## 3 Results and Discussion  
The results of the physicochemical determinations of loin, shoulder, and thigh meat samples are presented in Table 1. The loin and shoulder meat samples taken from FD, WB, and PM significantly differed in their fat content (\(p<0.05\)). The highest fat content was observed in WB loin and shoulder meat as well as in PM thigh samples. The lowest fat content was detected in all meat samples of FD compared to the other types of meat. The fat content significantly differed in shoulder samples from the other types of meat (Table 1, \(p<0.001\)). However, in this current study, the fat content of the FD loin and shoulder meat samples were higher than those reported by [PERSON]\(\check{\rm c}\)[PERSON] et al. (2014) in both stag and doe farm-raised FD. The body weight and fat reserves of the wild boar and generally in all wild animals, depend on the nutrient composition of their diet. When the so-called \"energetic cost of maintenance\" is less than food intake measured in energy units, production or body growth and fat deposition can take place in wild ungulates ([PERSON] et al., 2014). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Physicochemical Variables** & **Meat Sample** & **Fallow Deer** & **Wild Boar** & **Pig** & \(p\)**-Value** \\ \hline Dry matter, \% & Loin meat & 30.31 \(\pm\) 0.70 \({}^{\rm b}\) & 32.57 \(\pm\) 0.32 \({}^{\rm a}\) & 30.92 \(\pm\) 0.37 \({}^{\rm b}\) & 0.004 \\ Fat, \% & & 3.69 \(\pm\) 0.66 \({}^{\rm ab}\) & 4.69 \(\pm\) 0.45 \({}^{\rm a}\) & 3.11 \(\pm\) 0.03 \({}^{\rm b}\) & 0.016 \\ Dry matter, \% & Shoulder meat & 27.90 \(\pm\) 0.90 \({}^{\rm b}\) & 30.58 \(\pm\) 1.25 \({}^{\rm a}\) & 32.15 \(\pm\) 0.93 \({}^{\rm a}\) & 0.007 \\ Fat, \% & & 2.66 \(\pm\) 0.51 \({}^{\rm b}\) & 6.87 \(\pm\) 0.23 \({}^{\rm a}\) & 6.13 \(\pm\) 0.52 \({}^{\rm a}\) & \(<\)0.001 \\ Dry matter, \% & & 28.74 \(\pm\) 0.45 \({}^{\rm b}\) & 32.01 \(\pm\) 0.37 \({}^{\rm a}\) & 32.33 \(\pm\) 0.42 \({}^{\rm a}\) & \(<\)0.001 \\ Fat, \% & & 2.53 \(\pm\) 0.33 \({}^{\rm b}\) & 4.10 \(\pm\) 0.43 \({}^{\rm ab}\) & 5.87 \(\pm\) 1.75 \({}^{\rm a}\) & 0.021 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: The results of chemical measurements of loin, shoulder, and thigh muscles of meat samples. Numerous studies have shown that the lipid composition of venison is related to the animal's diet just like the lipid composition of meat from other ruminants and that an intensive production system including feeding with grain-based feed mixtures has a negative impact on the desirable fatty acid profile [41]. In the wild, animals naturally grow slowly when there is enough forage which results in lighter carcasses but with the production of meat of a higher quality [42]. Table 2 shows the results of the fatty acid profiles of the LM samples in FD, WB, and PM. The major SFA in all samples of wild boar meat and pig meat was palmitic acid (PA, C16:0), whereas in the samples of fallow deer meat, it was stearic acid (SA, C18:0) (\(p<0.001\)). The predominant MUFA in all the analyzed samples of meat was oleic acid (OA, C18:1). FD samples had significantly lower OA and MUFA percentages compared to the other types of meat (\(p<0.001\)). From the PUFAs, linoleic acid (LA, C18:2, \(n\)-6) was most represented in wild boar meat and pig meat, while in fallow deer meat, it was arachidonic acid (AA, C20:4, \(n\)-6). The samples of WB and PM had a higher percentage of OA (\(p<0.001\)) and a lower percentage of AAS than FD meat (\(p<0.001\)). The highest \(n\)-3 PUFA proportion (6.44%), mainly, ALA, DPA, EPA, and DHA were represented in LM meat samples of FD. Regarding human nutrition, the increase of DPA, EPA, and DHA acids which are significantly higher compared to other types of dishes is significant. Table 3 shows the results of the fatty acid profiles of the shoulder meat (SM) samples in FD, WB, and PM. SA was mainly represented in the SM of FD (22.67%, \(p<0.001\)).