The Silesian Fattening project is aimed at raising pigs with high nutritional value of meat and taste of homemade products, which they were many years ago.
Almost a dozen Polish pig farms have joined the project, whose goal is the production of pig meat with high nutritional value and taste, by adding a special herbal composition to the feed.
The program is designed for pig farmers in the province of Opole (Central Silesia) and consists in the appropriate selection of ingredients for pig fattening and a special diet that uses herbs and spices that affect the nutritional value of meat.
This method has already been tested by Rafal Dus, the founder of the Opole Trizoda Farms cooperative, which began to add various types of herbs to their animals' food in order to restore meat with tastes similar to those that were many years ago.
Pork is well absorbed by the stomach, and when used, the digestive tract works perfectly.
It turned out that meat made from certain herbs not only has a completely different taste, but also behaves differently in a pan. First of all, there is less water in it, which is replaced by intramuscular fat - an aroma carrier that is also responsible for the tenderness of meat. It took a little time to determine the correct mixture to be added to the feed, but the effect was achieved.
Today, cooperative producers are already using a special herbal blend that includes garlic, rosemary, and sage. After obtaining reproducible breeding results, they decided to subject the meat produced in accordance with their method to the assessment of scientists.
Direct speech: “The meat is tender, has a very high protein content, optimal fat content, has a smell and taste of herbs. When I looked at the chemical composition and profile of the fat, I was surprised because the results were similar to beef and lamb.
It also has a lot of phospholipids, so you can talk about beneficial properties, ”said Professor Vladislav Migdal from the Department of Animal Products Processing at the Agricultural University of Krakow.
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