CC BY
21
Katarzyna Pierzchala1, Marcin Jarosz1, Wladyslaw Migdal1 Krzysztof Krzysztoforski1, Maria Walczycka1, Jurij J. Wariwoda2, Yaroslaw Kyryliv2,
Branislav Zivkovic3 ©
^epartament of Animal Product Technology, Faculty of Food Technology, Agricultural University in Krakow, 30-149 Krakow, ul. Balicka 122, Poland 2Lviv National University of Veterinary Medicine and Biotechnologies named S.Z. Gzhytskyj, 79010 Lviv, Pekarska Str. 50, Ukraine
3Department of Pig Production, Institute for Animal Husbandry, 11080 Zemun, Autoput 16, Serbia
QUALITY OF WILD BOARS MEAT HUNTED IN DIFFERENT SEASONS
OF THE YEAR
Abstract
There were compared the chemical composition and quality parameters of wild boars loins hunted in spring and in autumn with wild boar grown up in farmstead.
The data obtained for wild boars were compared to results obtained for the same parameters measured for pig fatteners meat of Polish Landrace. The chemical composition of both loins that of fattener and boar was similar. Wild boars hunted in autumn were characterized with higher amount of fat in meat and at the same time that meat had better quality characteristics than wild boars' meat of animals hunted in spring. The wild boars loin was characterized with grater thermal drip loss during roasting to inside temperature of 78oC and had the darker colour than the loins of wild boar fed at farm and farm fatteners. The wild boar fed up in farmstead was characterized by similar meat quality characteristics as farm pig fatteners
Key words: wild boar, season of year, meat, quality
Introduction
There is obtained above 10 thousands tons of meat of wild hunted dears, in Poland. Yearly there are 80-160 thousands of wild boars obtained in this way what equals at about 5 thousands tons of meat (Statistical Data of Polish Hunting Association 2000-2007). Today wild boar meat can be bought in each bigger supermarket but its availability can not be compared to amounts of pork, beef and/or poultry available. Polish dear animals go mainly to German tables. Poland is the second main exporter of dear meat after Argentina which is the leader. (Cichocka http.//www. poradnikmedyczny.pl). Yearly consumption of dear meat In Poland ranges near 0,5 kg per capita when pork consumption is 42 kg. In elegant restaurants the dear meat is more and more appreciated (Zin et al., 2002). Beside the nutritional component which are valuable supplementation of every diet consumers frequently buy dear meat as an relict of products of natural origin. Free living animals consume that feed which is "prompted" by nature. " Wild boar is mainly the Ist row consumer
© Katarzyna Pierzchala, Marcin Jarosz, Wladyslaw Migdal Krzysztof Krzysztoforski, Maria Walczycka, Jurij J. Wariwoda, Yaroslaw Kyryliv, Branislav Zivkovic; 2008
349
because at about 90% of its feed are plants and its diet is supplemented with insects and snails„ (Baranowska, Walkiewicz, 1995). The way of feeding influences meaningfully quality and nutritional value of its meat.
The aim of work was to assess quality of: wild boars meat hunted in different seasons of year, of wild boar fed up in farmstead and comparison with quality of meat of pig farm fattener.
Material and methods
The research was performed on meat of 4 hunted wild boars [2 hunted in autumn (November) and 2 hunted in spring (April)] and on meat of 1 wild boar fed up at farmstead with feeding mixtures prepared for pig fatteners. The farm fed up boar was found as young in the forest, probably its mother had been hunted or died. The young wild boar had no chances to survive so it was taken and risen up at farmstead. The wild piglet was fed with farm mixtures prepared for fatteners. After reaching 100kg it was slaughtered.
For analysis the samples of loin (m. longissimus dorsi) were taken at the border of breast and lumbar vertebra.
