Some Biological Characteristics of Hybrids (sus Domesticus X Sus Scrofa L.)

As wild boars (Sus scrofa L.) are progenitors of pigs (Sus domesticus), they can copulate reciprocally and give prolific progeny. However, wild boar and pig not only have different appearance, but also different biological features. In 2004 – 2008, in stockyard located in Telšiai district (Lithuania), two groups of investigated animals were formed: I – Lithuanian Whites copulated with a wild boar, striving to receive hybrids of the first generation (F1), having 50 % of wild boars blood, and II – female hybrids, one more time copulated with wild boar, striving to receive hybrids of the second generation (F2), having 75 % of wild boars blood. The aim of this study was to investigate the growth rate, meatiness and meat quality of F1 hybrids. It was indicated that in the period of control (approx. from 30 to 80 kg weight) average daily gain of hybrids (n=12) was 474g. Entire boars grew faster (490 g), gilts longer (457 g). Five entire boars (approx. 100 kg weight) were slaughtered for evaluation of meatiness traits and meat (musculus longissimus dorsi) quality, while gilts were left for further breeding. Average half carcass length of hybrids was 95 cm, backfat thickness at 6–7 and last ribs, respectively, 29 and 16 mm, lean meat content 50.7 %. Their meat pH48 was 5.48, redness 18.16 ext. u., water holding capacity 58.15 % and cooking loss 27.35 %. In the dry matter of the meat 23.62% of protein, 1.54% of fat and 1.13% of ash were found. In comparison with Lithuanian White pigs, the hybrids grow more slowly, their carcass have lower meatiness traits. However, meat of F1 hybrids has more intensive red colour, less cooking losses and is characterised by good chemical composition in respect of nutritive value. Besides that, the meat of male hybrids has very good palatability without negative specific aroma.