## 3 Results and Discussion
For health reasons, the ratio of PUFA to SFA in  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fatty Acid (\%)** & **Fallow Deer** & **Wild Boar** & **Pig** & _p-Value_ \\ \hline C12:0 & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.05 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.08 \(\pm\) 0.01 \({}^{\text{a}}\) & \textless{}0.001 \\ C14:0 & 0.74 \(\pm\) 0.30 & 0.61 \(\pm\) 0.11 & 0.88 \(\pm\) 0.14 & 0.333 \\ C16:0 & 12.72 \(\pm\) 1.50 \({}^{\text{b}}\) & 13.84 \(\pm\) 0.34 \({}^{\text{b}}\) & 21.05 \(\pm\) 0.79 \({}^{\text{a}}\) & \textless{}0.001 \\ C18:0 & 18.36 \(\pm\) 0.87 \({}^{\text{a}}\) & 11.17 \(\pm\) 0.28 \({}^{\text{b}}\) & 12.49 \(\pm\) 0.12 \({}^{\text{b}}\) & \textless{}0.001 \\ C20:0 & 0.19 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.21 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.14 \(\pm\) 0.00 \({}^{\text{c}}\) & \textless{}0.001 \\ C22:0 & 0.20 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.22 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.07 \(\pm\) 0.02 \({}^{\text{b}}\) & \textless{}0.001 \\ C16:1 _n_-9 & 0.34 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.52 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.28 \(\pm\) 0.01 \({}^{\text{b}}\) & \textless{}0.001 \\ C16:1 _n_-7 & 1.06 \(\pm\) 0.15 \({}^{\text{c}}\) & 1.60 \(\pm\) 0.11 \({}^{\text{b}}\) & 2.87 \(\pm\) 0.33 \({}^{\text{a}}\) & \textless{}0.001 \\ C18:1 _n_-9 & 10.12 \(\pm\) 0.92 \({}^{\text{c}}\) & 33.23 \(\pm\) 1.17 \({}^{\text{a}}\) & 28.44 \(\pm\) 2.15 \({}^{\text{b}}\) & \textless{}0.001 \\ C18:1 _n_-7 & 2.36 \(\pm\) 0.13 \({}^{\text{c}}\) & 3.02 \(\pm\) 0.07 \({}^{\text{b}}\) & 4.58 \(\pm\) 0.08 \({}^{\text{a}}\) & \textless{}0.001 \\ C20:1 _n_-9 & 0.18 \(\pm\) 0.01 \({}^{\text{b}}\) & 1.92 \(\pm\) 0.19 \({}^{\text{a}}\) & 0.50 \(\pm\) 0.04 \({}^{\text{c}}\) & \textless{}0.001 \\ C18:2 _n_-6 & 28.71 \(\pm\) 1.72 \({}^{\text{a}}\) & 25.81 \(\pm\) 0.79 \({}^{\text{a}}\) & 20.41 \(\pm\) 2.58 \({}^{\text{b}}\) & 0.004 \\ C18:3 _n_-6 & 0.08 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.06 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.14 \(\pm\) 0.01 \({}^{\text{a}}\) & \textless{}0.001 \\ C18:3 _n_-3 & 3.96 \(\pm\) 0.22 \({}^{\text{a}}\) & 0.76 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.58 \(\pm\) 0.04 \({}^{\text{b}}\) & \textless{}0.001 \\ C20:2 _n_-6 & 0.15 \(\pm\) 0.02 \({}^{\text{c}}\) & 0.57 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.35 \(\pm\) 0.03 \({}^{\text{b}}\) & \textless{}0.001 \\ C20:3 _n_-6 & 0.38 \(\pm\) 0.04 \({}^{\text{b}}\) & 0.27 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.74 \(\pm\) 0.09 \({}^{\text{a}}\) & \textless{}0.001 \\ C20:3 _n_-3 & 0.23 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.08 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.10 \(\pm\) 0.01 \({}^{\text{b}}\) & \textless{}0.001 \\ C20:4 _n_-6 & 14.21 \(\pm\) 1.18 \({}^{\text{a}}\) & 4.99 \(\pm\) 0.98 \({}^{\text{b}}\) & 4.98 \(\pm\) 0.61 \({}^{\text{b}}\) & \textless{}0.001 \\ C20:5 _n_-3 & 1.52 \(\pm\) 0.15 \({}^{\text{a}}\) & 0.17 \(\pm\) 0.06 \({}^{\text{b}}\) & 0.25 \(\pm\) 0.04 \({}^{\text{b}}\) & \textless{}0.001 \\ C22:5 _n_-3 & 4.03 \(\pm\) 0.27 \({}^{\text{a}}\) & 0.76 \(\pm\) 0.12 \({}^{\text{b}}\) & 0.93 \(\pm\) 0.14 \({}^{\text{b}}\) & \textless{}0.001 \\ C22:6 _n_-3 & 0.47 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.14 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.14 \(\pm\) 0.04 \({}^{\text{b}}\) & \textless{}0.001 \\ \(\Sigma\) Saturated Fatty Acids & 32.20 \(\pm\) 2.70 \({}^{\text{a}}\) & 26.10 \(\pm\) 0.74 \({}^{\text{b}}\) & 34.71 \(\pm\) 1.08 \({}^{\text{a}}\) & 0.002 \\ \(\Sigma\) Monousaturated Fatty Acids & 14.06 \(\pm\) 1.24 \({}^{\text{b}}\) & 40.30 \(\pm\) 1.59 \({}^{\text{a}}\) & 36.67 \(\pm\) 2.60 \({}^{\text{a}}\) & \textless{}0.001 \\ \(\Sigma\) Polyunsaturated Fatty Acids & 53.74 \(\pm\) 3.67 \({}^{\text{a}}\) & 33.60 \(\pm\) 2.14 \({}^{\text{b}}\) & 28.62 \(\pm\) 3.60 \({}^{\text{b}}\) & \textless{}0.001 \\ \(\Sigma\) Polyunsaturated Fatty Acids _n_-3 & 10.21 \(\pm\) 0.70 \({}^{\text{meat is more significant than the amount of total fat present [41]. Table 5 shows the lipid nutritional quality index for meat samples. All the meat samples analyzed have the ratio of PUFA to SFA in accordance with the recommended value (>0.4).