Characteristics of Longissimus thoracis muscle and subcustaneous fat from pig X wild boar hybrid

摘要

An experiment was conducted to determine the characteristics of meat from pig X wild boar hybrid. Pig X wild boar hybrid was compared with pig about the chemical composition and fatty acid composition of longissimus thoracis muscle, and the meltingpoint, refractive index and optical characteristics of subcutaneous fat. In the longissimus thoracis muscle, pig X wild boar hybrid had higher content of ether extract and lower content of crude protein than pig. The fatty acid composition of longissimusthoracis muscle from the pig X wild boar did not much differ from that of the pig. In the meat from pig X wild boar hybrid, the oleic acid was major, and then the palmitic, stearic and linoleic acids followed. Although the refractive index of the subcutaneous fat did not differ between the pig X wild boar hybrid and the pig, the melting point was lower for the pig X wild boar hybrid than the pig. The surface reflectance of the subcutaneous fat tended to be a little higher for the pig X wild boar hybridthan the pig, but the internal reflectance (interactance) suited the reverse relation. These results indicated that pig X wild boar hybrid had lower fat content, higher crude protein content, and similar fatty acid composition of longissimus thoracis muscle and tended to have softer and brighter subcutaneous fat, compared with pork.