CC BY
12
Katarzyna Pierzchala1, Marcin Jarosz1, Wladyslaw Migdal1 Krzysztof Krzysztoforski1, Maria Walczycka1, Henryk Pustkowiak2, Jurij J. Wariwoda3, Yaroslaw Kyryliv3, Branislav Zivkovic4, Lukasz Michniak5 ©
^epartament of Animal Product Technology, Faculty of Food Technology, 2 Agricultural University in Krakow, 30-149 Krakow, ul. Balicka 122, Poland 3Lviv National University of Veterinary Medicine and Biotechnologies named S.Z. Gzhytskyj, 79010 Lviv, Pekarska Str. 50, Ukraine
^Department of Pig Production, Institute for Animal Husbandry, 11080 Zemun, Autoput 16, Serbia
5Wytwornia Pasz "AgroCentrum Sp. z o.o. w Kolnie
FATTY ACIDS PROFILE OF WILD BOARS' LOIN HUNTED IN DIFFERENT SEASON OF THE YEAR
Abstract
The aim of experiment was analysis of fatty acids profile of wild boars hunted in different seasons of the year and of boar kept at the farmstead and the comparison with fatty acids profile of pig fatteners. Intramuscular fat of free living boars was characterised by higher content of exogenic fatty acids (linoleic, linolic) in comparison to boar kept at farmstead and to pig fatteners. The ratio of unsaturated to saturated fatty acids ranged from 1,80 (fatteners) to 1,89 (boars). The ratio of polyunsaturated fatty acids to saturated fatty acids in boars' fat was close to that recommended by FAO/WHO and ranged from 0,39 to 0,43 whereas in fattener fat of Polish Landrace was worse - 0,28. The wild boars loin was characterised by greater content of essential fatty acids (linoleic and linolic) in comparison to farm pig fatteners' loin.
Key words: wild boar, season of the year, loin, fatty acids
Introduction
Fatty acids profile in slaughter animals depends on mainly the kind, race, sex, diet kind and especially the fat type in diet dose. Fat quality depends on percentage content of fatty acids which are one of the most important energy sources in animals cell. Also the fatty acids are the part of structural elements of cell membranes, what allows them for participation in all cell functions. Some of polyunsaturated fatty acids (PUFA) can not be produced in human body so they have to be supplied in diet and they are named Essential Fatty Acids (EFA). Their decline can cause delays in growth and proper individual development (Barowicz, 2000). Also cholesterol content in tissues can be influenced not directly by unsaturated fatty acids content in diet but interdependence among them. Mutual interdependencies between polyunsaturated fatty acids of n-6 family and of n-3 family influence the composition of fosfolipids composition of cells' membranes, what subsequently influences permeability of those
© Katarzyna Pierzchala, Marcin Jarosz, Wladyslaw Migdal, Krzysztof Krzysztoforski, Maria Walczycka, Henryk Pustkowiak, Jurij J. Wariwoda, Yaroslaw Kyryliv, Branislav Zivkovic, Lukasz Michniak, 2008
354
membranes (Barowicz, 1998). According to Ziemlanski (1996) proper ratio of n-6 fatty acids family to n-3 fatty acids family should be at about 6:1, whereas recommended proportions of above according to Barowicz (1998) are 4:1. The wild boar is mainly the 1st row consumer because 90% of its feed is of plant origin and the diet is supplemented with insects and snails (Baranowska, Walkiewicz, 1995). The way of nutrition and life style of wild boar influence meaningfully quality and nutritional value of its meat.
The aim of experiment was analysis of fatty acids profile of wild boars hunted in different seasons of the year and of boar kept at the farmstead and the comparison with fatty acids profile of pig fatteners.
Material and methods
The research was performed on meat of 4 hunted wild boars [2 hunted in autumn (November) and 2 hunted in spring (April)] and on meat of 1 wild boar fed up at farmstead with feeding mixtures prepared for pig fatteners. The farm fed up boar was found as young in the forest, probably its mother had been hunted or died. The young wild boar had no chances to survive so it was taken and risen up at farmstead. The wild piglet was fed with farm mixtures prepared for fatteners. After reaching 100kg it was slaughtered.
For analysis the samples of loin (m. longissimus dorsi) were taken at the border of breast and lumbar vertebra.
Samples of meat were fat extracted according to Folcha et al.. (1957). Then the fatty acids profile was obtained by gas chromatography method. The analysis was performed with gas chromatograph TRACE GC ULTRA with SUPELCOWAX 10 (30 m x 0,25 mm x 0,25 um) column. Conditions of separation: mobile phase gas -helium - 5 ml/min, split flow 10 ml/min., dosator temp. 2200C, column temp. 2000C, detector temp. 2500C.
The obtained results for wild boar meat were compared to results obtained for Polish Landrace pig fatteners slaughtered at 5,5 months of age, with average weight 115 kg.
The results were presented as arithmetic mean values of 3 replications.
Results of research
In Table 1 there is presented the fatty acid profile of intramuscular fat of wild boars'and pig fatteners' loins. Intramuscular fat of free living boars was characterised by higher content of exogenic fatty acids (linoleic, linolic) in comparison to boar kept at farmstead and to pig fatteners. It was an effect of nutrition of wild boars with plant feed, rich in linoleic and linolic acids. The boar kept at farmstead and fed with industrial mixtures as regular fatteners had the similar fatty acids profile of loin as farm pigs. According to FAO/WHO regulation the ratio of n-6/n-3 fatty acids in human diet should be 5:1, and the ratio of polyunsaturated fatty acids to saturated fatty acids 0,45. The ratio of polyunsaturated fatty acids to saturated fatty acids in boars' fat was close to that recommended by FAO/WHO and ranged from 0,39 to 0,43 whereas in fattener fat of Polish Landrace was worse - 0,28.
