copper and zinc contamination. A health risk due to the presence of copper and zinc in game meat at typical levels of consumer exposure is unlikely for both types of ammunition.

Game meat authentication through rare earth elements fingerprinting

Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication.

Elemental composition of game meat from Austria

Concentrations of 26 elements (B, Na, Mg, P, S, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Sb, Ba, Hg, Pb, U) in wild game meat from Austria were analysed using an inductively coupled plasma mass spectrometer. All investigated animals were culled during the hunting season 2012/2013, including 10 chamois (Rupicapra rupicapra), 9 hare (Lepus europaeus), 10 pheasant (Phasianus colchicus), 10 red deer (Cervus elaphus), 12 roe deer (Capreolus capreolus) and 10 wild boar (Sus scrofa). In 19 out of 61 meat samples lead concentrations were higher than 0.1 mg/kg, the maximum limit in meat as set by the European Commission (Regulation EC No 1881/2006), which is most likely caused by ammunition residues. Especially, pellet shot animals and chamois show a high risk for lead contamination. Despite ammunition residues all investigated muscle samples show no further health risk with respect to metal contamination.

Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products

The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof (German Corned beef (GCB), tea sausage spread (TSS), scalded sausage (SS)). Beef and beef products were obtained from German Holstein bulls which either received a control diet consisting of maize silage and concentrate with soybean meal (41%), or an experimental diet of grass silage and concentrate plus rapeseed cake (12%) and linseed oil (3%). The study revealed that upon an 18:3n-3 vs. 18:2n-6 intervention the amounts of 18:3n-3, EPA and Σn-3 LC-PUFA were significantly increased by 2.6, 2.3 and 1.7 fold, respectively. Experimental diet significantly increased β-carotene contents, and the γ-tocopherol contents were decreased. During beef processing, n-3 PUFA from beef were found to be product-specifically transferred into the corresponding beef products. 18:3n-3 and Σn-3 LC-PUFA contents were found to be 1.4 and 1.5 times higher in GCB from grass silage- than maize silage-fed bulls. The trace element contents in GCB (iron, copper, zinc, selenium) were not affected by the diet; however γ-tocopherol contents were decreased by experimental diet. In conclusion, dietary n-3 PUFA were completely transferred into beef products unaffected by beef processing conditions.