The Influence of Genotype and Production Conditions on the Fertility of Sows in Outdoor System

The aim of investigation was detected effect of genotype and climate conditions on fertility of sows kept in the outdoor system. The fertility of Black Slavonian breed, F1-Black Slavonian x Duroc and F1 Swedish Landrace x Large White were proveded in conditions of continental climate and German Landrace in conditions of Mediterran climate. The number of live born piglets per litter was: 7.42, 8.54, 9.80 and 10.35 (P<0.01) and reared piglets per litter was: 6.62, 7.66, 8.03 and 9.45 (P<0.01). Higher death rates of piglets of F1- Swedish Landrace x Large White by 7.28% in relation to the Black Slavonian and by 7.70% in relation to F1 Black Slavonian x Duroc results from higher death rates of this combinations (23.67%) during a colde part of the year. The research shows that resistant genotypes: Black Slavonian breed and F1 Black Slavonian x Duroc are suitable for keeping in outdoor in conditions of the conetinetal climate. German Landrace breed provided to be suitable for keeping in the outdoor system of production in conditions of Mediterran climate. That confirm low mortality of piglets of 8,7%

Utjecaj bakterijskih inokulanta na kemijski sastav i fermentaciju silaže lucerne

Managing alfalfa silage in livestock production systems is an important issue in order to maintain the silage quality and achieve maximum profitable production of milk and meat. The aim of this study was to estimate effects of commercial bacterial inoculants on chemical composition and fermentation of alfalfa silage, under field conditions in the commercial dairy farm, during 2017. The silage mass was subdivided into five equal parts (control - silage without inoculant) and silages treated with commercial bacterial inoculants (PIO 1 - Pioneer 11H50, PIO2 - Pioneer 11AFT, SIL - Silko and BON - Bonsilage alfa) all ensiled in microsilos. After 90 days of ensiling, silages were analysed for chemical and nutritional composition and fermentation characteristics. Dry matter and crude protein value were higher, lactic acid and acetic acid value were significantly higher in silage treated with bacterial inoculant PIO1, PIO2, SIL and BON compared to control silage. Contrary, alfalfa silage treated with a bacterial inoculant PIO1, PIO2, SIL and BON had lower values of acid detergent fibre, neutral detergent fibre and pH and significantly lower values butyric acid, alcohols and NH3-N/total nitrogen compared to control silage. Results showed that bacterial inoculant PIO1, PIO2, SIL and BON increases silage quality compared to control silage.alfalfa; chemical composition; fermentation parameters; inoculants; silag

The Influence of Genotype and Production Conditions on the Fertility of Sows in Outdoor System

The aim of investigation was detected effect of genotype and climate conditions on fertility of sows kept in the outdoor system. The fertility of Black Slavonian breed, F1-Black Slavonian x Duroc and F1 Swedish Landrace x Large White were proveded in conditions of continental climate and German Landrace in conditions of Mediterran climate. The number of live born piglets per litter was: 7.42, 8.54, 9.80 and 10.35 (P<0.01) and reared piglets per litter was: 6.62, 7.66, 8.03 and 9.45 (P<0.01). Higher death rates of piglets of F1- Swedish Landrace x Large White by 7.28% in relation to the Black Slavonian and by 7.70% in relation to F1 Black Slavonian x Duroc results from higher death rates of this combinations (23.67%) during a colde part of the year. The research shows that resistant genotypes: Black Slavonian breed and F1 Black Slavonian x Duroc are suitable for keeping in outdoor in conditions of the conetinetal climate. German Landrace breed provided to be suitable for keeping in the outdoor system of production in conditions of Mediterran climate. That confirm low mortality of piglets of 8,7%

Sezonske promjene sastava obroka utječu na sastav masnih kiselina mlijeka krava Jersey pasmine u ekološkom uzgoju

