The experiment conducted in a stockyard in the district of Telšiai (Lithuania) involved two groups of animals: I – Lithuanian Whites, mated with the wild boar in an attempt to produce first-generation hybrids (F₁) having 50% wild boar blood, and II – female hybrids, mated repeatedly with the wild boar to produce second-generation hybrids (F₂) with 75% wild boar blood. An increase in the wild boar gene pool (up to 75%) led to a decrease in the litter size which approximated prolificacy values typical of wild boars. When white homozygous pigs of the Lithuanian White breed were mated with wild boars, white was the dominant color in the first generation (F₁), whereas when white, heterozygous female hybrids were crossbred with wild boars, white and striped (torched) second-generation (F₂) hybrids were distributed at the ratio of 1.25:1 throughout the population. The aim of this study was to investigate the growth rate, meatiness and meat quality of F₁ hybrids. In the control period, (body weight of approximately 30 to 80 kg), the average daily gains of hybrids (n = 12) reached 474 g. Boars grew faster (490 g), while gilts were marked by a slower growth rate (457 g). Five boars (approx. 100 kg) were slaughtered for the evaluation of meatiness traits and meat (musculus longissimus dorsi) quality, while gilts were left for further breeding. The average half-carcass length of hybrids was 95 cm, backfat thickness at 6–7 and last ribs reached 29 and 16 mm, respectively, and lean meat content was 50.7%. The meat Ph₄₈ was 5.48, redness was determined at 18.16 ext. u., water holding capacity at 58.15% and cooking loss at 27.35%. Chemical composition composition of meat was as follows: 23.62% protein, 1.54% fat and 1.13% ash. In comparison with Lithuanian White pigs, hybrids grew at a slower rate and their carcasses had lower meatiness traits. The meat of F₁ hybrids was characterized by higher redness values, lower cooking loss and satisfactory chemical composition in respect of nutritive value. The meat of male hybrids was also found to deliver a high degree of palatability without a specific, offensive aroma.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.