Chemical and fatty acid composition of meat of wild boars fed on diets containing polyunsaturated fatty acids

Abstract

The importance of wild boar rearing has already been discussed (Lucifero and Giorgetti 1987; Marsico et al., 1998), and is due to the animal’s ability to adapt to different rearing systems and to produce quality meat which satisfies the tendency of consumers to prefer genuine foods, lean and with low cholesterol, but rich in polyunsaturated fatty acids, whose effects on heart diseases have been discussed by different authors, including Barsotelli and Berra (1994). The various qualitative and quantitative aspects of meat production have already been studied in relation to the type of feed and to slaughtering age (Laudadio et al., 1997; Vicenti et al., 1997; Marsico et al., 1999)...

Keywords

• wild boar, meat quality, fatty acids.