Year 2026, Volume 72 Issue 2
| Year : | 2026 |
| Volume : | 72 |
| Issue : | 2 |
| Authors : | Ondřej BUČKO; Peter HAŠČÍK; Martin FIK; Adriana PAVELKOVÁ |
| Title : | COMPARATIVE EVALUATION OF CHEMICAL COMPOSITION, AMINO ACID PROFILE, FATTY ACID COMPOSITION AND LIPID QUALITY INDICES IN MUSCULUS LONGISSIMUS DORSI OF WILD BOAR (Sus scrofa) AND LARGE WHITE PIGS |
| Abstract : | The present study evaluated differences in the chemical composition, amino acid profile, fatty acid composition, and lipid nutritional indices of musculus longissimus dorsi obtained from wild boars (Sus scrofa) and Large White pigs. A total of 50 muscle samples (25 wild boars and 25 domestic pigs) were analysed. Wild boar meat was characterised by a significantly higher protein content (24.68 vs. 23.45 g/100 g) and a lower intramuscular fat content (1.12 vs. 1.81 g/100 g) than that of Large White pigs (P<0.05). Significant differences were also observed in amino acid composition, particularly in the concentrations of histidine, valine, phenylalanine, leucine, and threonine. Wild boar meat exhibited significantly higher proportions of polyunsaturated fatty acids (13.85 vs. 8.54%) and α-linolenic acid (0.97 vs. 0.23%), together with a higher PUFA/SFA ratio (0.40 vs. 0.22). In contrast, Large White pigs showed a significantly higher oleic acid content (42.73 vs. 31.66%) and higher proportions of MUFA and SFA. Significant differences were observed in the lipid nutritional indices AI, TI, PUFA/SFA ratio, and PI, whereas the h/H ratio, DFA, and OFA did not differ significantly between the groups. Principal component analysis revealed a clear separation between wild boar and domestic pig samples based on fatty acid composition. The findings indicate that wild boar meat represents a lean and nutritionally valuable alternative to conventional pork due to its lower intramuscular fat content, higher protein concentration, and more favourable polyunsaturated fatty acid profile. |
| For citation : | Bučko, O., Haščík, P., Fik, M., Pavelková, A. (2026). Comparative evaluation of chemical composition, amino acid profile, fatty acid composition and lipid quality indices in musculus longissimus dorsi of wild boar (Sus scrofa) and Large White pigs. Agriculture and Forestry, 72 (2): 297-315. https://doi:10.17707/AgricultForest.72.2.19 |
| Keywords : | Wild boar meat; pork quality; amino acid composition; fatty acid profile; lipid nutritional indices; musculus longissimus dorsi |
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