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Table 1 FA composition of PLs extracted from pheasant, hare, red deer, roe deer and wild boar in a raw (R) and a processed (P) state; values are given in weight% with means ± SEM

From: Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking

 

Pheasant

Hare

Red deer

Roe deer

Wild boar

R

P

R

P

R

P

R

P

R

P

N

6

6

6

6

6

6

6

6

6

6

C 14:0

0.3 ± 0.009

0.22 ± 0.02

0.4 ± 0.04

0.3 ± 0.04

0.7 ± 0.05

0.6 ± 0.07

0.3 ± 0.03

0.2 ± 0.007

0.2 ± 0.02

0.4 ± 0.02

C 15:0

0.03 ± 0.002

0.03 ± 0.004

0.2 ± 0.003

0.13 ± 0.005

0.3 ± 0.003

0.3 ± 0.005

0.3 ± 0.05

0.3 ± 0.004

0.1 ± 0.002

0.1 ± 0.09

C 16:0

20.2 ± 0.6

22.1 ± 0.3

14.4 ± 0.07

15.4 ± 0.2

12.5 ± 0.09

13.7 ± 0.3

9.5 ± 0.2

11.6 ± 0.08

18.6 ± 0.4

19.6 ± 0.9

C 17:0

0.08 ± 0.002

0.09 ± 0.002

0.8 ± 0.004

0.5 ± 0.002

0.8 ± 0.006

0.8 ± 0.009

0.6 ± 0.004

0.6 ± 0.003

0.6 ± 0.01

0.6 ± 0.01

C 18:0

16.8 ± 0.2

17.2 ± 0.3

15.9 ± 0.09

15.7 ± 0.2

16.5 ± 0.1

17.01 ± 0.2

17.9 ± 0.1

18.4 ± 0.1

13.6 ± 0.1

16.1 ± 0.8

C 16:1n-7

2.2 ± 0.3

1.4 ± 0.03

0.3 ± 0.005

0.4 ± 0.03

1.7 ± 0.04

1.8 ± 0.03

0.9 ± 0.07

0.8 ± 0.01

0.5 ± 0.1

1.3 ± 0.1

C 18:1n-9

19.5 ± 1.0

21.9 ± 1.1

5.9 ± 0.1

11.8 ± 0.6

6.7 ± 0.1

8.2 ± 0.3

4.3 ± 0.03

6.1 ± 0.7

7.9 ± 0.09

8.2 ± 0.2

C 18:2n-6

17.6 ± 0.6

18.6 ± 0.1

33.5 ± 0.4

28.02 ± 0.4

29.2 ± 0.3

28.7 ± 0.5

27.4 ± 0.3

27.7 ± 0.2

42.8 ± 0.2

40.2 ± 0.7

C 18:3n-3

0.3 ± 0.02

0.8 ± 0.08

3.4 ± 0.01

5.2 ± 0.09

10.4 ± 01.

10.2 ± 0.1

4.9 ± 0.09

5.3 ± 0.07

0.8 ± 0.02

0.7 ± 0.06

C 20:4n-6

10.7 ± 0.1

8.97 ± 0.2

16.9 ± 0.2

13.5 ± 0.2

10.5 ± 0.3

9.3 ± 0.5

19.5 ± 0.2

16.4 ± 0.4

11.5 ± 0.08

10.4 ± 0.8

C 20:5n-3

0.9 ± 0.02

0.7 ± 0.01

2.4 ± 0.06

2.3 ± 0.07

4.4 ± 0.07

3.9 ± 0.2

6.4 ± 0.07

5.4 ± 0.2

0.8 ± 0.01

0.6 ± 0.04

C 22:5n-3

3.3 ± 0.08

2.4 ± 0.07

5.04 ± 0.03

5.9 ± 0.1

5.9 ± 0.1

5.1 ± 0.2

6.8 ± 0.1

5.9 ± 0.2

2.1 ± 0.02

1.5 ± 0.09

C 22:6n-3

8.2 ± 0.1

5.7 ± 0.2

1.06 ± 0.02

0.9 ± 0.02

0.4 ± 0.009

0.3 ± 0.02

1.3 ± 0.02

1.2 ± 0.04

0.3 ± 0.005

0.2 ± 0.003

∑ SFA

37.4 ± 0.6

39.6 ± 0.6

31.6 ± 0.2

32 ± 0.2

30.8 ± 0.1

32.4 ± 0.3

28.6 ± 0.2

31.1 ± 0.2

33.1 ± 0.2

36.8 ± 0.9

∑ MUFA

21.6 ± 0.9

23.4 ± 1.1

6.1 ± 0.1

12.1 ± 0.6

8.4 ± 0.2

10.1 ± 0.3

5.1 ± 0.08

6.9 ± 0.6

8.4 ± 0.04

9.5 ± 0.2

∑ PUFA**

40.9 ± 0.4

37.1 ± 0.5

62.3 ± 0.2

55.9 ± 0.7

60.8 ± 0.1

57.5 ± 0.5

66.3 ± 0.15

62.03 ± 0.7

58.4 ± 0.2

52.7 ± 0.8

∑ N6

28.3 ± 0.6

27.5 ± 0.3

50.4 ± 0.2

41.5 ± 0.5

39.7 ± 0.1

38.1 ± 0.3

46.9 ± 0.1

44.1 ± 0.4

54.3 ± 0.2

50.6 ± 0.7

∑ N3**

12.7 ± 0.2

9.6 ± 0.2

11.9 ± 0.08

14.3 ± 0.2

21.1 ± 0.07

19.5 ± 0.4

19.4 ± 0.1

17.9 ± 0.4

4.1 ± 0.04

3.1 ± 0.14

n-6/n-3° PUFA

2.9

2.9

1.95

2.5

16.3

PUFA/SAT

0.94

1.74

1.8

1.99

1.4

  1. n-6/n3 PUFA ratio as well as PUFA/SAT were computed in the processed sample only as this was our focus.
  2. ** Significantly different between species (p all < 0.0001).
  3. ° Not significant (p > 0.05).