The aim of this study was to determine effect of diet-based seasonal changes on fatty acid composition of Jersey milk in mountain region of Croatia. Bulk milk samples (200 mL) were collected during total-mixed ratio (TMR)-based, intermediate and pasture-based diet. Fatty acid composition of milk was determined by gas-chromatography. We found that pasture-based diet has positive effect on fatty acid composition of Jersey milk considering human nutrition. During pasture-based diet, Jersey cows produced milk with lower (P<0.05) saturated fatty acid and higher (P<0.05) polyunsaturated fatty acid content. Namely, regarding individual fatty acids, milk produced during pasture-based diet had lower (P<0.05) C16:0 and higher (P<0.05) C18:2n-6, C18:3n-6 and conjugated linoleic acid (CLA) content than milk produced during TMR and intermediate diet. Milk produced during pasture-based diet can be valuable source of healthbeneficial PUFA in diet.Cilj ovog istraživanja bio je utvrditi utjecaj sezonskih promjena u sastavu obroka na profil masnih kiselina u mlijeku krava Jersey pasmine. Skupni uzorci mlijeka iz laktofriza (200 mL) prikupljeni su tijekom prehrane bazirane na potpuno izmiješanom obroku (TMR), prijelaznog razdoblja sa TMR-a na ispašu i samo ispaše. Profil masnih kiselina je određen plinskom kromatografijom. Utvrđeno je da hranidba bazirana na ispaši ima pozitivan utjecaj na profil masnih kiselina sa stanovišta ljudske prehrane. Tijekom hranidbe bazirane na ispaši u mlijeku Jersey krava utvrđen je manji (P<0,05) udio zasićenih masnih kiselina i veći (P<0,05) sadržaj polinezasićenih masnih kiselina. Naime, što se tiče udjela pojedinačnih masnih kiselina, mlijeko proizvedeno tijekom pašne sezone imalo je manji (P<0,05) udio C16:0 i veći (P<0,05) udio C18:2n-6, C18:3n-6 te CLA masnih kiselina. Mlijeko proizvedeno tijekom pašne sezone može biti vrijedan izvor višestruko nezasićenih masnih kiselina koji imaju poželjan nutritivni učinak

