Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

Abstract

The present study aimed to evaluate the lipid content and oxidation of fallow deer (FD), wild boar (WB), and pig meat (PM) at −18 °C for a 360-day storage period. The lowest fat content was observed in thigh meat (TM) of FD (2.53%; p ˂ 0.05). The ratio of polyunsaturated/saturated fatty acids (PUFA/SFA), n-6/n-3, hypocholesterolemic/hypercholesterolemic index (h/H), and the lipid nutritional quality indexes were calculated. The PUFA/SFA ratio of each meat sample was compared with the required value of more than 0.4 while the optimal n-6/n-3 ratio was determined only in shoulder meat (SM) of FD meat samples (3.94; p ˂ 0.001). An atherogenic index of lower than 1.0 was observed in each meat sample and a thrombogenic index of lower than 0.5 was observed only in TM of FD (0.53; p ˂ 0.001). During the storage period, the malondialdehyde (MDA) content of WB and PM samples showed a higher variability than the FD samples. On the initial day as well as on the 360th day of the storage period, the lowest MDA content in the loin of PM was measured. Long-term vacuum packaging resulted in lower lipid oxidation during meat storage (p ˂ 0.01); however, the duration of the storage period significantly affected the level of lipid oxidation (p ˂ 0.001).

Does hunted wild boar meat meet modern consumer nutritional expectations?

“…The fatty acid composition of the samples, both pork meat and WB meat, was in accordance with the results of other studies (Pedrazzoli et al ., 2017 ; Ciobanu et al , 2022 ), where C18:1 n-9 (oleic) was the most abundant fatty acid, followed by C16:0, C18:0, and C18:2 n-6. The same decreasing order of concentration was found in pork as well as WB meat submitted to different feeding regimes (natural feed, supplementary feed, complete diet), age, or gender (Högberg et al , 2002 ; Pedrazzoli et al , 2017 ; Ciobanu et al , 2022 ; Reitznerová et al , 2023 ).…”

“…Grazing or the consumption of various feedstuffs by PO pigs influences the fatty acid composition of LL in comparison to indoorreared pigs. For instance, the levels of omega 3 (n-3) PUFA and n-6 PUFA are higher in PO than in PI, and the concentrations of n-3 PUFA and n-6 PUFA in WB were higher than in domestic pigs from both rearing systems, according to published data (Hoffman and Wiklund, 2006 ; Reitznerová et al , 2023 ). A comparison of fatty acid composition between WB and domestic pigs shows high differences in SFA and PUFA content.…”

“…In the present study, the n-6/n-3 ratio was very high in pork (three times the recommended value) independently from the rearing system. The n-6/n-3 PUFA ratio in WB meat ranges from 7.02 to 9.50 in the samples examined, less than the ratio registered in pork, and the value was similar to those reported by Viganò et al ( 2019 ) and much lower than those reported by other authors (Pedrazzoli et al , 2017 ; Reitznerová et al ., 2023 ). As a result, the n-6/n-3 ratio of WB samples was closer to the guide values, indicating that these species may be less detrimental to human health than pork.…”

“…Atherogenic and thrombogenic indices (AI and TI) as measurements of lipid quality, which could serve as predictors of cardiovascular risks and are less than 1.0 in the diet, respectively, are advised for human health. AI and TI were lower in meat from WB compared to commercially reared pigs, in agreement with the literature (Marsico et al ., 2007 ; Reitznerová et al, 2023 ). AI and TI in WB were always lower than the values reported by Ulbricht and Southgate ( 1991 ) in pork, beef, and lamb (1.66, 1.39, 1.58, respectively).…”

“…The nutritional value of fatty acids in LL muscle was calculated as reported in Table 1 (Fernández et al , 2007 ; McAfee et al ., 2010 ; Pires et al , 2020 ; Ciobanu et al , 2022 ; Reitznerová et al ., 2023 ).…”