Comparative assessment of the nutritional value of seal meat (harp seal) and traditional sources of animal protein

The article presents a comparative assessment of the nutritional value of bearded seal meat and traditional sources of animal protein. The studies were carried out in 2025 at the Saint Petersburg State University of Veterinary Medicine. A total of 105 samples of seal meat and 55 samples of salmon muscle tissue were analyzed using near‑infrared spectrometry. The content of moisture, protein, and fat was determined with the InfraLUM FT‑12 instrument. The results showed that bearded seal meat is characterized by a high protein concentration (28.5 %) with a minimal fat fraction (3.1 %) and a moisture level of 57.4 %. In terms of protein content, the bearded seal surpasses salmon (23.6 %), pork (16.4 %), beef (18.6 %), veal (19.7 %), mutton (16.3 %), and rabbit meat (21.1 %), while being significantly lower in lipids. The differences between seal meat and salmon are statistically significant for all parameters (p < 0.001). The variation coefficients do not exceed 5.48 %, which confirms the reproducibility of the data. Correlation analysis revealed a negative relationship between moisture content and the content of dry matter. The obtained results substantiate the rationale for classifying seal meat as a dietary raw material and for its use in the production of functional foods, including for individuals with fish protein intolerance.