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Open AccessArticle

Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat

1
Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10002 Zagreb, Croatia
2
Croatian Forests Ltd. Zagreb, Forest Administration Delnice, Forest Office Gerovo, Pilanska 13, 51304 Gerovo, Croatia
3
Institute of Forest Protection and Wildlife Management, Faculty of Forestry, University of Zagreb, Svetošimunska cesta 25, 10002 Zagreb, Croatia
4
Department of Fisheries, Apiculture, Wildlife Management and Special Zoology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10002 Zagreb, Croatia
5
Institute of Ecology and Silviculture, Faculty of Forestry, University of Zagreb, Svetošimunska cesta 25, 10002 Zagreb, Croatia
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 36; https://doi.org/10.3390/foods10010036
Received: 20 November 2020 / Revised: 16 December 2020 / Accepted: 21 December 2020 / Published: 24 December 2020
Although game meat quality has been under the spotlight in numerous studies, the quality of brown bear (Ursus arctos) meat is still unknown. The aim of this study was to determine the effects of sex and age on the proximate chemical composition, fatty acid profile, and lipid indices of brown bear meat. Nine (n = 9) females and nine (n = 9) males were hunted during the Croatian spring hunting period in 2018. Based on age, bears were divided into two groups: <3 years (n = 9; five females and four males) and 4–6 years (n = 9; four females and five males). For analysis purposes, samples of M.semimembranosus were collected. Age was shown to have an effect on the traits analyzed, while sex-related differences were not found. Brown bear meat has a high fat content (average 6.12%), especially in older bears (~9%). The contents of protein, dry matter, and ash were similar to those of other game species. Monounsaturated fatty acids made up approximately 50% of all fatty acids, with the most abundant being C18:1n-9. More favorable profiles of essential polyunsaturated fatty acids were found in younger bears. The ratio of polyunsaturated and saturated fatty acids was closer to the recommended ratio than the ratio of n-6 and n-3 polyunsaturated fatty acids, and lipid indices were favorable. Further research is needed to determine seasonal changes in brown bear meat quality. View Full-Text
Keywords: game meat; lipids; nutritional value; Ursus arctos game meat; lipids; nutritional value; Ursus arctos
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MDPI and ACS Style

Kelava Ugarković, N.; Konjačić, M.; Malnar, J.; Tomljanović, K.; Šprem, N.; Ugarković, D. Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat. Foods 2021, 10, 36. https://doi.org/10.3390/foods10010036

AMA Style

Kelava Ugarković N, Konjačić M, Malnar J, Tomljanović K, Šprem N, Ugarković D. Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat. Foods. 2021; 10(1):36. https://doi.org/10.3390/foods10010036

Chicago/Turabian Style

Kelava Ugarković, Nikolina; Konjačić, Miljenko; Malnar, Josip; Tomljanović, Kristijan; Šprem, Nikica; Ugarković, Damir. 2021. "Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat" Foods 10, no. 1: 36. https://doi.org/10.3390/foods10010036

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