Researches Regarding The Characterization Of The Nutritional Profile Of Wild Boar (Sus Scrofa Ferus)

Abstract

Nowadays, consumers are increasingly concerned about protein sources that exist in food, always finding alternatives for a healthy and complete one. in terms of constituent chemical elements (proteins. lipids. etc.). Chemical composition of meat produced from the animals slaughtered for human consumption is significantly influenced by their diet. If an diet is incomplete the amount of collagen increases with negative effects on the physical characteristics of meat. The samples came from wild boar carcases, represented by four muscle groups, respectively M. Longissimus dorsi lumborum , M. Longissimus dorsi thoracis , M. Intercostalis and Semitendinosus . This were collected from a total of five wild boars, both males and females. Raw chemical composition was determined with automatic analyzer Food - Check. Thus, have been rendered the values of protein, lipid, collagen percentage and the amount of water in muscle samples taken from wild boars. The average protein content show a uniformity of composition in the four analyzed muscles with minimal protein recorded mainly in the corresponding samples of males. Following the assessments on the chemical composition of raw wild boar meat, Longissimus dorsi muscle can be considered superior quality in terms of nutritional value. These results are relevant for comparing with literature data. Consumption of wild game meat can be a viable alternative gastronomy meat from other domestic species exploited in the industrial system.