## 3 Results
### Fatty Acids Distribution in TAG  
Results regarding FA composition in the internal and external positions of TAGs of the adipose tissue of boar, badger and wild goose are presented in Table 2. The percentage of selected FAs esterified at internal position of TAGs of fats are presented in Figure 1. Considering the composition of the FAs in sn-2 positions of TAGs it can be concluded that in boar and goose fats palmitic acid prevailed. Its content in the internal position of TAGs ranged from 43.24% for boar fat to 38.85% for goose fat. Badger fat contained less palmitic acid in sn-2 position of TAGs (24.17%) and more oleic and linoleic acids (34.50% and 21.19%, respectively) than boar and goose fat. Palmitic acid was located at sn-2 position in 74.97% TAGs from boar fat, in 60.25% TAGs from goose fat and in 38.31% TAGs from badger fat. Oleic acid at sn-2 position was detected in 23.30% of TAGs extracted from boar fat, in 27.40% of TAGs extracted from badger fat, and in 22.40% of TAGs extracted from goose fat. This means that oleic acid was mainly located in the external positions of these fats, as linoleic acid in the fat of the boar and goose in sn-2 position of TAGs (26.37% and 22.65% respectively). Stearic acid was mainly located in the external positions of TAGs in badger and goose fat, while in the case of wild boar fat it was mainly in the middle position of TAGs. On the other hand, linoleic acid was located mainly in the sn-2 position of TAGs of  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acids**} & **Boar** & **Badger** & **Goose** & \\ \cline{2-5}  & **Mean \(\pm\) SD** & **Mean \(\pm\) SD** & **Mean \(\pm\) SD** & **H** \\ \hline C12:0 & 0.26 \(\pm\) 0.007 b  & 0.09 \(\pm\) 0.007 a  & 0.10 \(\pm\) 0.007 ab  & 9.221 \(\ast\ast\) \\ C14:0 & 3.84 \(\pm\) 0.042 b  & 1.37 \(\pm\) 0.007 a  & 1.31 \(\pm\) 0.049 a  & 10.057 \(\ast\) \\ C15:0 & 0.21 \(\pm\) 0.007 b  & 0.05 \(\pm\) 0.007 a  & 8.000 \(\ast\)  \\ C16:0 & 19.23 \(\pm\) 0.021 a  & 21.49 \(\pm\) 0.085 b  & 21.03 \(\pm\) 0.410 ab  & 10.057 \(\ast\) \\ C17:0 & 0.41 \(\pm\) 0.007 b  & 0.31 \(\pm\) 0.007 a  & 0.32 \(\pm\) 0.007 ab  & 9.221 \(\ast\ast\) \\ C18:0 & 6.95 \(\pm\) 0.141 a  & 12.48 \(\pm\) 0.035 b  & 12.19 \(\pm\) 0.156 ab  & 10.057 \(\ast\) \\ C20:0 & 0.42 \(\pm\) 0.382 a  & 0.27 \(\pm\) 0.007 a  & 0.24 \(\pm\) 0.021 a  & 2.514 NS  \\ C23:0 & 0.45 \(\pm\) 0.049 & not detected & not detected & \\ \(\Sigma\)**SFA** & 31.75 \(\pm\) 0.156 a  & 36.05 \(\pm\) 0.049 b  & 35.22 \(\pm\) 0.283 ab  & 10.057 \(\ast\) \\ C14:1 & 0.74 \(\pm\) 0.014 b  & 0.02 \(\pm\) 0.007 a  & 0.02 \(\pm\) 0.007 a  & 8.000 \(\ast\)  \\ C15:1 & 0.18 \(\pm\) 0.007 b  & 0.03 \(\pm\) 0.007 a  & 0.04 \(\pm\) 0.014 a  & 9.221 \(\ast\ast\) \\ C16:1 & 10.20 \(\pm\) 0.014 b  & 2.69 \(\pm\) 0.021 ab  & 2.24 \(\pm\) 0.042 a  & 10.057 \(\ast\) \\ C17:1 & 0.47 \(\pm\) 0.014 b  & 0.25 \(\pm\) 0.014 a  & 0.25 \(\pm\) 0.007 a  & 7.926 \(\ast\) \\ C18:1 & 37.98 \(\pm\) 0.269 a  & 43.98 \(\pm\) 0.042 b  & 42.54 \(\pm\) 0.262 ab  & 10.057 \(\ast\) \\ C20:1 & 0.37 \(\pm\) 0.007 a  & 1.05 \(\pm\) 0.007 b  & 0.97 \(\pm\) 0.028 ab  & 10.353 \(\ast\) \\ \(\Sigma\)**MUFA** & 49.93 \(\pm\) 0.297 b  & 48.01 \(\pm\) 0.014 ab  & 46.05 \(\pm\) 0.240 a  & 10.057 \(\ast\) \\ C18:2 n-6 & 11.80 \(\pm\) 0.120 a  & 12.53 \(\pm\) 0.021 ab  & 14.76 \(\pm\) 0.064 b  & 10.057 \(\ast\) \\ C20:2 n-6 & 0.49 \(\pm\) 0.035 a  & 0.75 \(\pm\) 0.007 ab  & 0.85 \(\pm\) 0.021 b  & 10.057 \(\ast\) \\ C20:3 n-6 & 0.47 \(\pm\) 0.021 b  & 0.19 \(\pm\) 0.021 a  & 0.23 \(\pm\) 0.028 ab  & 10.057 \(\ast\) \\ C20:4 n-6 & trace & 0.26 \(\pm\) 0.000 a  & 0.000 N \\ \(\Sigma\)**n-6** & 12.75 \(\pm\)badger and goose fat, while in the case of wild boar fat it was mainly in the sn-1,3 positions of the TAGs.