pH – indicatore della qualità della carne ovina destinata alla lavorazione

Cilj ovog rada bio je utvrditi pH vrijednosti mesa odraslih kategorija ovaca 45 minuta nakon klanja (pHi), pH vrijednost mesa 24 sata nakon klanja (pHk) i promjene pH vrijednosti mesa tijekom procesa prerade (pH 1., 35. i 60.dana prerade) te utjecaj dobi, spola, kastracije, mase toplih trupova i duljine trajanja preradbenog procesa (duljine zrenja) na pH vrijednosti mesa i proizvoda. U tu svrhu zaklano je ukupno 110 ovaca travničke pramenke uključujući: 22 mlade ovce u dobi do 2,5 godine (mlade ovce), 22 odrasle ovce u dobi od 3-5 godina (odrasle ovce), 22 ovce starije od 5,5 godina (starije ovce) i 44 ovna izlučena iz rasploda od kojih 22 nekastriranih (nekastrirani ovnovi), a 22 je kastrirano beskrvnom metodom najmanje 6 mjeseci prije klanja (kastrirani ovnovi). Neposredno nakon klanja i klaoničke obrade izvršeno je mjerenje mase toplih trupova, a mjerenje pHi izvršeno je 45 minuta nakon klanja ubodom u MLD u visini između 12. i 13. rebra. Nakon 24-satnog hlađenja trupova izvršeno je mjerenje pHk na istom mjestu. S ciljem utvrđivanja utjecaja mase toplog trupa na pH vrijednosti mesa svi su trupovi podijeljeni u tri težinske grupe (do 30 kg; od 30,1 do 40 kg; od 40,1 do 50 kg). Istraživanjem je utvrđeno da se pHi vrijednost mesa odraslih kategorija ovaca kreće od 6,51 kod starijih ovaca do 6,70 kod nekastriranih ovnova, dok su iste vrijednosti kod mladih ovaca (6,60), odraslih ovaca (6,55) i kastriranih ovnova (6,58) bile slične. Najveći pad pH vrijednosti nakon 24 sata utvrđen u mesu nekastriranih ovnova (od pHi = 6,70 do pHk = 5,32) što osim utjecaja spola može biti i posljedica utjecaja veće tjelesne mase nekastriranih ovnova. Nije utvrđen utjecaj dobi, spola, kastracije i mase toplog trupa na pHi vrijednost MLD odraslih kategorija ovaca. Međutim, utvrđen je utjecaj spola na pHk vrijednost, odnosno, pHk vrijednost MLD nekastriranih ovnova (5,33) bila je značajno niža (P<0,05) od pHk vrijednosti MLD odraslih ovaca (5,46). S obzirom da su mase toplih trupova nekastriranih ovnova bile najveće u odnosu na ostale kategorije ovaca, isključivanjem kovarijable (masa toplog trupa) iz modela analize varijance dodatno je utvrđena i razlika u pHk vrijednosti MLD mladih ovaca i nekastriranih ovnova, što uz činjenicu da su trupovi nekastriranih ovnova imali najveću masu i najveći pad pH vrijednosti post mortem, implicira i mogući utjecaj mase toplog trupa na pHk vrijednost. Premda pH vrijednosti sušenog ovčjeg mesa (kaštradine) nakon 35 i 60 dana prerade nisu bile značajno različite, istraživanjem je ipak utvrđen trend rasta pH ovčjeg mesa tijekom prerade s obzirom na vrlo značajnu razliku (P<0,001) između pH sirovog ovčjeg mesa (5,39 za pHk i 5,36 za pH 1.dan prerade) i pH nakon 35 (6,44) i 60 dana prerade (6,55).The aim of this study was to determine the pH value of meat of adult sheep, 45 minutes after slaughter (pHi), the pH value of the meat 24 hours after slaughter (pHk) and changes in pH value of meat during the processing (pH 1th, 35th and 60th day of the processing) and the infl uence of age, sex and castration, as well as hot carcass weight and length of the processing (length of the ripening) at the pH values of meat and meat products. For this purpose, a total of 110 sheep Travnička Pramenka breed were slaughtered including 22 young eves ages up to 2.5 years (young eves), 22 adult eves at the age of 3-5 years old (adult eves), 22 eves older than 5.5 years (older eves) and 44 rams extracted from the breeding of which 22 were uncastrated (uncastrated rams), and 22 were castrated by bloodless method for at least 6 months prior to slaughter (wethers). Immediately after slaughtering, measuring the mass of warm carcass and the pHi value in the m. longisimuss dorsi (MLD) in place between the 12th and 13th ribs were performed. After 24 hours of cooling the carcases, measuring of the pHk was performed in the same place. With the aim of determining the infl uence of the weight of warm carcases on the pH value of meat all the carcasses are divided into three weight groups (up to 30 kg, from 30.1 to 40 kg, from 40.1 to 50 kg). The study found that the pHi value of adult categories of sheep meat ranged from 6.51 in older eves to 6.70 in uncastrated rams, while the same values in