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Leite A, Vasconcelos L, Lopez S, Outor-Monteiro D, Pinheiro V, Rodrigues S, Teixeira A. Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods 2024; 13:2579. [PMID: 39200506 PMCID: PMC11353563 DOI: 10.3390/foods13162579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 08/07/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and "cachaços" were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01).
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Affiliation(s)
- Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (A.T.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (A.T.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Sergio Lopez
- IES Andrés de Valdelvira, 02006 Albacete, Spain;
| | - Divanildo Outor-Monteiro
- Animal Science Department, Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (D.O.-M.); (V.P.)
| | - Victor Pinheiro
- Animal Science Department, Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (D.O.-M.); (V.P.)
| | - Sandra Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (A.T.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (A.L.); (L.V.); (A.T.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Covaciu FD, Feher I, Cristea G, Dehelean A. Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile. Foods 2024; 13:804. [PMID: 38472917 DOI: 10.3390/foods13050804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/27/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the fatty acids and elemental profiles of 53 pork cut samples were determined. To offer insights into their potential health implications, we computed 18 key nutritional indices. These indices included parameters such as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), unsaturated fatty acids (UFAs), the MUFAs/SFAs ratio, PUFAs/SFAs ratio, atherogenic index (AI), thrombogenic index (TI), the hypocholesterolemic to hypercholesterolemic ratio (h/H), health-promoting index (HPI), hypocholesterolemic index (HI), unsaturation index (UI), saturation index (SI), peroxidizability index (PI), nutritional value index (NVI), hypocholesterolemic index of fatty acids (DFAs), hypercholesterolemic index of fatty acids (OFAs), and the DFAs/OFAs ratio. These indices were calculated based on their fatty acid composition to provide comprehensive nutritional information. A health risk assessment revealed the safety and minimum health risk for the population from consuming the investigated pork cuts using the Target Hazard Quotient (THQ), Hazard Index (HI), and target cancer risk (TR). The ANOVA test showed significant differences in the levels of K, Fe, Mn, Zn, MUFAs, and AI among the pork cut samples. It was noted that by employing the correlation between the fatty acids profile, nutritional indices, and elemental concentrations and an unsupervised statistical method, such as PCA, a perfect separation from the different pork cuts could not be obtained.
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Affiliation(s)
- Florina-Dorina Covaciu
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Ioana Feher
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
| | - Adriana Dehelean
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania
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Di Bella S, Branciari R, Haouet NM, Framboas M, Mercuri ML, Codini M, Roila R, Malimpensa A, Ranucci D. Does hunted wild boar meat meet modern consumer nutritional expectations? Ital J Food Saf 2024; 13:11608. [PMID: 38623279 PMCID: PMC11017959 DOI: 10.4081/ijfs.2024.11608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 12/11/2023] [Indexed: 04/17/2024] Open
Abstract
The present study aimed to evaluate the nutritional characteristics of hunted wild boar (WB) meat and compare them with those of meat from analogous domestic animals (pigs) reared in two different rearing systems: indoor-intensive (PI) and outdoor-extensive (PO). WB meat showed a lower amount of lipid content compared to pork and a higher antioxidant activity compared to PI and PO. The comparison of the fatty acid composition of WB and domestic pig reveals significant differences in saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA), with WB having the highest PUFA level and the lowest SFA level. The omega 6/omega 3 (n-6/n-3) PUFA ratio, PUFA/SFA, atherogenic and thrombogenic indices (AI and TI), as well as the hypocholesterolemic/ hypercholesterolemic index (h/H), were calculated. The n-6/n-3 PUFA ratio was higher in pork independently of the rearing system. The PUFA/SFA ratio of WB meat was above the minimum ratio of 0.40 recommended to contribute to a reduction in the risk of coronary diseases in pork from both rearing systems. AI and TI were lower in WB meat compared to commercially reared pigs, while h/H was higher in WB in comparison with pork meat. WB meat shows good nutritional quality; therefore, the use of game meat as a food source could be appropriate and could benefit contemporary consumers looking for "green" and high-nutritional products.
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Affiliation(s)
- Sara Di Bella
- Experimental Zooprophylactic Institute of Umbria and Marche, Perugia
| | | | - Naceur M. Haouet
- Experimental Zooprophylactic Institute of Umbria and Marche, Perugia
| | - Marisa Framboas
- Experimental Zooprophylactic Institute of Umbria and Marche, Perugia
| | | | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia
| | | | - David Ranucci
- Department of Veterinary Medicine, University of Perugia
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Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class. Animals (Basel) 2022; 12:ani12070810. [PMID: 35405800 PMCID: PMC8996955 DOI: 10.3390/ani12070810] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/13/2022] [Accepted: 03/19/2022] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Game meat has a good nutritional profile; wild boar, in particular, has lower fat, high protein, and higher iron content than meat from other domesticated animals. The present study aimed to assess the carcass characteristics and chemical composition and also to investigate the effect of gender and age on the intramuscular fatty acid profile of wild boar meat harvested during the 2010–2017 winter hunting seasons in the Frasin District hunting area (Romania). The age-class factor influenced the carcass traits (p ≤ 0.05), but not the yield, although overall, adults were heavier and had a better yield compared to the younger specimens (77.36 vs. 74.79 kg). The differences induced by gender for carcass traits and dressing yield were present but not statistically significant (p > 0.05). For the chemical composition of wild boar meat, the percentages of protein, fat, ash, and water did not present significant differences (p > 0.05) within the factors applied (gender, age-class). Regarding the studied effects, results showed that the wild boars’ age-class significantly influenced (p ≤ 0.001) the amount of meat total fat, with the adults having the highest fat content than subadults (7.60% vs. 4.52%). As for the fatty acid profile, a high ratio of PUFA/SFA (P/S: polyunsaturated fatty acids/saturated fatty acids) and n-6/n-3 PUFA was present in the meat, showing good functional properties for human health. Abstract The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.
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Palazzo M, Tavaniello S, Petrecca V, Zejnelhoxha S, Wu M, Mucci R, Maiorano G. Quality and safety of meat from wild boar hunted in Molise region. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1965924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marisa Palazzo
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Siria Tavaniello
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Valeria Petrecca
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Sanije Zejnelhoxha
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Mengjun Wu
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Rossella Mucci
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Giuseppe Maiorano
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
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Żmijewski T, Modzelewska-Kapituła M. The influence of age and sex on carcass characteristics and chemical composition of the longissimus thoracis et lumborum muscle in wild boars ( Sus scrofa). Arch Anim Breed 2021; 64:199-210. [PMID: 34109269 PMCID: PMC8182669 DOI: 10.5194/aab-64-199-2021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 04/27/2021] [Indexed: 01/12/2023] Open
Abstract
The aim of this study was to determine the influence of
age and sex on carcass characteristics and the chemical composition of the
longissimus thoracis et lumborum (LTL) muscle in wild boars (Sus scrofa). Carcass quality parameters varied
significantly depending on age and sex, whereas the protein and
collagen contents in the muscle were affected by animal age. The carcasses
of male yearlings and adults were characterised by the highest processing
suitability, which can be attributed to the highest percentage of lean meat
in the carcass and a moderate fat and bone content. A higher fat content was found in carcasses of females from all age groups, and a lower
bone content was found in yearlings and adult females. The protein content was the
highest in the LTL muscle of adult boars, and the collagen content was the highest
in piglets; thus, the chemical composition of the muscle was most
desirable in adult wild boars and least desirable in piglets.
