The wild boar (Sus scrofa) is a popular game animal throughout the world. Boar populations in Europe and Asia are numerous and widespread. However, these animals cause many problems - they cause damage to agricultural crops, spread infectious diseases dangerous to pigs, (African swine fever ASF), encroach on human settlements causing traffic accidents and are becoming an increasing threat to humans. Attempts to reduce the number of feral pigs have a low success rate, since, thanks to their rapid reproduction, their herds quickly recover after periods of intensive shooting. In addition, they do very well even in unfriendly environments and easily conquer new areas. Hunting and systematic culling of wild boars are aimed at reducing the numbers and reduce the population density of this species. In 2019 -2023, the annual harvest of wild boar carcasses ranged from 221,000 to 420,000. After mandatory veterinary inspection, wild boar meat can be a more environmentally friendly, low-cost alternative to pork. Previous studies show that wild boar meat is nutritionally valuable - among other things, it contains significantly more omega-3 fatty acids than pork. Despite its darker color and higher intramuscular fat content, it has a unique flavor. The purpose of the conducted research was to analyze the chemical composition of wild boar meat harvested in Poland and to compare the obtained results with those of other authors on the composition of wild boar meat harvested in other European countries, including Serbia. The aim of the study was to analyze the quality of meat of wild boars hunted in the Polish Carpathians (Subcarpathian, Lesser Poland and Silesian Voivodeships) in the autumn-winter season of 2021-2022. Raw meat (m. longissimus dorsi lumborum) from 20 carcasses of adult wild boars (boars) weighing approximately 100 kg was analyzed. The raw meat (m. longissimus dorsi lumborum between 13th and 14th rib) were minced and average samples obtained were subjected to physicochemical analyses. The content of dry matter, ash, total proteins and fats were determined according to AOAC International (2019), colour of meat samples were obtained in CIELab system (Konica Minolta CM - 600d spectrophotometer). The fatty acid and amino acid profile was determined. The results were analyzed with ANOVA and present as means with standard deviation. In the accredited laboratory of the Veterinary Inspectorate the contents of heavy metals (As, Cd, Pb, and Hg), were determined and concentration radioactive Cs-137 and Cs-134 radionuclides. In the fatty tissue of boars the content of PCB congeners and the content of plant protection substances. Wild boars are good indicators of environmental pollution, so monitoring wild boar meat seems justified. The results obtained show that the chemical composition of meat, especially the fatty acid profile of the fat of wild boars obtained in different countries differs and depends on the feed base the boars use.
Migdał et al. (Wed,) studied this question.