The objective of this study was to compare the psysico-chemical composition and fatty acid (FFA) profile of traditional dry cured bacon Slavonska slanina, produced from the authentic Black Slavonian Pig (BP) and modern pigs (MP), using traditional homemade principles. The samples of Slavonska slanina produced from BP had a significantly (p < 0.05) higher fat content (78.32%) than the samples produced from MP (46.47%), while the samples produced from MP showed significantly higher (p < 0.05) protein and moisture content. The samples produced from BP also showed lower aw and salt content but higher pH. Determination of fatty acid composition was performed at the end of the production process. The composition of fatty acids with respect to the groups of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids was determined, as well as the ratios n-6/n-3 and PUFA/SFA. The results of fatty acid composition determination of Slavonska slanina produced from BP and MP show that oleic acid (C18: 1n9) is the most dominant fatty acid from the MUFA group (47.02 and 46.25%), the most common SFA acid was palmitic acid (C16: 0) (23.44 and 24.96%), and PUFA linoleic acid (C18: 2n-6c) (10.76 and 9.74%). The genotype had a significant (p < 0.05) effect on the SFA and USFA composition of Slavonska slanina. The ratios PUFA/SFA (0.34–0.28) and n-6/n-3 (31.84–27.34) for samples of Slavonska slanina produced from BP and MP are in concordance with previously published data for different dry cured meat products, and do not comply with the nutritionally recommended values of international health organizations (PUFA/SFA > 0.4 and n-6/n-3 < 4).
The Black Slavonian pig is an autochthonous pig breed in Croatia, which has recorded a continuous growth of the population followed by the higher number of breeders in recent years. The increase in population has removed the Black Slavonian breed from the category of endangered local breeds. The consequences of such a significant increase in population size in local breeds are often a high level of inbreeding, but also a high variability of the external traits of breeding individuals. Given that the main goal of the Breeding Program for Black Slavonian pigs is to preserve its phenotypic traits and breed-specific features, the paper presents the results of external traits analysis at 10 different points on the body, on a sample of 102 animals, aged between 10 and 24 months. Estimated mean values for wither’s height were 65 cm and 64 cm in boars and sows, respectively. Average body length was 128 cm for boars, and 126 cm for sows. The heart girth was 114 cm for both categories, while the height at the sacrum was 72 cm (boars), and 71 cm (sows). These results indicate very small or insignificant differences between male and female individuals, and refer that the body measurements of Black Slavonian pigs have not changed significantly in relation to its formation and development over time, as well as in relation to other local breeds from the neighbouring regions. With this in mind, selection work should be focused on control and preservation. Furthermore, the paper gives an overview of the population throughout history, as well as breeding practices.
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