Game meat as a sustainable and nutritious alternative to conventional livestock: a comparative study

The diversification of animal protein sources has become a strategic priority in modern animal production, aligning with global efforts to develop sustainable, nutritionally balanced, and ethically responsible food systems. In this context, game meat is increasingly recognized as a valuable alternative to conventional livestock products, owing to its natural origin, low lipid content, and high nutritional quality. This study comparatively evaluated the chemical composition of meat from wild species, red deer (Cervus elaphus) and wild boar (Sus scrofa), and from domestic species, namely cattle (Bos taurus) Angus breed, pigs (Sus scrofa domesticus) Large White and crossbred, and sheep (Ovis aries) Țurcană breed. Samples of the longissimus dorsi muscle were collected under controlled sanitary conditions and analyzed for protein, fat, dry matter, and ash content using standardized ISO reference methods. Game meat exhibited significantly higher protein concentrations (22.7–23.0%), and lower fat levels (1.1–2.5%) than domestic meat (20.2–22.5% protein; 4.0–8.0% fat, while ash content remained consistent across species (≈ 1.1%), and dry matter values ranged between 25% to 27%. These findings demonstrate the superior nutritional profile of game meat, characterized by a high-quality protein-to-fat ratio and low energy density. Therefore, game meat should be considered a complementary, health promoting source of animal protein with potential to enhance the sustainability, diversity and nutritional value of human diets. Future microbiological and safety-oriented studies are warranted to ensure its hygienic quality and to facilitate its wider integration into safe and sustainable food systems.