Sixteen carcasses of wild boars, pigs, hybrids F1 (wild boar x pig) and reared wild boar have been examined to study the meat quality and the fatty acid composition. Four carcasses came from hunted wild boars and twelve from animals reared in outdoor pens till nine months of age. The meat produced by the hunted wild animals, although not marketable, offers the best quality and nutritional characteristics. The use of hybrids reared in outdoor pens can approximate or equalize the hunted wild boars meat traits. Reared wild boar meat has, in the complex, better compositional characters than hybrids and domestic groups, but acidic quality of fat is not particularly useful for human feeding.

Cited By :5Export Date: 17 July 2015Correspondence Address: Dimatteo, S.; Dipartimento di Produzione Animale, Università di Bari, Via G. Amendola, 165/A, 70126 Bari, Italy; email: s.dimatteo@veterinaria.uniba.itReferences: ASPA, 1996. Metodiche per la determinazione delle caratteristiche qualitative della carneDimatteo, S., Ragni, M., Tarricone, S., Melodia, L., Zarilli, A., Marsico, G., Effect of the rearing system on meat quality of cross-bred F2 (wild boar x pig) (2006) 52th International Congress of Meat Science and Technology, , August 13-18, Dublin, Ireland;UNICEB, 2005. Eurocarni, N. 2/2005Marsico G., Alba V., Pinto F., Tateo A., Ragni M. (2000). Performance produttive di cinghiali allevati con mangimi contenenti acidi garsssi polinsaturi. XXXVI Simp. Inter. Zootecnia Prodotti di origine animale: qualità e valorizzazione del territorio, 196-197Marsico, G., Lestingi, A., Caputi Jambrenghi, A., (1998) Riv. di Suinicoltura, 5, pp. 25-38; Marsico, G., Vicenti, A., Laudadio, V., Alba, V., Dimatteo, S., Caputi Jambrenghi, A., Vonghia, G., 1999. Proc. 5th Nat. Cong. Biodiversità e sistemi ecocompatibili. Caserta, San Leucio, 9-10 Settembre, 883-890Marsico, G., Alba, V., Pinto, F., Tateo, A., Ragni, M., (2001) Proc. 36th Simp. Intern. Zootecnia, Portonovo (AN), pp. 169-174. , 27 aprile; Reiser R., Shorland F.B. 1990. Meat fats and fatty acids. In A.M. Pearson T.R. Dutson (Ed): Meat and Health. Advances in Meat Research, 6:21-62. Elsevier Science Publishers Ltd. London;Ulbricht, T.L.V., Southgate, D.A.T., Coronary heart disease: Seven dietary factors (1991) laquo;Lancet, 338, pp. 985-992;