young eves (6.60), adult eves (6.55) and castrated rams (6.58) were similar. The biggest drop in pH after 24 hours was determined in the meat of uncastrated rams (from pHi = 6.70 to pHk = 5.32), which besides the impact of gender, may be a consequence of higher body weight of the uncastrated rams. There was no eff ect of age, sex, castration and weight of the warm carcases on pHi meat of adult sheep. However, the infl uence of gender on pHk value of the sheep meat was found, pHk value of meat of the uncastrated rams (5.33) was signifi cantly lower (P <0.05) than pHk value of meat of the adult eves (5.46). Since the weight of warm carcases of the uncastrated rams were highest in relation to other categories, excluding the covariates (weight of warm carcases) from the model of analysis of variance, the diff erences in pHk value of meat between young eves and uncastrated rams was additionally found. Along with the fact that the carcasses of the uncastrated rams had the greatest weight and the largest drop in pH post mortem, above implies a potential impact of weight of warm carcases on pHk value of sheep meat. Although the pH of dried mutton (kastradina) after 35 and 60 days of processing were not signifi cantly diff erent, however it has established the trend of pH sheep meat during processing due to highly signifi cant diff erence (P <0.001) between the pH of raw sheep meat (pHk =5.39 and pH 1st day of processing= 5.36) and pH after 35 (6.44) and 60 days of processing (6.55).Das Ziel dieser Arbeit war folgendes zu bestimmen: den pH Wert des Fleisches der erwachsenen Schafskategorien 45 Minuten nach dem Schlachten (pHi) den pH Wert 24 Stunden nach dem Schlachten (pHk) und die Veränderungen des pH Wertes von Fleisch während des Weiterverarbeitungsprozesses (pH 1., am 35. und am 60. Verarbeitungstag). Weiterhin war das Ziel, den Einfl us von Alter, Geschlecht, Kastration, Masse der warmen Rümpfe und von der Dauerlänge des Verarbeitungsprozesses (Dauer des Reifens), auf pH Werte des Fleisches und der Fleischerzeugnisse zu bestimmen. Zu diesem Zwecke wurden 110 Schafe der Sorte “travnička pramenka“ geschlachtet, darunter 22 junge Schafe im Alter von 2,5 Jahren (junge Schafe), 22 erwachsene Schafe im Alter von 3-5 Jahren (erwachsene Schafe), 22 Schafe älter als 5,5 Jahre (ältere Schafe) und 44 Widder ausgenommen aus der Zucht, darunter 22 nicht kastrierte (unkastrierte Widder), 22 kastrierte mittels blutloser Methode mindestens 6 Monate vor dem Schlachten (kastrierte Widder). Unmittelbar nach dem Schlachten und der Schlachtverarbeitung wurden die Massen der warmen Rümpfe gemessen, während das Messen pHi 45 Minuten nach dem Schlachten durch den Stich in MLD Höhe zwischen der 12. und der 13. Rippe durchgeführt wurde. Nach der 24-stündigen Abkühlung der Rümpfe wurde die pHk Messung an derselben Stelle durchgeführt. Mit dem Ziel, den Einfl us der Masse des warmen Rumpfes auf pH Fleischwerte zu bestimmen, wurden alle Rümpfe in drei Gewichtskategorien geteilt (30 kg¸von 30,1 bis 40 kg; von 40,1 bis 50 kg). Durch die Forschung wurde festgestellt, dass die pHi Fleischwerte der erwachsenen Schafskategorien wie folgt sind: von 6,51 bei älteren Schafen bis 6,70 bei unkastrierten Schafen, dieselben Werte waren ähnlich bei jungen Schafen (6,60), erwachsenen Schafen (6,55) und kastrierten Widder (6,58). Das größte Fallen des pH Wertes nach 24 Stunden wurde bei unkastrierten Widder (von pH1 = 6,70 bis pHk = 5,32) festgestellt, was außer des Geschlechtseinfl usses die Folge des Einfl usses einer größeren körperlichen Masse der unkastrierten Widder sein könnte. Es wurde kein Einfl us von Alter, Geschlecht, Kastration und Masse des warmen Rumpfes auf pH1 Wert MLD der erwachsenen Schafe vorgefunden. Es wurde aber der Einfl us des Geschlechtes vorgefunden, auf pH1 Wert, bzw. pHk MLD der unkastrierten Widder (5,33) war bedeutend niedriger (P<0,05) als pH4 der erwachsenen Schafe (5,46). Mit Bezug darauf, dass die Massen der warmen Rümpfe der unkastrierten Widder verglichen mit der Masse der anderen Schafe am größten waren, wurde durch das Ausschließen der kovariablen Masse (Masse des warmen Rumpfes) aus dem Model der Analyse der Variante zusätzlich auch der Unterschied des pHk Wertes MLD der jungen Schafe und der unkastrierten Widder vorgefunden. Neben der Tatsache, dass die