The chemical composition and quality of meat from Polish native pig breeds
Władysław Migdał , Regina Kulig , Aleksandra Lekston , Maria Walczycka , Łukasz Migdał , Anna Migdał
AbstractThe native breeds of pigs are those that grow in a certain region and / or country as local, autochthonous breeds. In Poland there are 3 breeds: Pulawska, Zlotnicka White and Zlotnicka Spotted pigs. The aim of work was to analyse the meat quality of Polish native breed of pigs. We performed chemical analysis of obtained samples as well as colour, shear force and thermal loss analysis. Highest fat content (%) were found in Zlotnicka Spotted while the lowest in Zlotnicka White. Highest L* value and thermal loss were found in Pulawska breed. Highest shear force value were found in Zlotnicka White and differ significantly compared to other breeds. The meat of Pulawska breed, produced for project BIOSTRATEG was characterized by better quality parameters in comparison to meat of fatteners of the same breed bought in a popular shop-network. The meat of Pulawska, Zlotnicka White and Spotted pigs is a good quality raw material which is used for production of traditional and regional meat products gaining high sensory scores and good recognition among consumers. Promotion of traditional products obtained from above breeds will favour the development of their breeding.
|Publication size in sheets||0.5|
|Book||Kovačević Dušan (eds.): Book of proceedings. X International Scientific Agriculture Symposium “AGROSYM 2019” , Jahorina, October 03-06.10.2019, 2019, University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, ISBN 978-99976-787-2-0, 2018 p.|
|Keywords in English||fatteners, native pig breeds, meat, quality|
|Finansowanie||Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016|
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