Production of hybrids (wild boar x swine) can be a valid way to. give back some properties to pig meat, lost in commercial swine. breeding. This study was designed to investigate the effects of. gender on nutritional and physicochemical meat properties. derived from crossing the Maremmano wild boars (Sus scrofa. majori) with sows of Duroc breed. Sixteen hybrids, 8 barrows (B). and 8 gilts (G) of 6 months of age (live weight: 57.3±0.3 and. 56.9±0.2 kg for B and G, respectively; P>0.05), were reared outdoors. and were fed ad libitum commercial diets (13.1 MJ of. EM\/kg and 160g of CP\/kg) until slaughter, at 11 months of age. (live weight: 128.0±0.1 and 121.0±0.1 kg for B and G, respectively;. P<0.01). Hot and cold carcass weights were recorded and. dressing percentages were calculated after dressing and chilling. at 2-4°C for 24 h. The Longissimus lumborum (LL) and. Longissimus thoracis (LT) muscles were removed from chilled. carcasses and the following analyses were carried out: in the LL. muscle dry matter, protein, lipid, ash, cholesterol, and selected. minerals (Ca, K, Mg and Na); in the LT muscle collagen properties. (collagen and crosslink concentrations) and Warner-Bratzler. shear force (WBSF).Mean values of data have been compared. using the Student’s t-test. Compared to G, B had higher (P<0.01). carcass weight, dressing percentages, lipid (2.31 vs 1.93% of wet. muscle) and cholesterol (71.47 vs 68.81 mg\/100 g of wet muscle). contents. Gender had no significant effect on the dry matter, protein,. ash and mineral contents, WBSF, and IMC properties.. Results from the present study suggest that cholesterol and fat. contents may be sensitive to gender.
Effect of sex on meat quality of Maremmano wild boar (Sus scrofa majori ) x Duroc sow reared outdoors
MAIORANO, Giuseppe;CIANCIULLO, Daniela;TAVANIELLO, Siria;MANCHISI, Angelo
2011-01-01
Abstract
Production of hybrids (wild boar x swine) can be a valid way to. give back some properties to pig meat, lost in commercial swine. breeding. This study was designed to investigate the effects of. gender on nutritional and physicochemical meat properties. derived from crossing the Maremmano wild boars (Sus scrofa. majori) with sows of Duroc breed. Sixteen hybrids, 8 barrows (B). and 8 gilts (G) of 6 months of age (live weight: 57.3±0.3 and. 56.9±0.2 kg for B and G, respectively; P>0.05), were reared outdoors. and were fed ad libitum commercial diets (13.1 MJ of. EM\/kg and 160g of CP\/kg) until slaughter, at 11 months of age. (live weight: 128.0±0.1 and 121.0±0.1 kg for B and G, respectively;. P<0.01). Hot and cold carcass weights were recorded and. dressing percentages were calculated after dressing and chilling. at 2-4°C for 24 h. The Longissimus lumborum (LL) and. Longissimus thoracis (LT) muscles were removed from chilled. carcasses and the following analyses were carried out: in the LL. muscle dry matter, protein, lipid, ash, cholesterol, and selected. minerals (Ca, K, Mg and Na); in the LT muscle collagen properties. (collagen and crosslink concentrations) and Warner-Bratzler. shear force (WBSF).Mean values of data have been compared. using the Student’s t-test. Compared to G, B had higher (P<0.01). carcass weight, dressing percentages, lipid (2.31 vs 1.93% of wet. muscle) and cholesterol (71.47 vs 68.81 mg\/100 g of wet muscle). contents. Gender had no significant effect on the dry matter, protein,. ash and mineral contents, WBSF, and IMC properties.. Results from the present study suggest that cholesterol and fat. contents may be sensitive to gender.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