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Affiliation(s)
- Tomasz Żmijewski
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
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Alternative Protein Sources vs. GM Soybean Meal as Feedstuff for Pigs-Meat Quality and Health-Promoting Indicators. Animals (Basel) 2021; 11:ani11010177. [PMID: 33451066 PMCID: PMC7828514 DOI: 10.3390/ani11010177] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to explain the possibility of partial replacement of genetically-modified soybean meal (SBM GM) with pea seeds and rapeseed meal (RSM) in complete feed mixtures for growing-finishing pigs and to determine its impact on meat quality and health-promoting indices. The pigs (n = 50) were randomly divided into five groups, 10 animals each (gilts and barrows, 1:1, 3-breed: ♀ (landrace × yorkshire) × ♂ duroc), including the control group (C) and four experimental groups (E1, E2, E3, E4), and fed complete feed mixtures. The SBM GM was the only protein source in feed mixtures for control pigs. In feed mixtures for E1-E4 groups, it was partially replaced with pea seed doses of 5.0%, 10.0%, 15.0%, and 17.5% in groups E1, E2, E3, and E4, respectively. The feed mixtures were iso-energetic and iso-protein. After completed fattening, the animals were slaughtered. M. longissimus lumborum was sampled for analyses of the chemical and physical traits. The fatty acid profile determined in intramuscular fat (IMF) was used to compute the values of the health-promoting indices. The chemical and physical characteristics of meat were comparable in all groups. The study showed a dietetically-beneficial decrease in the values of atherogenicity index (AI), thrombogenicity index (TI), and saturation (S/P) in the meat of the experimental pigs vs. control group. The values of most of the analyzed quality attributes of pork justify using alternative protein sources as partial SBM GM replacers in diets for growing-finishing pigs in sustainable animal production.
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Razmaitė V, Šiukščius A. Seasonal variation in fatty acid composition of wild boar in Lithuania. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1530957] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Violeta Razmaitė
- Animal Science Institute of Lithuanian University of Health Sciences, Baisogala, Lithuania
| | - Artūras Šiukščius
- Animal Science Institute of Lithuanian University of Health Sciences, Baisogala, Lithuania
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Batorska M, Więcek J, Kunowska-Slósarz M, Puppel K, Slósarz J, Gołębiewski M, Kuczyńska B, Popczyk B, Rekiel A, Balcerak M. The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0090] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The objective of this study was to investigate the effect of carcass weight on chemical characteristics and fatty acid composition of m. longissimus dorsi and m. semimembranosus of European wild boar (Sus scrofa scrofa) meat. The research was carried out on 50 wild boars shot during four battues at hunting reserves in the central part of Poland. The carcasses were divided into three groups: ≤30 kg (G1), 31–45 kg (G2), and >45 kg (G3). The protein concentration increased with carcass weight (P ≤ 0.01). The concentration of saturated fatty acids was influenced by carcass weight and was higher when weight increased. A significantly higher level of monounsaturated fatty acids (MUFA) was found in the carcasses of wild boars from G3 compared with G1 group (P ≤ 0.01). The content of C18:2n-6 was significantly lower in the lightest carcasses compared with the heaviest (P ≤ 0.05). Statistical analysis confirmed that carcasses weight significantly affected polyunsaturated fatty acids (PUFA) n-3 content. The lightest carcasses contained a significantly higher concentration of PUFA n-3 (P ≤ 0.01). In addition, in G3, the amount of C22:5n-3 was two-fold lower (P ≤ 0.01) than in G1. The research has shown that the meat quality was affected by the carcass weight, resulting better parameters in the lighter than in the heavier carcasses. Therefore, most of the culled wild boars should be squeakers and young boars after the first year of life.
