<abstract xmlns="http://www.w3.org/1999/xhtml">

<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 leaness, 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 of cost on 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.</p>
</abstract>

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 leaness, 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 of cost on 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.

Quality and processability of meat in polish native pig – a review

Department of Animal Breeding and Product Quality Assessment

Department of Animal Genetics and Breeding

Department of Breeding and Biotechnology of Pigs, Department of Animal Breeding and Agricultural Consulting, Faculty of Animal Sciences and Bioeconomy

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Quality and processability of meat in polish native pig \u2013 a review"}

The primary aim of pig breeding efforts is to produce animals characterized by outstanding performance, including also fattening and slaughter performance...

Quality and processability of meat in polish native pig – a review

Published Online: Feb 27, 2024

Page range: -

Received: Aug 16, 2023

Accepted: Jan 30, 2024

DOI: https://doi.org/10.2478/aoas-2024-0027

Keywords
pig, native breeds, Zlotnicka Spotted breed, Zlotnicka White breed, Pulawska breed, meat quality

© 2024 Karolina Szulc et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Quality and processability of meat in polish native pig – a review

Published Online: Feb 27, 2024

Page range: -

Received: Aug 16, 2023

Accepted: Jan 30, 2024

DOI: https://doi.org/10.2478/aoas-2024-0027

Keywordspig, native breeds, Zlotnicka Spotted breed, Zlotnicka White breed, Pulawska breed, meat quality

© 2024 Karolina Szulc et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Keywords
pig, native breeds, Zlotnicka Spotted breed, Zlotnicka White breed, Pulawska breed, meat quality