Effects of Sex and Hunting Season on Carcass and Meat Quality Characteristics of the Brown Hare (<i>Lepus europaeus</i>)

The objective of the study was to determine the effects of sex and hunting season on the carcass, meat and fat quality of hunted brown hares (Lepus europaeus). Twenty-two hares of both sexes hunted in winter (December) during two hunting seasons in accordance with the law on hunting in Lithuania were evaluated using reference methods The data were subjected to two-factor analysis of variance in the general linear (GLM) procedure. No significant differences in carcass measurements and muscularity or internal organs between the sexes of brown hares were found; however, the hunting season appeared to affect the size of hares. The biceps femoris (BF) thigh muscle of males had lower (p p p longissimus thoracis et lumborum (LTL) and affected dry matter, protein and hydroxyproline contents (p p p p p p p p < 0.05) thrombogenic (TI) index in the LTL compared with males

Seasonal variation in fatty acid composition of wild boar in Lithuania

The aim of the present study was to investigate the fatty acid composition of wild boar meat hunted in Lithuania during different seasons of the year. Twenty four wild boars hunted during winter (January) and summer (June) hunting seasons were used in the experiment. Each sex (10 females and 10 entire males) was represented by first and second year sub-adult youngsters. Neither the hunting season nor the sex affected the intramuscular fat content in the meat of wild boar. The meat from wild boar hunted during winter season presented lower proportions of saturated (SFA) and higher proportions of polyunsaturated (PUFA) fatty acids, higher PUFA/SFA and n-6/n-3 PUFA ratios.Highlights The fatty acid composition in the meat of wild boar was determined during the two most distinctive periods of the year (January and June). The effect of hunting season on the proportions of fatty acids and lipid quality indices was evaluated

Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies

The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95–100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices

Cranial Morphology of Lithuanian Indigenous Wattle Pigs and Their Hybrids with Wild Boar

The diversity of domestic pig breeds and their hybridization increases the variety of phenotypes expressed in hybrids. The aim of this study was to quantify the differences of cranial morphologies between local Lithuanian Indigenous Wattle pigs and theirhybrids with wild boar. A total of sixteen craniometric measurements were performed on the lateral, ventral and dorsal sides of 71 skulls of Lithuanian Indigenous Wattle pigs and their hybrids, including 1/4 wild boar (WB), 1/2 wild boar and 3/4 wild boar genotypes. The weight of the skull was affected by the genotype, live weight and sex of the animal. The size of the skull, particularly related to skull length parameters, increased consistently with the increase of the wild boar proportion in the hybrids. However, the Sus scrofa genotype did not affect the skull height. Clear discrimination was possible between the local Lithuanian breed pigs and their hybrids with different proportions of wild boar and between individual groups of hybrids. The most correct classification was determined on the basis of the overall and length parameters of the crania. This could contribute to better management and utilization of hybrids

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical&ndash;Technological Properties of Goose Meat

The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vi&scaron;tin&#279;s fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p &lt; 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p &lt; 0.001) cooking losses of breast and thigh muscles and also higher (p &lt; 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p &lt; 0.05) cooking loss of the breast, whereas males had higher (p &lt; 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p &lt; 0.05 and p &lt; 0.01, respectively) on pH of thigh muscles. Higher (p &lt; 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable

Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania

Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional pork products, as well as acceptability of traditional sausages from the meat of Lithuanian White pigs, a questionnaire-based survey and consumer sensory tests were conducted. A total of 136 meat consumers participated in the study. Respondents reported that they consume fresh or processed pork from 1 to 10 times weekly. Male respondents were more familiar with Lithuanian local pig breeds, while female respondents demonstrated knowledge of pork products. Boomer generation (1946&ndash;1964) respondents mostly (&chi;2 = 29.53, df = 10, p &lt; 0.001) had pork at home compared with the respondents of younger generations. There were no significant differences in the blind sensory acceptance between sausages made in a traditional way and cold-smoked with different quantity of salt and commercial sausages of premium quality, while conventional hot-smoked sausages had lower (p &lt; 0.001) overall acceptance. The highest (p &lt; 0.005 and p &lt; 0.01, respectively) acceptance for salt reduction in traditional sausages was demonstrated by the X generation (1965&ndash;1980) consumers compared with older boomer and subsequent Y (1965&ndash;1980) generations

