Meat quality and ultrastructure of muscle tissue from fatteners of Wild Boar, Pulawska and its crossbreed Pulawska × (Hamshire × Wild Boar)

Abstract. The investigation included three genetic groups, i.e. Pulawska, Wild boar and Pulawska × (Hampshire × Wild boar) crossbreds. Each group comprised 8 individuals (1: 1 sex ratio). The animals were presented for slaughter at 90 kg body weight. The muscles of the analysed genetic groups have shown good quality, pH 6.07–6.54. Lower diameters were characteristic for both, wild boars and wild pigs, that averaged 33.74 μm and 35.4 μm for m. longissimus dorsi (MLD) and then 42.3 μm and 46.43 μm for m. semimembranosus (MS), respectively. It is likely to arise from their higher rate in the muscles regarding total red fiber content. The shortest sarcomeres were established in a group of wild boars (2.03 μm MLD and 2.31 μm MS) that may confirm the association with their meat tenderness. The most juicy and tender meat was produced by pigs of Pulawska breed, whereas the meat obtained from Pulawska pigs and crossbreds earned the highest score for flavour intensity and taste.

Markedly higher sarcosomers number was characteristic for the semimembranosus muscles. Contractile fibres in wild boars’ muscles were separated by greater amount of the sarcoplasma as compared to other animals. The analysis of longissimus dorsi and semimembranosus muscle microstructure confirmed that the presented genetic groups showed proper structure of the muscle tissue and did not show any degenerative lesions. The muscles visualized the well-preserved sarcomeric structure, appropriate cell nuclei and mitochondria. Besides, the regular cross striation was visible giving evidence of the muscle decontraction.