Nutritional and physicochemical meat properties of wild boar (Sus scrofa ferus) x Duroc pig slaughtered to different live weights

AbstractDuring the past few years, an increasing interest has been shown for wild and autochthonous pig, that can offer meat of high culinary, technological and health-promoting value. Production of hybrids (wild boar x swine) can be a valid way to give back some properties to pig meat, lost in commercial swine breeding. This study, conducted in a farm in Wronie (Poland), was designed to investigate the effects of slaughter weight and gender on nutritional and physicochemical meat properties derived from crossing the European wild boar (Sus scrofa ferus) with sows of Duroc breed. Twenty-six hybrids (16 barrows and 10 gilts) were reared in pens, housed according to sex, and were fed ad libitum, from a hog feeder, with a feed containing 12,5 MJ of EM/kg and 160g of CP/kg. Animals were slaughtered at two different live weights: 8 barrows and 5 gilts at 92,0 ± 4,2 kg and 8 barrows and 5 gilts at 108,1 ± 4,3 kg. Animals were electrically stunned; following exsanguination, the carcasses were dehaired and evisce..