Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits.

José Manuel Martins,José Tirapicos Nunes,Amadeu Freitas,Rita Fialho,Rui Charneca,André Albuquerque,José Neves

doi:10.3390/ani10050905

José Manuel Martins, José Tirapicos Nunes + Show 5 more

Open Access

https://doi.org/10.3390/ani10050905

Copy DOI

Abstract

Simple SummaryLocal breeds are generally associated with slower growth rates, higher slaughter weights, and fatter carcasses due to genetic and rearing system characteristics. When compared to intensive pig production systems, those based on European local breeds generally provide a more favourable response to the required increase in the production of high-quality pork and pork products in sustainable chains, meeting consumer demands. Reducing costs and improving the economic viability of production systems while preserving the quality of the products obtained is of vital importance. In this work, we propose that Portuguese local pig production chains could improve their performance and productivity without compromising the quality of the final product by crossing local breeds instead of crossing with modern breeds. This could help to maintain or increase local breed populations, supporting conservation of animal biodiversity.This work investigated the contribution of cross-breeding between two local Portuguese pig breeds to the conservation of animal biodiversity and income of local pig producers. Quality traits of semimembranosus (SM), gluteus medius (GM) and dorsal subcutaneous fat (DSF) were studied in Alentejano (AL), Bísaro (BI), AL × BI, and BI × AL (Ribatejano—RI) castrated male pigs. Pigs were reared outdoors, fed ad libitum, and slaughtered at ~65 (trial 1) and 150 kg BW (trial 2). In trial 1, AL pigs showed higher SM intramuscular fat, lower total collagen, and higher soluble collagen than BI pigs, while AL × BI and BI × AL pigs showed intermediate (NS) values. AL, AL × BI, and BI × AL pigs showed higher SM myoglobin content, and AL a more intense red colour than BI pigs. Finally, AL, AL × BI, and BI × AL showed higher total lipids in DSF than BI pigs. In trial 2, SM and DSF results were similar to those obtained in trial 1. In GM, AL and BI × AL showed higher intramuscular fat than BI and AL × BI pigs, while AL, AL × BI and BI × AL showed lower total collagen content than BI pigs. In conclusion, these results suggest that RI crosses are a productive alternative, with overall muscle and DSF traits statistically not different between AL × BI and BI × AL, and similar to those observed in AL pigs.

Highlights

The increasing demand for pork products is leading to an international effort to save traditional pig breeds and develop new breeds [1]
Following a previous work where growth, carcass traits and loin data were presented [14], this study evaluates meat and fat quality from AL, BI, and AL × BI and BI × AL (RI crosses) pigs, reared outdoors, fed ad libitum, and slaughtered at ~65 and 150 kg BW
Data obtained at the growing period showed that Alentejano (AL) is a fatty breed, with lower lean and higher fat cut proportions than Bísaro (BI) [14]

Summary

Introduction

The increasing demand for pork products is leading to an international effort to save traditional pig breeds and develop new breeds [1]. The BI pig presents a poor growth ( higher than AL), little backfat ( higher than that of industrial genotypes), and a high proportion of skin and bone [5]. These environmentally well-adapted local breeds are less productive than modern improved genotypes, and their production chains depend mainly on the marketing of meat, and fermented and dry-cured meat products with highly valued sensory characteristics [5,6,7].

Results

Discussion

Conclusion