Gastrointestinal helminths from the common warthog, Phacochoerus africanus (Gmelin) (Suidae), in KwaZulu-Natal Province, South Africa, with comments on helminths of Suidae and Tayassuidae worldwide.

Thirty warthogs, Phacochoerus africanus, were collected in the Pongola Game Reserve, South Africa and examined for helminths. Gastrointestinal helminth assemblages comprised Gastrodiscus aegyptiacus, the cestode genus Moniezia and seven species of nematodes. A single warthog harboured a metacestode of Taenia hydatigena in the mesenteries. No helminths were found in the heart, lungs or liver of the warthogs. Probstmayria vivipara and Murshidia spp. were the most prevalent as well as abundant helminth species, followed by Physocephalus sexalatus. The incidence of Moniezia did not differ between hosts of different sex or age. Numbers of Murshidia spp. were not affected by host sex, but were higher in adults than in juveniles. Conversely, burdens of Trichostrongylus thomasi were not affected by host age, but were higher in males than in females. While not highly significant, helminth assemblages in male warthogs were more species rich than in females. Helminth communities in the three genera of wild sub-Saharan suids are largely unique, but Ph. africanus and Hylochoerus meinertzhageni share more worm species with each other than with Potamochoerus larvatus, possibly because the former two are more closely related. Overlap between helminth communities of African wild suids and those of other suids and Tayassuidae worldwide is limited.

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties.