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Native pig breeds originate from local, primitive breeds. In Poland the 'Puławska', 'Złotnicka White' and 'Złotnicka Spotted' pigs are considered native breeds. Pigs of such breeds possess many valuable traits inherited from primitive ancestors, including adaptation to local environmental conditions, feed resources and farming conditions. They are characterized by good indicators of breeding performance. Nowadays, these pigs are usually kept in individual and organic farms where they provide good fattening results even with less favourable nutrition and maintenance. Pigs of the 'Puławska' breed compared to the 'Złotnicka' one have a higher content of meat in the carcass, however still lower than in high-production breeds of pigs. Better slaughter value parameters can be achieved by cross-breeding of native pig breeds with conventional ones. Despite their lower meatiness, meat obtained from the native pig breeds is of good quality. Due to proper protein, water and fat content, as well as higher intramuscular fat content, meat obtained from native pig breeds is often used to produce premium quality meat products. Taking into consideration current Polish market requirements, increasing the population of native pig breeds seems challenging, but is possible in the production of traditional and regional food the popularity of which is growing. [ABSTRACT FROM AUTHOR]

The aim of this paper was to determine the composition of fatty acids, contents of cholesterol, vitamin E and mineral composition of a goose breast product. The study was carried out on 21 samples of Polish traditional dry cured product made from meat of White Koluda goose originating from three different regions/producers. The sensory quality and chemical composition (fatty acids, cholesterol, vitamin E and mineral composition) were determined. In the tested goose breast samples palmitic acid (C16:0), oleic acid (C18:1 cis-9) and linolenic acid n-6 C18:2 (all-cis-9-12) were the most abundant among saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), respectively. All goose breast samples were characterised by a high ratio of n-6/n-3 acids (from 16.1 to 21.4). Statistically significant differences (p≤0.05) in fat contents were observed between the studied groups. Total cholesterol content in the tested samples of cold meats was significantly different (p ≤ 0.05) and ranged between 53.0 mg/100g (Producer 1) and 63.0 mg/100g (Producer 2). Αlpha-tocopherol was the only vitamin E homologue detected in the breast meat at amounts ranging between 3.0 and 3.4 μg/g per sample and it did not depend on the producer (p ≤ 0.05). In terms of the mineral composition of the studied product phosphorus was the most abundant mineral (175.0-237.8 mg/100g) followed by magnesium (15-18.8 mg/100g), calcium (6.25-7.9 mg/100g), iron (2.3-2.8 mg/100g) and zinc (0.9-1.2 mg/100g). Significant differences between producers were also indicated for P and Mg levels. This study showed significant variability of fat composition, cholesterol level and sensory quality, which could be related to different regions/producers. The results also indicated that this traditional product could be a good source of vitamin E (α-tocopherol). [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of calpastatin gene (CAST/RsaI) polymorphism on technological and sensory quality of pork, the range of glycolytic and proteolytic post mortem changes and slaughter value. The up-till-now study results on the correlation between CAST/RsaI polymorphism and pork quality are inconsistent and the effect of the CAST gene polymorphism on meat quality is not fully explained.The research was carried out on 65 hybrid pigs of the PenArLan breeding company. Fatteners of the DD genotype at locus CAST/RsaI had higher meat content in carcass, higher ultimate pH and cooking yield, lower glycolytic potential and protein content as compared to CD and CC genotypes. This has been reflected in higher sensory tenderness. Results concerning the proteolysis level of myofibrillar proteins indicated that the DD genotype was intermediate between CC and CD. In conclusion, fatteners of the DD genotype are more suitable for meat production and pork quality than the other CAST/RsaI genotypes. [ABSTRACT FROM AUTHOR]