In recent decades pork production has increased in Serbia, and pork is the most widely consumed meat. Pig meat quality is affected by several factors: breed, sex, production performance, stress adaptation, and factors related to animal management. The aim of this study was to compare the meat quality characteristics from wild boar and pig breeds improved by selection. Samples of M. longissimus dorsi were obtained from three different pig breeds-Yorkshire, Landrace and wild boar. Chemical composition, pH, fatty acid profile, volatile compounds, color, and overall sensory meat quality were determined. Chemical composition, pH, fatty acid profile, and volatile compounds differed significantly (p<0.05) among the pig breeds. Yorkshire meat had the most favorable ratio of unsaturated to saturated fatty acids and the highest nutritional value. On the other hand, wild boar meat had the lowest intramuscular fat content. Determined differences among different pig breeds indicated the impact of breed on meat...

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