Quality of the meat of wild and raised wild boar

In order to study the meat quality of wild boars and in particolar their fatty acid composition 8 carcasses of male wild boars have been analized, 4 of which come from hunting territorle and the remaining 4 reared in outdoor pens, till 9 months of age. Every right half part, of each carcass, has been divided into commercial cuts and from each of them a sample of I "Longissimus dorsi," has been taken, on which chemical and physical analises have been carried out. On the fat extracted from this muscle, tha fatty acid composition has been determined. Our results show that the cooked meat of wild wild boars have the highest (P < 0,05) presence of omega 3 (2,28% vs 1,13%) and, even if without significance, the best ratio omega 6/omega 3 (7,07 vs 10,04) and the highest percentage presence of omega 6 (15,63% vs 10,48%). Moreover the cooked meat of wild animals has been showed the best (P < 0,05) TI (0,96 vs 1,39), and the best ratio unsaturated/saturated (1,76 vs 1,32); saturated/polyunsaturated (2,13 vs 4,05) and PCL/PCE (1,72 vs 1,25), even if they are not significant.