Meat quality and ultrastructure of muscle tissue from fatteners of Wild Boar, Pulawska and its crossbreed Pulawska × (Hamshire × Wild Boar)

Abstract

The investigation included three genetic groups, i.e. Pulawska, Wild boar and Pulawska × (Hampshire × Wild boar) crossbreds. Each group comprised 8 individuals (1: 1 sex ratio). The animals were presented for slaughter at 90 kg body weight. The muscles of the analysed genetic groups have shown good quality, pH 6.07-6.54. Lower diameters were characteristic for both, wild boars and wild pigs, that averaged 33.74 μm and 35.4 μm for m. longissimus dorsi (MLD) and then 42.3 μm and 46.43 μm for m. semimembranosus (MS), respectively. It is likely to arise from their higher rate in the muscles regarding total red fiber content. The shortest sarcomeres were established in a group of wild boars (2.03 μm MLD and 2.31 μm MS) that may confirm the association with their meat tenderness. The most juicy and tender meat was produced by pigs of Pulawska breed, whereas the meat obtained from Pulawska pigs and crossbreds earned the highest score for flavour intensity and taste.Markedly higher sarcosomers number was characteristic for the semimembranosus muscles. Contractile fibres in wild boars' muscles were separated by greater amount of the sarcoplasma as compared to other animals. The analysis of longissimus dorsi and semimembranosus muscle microstructure confirmed that the presented genetic groups showed proper structure of the muscle tissue and did not show any degenerative lesions. The muscles visualized the well-preserved sarcomeric structure, appropriate cell nuclei and mitochondria. Besides, the regular cross striation was visible giving evidence of the muscle decontraction. Keywords

Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar

“…That difference can be explained by a different diet and different age. With respect to pH value in the wild boars meat, our results (5.48±0.02) were consistent with the results (5.46±0.14) from Marchiori et al [27], but the pH value of our measurements was the lower from pH values (5.80±0.18) that were measured by Kasprzyk et al [26].…”

“…Their findings were 74.12% of water, fat 1.88% and 22.51% of protein. Jacyno et al [24] studied chemical composition in m. longissimus dorsi of fleshy pigs: water 72.70%, 23.50% protein, 2.79% intramuscular [27] measured the pH value of the crossed (HampshireWild boar) after 24 h from the time of slaughter 5.75±0.22, which is consistent with our results for pH values of DYWB (5.80±0.07). The same authors measured the Pulawska line (5.41±0.25), which was lower value than we had got in DY (5.79±0.09).…”

“…Marchiori et al [27] had also measured the colour of the wild boars m. longisimus dorsi. L* value (49.00±3.48), a* (9.50±1.46), b* (12.99±1.33) were measured after 48 h of the moment of slaughter.…”

The effect of age and ultimate pH value on selected quality traits of meat from wild boar

“…Available data indicate that the rate of the pH decrease differs between domestic pigs and wild boars. Boars show a higher initial pH compared to domestic pigs (Kasprzyk et al, 2010),and a slower pH decline post-mortem (Marchiori and Felício, 2003). The aforementioned differences may be related to the different share of slow oxidative and fast glycolytic muscle fibres in wild boars and domestic pigs (Bowker et al, 2000).…”

Comparative analysis of the mineral composition in the meat of wild boar and domestic pig

“…Therefore, the muscles of wild animals are characterised by a greater number of intermediate and red fibres, i.e. fibres with predominance of aerobic metabolism and a smaller diameter than that of white fibres (Kasprzyk et al 2010). As indicated by Gerber et al (2009), an increased concentration of zinc is present in red and more active muscles.…”