Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Review

Kumar, Sushil

doi:10.31033/ijemr.8.3.17

Cited by 2 publications

(3 citation statements)

References 14 publications

(20 reference statements)

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“…The meat of wild boar is found to contain more protein and less fat than the meat of a domestic pig. The result on a crude protein of the wild boar crosses in the current study was found lower compared to its parents, 22.79±0.78 in Duroc (Choi et al, 2014) and 21.81 to 22.92 in wild boar (Kumar, 2018). The crude fat in the flesh of male and female boars was 4.42±0.07% and 5.47±0.07% respectively.…”

Section: Proximate Analysis Of Meat Componentscontrasting

confidence: 61%

“…The crude fat in the flesh of male and female boars was 4.42±0.07% and 5.47±0.07% respectively. Past studies showed that the crude fat content is higher in crossbreeds than in Duroc and wild boar (Choi et al, 2014;Kumar, 2018). The results of dry matter, total ash, iron, calcium, and phosphorous contents in the current study were 27.47±0.72%, 0.99±0.03%, 2.56±0.22 31.17±3.69 177.36±4.73 respectively (Table 2) which were comparable to the findings as reported by various researchers (Anwer et al, 2013;Choi et al, 2014;Kumar, 2018).…”

Section: Proximate Analysis Of Meat Componentsmentioning

confidence: 99%

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Carcass and Meat Quality Characteristics of Wild Boar Crossbreds

Gorkhali

Koirala

Sapkota

et al. 2021

IJAR

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Due to the growing interest in the production and consumption of wild boar meat, the quality attributes of meat products should be well established. To characterize the quality of wild boar cross meat, two males and two females reared in the same environment were slaughtered at an average of one year of age, and meat samples were was collected and analyzed for different parameters such as for moisture, pH value, protein, fat, iron, phosphorous, calcium, water holding capacity through the measure of cooking loss. Data obtained for live body weight, carcass biochemical characteristics, and meat quality traits were submitted to one-way analysis of variance (ANOVA) using a general linear model (uni-variate) in Statistical Package for Social Sciences (SPSS) computer program and the level of significance was determined observing the probability value (p) obtained through ANOVA of respective traits. To study the association among nutritive values and body parts, Pearson’s correlation coefficients were determined using in Statistical Package for Social Sciences (SPSS) computer program. The pH values were found to be in the range of 5.78 to 5.90. Moisture, total ash, fat, and protein contents were observed to be in the range of 71.38 to 73.57 %, 0.89 to 1.10 %, 4.34 to 5.54 %, and 16.73 to 18.84 % respectively. Iron, phosphorous, and calcium content were found to be in the range of 1.94 to 2.94 mg/100g, 20.17 to 37.57 mg/100g, and 170.68 to 190.88 mg/100g respectively whereas cooking loss was in the range of 31.59 to 26.88 %. Sensory evaluation of meat samples was examined by a group of panelists according to the hedonic rating test. The consumer preference was similar to both types of meat samples (male and female). The overall acceptance; however, were higher in female samples than in male samples due to boar taint evident during the cooking or eating of pork derived from non-castrated male pigs once they reach puberty. The comparison of wild crosses among available commercial pigs and indigenous pigs is warranted for further studies with an appropriate and defined production system to obtain lean meat as per the consumer preferences which could be extensively used in commercial pig production to provide high-quality pork.

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Section: Proximate Analysis Of Meat Componentscontrasting

confidence: 61%

Section: Proximate Analysis Of Meat Componentsmentioning

confidence: 99%

Carcass and Meat Quality Characteristics of Wild Boar Crossbreds

Gorkhali

Koirala

Sapkota

et al. 2021

IJAR

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“…Unlike predatory hunting in Brazil, the production of peccary (Tayassu pecari, Link, 1975) offers new perspectives for the meat, skin and leather industries. Peccary meat is greatly appreciated by national and international consumers because of its quality and sensory characteristics; however, studies on this species are still scarce (Kumar, 2018). The skin and leather used by foreign industries serve as a specific niche market for the production of luxury goods (Sowls, 1984;Fang et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Behavioral activities of white-lipped peccary (Tayassu pecari, Link, 1795) in a semi-intensive farming system in Brazil

Oliveira

Domingues

et al. 2020

Arq. Bras. Med. Vet. Zootec.

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This study aimed to describe the main behaviors of white-lipped peccaries (Tayassu pecari) expressed in a semi-intensive production system in Brazil. The behavioral activities of two groups of peccaries allocated in two paddocks were assessed, totaling 17 adult animals and eventual pups in different developmental stages. The animals were visually observed using the ad libitum sampling and scan sample methods during the adaptation and experimental phases, respectively. The animals were evaluated in the morning, afternoon, and at night. The behavioral activities observed by ad libitum sampling comprised feeding, pool contact, moving, staying inside the handling area, resting, mud bathing, mutual rubbing, rubbing, aggression, sexual behavior, copulation, foraging, breastfeeding, sleeping, territorial marking, interactions, birthing, gnawing, and other behaviors. All behaviors observed by the ad libitum sampling method were confirmed in the experimental period by scan sample, except for territorial marking and birthing. The effects of time of day were statistically significant (p <0.05) for eating, pool contact, movement, staying inside the handling area, resting, mud bathing and sleeping. These results contribute to the understanding of instinctive animal habits and to the development of nutritional, environmental and health management protocols that meet the requirements of peccaries.

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Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Review

Cited by 2 publications

References 14 publications

Carcass and Meat Quality Characteristics of Wild Boar Crossbreds

Carcass and Meat Quality Characteristics of Wild Boar Crossbreds

Behavioral activities of white-lipped peccary (Tayassu pecari, Link, 1795) in a semi-intensive farming system in Brazil

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