Proximate Chemical Composition, Fatty Acid Profile, and Lipid Qualitative Indices of Brown Bear Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Area, Animals, and Sampling
2.2. Proximate Chemical Composition Analyses
2.3. Determination of the Fatty Acid Composition
2.4. Calculation of Lipid Quality Indices
2.5. Statistical Analysis
3. Results
3.1. Proximate Chemical Composition
3.2. Fatty Acid Composition
4. Discussions
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter (%) | Sex | P-Value | Age | P-Value | ||
---|---|---|---|---|---|---|
Male (n = 9) | Female (n = 9) | Group I (n = 9) | Group II (n = 9) | |||
Moisture | 71.40 ± 1.19 | 72.15 ± 1.28 | 0.676 | 74.00 ± 0.90 | 69.81 ± 0.83 | 0.006 |
Protein | 20.00 ± 0.25 | 20.18 ± 0.27 | 0.653 | 20.37 ± 0.25 | 19.84 ± 0.23 | 0.550 |
Total fat | 7.26 ± 1.31 | 6.37 ± 1.41 | 0.626 | 4.32 ± 0.98 | 9.01 ± 0.91 | 0.045 |
Ash | 1.17 ± 0.06 | 1.18 ± 0.07 | 0.903 | 1.20 ± 0.07 | 1.16 ± 0.06 | 0.659 |
Fatty Acids (%) | Sex | P-Value | Age | P-Value | ||
---|---|---|---|---|---|---|
Male (n = 9) | Female (n = 9) | Group I (n = 9) | Group II (n = 9) | |||
C12:0 | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.634 | 0.02 ± 0.00 | 0.02 ± 0.00 | 0.332 |
C14:0 | 1.22 ± 0.10 | 1.18 ± 0.09 | 0.822 | 1.23 ± 0.11 | 1.26 ± 0.10 | 0.819 |
C15:0 | 0.26 ± 0.02 | 0.31 ± 0.04 | 0.287 | 0.29 ± 0.04 | 0.30 ± 0.04 | 0.812 |
C16:0 | 23.10 ± 0.72 | 23.34 ± 0.56 | 0.797 | 23.11 ± 0.75 | 23.13 ± 0.71 | 0.980 |
C17:0 | 0.48 ± 0.03 | 0.56 ± 0.05 | 0.199 | 0.52 ± 0.06 | 0.54 ± 0.05 | 0.809 |
C18:0 | 8.11 ± 0.52 | 8.35 ± 0.44 | 0.735 | 7.96 ± 0.61 | 8.38 ± 0.50 | 0.625 |
C20:0 | 0.26 ± 0.02 | 0.26 ± 0.03 | 0.829 | 0.29 ± 0.02 | 0.24 ± 0.02 | 0.139 |
C22:0 | 0.06 ± 0.01 | 0.06 ± 0.01 | 0.889 | 0.08 ± 0.01 | 0.06 ± 0.01 | 0.347 |
C14:1 | 0.19 ± 0.03 | 0.20 ± 0.02 | 0.736 | 0.22 ± 0.03 | 0.19 ± 0.02 | 0.529 |
C16:1 | 4.19 ± 0.51 | 3.73 ± 0.23 | 0.433 | 4.36 ± 0.49 | 3.86 ± 0.46 | 0.478 |
C18:1n-9 | 42.79 ± 1.13 | 41.19 ± 1.45 | 0.397 | 40.38 ± 1.23 | 44.22 ± 1.14 | 0.004 |
C18:1n-7 | 2.92 ± 0.16 | 2.80 ± 0.20 | 0.656 | 2.81 ± 0.19 | 2.72 ± 0.18 | 0.724 |
C20:1 | 1.13 ± 0.23 | 1.13 ± 0.13 | 0.989 | 1.07 ± 0.23 | 1.23 ± 0.22 | 0.640 |
C22:1 | 0.13 ± 0.03 | 0.13 ± 0.02 | 0.913 | 0.14 ± 0.02 | 0.13 ± 0.02 | 0.613 |
C18:2n-6 | 11.43 ± 1.12 | 11.80 ± 0.87 | 0.797 | 12.11 ± 1.24 | 10.80 ± 1.14 | 0.455 |
