TECHNOLOGICAL AND NUTRITIONAL CHARACTERISTICS OF FAT FROM CROSSBRED OF POLISH LARGE WHITE PIG WITH WILD BOAR
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):517–521
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ABSTRACT
The aim of the study was to evaluate the effect of crossbreeding domestic pig with 25% of wild boars genes on technological and nutritional values of subcutaneous fat. The study was carried out on 20 carcasses of fatteners obtained by crossbreeding of Polish Large White (PLW) sows (50%) with crossbreed of wild boars (WB) (Sus scrofa ferus) with PLW. Crossbreed’s genotypes contained 75% of PLW and 25% of WB genes. Control group was consisting with 20 fatteners of pure PLW. Each experimental block was formed by 50% of gilts and 50% of young hogs. Analyses were performed on dorsal subcutaneous fat, m. longissimus thoracis (LT) and m. semimembranosus (SM). Intramuscular fat content in LT and SM muscles was measured, as well as subcutaneous fat thickness, backfat toughness, fat solidifying and melting temperatures, fatty acids profile and sensory analysis of lard. The results of the study showed that subcutaneous fat obtained from crossbred PLW and WB was characterised by higher content of unsaturated and lower content of saturated fatty acids in comparison to fat excised from pure PLW. Moreover, fat from crossbred animals was tougher and had higher temperature of melting and solidifying points. Such quality characteristics connected with high sensory scores proved a high technological usability of analysed fat.
ISSN:1230-0322