The individual effect of different production systems, age and sex on the chemical composition of wild boar meat

Meat from wild boar (musculus teres major, n = 160) originating from two localities with different production systems was analysed. The contents of crude protein, pure protein, fat, collagen, dry matter and ash were determined in each sample. The effect of locality, age and sex on the chemical properties of the wild boar meat was studied with the use of statistical analysis. The values obtained for the chemical composition of the muscle tissue of the wild boar from localities A and B corresponded to the results obtained in other countries. The protein content fell within the range of 20.49-21.26% at locality A and 18.77-20.34% at locality B. The fat content fell within the wide range of 0.83-2.38% (0.83-1.67% at locality A and 1.51-2.38% at locality B). It is clear from the statistical evaluation that wild boar hunted in the enclosed locality had a significantly higher (P < 0.05) fat content and a lower content of crude (P < 0.05) and pure (P < 0.05) protein in comparison with wild boar from the unenclosed locality. A significant difference in the fat content was also demonstrated between localities in animals aged 0-12 months (P < 0.05), though only in females (P < 0.05) when younger animals (0-12 months) were divided by sex, and also in females aged 12-24 months (P < 0.05). The results confirm that the composition of wild boar meat in the Czech Republic is very variable and influenced by multiple factors.