QUANTIFICATION OF HYPOXANTHINE IN WILD BOAR MEAT (Sus scrofa scrofa)

Abreu, R.L.; Godoy, R.L.O.; Santos, I.F.; Pacheco, S. & Souza, R.S. [Quantification of hypoxanthine in wild boar meat (Sus scrofa scrofa)]. Quantificacao de hipoxantina em came de javali (Sus scrofa scrofa). Revista Brasileira de Medicina Veterinaria, 31(3):184-190, 2009. Departamento de Epidemiologia e Saude Publica, Instituto de Veterinaria, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropedica, RJ 23890-000, Brasil. E-mail: robsonlopesabreu@uol.com.br The hypoxanthine is an isolated purine base of the acid nucleic and product of degradation of the adenosine triphosphate (ATP) and the transformation of the inosine-5-monophosphate (IMP). The demand for not conventional meat increases gradual, in view of its nutritional value and proportions significantly lower in calories, fat and cholesterol in relation to the chicken breast and lean meat of turkey, sheep, ox and pig. Most of the flavor is attributed to the ATP in addition or energy. The flavor is accented in the storing muscles in relation to the others. This also is attributed to the maturation, when certain molecules of the product are transformed throughout the time. The wild boar meat has differentiated flavor. The maturation is excellent, of the sensorial point of view, when the hypoxanthine reaches levels of 1.5-2.0imoles.g(-1) of meat. The increase of the aroma that occurs in the meat during the maturation process must it the gradual degradation of the nucleotides, where ADP and AMP respectively are transformed the IMP, and this is the inosine and later into ribose and hypoxanthine. Muscles with great energy reserves will present a sharper flavor. The objective of the experiment was to demonstrate that the wild boar meat possesss upper levels in hypoxanthine in relation what it consists in current literature. Samples of muscles long dorsal (LD) and infra-prickly (IE) had been collected at eight moments different, during 360h after bleeding and kept cooled. The analyses had been carried through in the laboratory of Liquid Chromatography of High Efficiency of the Embrapa Agroindustria de Alimentos. Average concentration for muscle LD met: 212.18mg.g(-1) of meat (1.56imoles.g(-1)); for muscle IE: 318.73mg.g(-1) of meat (2.34imoles.g(-1)). One concluded that: the wild boar meat presented on average, 1.95imoles (265.45mg.g(-1)) of hypoxanthine.g(-1) of meat; the "IE" showed upper levels, in relation to the "LD", of 50.1%.