Fatty Acid Composition of Meat and Edible Offal from Free-Living Red Deer (Cervus elaphus)

The objective of the study was to characterize tissue-associated differences in the fatty acid composition of fat in skeletal muscles M. longissimus dorsi (loin), M. biceps femoris (hind quarter),and M. triceps brachii (shoulder), and internal organs (i.e., liver, heart, and kidney) from free-living red deer (Cervus elaphus) females (n = 11) hunted in Lithuania. Skeletal muscles were characterized by lower content of free fat compared with the offal. The highest percentage of saturated fatty acids was found in the liver fat, whereas the lowest percentage was in the heart. Red deer offal showed significantly lower and higher proportions of monounsaturated and polyunsaturated fatty acids compared to meat, respectively. Higher proportions of oleic fatty acid in the shoulder and hind quarter compared to the loin were the only significant di erences between skeletal muscles. The lowest and the highest n-6 polyunsaturated/n-3 polyunsaturated fatty acids (n-6/n-3PUFA) ratio were found in the liver and heart, respectively. More favorable lower atherogenic index and higher hypocholesterolemic/hypercholesterolemic ratio found in the o al showed their high nutritional value, however, higher peroxidizability index indicated higher susceptibility to lipid peroxidation compared to skeletal muscles

Relationships between fat and cholesterol contents and fatty acid composition in different meat-producing animal species

The objective of this study was to determine the relationships between intramuscular fat, cholesterol contents and fatty acid composition in the muscles of different animal species. Intramuscular fat, cholesterol and fatty acid composition in 207 muscle samples from 129 animals of different species (pigs, beef cattle, farmed red deer, horses and geese) were determined and analysed. The obtained results indicated unequal relations between intramuscular fat and cholesterol contents and fatty acid proportions in the muscles of different animal species. The increase of intramuscular fat content resulted in higher monounsaturated and lower polyunsaturated fatty acid contents in most muscles of meat producing animals. In all the species higher fatness did not show any increase in cholesterol content and also cholesterol contents were lower as fat increased in m. semimembranosus of pigs and m. pectoralis profundus of horses. The cholesterol content positively correlated with saturated and monounsaturated fatty acids in the longissimus muscle with the lowest fat content found in red deer and beef cattle, whereas the correlations between these measures were negative in m. pectoralis profundus of horses and the breast of goose containing high fat levels. Negative correlations between polyunsaturated fatty acids and cholesterol content were found in the longissimus muscle of red deer and cattle, whereas these correlations in goose breast and horse meat were positive

Comparative evaluation of longissimus and semimembranosus muscle characteristics from free-living and farmed red deer (Cervus elaphus) in Lithuania

The aim of the study was to compare longissimus dorsi and semimembranosus muscle characteristics from free-living and farmed red deer (Cervus elaphus) in Lithuania. No significant differences were found either between the muscles of free-living and farmed red deer or within these muscles from different red deer environment regarding meat pH and colour parameters. Warner-Bratzler (WB) method showed longissimus muscle to be more tender than semimembranosus muscle in free-living deer. The TPA (texture profile analysis) method in contrast to WB test showed higher tenderness of the semimembranosus muscle in farmed red deer. Although the present study revealed only small differences in the meat properties from free-living and farmed red deer the intramuscular fat in the longissimus muscle of free-living red deer had lower and more favourable n-6/n-3 PUFA ratio and the semimembranosus muscle also had lower content of cholesterol than the adequate muscles of farmed deer. Therefore, the meat from free-living red deer could be more acceptable in relation to healthy nutrition