Rümpfe der unkastrierten Widder die größte Masse hatten und das größte Fallen des pH Wertes post mortem zeigten, impliziert dies den möglichen Einfl us des warmen Rumpfes auf pHk Wert. Obwohl pH Werte des getrockneten Schafsfl eisches („kaštradina“) nach 35 und 60 Tagen Verarbeitung keine bedeutenden Unterschiede zeigten, wurde durch die Forschung jedoch ein Wachstumstrend des pH Wertes vom Schafsfl eisch während der Verarbeitung festgestellt, u.zw. mit Bezug auf den bedeutenden Unterschied (P<0,001) zwischen dem pH Wert vom Rohfl eisch der Schafe (5,39 für pHk und 5,36 für pH am 1. Verarbeitungstag) und dem pH Wert nach 35 (6,44) und 60 (6,55) Tage der Verarbeitung.L\u27obiettivo di questo lavoro è accertare il pH della carne degli ovini adulti 45 minuti dopo la loro macellazione (pHi), il pH della carne 24 ore dopo la macellazione (pHk) e le modifi cazioni del pH della carne durante la lavorazione (pH 1, 35 e 60 giorni di lavorazione), oltre all\u27incidenza dell\u27età, del sesso, della castrazione, della massa delle carcasse ancora calde e della durata del processo di lavorazione (la durata della frollatura) sul pH della carne e del prodotto. A questo fi ne sono stati macellati in tutto 110 capi di ovini della razza “pramenka” di Travnik così suddivisi: 22 giovani pecore sino a 2,5 anni di età (pecore giovani), 22 pecore adulte sino a 3-5 anni di età (pecore adulte), 22 pecore di 5,5 anni (pecore in età matura) e 44 montoni sottratti alla riproduzione, di cui 22 non castrati (montoni non castrati) e 22 castrati con metodo esangue almeno 6 mesi prima della macellazione (montoni castrati). Immediatamente dopo la macellazione e la lavorazione delle carni in mattatoio, è stata eseguita la misurazione della massa delle carcasse ancora calde, mentre la rilevazione del pHi è stata fatta 45 minuti dopo la macellazione con una iniezione nel muscolo lunghissimo dorsale (in seguito MLD) tra la 12a e la 13a costola. Dopo 24 ore, ossia quando le carcasse si sono raff reddate, è stato misurato il pHk nel medesimo punto. Al fi ne di accertare l\u27incidenza della massa della carcassa ancora calda sul pH della carne, tutte le carcasse sono state suddivise per gruppi di peso (sino a 30 kg; da 30,1 a 40 kg; da 40,1 a 50 kg). Lo studio ha evidenziato il fatto che il valore pHi della carne degli ovini adulti va da 6,51 per le pecore più vecchie a 6,70 per i montoni non castrati, mentre è stato rilevato un valore simile sia nella carne delle giovani pecore (6,60), sia nella carne delle pecore adulte (6,55) e dei montoni castrati (6,58). Il maggior calo del pH dopo 24 ore è stato accertato nella carne dei montoni non castrati (da pHi = 6,70 a pHk = 5,32), il che può dipendere oltre che dal sesso, anche dalla maggiore massa dei montoni non castrati. Non è stata accertata, invece, l’incidenza dell’età, del sesso, della castrazione e della massa della carcassa ancora calda sul pHi rilevato nel MLD degli ovini adulti. È stata, invece, accertata l’incidenza del sesso sul valore pHk. Il pHk rilevato nel MLD dei montoni non castrati (5,33), cioè, era risultato di molto inferiore (P<0,05) rispetto al valore pHk rilevato nel MLD delle giovani pecore (5,46). Siccome la massa delle carcasse ancora calde dei montoni non castrati era superiore rispetto alla massa di tutte le altre categorie di ovini campionati, l’esclusione della covariante (la massa della carcassa ancora calda) dal modello d’analisi della varianza conferma ulteriormente anche la diff erenza di pHk rilevato a livello di MLD tra le giovani pecore e i montoni non castrati. E dunque, a parte il fatto che le carcasse di montone non castrato erano di massa maggiore e che avevano fatto registrare il maggior calo di pH “post mortem”, ciò implica anche la possibile incidenza della massa della carcassa ancora calda sul valore di pHk. Sebbene i valori di pH della carne di castrato essiccata (la cosiddetta “kaštradina”) dopo 35 e dopo 60 giorni non abbiano presentato signifi cative diff erenze, la ricerca ha tuttavia accertato la tendenza alla crescita del pH della carne ovina nel corso della sua lavorazione, in considerazione della diff erenza molto signifi cativa (P<0,001) tra il pH della carne ovina cruda (5,39 di pHk e 5,36 di pH il 1° giorno di lavorazione) e il pH dopo 35 (6,44) e 60 giorni di lavorazione (6,55)

