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Quality and Processability of Meat in Polish Native Pigs – A Review

cris.virtual.author-orcid0000-0002-8952-5457
cris.virtual.author-orcid0000-0002-9204-5534
cris.virtual.author-orcid0000-0003-3904-7925
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid23ce75bb-cc0c-4e48-88f0-d1803c6c0d4b
cris.virtualsource.author-orcid9107a3d6-a60a-4353-ad9c-465de2211a83
cris.virtualsource.author-orcid0423ba5d-ed4d-40c0-b088-59c3e11289c7
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leanness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce cost of their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorSzulc, Karolina
dc.contributor.authorNowaczewski, Sebastian
dc.contributor.authorSkrzypczak, Ewa
dc.contributor.authorSzyndler-Nędza, Magdalena
dc.contributor.authorBabicz, Marek
dc.date.access2024-12-20
dc.date.accessioned2024-12-20T10:58:23Z
dc.date.available2024-12-20T10:58:23Z
dc.date.copyright2024-10-24
dc.date.issued2024
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance traits. However, improved carcass leanness and reduced carcass fatness, especially intramuscular fat content, have led to a deterioration of pork quality and processability. Due to the growing frequency of meat defects and the limited potential use of such meat in the production of premium products this constitutes a considerable problem for the meat industry. The breeds superior in terms of meat quality are native pig breeds, such as those kept in Poland, i.e. Pulawska (Pul), Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) pigs. The aim of this paper is to present a review of research results concerning quality and processability of meat produced by the Polish native pig breeds. The presented results indicate that pigs of local breeds exhibit a low level of performance traits (daily gain, carcass leanness, backfat thickness) while maintaining very good parameters of meat quality and processability (muscle composition and physical properties, fatty acids profile, sensory traits). Thus, they are used as a source material for premium products. In view of the small size of local populations and higher production costs in Poland it is a niche production. Therefore, the current aim of breeding indigenous breeds is both to maintain a safe population size and genetic diversity and to increase popularity of their meat and processed meat products among consumers. This objective is attained, among other things, thanks to efforts to reduce cost of their production through optimization of environmental conditions and wider use of less expensive traditional feed formulations, which make it possible to fully utilize the potential of local pork resources.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_act
dc.description.financecost4305,00
dc.description.if1,8
dc.description.number4
dc.description.points140
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume24
dc.identifier.doi10.2478/aoas-2024-0027
dc.identifier.issn2300-8733
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2264
dc.identifier.weblinkhttps://sciendo.com/article/10.2478/aoas-2024-0027
dc.languageen
dc.pbn.affiliationanimal science and fisheries
dc.relation.ispartofAnnals of Animal Science
dc.relation.pages1107-1122
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enpig
dc.subject.ennative breeds
dc.subject.enZlotnicka spotted breed
dc.subject.enZlotnicka white breed
dc.subject.enpulawska breed
dc.subject.enmeat quality
dc.subtypeReviewArticle
dc.titleQuality and Processability of Meat in Polish Native Pigs – A Review
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.volume24