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

• Published in: Foods
• Main Authors: Nikolina Kelava Ugarković, Miljenko Konjačić, Josip Malnar, Kristijan Tomljanović, Nikica Šprem, Damir Ugarković
• Format: Text
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2020
• Subjects: game meat; lipids; nutritional value; Ursus arctos
• Online Access: https://doi.org/10.3390/foods10010036

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.