There was determined chemical composition of loin samples: water/total solids content using the drying method in accordance with PN-ISO-1442 standard; protein content using the method of Kjeldahl in accordance with PN-A-04018:1975 standard (using Buchi 322 apparatus); fat content using the method of Soxhlet in accordance with PN-ISO-1444 standard (using HT 2 Tecator apparatus); total ash content in accordance with PN-ISO-936 standard; total collagen (hydroxyproline) in accordance with PN-ISO 3496 standard; not soluble collagen was estimated according to Liu et al.. (1994) with modification; soluble collagen was calculated as difference of both above mentioned. Colour and brightness of meat was assessed with Minolta apparatus in accordance with CIELab scale. Shear force and texture parameters were measured in accordance with PN-ISO 11036 standard. The samples of loins were roasted at 180°C to an internal temperature of 78°C then the cylindrical samples (14 mm in diameter and 15 mm in height) were cut out from the meat. Shear force was measured using a TA-XT2 Texture Analyser (Stable Micro Systems) with a Warner-Bratzler knife with a triangular notch in the blade. The blade speed during the test was 1.5 mm/s. The result was presented as force per area (kG/cm2). Thermal changes during roasting were assessed as weight loss of pre and post treatment weighted sample of meat. The results were analysed statistically using SAS software. The significance of differences between the means was analysed using the Student's t-test and shown as means ± SD.
The obtained results for wild boar meat were compared to results obtained for Polish Landrace pig fatteners slaughtered at 5,5 months of age, with average weight 115 kg.
Results of research
The chemical composition of musculus longissimus dorsi of wild boar and farm pig fattener is presented in Table 1. The data show that the chemical composition of wild boar meat and farm pig is similar. Similar results were obtained by Korzeniewskiego i in. (1991) oraz Korzeniewskiego i Zmijewskiego (2001).
350
Chemical composition (%) and quality characteristics of wild
Wild boars Farm
Parameters % Autumn Spring Fed up at fattener SD Statistical
hunted hunted farmstead (polish landrace) significance
Total solids % 27,79a 27,12a 25,65b 26,54 2,44 X
Protein % 23,06 23,31 22,76 23,24 2,18 NS
Fat % 3,31Aa 2,44b 1,38Bc 1,58 0,25 XX
Ash % 1,10 1,10 1,12 1,12 0,11 NS
Total % 0,89 1,01a 0,57b 0,49c 0,1 X
collagen
Soluble % 5,23 5,53a 5,60b 4,76c 0,51 X
collagen Og.
Thermal % 36,89a 38,26a 35,98a 26,33b 4,23 X
loss
Colour and
brightness L* 43,26 42,76a 52,67a 49,19 6,02 X
a * 18,74 17.32 16,87 20,44 2,08 NS
b * 2,23a 4,37B 5,00B 5,35B 0,62 XX
Table 1. )oar and pig loins
SD - standard deviation
NS - differences between means not significant
X P< 0,05 XX P< 0,01
When compare the chemical composition of boar loin it is similar to that of fattener. The biggest differences are observed between boar loin and pig loin in fat amount which are caused by way of feeding and seasonal (winter) fat deposits made by boars. The boars gather fat deposits for winter time so the boar carcasses hunted in autumn and in early winter are fatter than those hunted in the end of winter and early spring.
The chemical composition of „farm" board fed with the same mixtures as fatteners was almost the same as chemical composition of fatteners meat. Significant differences were observed In chemical composition of loins of boars hunted in autumn and in spring. The boars from autumn hunt had fatter meat in comparison to meat of boars hunted in spring.
When estimated the collagen content - the connective tissue protein - in loins of boars and fatteners it was obtained that boars' meat contained bigger amounts of total and soluble collagen than in fatteners' meat.
Especially outstanding differences were observed for wild boars what was connected with their nomadic life style.
The bigger thermal loss was observed for boars meat than in fatteners meat. The wild boars meat was very similar to PSE pork meat originating from stress pigs
351
with great drip loss. Hunting, especially with battue, is a stressful situation for boars. Wild boars meat was characterised with dark colour what was evidenced by L* value. "Farm grown" boar meat was similar as colour and brightness go to meat of farm fatteners. Similar results were obtained by Marchioni & de Felicio (2003), analysing brightness and colour of wild boars and farm pigs. Those authors obtained L* value for boars equalled 49,9 In comparison to 59,0 for farm pig fatteners. The shear force value and texture parameters of roasted loins of wild boars and fatteners are presented in Table 2.
