Meat quality parameters of wild boar and commercial pig breeds

Snežana Ivanović; Marija Pavlović; Ivan Pavlović; Božidar Savić; Ksenija Nešić; Radmila Mitrović; Branislav Baltić

doi:10.18485/2021.62.1.1

Snežana Ivanović (Szmańko et al., 2007); 2.27% (Jukna and Valaitienė, 2012); 1.8 %–3.5% (Postolache et al., 2011); 2.82% (Strazdina et al., 2013); 1.87% (Ivanovic et al., 2013)), but low total fat did not contribute to a beneficial ratio of saturated to unsaturated fatty acids. On the other hand, some of the major breeding goals are to reduce carcass fatness, fattening time, and feed to gain ratio (Furman et al., 2010). Achieving these goals can provoke changes in fatty acid profiles of intramuscular fat. Furthermore, intramuscular fat cannot be removed before consumption. Nowadays, consumer concerns about the quality and healthfulness of meat and meat products have greatly increased during recent decades (Min and Ahn, 2005), especially regarding the health impact of consumed animal fats. The recommended ratio between all polyunsaturated to saturated fatty acids in human diets is 0.4 or higher (Wood et al., 2008), and the total fat intake should provide 15–30% of total energy intake or less (FAO, 2010). Pig meat quality is affected by several factors, including biological factors: breed, sex, production performance, and stress adaptati Scientific Veterinary institute of Serbia, Janisa Janulisa 14, 11 000 Belgrade, Republic of Serbia
Marija Pavlović Scientific Veterinary institute of Serbia, Janisa Janulisa 14, 11 000 Belgrade, Republic of Serbia
Ivan Pavlović Scientific Veterinary institute of Serbia, Janisa Janulisa 14, 11 000 Belgrade, Republic of Serbia
Božidar Savić cScientific Veterinary institute of Serbia, Janisa Janulisa 14, 11 000 Belgrade, Republic of Serbia
Ksenija Nešić Scientific Veterinary institute of Serbia, Janisa Janulisa 14, 11 000 Belgrade, Republic of Serbia
Radmila Mitrović Institute of meat hygiene and technology
Branislav Baltić Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/2021.62.1.1

Keywords: meat quality, Yorkshire, Landrace, wild board

Abstract

A b s t r a c t: In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat
quality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management.
The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of
m. longissimus dorsi were obtained from three different pig breeds — Yorkshire, Landrace and wild boar. Chemical composition, pH,
fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid
profile, and volatile compounds differed significantly (p<0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of
unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular
fat content. Determined differences among different pig breeds indicated the impact of breed on meat quality of pork. The results ob-
tained could be used to meet consumer’s needs regarding fatty acid composition and sensory properties of meat.