Nutrition Value of Wild Animal Meat

Abstract

One of the most valuable foods is meat, due its nutritional value, largely determined by the essential amino acids, fatty acids, vitamins, minerals, etc. At the same time, concern needs to be given to health of consumers by used products with less calories, which can be ensured by greater variety of game animals, including also deer grown in captivity. The aim of our investigation was to compare the nutrition value of elk, wild deer, farm deer, roe deer, and wild boar that were killed during hunting in Latvia. Meat samples (m. logissimus lumborum) were collected in the autumn- winter season. The results of the conducted research suggest that game meat samples have higher protein and essential fatty acid content in comparison with domestic animals. The amount of fat in all analysed samples did not differ greatly, although the fatty acid content in wild game meat differed significantly. The fatty acid profile was used to calculate the atherogenicity index (AI), which has a positive correlation with the risk of cardiovascular disorders. The formula AI = [C12 : 0 + (C14 : 0 × 4) + C16 : 0 ] / (Total unsaturated fatty acids) was used to calculate the ratio of total saturated fatty acids, ω-6 and ω-3. Regarding the microelement content of meat there were great differences in iron and manganese concentration among animals.

Transitioning to lead-free ammunition use in hunting: socio-economic and regulatory considerations for the European Union and other jurisdictions

“…It is relevant, here, to note that despite the declining demand for farmed meat there is a growing consumption of wild game meat in many European countries, e.g. Germany and the UK [52,53] largely because such food is seen to have lived a better life than domestic animals, and its comparative nutritional value [54]. This growing market appears to be readily sustained by abundant and increasing populations of European deer species and wild boar (Sus scrofa) [20,55].…”

The bushmeat and food security nexus: A global account of the contributions, conundrums and ethical collisions

“…This can be partially attributed to the fact that the current understanding of the macro-and micro-nutritional properties of wild foods lags far behind that of domestic livestock and cultivated crops (Vinceti et al, 2013). Nonetheless, that information that can be gleaned on the nutritional composition of bushmeat suggests that this is comparable or even superior to domestic meat sources, indeed being high in protein, as well as readily assimilable amino acids and essential fatty acids (Strazdiòa, Jemeïjanovs, & Ðterna, 2013). Collation of the available proximate composition data for a number of bushmeat species consumed in different regions (Table 1) indicates that protein values range from 17 to 26% in the meat from African antelope species through to 28% and 45% in smoked cane rat (T. swinderianus) and porcupine (Hystrix africaeaustralis) meat, respectively.…”

Effect of Oil Supplemented Diet on Growth Performance and Meat Quality of Broiler Chickens

“…A number of investigators have reported on the effect of carcass fatness on the organoleptic properties of tenderness, juiciness, and flavor. Aleksandrs Jemeïjanovs and others [19] found that the increase of intramuscular fat causes improvement of the organoleptic qualities or "eating quality of meat", which can be named also the dietetic quality and that the fat-free meat has a neutral taste, and hence it is tasteless. In the same context, Lessire [20] also demonstrated that body fat has a positive impact in improving organoleptic characteristics of chicken's meat.…”