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Affiliation(s)
- Martyna Batorska
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Justyna Więcek
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | | | - Kamila Puppel
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Jan Slósarz
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Gołębiewski
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Beata Kuczyńska
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Bartłomiej Popczyk
- Department of Genetics and Animal Breeding, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Anna Rekiel
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marek Balcerak
- Department of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
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The effect of age on the fatty acids composition in wild boar (Sus scrofa) hunted in the southwest region of Slovakia. ACTA VET BRNO 2018. [DOI: 10.2754/avb201887010085] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of the study was to analyse the fatty acid profile of wild boar (Sus scrofa) meat. The samples were obtained from the mountain Tríbeč (southwest part of the Slovak Republic). A total of 36 samples in 3 age categories of meat were analysed. The effect of age on the intramuscular (IMF) fat content was analysed. The highest (P < 0.05) IMF content was found in the samples from the youngest animals (18.07%), the lowest (P < 0.05) in the sub-adult animals. Significant (P < 0.05) differences were found in palmitic acid (C16:0). Significant decrease of heptadecanoic acid (C17:0) as an effect of age was analysed in the samples. Of the important fatty acids, the most abundant in all age categories of wild boar were oleic (C18:1 cis 9), palmitic (C16:0), and linolelaidic acid (C18:2 cis n6). Differences in the content of mentioned acids were significant (P < 0.05). In α-linolenic and γ-linoleic acids, non-significant (P > 0.05) differences were detected. Significant differences (P < 0.05) between age categories were found in cis-11-eicosenoic (C20:1 n9) and cis-11,14-eicosadienoic acids (C20:2 n6). Significant differences (P < 0.05) were found in PUFA (polyunsaturated fatty acids), MUFA (monounsaturated fatty acids), and SFA (saturated fatty acids) concentrations. The highest PUFA content was typical for the samples from the oldest animals, MUFA from the sub-adults, and SFA from the youngest wild boar. More significant results were observed in the normalized data with the factor component scores. The wild boar fatty acid profile is significantly affected by age.
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Pedrazzoli M, Dal Bosco A, Castellini C, Ranucci D, Mattioli S, Pauselli M, Roscini V. Effect of age and feeding area on meat quality of wild boars. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1292114] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Martina Pedrazzoli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Alessandro Dal Bosco
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Cesare Castellini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - David Ranucci
- Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
| | - Valentina Roscini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Perugia, Italy
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Russo C, Balloni S, Altomonte I, Martini M, Nuvoloni R, Cecchi F, Pedonese F, Salari F, Sant’ana Da Silva AM, Torracca B, Profumo A. Fatty acid and microbiological profile of the meat (longissimus dorsi muscle) of wild boar (Sus scropha scropha) hunted in Tuscany. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1261006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Claudia Russo
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
- CIRSeMAF, Università di Firenze, Firenze, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" Università di Pisa, Pisa, Italy
| | - Sara Balloni
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
| | - Iolanda Altomonte
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
| | - Mina Martini
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" Università di Pisa, Pisa, Italy
| | - Roberta Nuvoloni
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" Università di Pisa, Pisa, Italy
| | - Francesca Cecchi
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
| | - Francesca Pedonese
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
- Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" Università di Pisa, Pisa, Italy
| | - Federica Salari
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
| | | | - Beatrice Torracca
- Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa, Italy
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Amici A, Cifuni GF, Contò M, Esposito L, Failla S. Hunting area affects chemical and physical characteristics and fatty acid composition of wild boar (Sus scrofa) meat. RENDICONTI LINCEI-SCIENZE FISICHE E NATURALI 2015. [DOI: 10.1007/s12210-015-0412-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sales J, Kotrba R. Meat from wild boar (Sus scrofa L.): a review. Meat Sci 2013; 94:187-201. [PMID: 23501250 DOI: 10.1016/j.meatsci.2013.01.012] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 01/19/2013] [Accepted: 01/23/2013] [Indexed: 11/16/2022]
Abstract
Wild boar is a species that is utilised for food and sport hunting throughout the world. Recent increases in natural populations and the potential of farming wild boars have stimulated interest in this species as a meat producer. Compared to domestic pigs, wild boars present a higher degree of carcass fatness and larger loin areas, more slow-twitch oxidative (I) and fast-twitch oxidative glycolytic (IIA) and less fast-twitch glycolytic (IIB) muscle fibres, and darker, less tender and leaner meat. Differences in diets might contribute to differences in cooked meat flavour and fatty acid composition between wild boars and domestic pigs. Higher α-tocopherol concentrations in wild boar might extend its meat shelf-life. Mechanical massaging of muscles, vacuum package ageing and addition of marinates have been attempted to tenderise wild boar meat. Further research on hunting protocols for wild boar, and value-added products from its meat, are needed.
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Affiliation(s)
- James Sales
- Department of Nutrition and Feeding of Farm Animals, Institute of Animal Science, Uhříněves, 104 00 Prague 10, Czech Republic.
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