Wartość rzeźna dzika

The aim of the studies was to determine a slaughter value of the wild boar meat obtained both from a whole carcasse and from individual primal cuts. The value was analyzed on 36 boars in three age groups: I — weaners, II — animals up to 2 years and III — animals more than 2 years old (adolescent). The content of dry matter, protein, collagen, fat and ash and an energetic value were determined for the following primal cuts: loin, shoulder, ham and neck. It was found that meat from the primal cuts of the boar characterizes by a high content of protein (18.73— 21.21%) and low content of fat (3.2—6.82%) which are the cause of a low energetic value (469—571 kJ/100 g). The content of connective tissue in meat of the boar is higher than that of a pork meat and it ranges from 7% to 10% of a total protein. The age of animals affects significantly the content of a total protein, collagen and ash.