The ratio of unsaturated to saturated fatty acids ranged from 1,80 (fatteners) to 1,89 (wild boars) and was lower in comparison to results obtained by Kondracki
355
(2000a) for Pulawska and Polish Large White breeds. In intramuscular fat of boars the higher level of linoleic acid was established than in Polish Landrace fatteners. The chemical composition of boars meat especially fatty acids profile showed that dear meat belong to healthy meats (Russak, 2000). The linolic acid (C18:2) during cooking of meat oxydises rapidly and gives disadvantageous, specific rancid smell to meat products (Enser 1999). The main product of arachidonic acid oxidation (C20:4) is 1-octen-3-ol giving the characteristic smell of mushrooms to meat. As a result of oxidation of n-3 family fatty acids meat gathers not acceptable, by consumer, fish odour. The carrier of this odour are acids: a-linolenic (C18:3), eicosatetraenoic (C20:5) hexanoic (caproic, C22:6) (Mottram, 1998). In American and English research was stated that the upper limit of above mentioned acids (the sum of C18:3 + C20:5 + C22:6) accepted by consumer is the 3% content in fatty acids pool (Wood et al. 2004). In anlysed muscles m. longissimus dorsi the sum of those fatty acids ranged from 0,49 to 0,54 so was acceptable by consumer. Pararely the comparison research showed that meat containing more from n-6 fatty acids family is more tasteful than meat containing more fatty acids of n-3 family (Pieszka & Janik, 2005). Stearic acid plays the meaningful role in forming of meat tenderness and juiciness. The report of Wood et al. (2004) showed positive correlation between meat taste and saturated and monounsaturated fatty acids content and negative correlation with reference to polyunsaturated fatty acids.
Table 1.
Fatty acids profile of loin (%)__
Wild boars Farm
Fatty Autumn Spring Fed up at farmstead Fattener
acids hunted hunted
C16:0 21,94 21,43 21,12 20,92
16:1 3,64 3,42 3,90 4,24
C18:0 11,14 11,64 13,13 13,31
C18:1 44,40 46,32 47,85 47,65
C18:2 10,49 9,49 7,43 6,85
C18:3 0,42 0,37 0,24 0,26
C20:4 2,51 2,42 1,65 1,71
C22:4 0,31 0,30 0,25 0,26
C22:5 0,33 0,32 0,36 0,39
C22:6 0,12 0,14 0,25 0,27
Saturated 33,08 33,07 33,25 34,23
Unsaturated 62,22 62,78 62,93 61,63
Other acids 8,34 4,15 3,82 4,14
Essential fatty 10,91 8,86 7,67 7,11
acids
(C18:2 + 18:3)
356
Conclusions
Concluding it has to be stated that wild boars loin was characterised by greater content of essential fatty acids (linoleic and linolic) in comparison to farm pig fatteners' loin.
References
1. Enser M.: Nutritional effects on meat flavour and stability. In. Poultry Meat Science (eds. R.I. Richardson and C. Mead). 1999, CABI, Wallingford, UK, pp. 197-215
2. Folch J., Lees M., Stanley G.H.S.: A simple metod for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957. 266, 497509.
3. Kondracki S.: A note on fatty acid profile of skeletal muscle fat in Pulawska and Polish Large White pigs as affected by feeding level and sex. Animal Science Papers and Reports, 2000, 18, 2, 137-143.
4. Kondracki S.: Effect of breed, sex and feeding intensity on fatty acid of the longissimus dorsi muscle. Pig News and Information, 2000, 21, 3, 105N-108N
5. Korzeniewski W., Bojarska U., Cierach M.: Wartosc odzywcza mi^sa dzikow. Medycyna Weterynaryjna, 47 (6), 279-281, 1991.
6. Korzeniewski W., Zmijewski T., Charakterystyka chemiczna mi^sa z dzikow. Gospodarka Mi^sna, 3, 24-25, 2001.
7. Migdal W., Koczanowski J., Borowiec F., Furgal K., Bartyczko J., Klocek C., Tuz R., Gardzinska A., Kurek M.: Wplyw zywienia tucznikow na sklad kwasow tluszczowych tluszczu schabu i sloniny. Zeszyty Naukowe AR w Krakowie, Sesja Naukowa., 1999, 67, 199-207.
8. Mottram D.S.: Flavour formation in meat and meat products: a review - Food Chem. 1998, 62, 415
9. Pieszka M., Janik A.: Wplyw stabilnosci oksydacyjnej lipidow na wartosc dietetyczn^ wieprzowiny - Wiadomosci Zootechniczne, 2005, XLII, 4, 37
10. Russak G.: Dziczyzna zdrowa czy niezdrowa. Lowiec Polski, 9, 78, 2000
11. Trombetta M.F., Pacchioli M.T., Baldini P., di Lecce R., Chizzolini R., Falaschini A.. Hybryd pigs for the production of Italia quality ham. Pig News and Information, 1997, 18, 1, 23N-28N
12. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M.: Effects of fatty AIDS on meat quality; a review - Meat Sci., 2004, 66, 1, 21
13. Zmijewski T., Korzeniowski W.: Tissue composition of wild boars carcasses, Electron. J. Pol. Arric. Univ., Ser. Food Sci. Technol. 3(2), 2000. www.ejpau.media.pl
Cmammx nadiumna do peda^i'i 15.09.2008
357