Mogućnosti ublažavanja utjecaja mliječnih preživača na okoliš

Livestock industry, with dairy sector as one of the fastest growing, largely contributes to the atmospheric/soil pollution and greenhouse gases emissions (i.e. methane, carbon dioxide, and nitrous oxide) on the global scale. The goal of this paper is to present a short synthesis of published scientific works aiming to reduce dairy ruminants’ environmental footprint by mitigating land degradation, water pollution and depletion, and greenhouse gasses emissions (GHG) by implementing novel nutritional, biotechnological, microbiological, animal management, and manure management strategies. In order to mitigate land degradation, suggested strategies include the introduction and adjustment of grazing fees and lease rents, and addressing pollution by establishing a “provider gets - polluter pays”. Improving water use efficiency is the most important in animal feed production. Contamination of water with microorganisms and parasites from manure should be prevented to avoid a public health hazards. With respect to methane and nitrous oxide emissions, the most common nutritional strategy for mitigating GHG emissions is using forages with lower fiber and higher soluble carbohydrates content or grazing less mature pastures. Although many of feed additives (organic acids, secondary plant components, and lipids) can be effective to some extent in reducing rumen methanogenesis, much in vivo research is still needed to clarify which amounts and combinations of additives are the most effective in mitigating methane emission. In order to successfully respond to the increasing global demand for raw milk and milk products, the dairy industry will have to mitigate future negative impacts on the environment, modifying the current production systems, and maintain at the same time high quality of final products at an economic price acceptable for the consumers.Stočarska proizvodnja, osobito mliječni sektor kao jedan od najbrže rastućih, u velikoj mjeri doprinosi onečišćenju atmosfere/tla i emisijama stakleničkih plinova (tj. emisiji metana, ugljičnog dioksida i dušičnog dioksida) na globalnoj razini. Cilj ovog rada je dati sažet pregled objavljenih znanstvenih radova na temu istraživanja mogućnosti smanjenja utjecaja mliječnih preživača na okoliš kroz ublažavanje degradacije zemljišta, smanjenje onečišćenja i osiromašenja kvalitete voda te smanjenja emisija stakleničkih plinova (GHG) primjenom suvremenih hranidbenih, biotehnoloških i mikrobioloških strategija, kao i strategija upravljanja farmom te upravljanja otpadnim tvarima na farmi. Kako bi se ublažila degradacija zemljišta, predložene su strategije uvođenja i prilagodbe naknada za ispašu i najamnine te rješavanje onečišćenja uspostavom odnosa “dobavljač dobiva - zagađivač plaća”. Poboljšanje učinkovitosti korištenja vode najvažnije je u proizvodnji stočne hrane. Zagađenje vode mikroorganizmima i parazitima iz stajskog gnoja treba spriječiti kako bi se izbjegla ugroza javnog zdravlja. S obzirom na emisije metana i dušičnog dioksida, najčešća hranidbena strategija za ublažavanje emisija stakleničkih plinova je korištenje krme s nižim sadržajem vlakana i višim sadržajem topljivih ugljikohidrata ili ispašom manje zrelih pašnjaka. Iako mnogi dodaci hrani za životinje (npr. organske kiseline, sekundarne biljne komponente i lipidi) mogu djelovati u određenoj mjeri na smanjenje metanogeneze buraga, još uvijek je potrebno provesti brojna in vivo istraživanja kako bi se pojasnilo koje su količine i kombinacije dodataka najučinkovitije u ublažavanju emisije metana. Da bi se uspješno odgovorilo na povećanu globalnu potražnju za sirovim mlijekom i mliječnim proizvodima, mliječna industrija morat će ublažiti buduće negativne utjecaje na okoliš mijenjajući postojeće proizvodne sustave i istodobno održavajući visoku kvalitetu gotovih proizvoda cjenovno prihvatljivih potrošačima

Fizikalni pokazatelji kakvoće mesa divlje svinje: pregled

For centuries, game meat has been an important source of proteins, vitamins and minerals in the human diet. Interest for game meat during last few decades is increasing, mainly due to lower ecological footprint and a preferred chemical composition in comparison to the meat of domestic animals. In recent years, Europe has been facing an overpopulation of wild boars, which affects the availability of game meat to a wider niche of consumers. Therefore, wild game meat is a great alternative to others red meats and it has a great advantage on the world meat market. Regarding physical parameters of wild boar meat wide range of values can be found depending on analysed muscle type, sex, age, season and/or hunting technique. In general, same as meat of other large game species, wild boar meat is darker (lower L*), more red (higher a*) and colour parameter values can highly vary depending on previously mentioned factors. pH value usually ranges between 5.5 to 5.8, but also variations are often as wild boars have different post-mortem pH decline than domestic pigs. Expected cooking loss of wild boar meat is about 30% and higher, while meat tenderness measured as Warner-Bratzler shear force is usually higher than 40 N.Stoljećima je meso divljači važan izvor bjelančevina, vitamina i minerala u ljudskoj prehrani. Zanimanje za mesom divljači posljednjih je desetljeća u porastu, uglavnom zbog niskog ekološkog otiska i preferiranog kemijskog sastava u usporedbi s mesom domaćih životinja. Posljednjih godina Europa se suočava s porastom populacije divljih svinja, što utječe na dostupnost ovog mesa većem broju potrošača. Stoga je meso divljači izvrsna alternativa crvenom mesu domaćih životinja i ima veliku prednost na svjetskom tržištu mesa. Fizikalni parametri kakvoće mesa divlje svinje mogu poprimiti vrlo različite vrijednosti ovisno o anatomskoj poziciji mišića, spolu, dobi i/ili tehnici lova. Općenito, meso divlje svinje kao i meso drugih vrsta krupne divljači je tamnije (niže vrijednosti parametra boje L*) i crvenije (više vrijednosti parametra boje a*) te vrijednosti parametara boje mogu jako varirati ovisno o prije spomenutim čimbenicima. Obično pH vrijednost mesa divlje svinje je u raspon između 5,5 i 5,8, međutim moguća su veća odstupanja budući da post-mortalni pad pH u divlje svinje nije jednak onome u domaćih svinja. Očekivani kalo kuhanja iznosi oko 30% i više, dok otpor presijecanju kao mjera mekoće mesa obično iznosi više od 40 N