<abstract xmlns="http://www.w3.org/1999/xhtml">
				
				<p> The objective of the study was to analyse selected physical properties and chemical indicators of internal organs obtained from fattening pigs and Central European wild boars (Sus scrofa scrofa). Each group consisted of 12 animals. The tongue, heart, lungs, liver and kidneys were examined for physical properties, basic chemical composition, macro- and micromineral content, and fatty acid profile. The atherogenic index (AI) and the thrombogenic index (TI) were also determined. Pig offal was found to be a rich source of protein and collagen, and to contain large amounts of potassium and sodium. Liver had a high content of iron, zinc, and manganese. Pig liver and wild boar heart were characterised by favourable PUFA /SFA ratios (above 0.4%). In addition, the content of neutral and hypocholesterolemic acids (DFA ) and hypercholesterolemic acids (OFA ) in pig offal was comparable to that in pig meat. The results presented in this study provide an extensive evaluation of the nutritional quality of pig offal, which allows an increase in the scope of its use in the food industry, among others for production of offal products, including traditional and regional products that are increasingly demanded by consumers.</p>
			</abstract>

The objective of the study was to analyse selected physical properties and chemical indicators of internal organs obtained from fattening pigs and Central European wild boars (Sus scrofa scrofa). Each group consisted of 12 animals. The tongue, heart, lungs, liver and kidneys were examined for physical properties, basic chemical composition, macro- and micromineral content, and fatty acid profile. The atherogenic index (AI) and the thrombogenic index (TI) were also determined. Pig offal was found to be a rich source of protein and collagen, and to contain large amounts of potassium and sodium. Liver had a high content of iron, zinc, and manganese. Pig liver and wild boar heart were characterised by favourable PUFA /SFA ratios (above 0.4%). In addition, the content of neutral and hypocholesterolemic acids (DFA ) and hypercholesterolemic acids (OFA ) in pig offal was comparable to that in pig meat. The results presented in this study provide an extensive evaluation of the nutritional quality of pig offal, which allows an increase in the scope of its use in the food industry, among others for production of offal products, including traditional and regional products that are increasingly demanded by consumers.

Physicochemical Parameters of Selected Internal Organs of Fattening Pigs and Wild Boars

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The objective of the study was to analyse selected physical properties and chemical indicators of internal organs obtained from fattening pigs and Central...

Physicochemical Parameters of Selected Internal Organs of Fattening Pigs and Wild Boars

Article Category: Quality and Safety of Animal Origin Products

Pubblicato online: 11 mag 2018

Pagine: 575 - 591

Ricevuto: 29 ago 2017

Accettato: 28 nov 2017

DOI: https://doi.org/10.1515/aoas-2017-0041

Parole chiave
fattening pig, wild boar, offal, physicochemical properties

© by Magdalena Szyndler-Nędza

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Physicochemical Parameters of Selected Internal Organs of Fattening Pigs and Wild Boars

Article Category: Quality and Safety of Animal Origin Products

Pubblicato online: 11 mag 2018

Pagine: 575 - 591

Ricevuto: 29 ago 2017

Accettato: 28 nov 2017

DOI: https://doi.org/10.1515/aoas-2017-0041

Parole chiavefattening pig, wild boar, offal, physicochemical properties

© by Magdalena Szyndler-Nędza

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
fattening pig, wild boar, offal, physicochemical properties