## 4 Discussion
Additionally, previous results indicate an association between palmitic acid (but not stearic acid) and increased mortality, especially cardiovascular disease mortality [38]. It was observed that among MUFA, the oleic acid (C18:1) reached the highest content, reaching 38-44% of total FA. Similar results were reported by other authors [9; 35; 39; 40] which underlined that in subcutaneous adipose tissues of wild animals adapted to low environmental temperatures, C18:1 is a dominant FA. The C18:1n-9 _cis_ increases the activity of low-density lipoprotein receptors and decreases serum cholesterol concentration, so is associated with positive health effects [37]. Among PUFA, the linoleic acid (C18:2 n-6) reached the highest content, averaging 12-15% of total FA. A significantly higher C18:2 n-6 amount was observed in wild goose fat in comparison to boar and badger fat. Between intake of C18:2 n-6 and cardiovascular diseases inverse correlation has already been shown [38; 41]. However it is known that the linoleic acid is converted to dihomo-\(\gamma\)-linoleic and arachidonic acids. These acids are precursors of prostaglandandins and leukotrienes, which are involved in inflammation. On the other hand, anti-inflammatory lipoxins can also be synthesized from arachidonic acid [38]. In spite of the numerous studies of linoleic acid metabolism, current data are insufficient to allow unequivocally determine its effects on the development of atherosclerosis [42]. In subcutaneous and abdominal fat, C18:1 n-9, C16:0, and C18:2 n-6 were the predominant MUFA, SFA, and PUFA, respectively. These FAs accounted from 70% (for boar) to 80% (for bagger and wild goose) of the total FAs. Similar results were observed in previous studies on domestic geese [31; 43; 44], or wild boar [35]. In addition to determination of FAs profile of the fat from adipose tissue-derived from wild animals their distribution in the TAG molecules has also been identified. TAGs are the main ingredient in most dietary fats and oils. The identification and quantification of the TAG composition is the first step to assess the quality of fats when considering their nutritional effects, therefore the distribution of FAs in TAGs between the external (sn-1 and sn-3) and internal (sn-2) positions was additionally determined [45]. The distribution of FAs in TAG molecules is important especially in the process of their digestion and absorption in the gastrointestinal tract. The FAs at the external positions of TAG are preferentially hydrolyzed to leave 2-monoacylglycerolglycerol. The rate of hydrolysis in the internal TAG position is very slow, and the FAs in this position remain intact as 2-monoacylglycerolglycerols during digestion and absorption [46]. The type of FA and its location in the TAG molecule affect the physical properties of a given fat and the way it is digested and absorbed [47]. The structure of TAG is responsible for the proper absorption of fat and micronutrients such as calcium and magnesium from food. Palmitic acid in the form of 2-monoacylglycerolglycerol is better absorbed than free palmitic acid, because free palmitic acid can bind calcium and magnesium ions, e.g., with the formation of insoluble soaps that are excreted in the feces [48; 49; 22]. Distribution of selected FAs in TAG was analyzed, and it can be noted that in all HGWFs, palmitic acid occupies the internal position of TAGs. The palmitic acid in sn-2 position of TAG will be efficiently absorbed in the digestive tract because it will not cleave off and will not react with free calcium ions, therefore it will not cause both calcium and FA losses in the feces. Oleic acid was occupied mainly in external positions of TAGs in all analyzed HGWF, therefore it will also subsequently be easily absorbed, because it does not form insoluble calcium soap. To assess the potential nutritional and healthy value of tested fats, among 10 commonly used indices [50], PUFA/SFA ratio, n-6/n-3 ratio and AI, TI, PI and the h/H ratio were calculated.