摘要：The aim of this research was to determine chemical and fatty acid composition of pectoralis major muscle (Musculus pectoralis major) of wild and farmed pheasants (Phasianus colchicus sp. L.). The results of basic chemical composition did not show a statistically significant difference (p> 0.05). Analysed pheasant breast muscles contained 72 % of water, 0.5 - 0.7 % of fat, 26 % of protein and 1.3 % of ash. The most abundant fatty acids included oleic (C18:1), palmitic (C16:0) and stearic acid (C18:0). By comparing the fatty acid composition of wild and farmed pheasants, we found that even though the level of saturated fatty acids (SFA) between wild and farmed pheasants was not significantly different, farmed pheasants had a higher level of monounsaturated fatty acids (MUFA), primarily due to higher content of oleic acid, while wild pheasants had a higher level of polyunsaturated fatty acids (PUFA). The ratio n-6/n-3 did not differ depending on the method of breeding. Furthermore, it amounted to 4.76 for farmed and 4.82 for wild pheasants. Due to high protein and low fat com¬position, pheasant meat is, nutritionally speaking, considered a high quality meat.
关键词：game meat; pheasant; chemical composition; fatty acid composition
