## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Lipids Nutritional Quality Indexes** & **Meat Samples** & **Fallow Deer** & **Wild Boar** & **Pig** & _p-Value_ \\ \hline Polyunsaturated Fatty Acids/Saturated & & 0.51 \(\pm\) 0.08 b & 0.97 \(\pm\) 0.06 a & 0.67 \(\pm\) 0.02 c & \textless{}0.001 \\ Fatty Acids ratio & & 5.58 \(\pm\) 1.59 c & 18.10 \(\pm\) 2.04 a & 13.86 \(\pm\) 0.70 b & \textless{}0.001 \\ Atherogenicity Index & & 0.54 \(\pm\) 0.06 a & 0.27 \(\pm\) 0.02 c & 0.37 \(\pm\) 0.00 b & \textless{}0.001 \\ Thrombogenicity Index & & 1.00 \(\pm\) 0.18 a & 0.70 \(\pm\) 0.08 b & 0.92 \(\pm\) 0.03 ab & 0.044 \\ Periodability Index & & 99.40 \(\pm\) 24.63 a & 57.52 \(\pm\) 12.73 b & 52.31 \(\pm\) 3.76 a & 0.022 \\ Hypocholesterolemomic ratio & & 2.51 \(\pm\) 0.02 b & 3.87 \(\pm\) 0.30 a & 2.74 \(\pm\) 0.07 b & \textless{}0.001 \\ \hline Polyunsaturated Fatty Acids/Saturated & & 0.49 \(\pm\) 0.03 c & 0.99 \(\pm\) 0.02 a & 0.59 \(\pm\) 0.03 b & \textless{}0.001 \\ Fatty Acids ratio & & 3.94 \(\pm\) 0.45 c & 17.57 \(\pm\) 0.54 a & 12.46 \(\pm\) 0.42 b & \textless{}0.001 \\ Atherogenicity Index & & 0.43 \(\pm\) 0.06 a & 0.26 \(\pm\) 0.00 b & 0.36 \(\pm\) 0.01 a & \textless{}0.001 \\ Thrombogenicity Index & & 0.86 \(\pm\) 0.01 a & 0.67 \(\pm\) 0.02 b & 0.86 \(\pm\) 0.03 a & \textless{}0.001 \\ Peroxidability Index & & 101.37 \(\pm\) 12.10 a & 64.19 \(\pm\) 11.91 b & 46.08 \(\pm\) 3.64 b & 0.001 \\ Hypocholesterolemomic/ & & 2.95 \(\pm\) 0.18 b & 4.05 \(\pm\) 0.05 a & 2.94 \(\pm\) 0.07 b & \textless{}0.001 \\ Hypercholesterol ratio & & & & & \\ \hline Polyunsaturated Fatty Acids/Saturated & & 1.03 \(\pm\) 0.03 a & 1.04 \(\pm\) 0.01 a & 0.61 \(\pm\) 0.06 b & \textless{}0.001 \\ Fatty Acids ratio & & 4.26 \(\pm\) 0.00 c & 16.77 \(\pm\) 1.41 a & 13.28 \(\pm\) 0.15 b & \textless{}0.001 \\ _n_-6/_n_-3 & & 0.23 \(\pm\) 0.02 b & 0.22 \(\pm\) 0.00 b & 0.38 \(\pm\) 0.02 a & \textless{}0.001 \\ Thrombogenicity Index & & 0.53 \(\pm\) 0.01 b & 0.61 \(\pm\) 0.02 b & 0.92 \(\pm\) 0.07 a & \textless{}0.001 \\ Periodability Index & & 132.40 \(\pm\) 9.81 a & 56.36 \(\pm\) 6.28 b & 52.96 \(\pm\) 6.86 b & \textless{}0.001 \\ Hypocholesterolemomic/ & & 4.92 \(\pm\) 0.32 a & 4.79 \(\pm\) 0.09 a & 2.79 \(\pm\) 0.15 a & \textless{}0.001 \\ \hline \hline \end{tabular}  
* Means without a common superscript letter (“c”) in row significantly differ ([PERSON]’s test, \(p\) < 0.05).  
\end{table} 
Table 5: The results of lipid nutritional quality indexes (IQN). health [29]. All the meat samples we analyzed had an AI within the acceptable range, unlike the TIs that were higher than the acceptable range. The link between a tissue's fatty acid profile and its susceptibility to oxidation is represented by the peroxididizability index (PI) which identifies the technological quality of meat. However, the higher the PI value, the better the preventive potential for coronary artery disorders. The PI index is used to evaluate the stability of PUFA incorporated in food products and to protect them from potential oxidation processes. Due to their high vulnerability to lipid peroxidation, PUFA consumption in excess might have adverse effects such as oxidative stress. It has been proposed that oxidative stress, which is linked to the generation of lipid peroxides, contributes to the pathogenic processes in aging and numerous diseases including atherosclerosis [50]. Each sample of fallow deer meat had higher PI levels. The flesh of fallow deer may have a higher health value if it contains more \(n\)-3 PUFA and has a high PI value. Low PI values in wild boars and pigs indicate little oxidation of the meat's fatty acids and, therefore, long storage times. The \(h\)/H ratios showed a larger percentage of fatty acids with low cholesterol. The wild boar meat samples showed the highest \(h\)/H levels. Low AI and TI and a higher \(h\)/H index are characteristics of an animal product that is of good quality [50]--both of which are fulfilled by the fallow deer meat samples in our experiment.