Table 2.
The shear force and texture parameters of roasted loin
Wild boars Farm
Parameters Autumn Spring Fed up at fattener SD Statistical
hunted hunted farmstead (polish landrace) significance
Shear force kG/cm2 5,2a 9,1B 4,9a 5,21a 0,43 XX
Hardness N 47,1 68,1a 36,8b 59,9 5,23 X
Springiness - 0,54 0,76 0,67 0,63 0,05 NS
Cohesivess - 0,52 0,53 0,52 0,50 0,04 NS
Cheviness N 13,4a 27,7B 11,05a 15,4a 1,74 XX
Resilience 0,21 0,22 0,31 0,29 0,03 NS
SD - standard deviation
NS - differences between means not significant
X P< 0,05 XX P< 0,01
In spring hunted boars' loin was characterised with greater hardness and with worse texture parameters in comparison to in autumn hunted boars' meat and fatteners meat. It is connected with "slimming" of wild boars meat during winter. Lowering of fat content influenced on worsening of texture parameters and of growing of hardness of boars meat. Similar differences in between meat sensory characteristics for wild boars' meat and farm pig meat were found by Zmijewski et al. (2004).
Conclusions
Comparing the quality characteristics of m.longissimus dorsi of wild boars hunted in different seasons of the year, farmstead fed boar and farm pig fatteners it can be concluded that:
1. Chemical composition of wild boars' and of farm pigs' loin is similar
2. Boars hunted in autumn have higher content of fat in meat and at the same time are characterised by better meat quality parameters than those hunted in spring.
3. The boars loin is characterised by greater thermal loss during roasting to 78oC inner temp. and by darker colour in comparison to „farm" fed boar and farm pigs loins.
352
4. "Farm" fed boar meat is characterised by similar quality parameters in comparison to farm pig fatteners of Polish Landrace.
References
1. Baranowska M., Walkiewicz., Dzik jest zwierz^ciem lownym, a czy moze bye hodowlanym? Przegl^d Hodowlany, 8, 9-10, 1995.
2. Cichocka A., Miejsce mi^sa w diecie, Openmedica Zdrowie. http.//www. poradnikmedyczny.pl
3. Korzeniewski W., Bojarska U., Cierach M.: Wartose odzywcza mi^sa dzikow. Medycyna Weterynaryjna, 47 (6), 279-281, 1991.
4. Korzeniewski W., Zmijewski T., Charakterystyka chemiczna mi^sa z dzikow. Gospodarka Mi^sna, 3, 24-25, 2001.
5. Marchiori A.F., de Felicio P.E. Quality of wild board meat and comercial pork. Scientia Agricola, 60, 1, 1-5, 2003
6. Polski Zwi^zek Lowiecki. Dane statystyczne Polskiego Zwi^zku Lowieckiego 2000-2007. Odstrzal wazniejszych zwierz^t lownych w latach 2000-2007. http.//www. pzlow.pl
7. Zin M., Znamirowska A., Stanislawczyk R.: Znaczenie dziczyzny. Gospodarka Mi^sna, 4, 28-30, 2002.
8. Zochowska J., i in.: Wydajnose lowna, udzial elementow zasadniczych oraz wyciek cieplny i pH mi^sa dzikow o roznej masie. Folia Univ. Agric., Scientia Alimentaria 238(3), 145-154, 2004.
9. Zmijewski T., Korzeniowski W.: Tissue composition of wild boars carcasses, Electron. J. Pol. Agric. Univ., Series Food Sci. Technol. 3(2), 2000. http.//www.ejpau.media.pl
10. Zmijewski T., Korzeniowski W.: Technological properties of wild boars meat. Tech, Electron. J. Pol. Agric. Univ., Series Food Sci. Technol. 4(2), 2001. http.// www.ejpau.media.pl
11. Zmijewski T., Korzeniowski K., Zochowska J. Sobczak M.: Comparison of texture and structure of selected muscles of piglets and wild boar juveniles. Pol. J. Food. Nutr. Sci. 13/54, 1, 2004.
Cmammx nadiumna do peda^i'i 15.09.2008
353
