COMPARISON OF THE FATTY ACID PROFILE IN THE MEAT OF PIGS AND WILD BOARS

The aim of the study was to compare the fatty acid profile of longissimus lumborum muscle from organically raised pigs: 20 samples from Zlotnicka Spotted pigs, 20 samples from F1 crossbred pigs (Polish Large White x Polish Landrace) and 16 samples from wild boar. The content of saturated fatty acids in the meat of animals from all the groups was similar. Statistically significant differences were calculated for monounsaturated fatty acids and polyunsaturated fatty acids. The meat of wild boar had the highest content of arachidonic acid but the lowest content of palmitoleic acid, oleic acid and a-linolenic acid.