Abstract
Simple SummaryIt is generally assumed in the Iberian pig sector that substitution of traditional free-range rearing, with acorns and grass, by mixed diets affects intramuscular fat content and fatty-acid composition, among others, causing a decrease in meat quality. As mixed diets are usually formulated with higher protein contents than those supplied by natural resources consumed by Iberian pig fed extensively, we hypothesized that the use of a low-protein diet in the final fattening period of pig could be a suitable strategy to improve meat and dry-cured product quality. However, it is also necessary to evaluate the effect of this strategy on performance and carcass traits of pigs. In this study, we found that Iberian pigs fed on low-protein diets had higher intramuscular fat content and different meat composition compared to pigs fed on concentrates with standard protein levels, which could be a suitable way of improving the Iberian pig meat and dry-cured product quality.The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.
Highlights
The Iberian pig is an autochthonous breed from the southwest Iberian Peninsula, characterized by its high-quality meat and dry-cured products [1]
The other two groups of pigs were raised on the experimental farm in confinement and offered two different experimental diets, formulated to the same metabolizable energy (ME) value, 4100 kcal/kg dry matter (DM) (according to Fundación Española para el Desarrollo de la Nutrición Animal (FEDNA) [15]); one group was fed on a standard protein diet (SP) and the other one on a low-protein diet (LP)
The chemical composition of the acorns and grass in this work showed similar values to those previously published [20,23]. These results show that the protein content in acorns consumed by Iberian pigs during the fattening period in free-range conditions is low compared to diets used in lighter pig systems
Summary
The Iberian pig is an autochthonous breed from the southwest Iberian Peninsula, characterized by its high-quality meat and dry-cured products (mainly hams, shoulders, and loins) [1]. This high quality is the consequence of several factors such as genetics, crossbreeding, rearing system, and processing conditions. Within the factors included under the rearing system, feeding seems to be the key one influencing Iberian product quality [2]. An extensive traditional feeding production regime is not always feasible because the availability of natural resources is limited. An increase in demand for both fresh and dry-cured products from Iberian pigs currently involves the use of conventional mixed diets to produce a high proportion of Iberian pigs under intensive conditions
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
