Pig meat diversification through use of localpiggeneticresourcesand wild boar hybrids: Ouality, taste and consumer panel evaluation

Transcription

1 Pig meat diversification through use of localpiggeneticresourcesand wild boar hybrids: Ouality, taste and consumer panel evaluation Dr. Violeta Razmaitė Institute of Animal Science of LVA Slide number 1

2 Meat quality concept Eating and technological quality Nutritional value Safety Diversity Slide number 2

3 Themostconsumedmeatin Lithuania 13% 5% 28% 54% Pork Poultry Beef Other Slide number 3

4 Osteological material from 13th- 14th centuries According to the collected osteological material from Lithuanian archeological monuments (different castle-hills) research data there was about 99% bones of domestic animals Vilnius lower castle (Royal residence)- 78% bones of domestic animals Slide number 4

5 Current use of wild boar meat There is a growing interest in the production and marketing of wild boar meat and in different countries farms have been established specifically for production of wild boar. The population of wild boar is limited and some meat may be derived from wild boar and domestic pig crosses. Slide number 5

6 Slide number 6

7 In situ conservation objective Maintaining critical breeds covers the main objectives of in situ conservation: Niche marketing Wider use Slide number 7

8 Use of local pig breeds The use of critical breed may be considerably increased if these pigs can be: Integrated into regional crossbreeding schemes Adapted to ecological production Adapted to production niches with design for specific quality product Slide number 8

9 Parents used for intercross Slide number 9

10 Newborn piglets Slide number 10

11 Carcass related traits LI 1/4WB 1/2WB Number of animals Live weight, kg Dressing percentage (without head, feet, tail),% * Carcass cooling loss, % * Backfat thickness at 10 rib * Loin area, cm * Slide number 11

12 Chemical meat composition by genotype LIW 1/4 WB 1/2WB Dry matter Fat Protein Ash Slide number 12

13 Technological meat quality by genotype LIW 1/4 1/2 WB WB phld Colour Water holding capacity, % Cooking loss, % Slide number 13

14 Effects of genotype on fatty acid composition of intramuscular fat in M.longissimus dorsi LIB 1/4WB 1/2WB ΣSFA ΣMUFA ΣPUFA PUFA/SFA ratio Slide number 14

15 Rearing of male hybrids The rearing of domestic entire male pigs is avoided in most countries because of its association with boar taint. Castration of male piglets is a controversial issue within Europe, mainly from the perspective of animal welfare (EFSA, 2004). Lithuanian consumers have no traditions of entire boar meat usage Slide number 15

16 Male hybrids for slaughter Slide number 16

17 Carcass related traits by gender Entire boars Castrates Live weight, kg Dressing percentage,% Carcass cooling loss,% 10 rib Thinnest point of backfat, mm Loin area, cm * 2.39* 28.7* 29.4* 26.1* Slide number 17

18 Chemical meat composition by gender Dry matter (%) Fat (% of dry matter) Protein (% of dry matter) Ash (% of dry matter) Entire boars Castrates Slide number 18

19 Technological meat quality by gender Entire boars Castrates phld Colour Water holding capacity LD, % Thawing loss SM, % Cooking loss LD, % Slide number 19

20 Effect of gender on fatty acid composition of intramuscular fat in M.longissimus dorsi ΣSFA ΣMUFA ΣPUFA Entire boars Castrates * 8.70* PUFA/SFA ratio * Slide number 20

21 Effect of gender on pounsaturated fatty acid composition in M.longissimus dorsi PUFA Entire boars Castrates C18:n * C18:3n-3 C20:2n-6 C20:3n-6 C20:4n-6 DPA C22:5n-3 DHA C22:6n * * 0.77* 0.15* 0.04 Slide number 21

22 Taste panel evaluation Cooked samples of M.longissimus dorsi and cold smoked samples of M.semimembranosus evaluated using subjective scoring scales (1=extremely bad to 9=extremely good) Taste panel comprised 9 individuals. A total 5 panel sessionswere convened with three to five samples being evaluated at each session. Slide number 22

23 Taste panel evaluation by gender for eating quality scores of fresh M. longissimus dorsi and backfat Tenderness Juiciness Flavour Odour Pork odour in backfat Entire boars Castrates 6.21* * 7.39* 6.60 Slide number 23

24 Taste panel evaluation by gender for eating guality scores of cold smoked M.semimembranosus Entire boars Castrates Tenderness * Juiciness * Flavour * Odour * Slide number 24

25 Collection of consumer data The method of personal interviews. The consumers ate the meat as part of their ordinary meals. No instructions were given on meal preparation. The consumers were asked to evaluate the meat in terms of visual appearance, lean/fat ratio,odour and flavour (scoring scale: from 1 to 9). Also consumers were asked to explain the preferences of their choice of meat from entire boars or castrates, i.e. if their choice was influenced by lean/fat ratio, price or interest. Slide number 25

26 Studied factors for the consumer choice Lean:fat ratio % Price 58.3% Interest 75% Slide number 26

27 The frequencies used in choice of joints For one of factors 25% For two of factors 66.7% For three of factors 8% Slide number 27

28 Consumer panel evaluation Entire boars Castrates Visual appearance Lean:fat ratio Odour Flavour * 6.1* 8.5* 8.9* Slide number 28

29 Consumers had a slightly stronger preference for the pork from castrates All consumers have found the pork from entire boars acceptable 83.3% of consumers would be willing to pay the same price for meat from entire boars compared to the price of meat from castrates Slide number 29

30 Thank you for your attention Slide number 30