C18:3n-6 | 0.06 ± 0.01 | 0.06 ± 0.01 | 0.938 | 0.06 ± 0.01 | 0.06 ± 0.02 | 0.919 |
C18:3n-3 | 0.66 ± 0.08 | 1.20 ± 0.52 | 0.317 | 1.35 ± 0.47 | 0.72 ± 0.44 | 0.351 |
C20:2n-6 | 0.21 ± 0.02 | 0.16 ± 0.02 | 0.078 | 0.17 ± 0.02 | 0.20 ± 0.02 | 0.420 |
C20:3n-6 | 0.29 ± 0.04 | 0.28 ± 0.03 | 0.882 | 0.32 ± 0.03 | 0.21 ± 0.03 | 0.015 |
C20:3n-3 | 0.03 ± 0.01 | 0.04 ± 0.01 | 0.640 | 0.04 ± 0.01 | 0.04 ± 0.01 | 0.928 |
C20:4n-6 | 1.85 ± 0.28 | 2.20 ± 0.47 | 0.536 | 2.39 ± 0.22 | 1.24 ± 0.20 | 0.003 |
C20:5n-3 | 0.06 ± 0.01 | 0.11 ± 0.03 | 0.107 | 0.12 ± 0.03 | 0.05 ± 0.02 | 0.050 |
C22:5n-3 | 0.46 ± 0.07 | 0.74 ± 0.17 | 0.131 | 0.79 ± 0.13 | 0.34 ± 0.12 | 0.027 |
C22:6n-3 | 0.10 ± 0.01 | 0.12 ± 0.02 | 0.465 | 0.15 ± 0.02 | 0.08 ± 0.01 | 0.025 |
Sums of Fatty Acids (%) | Sex | P-Value | Age | P-Value | ||
---|---|---|---|---|---|---|
Male (n = 9) | Female (n = 9) | Group I (n = 9) | Group II (n = 9) | |||
SFA | 33.51 ± 0.90 | 34.09 ± 0.72 | 0.619 | 33.50 ± 1.02 | 33.94 ± 0.95 | 0.758 |
MUFA | 51.35 ± 0.84 | 49.19 ± 1.39 | 0.204 | 48.99 ± 1.09 | 52.34 ± 1.01 | 0.046 |
PUFA | 15.14 ± 1.30 | 16.72 ± 1.23 | 0.389 | 17.50 ± 1.24 | 13.72 ± 1.14 | 0.050 |
PUFA n-6 | 13.84 ± 1.21 | 14.50 ± 1.07 | 0.688 | 15.05 ± 1.18 | 12.51 ± 1.03 | 0.043 |
PUFA n-3 | 1.30 ± 0.10 | 2.21 ± 0.60 | 0.158 | 2.45 ± 0.53 | 1.21 ± 0.50 | 0.116 |
PUFA/SFA | 0.46 ± 0.05 | 0.49 ± 0.04 | 0.612 | 0.52 ± 0.05 | 0.41 ± 0.04 | 0.031 |
n-6/n-3 | 10.75 ± 0.71 | 8.69 ± 1.23 | 0.170 | 8.59 ± 1.27 | 10.39 ± 1.18 | 0.320 |
Lipid Indices | Sex | P-Value | Age | P-Value | ||
---|---|---|---|---|---|---|
Male (n = 9) | Female (n = 9) | Group I (n = 9) | Group II (n = 9) | |||
AI | 0.42 ± 0.02 | 0.43 ± 0.01 | 0.849 | 0.42 ± 0.02 | 0.43 ± 0.02 | 0.825 |
TI | 0.89 ± 0.03 | 0.86 ± 0.03 | 0.497 | 0.82 ± 0.04 | 0.91 ± 0.04 | 0.111 |
h/H | 2.38 ± 0.13 | 2.35 ± 0.08 | 0.811 | 2.36 ± 0.13 | 2.38 ± 0.12 | 0.931 |
PI | 26.27 ± 2.17 | 31.23 ± 3.36 | 0.236 | 33.26 ± 1.98 | 22.24 ± 1.83 | 0.002 |
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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
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 StyleKelava Ugarković, Nikolina, Miljenko Konjačić, Josip Malnar, Kristijan Tomljanović, Nikica Šprem, and Damir Ugarković. 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