Organic Pork Research Articles

1. How does the feeding strategy affect the quality of organic pork products?

1. How does the feeding strategy affect the quality of organic pork products?

Analysis of microbial diversity and resistant genes among three types of pork via metagenomic and HPC-NGS

ABSTRACT The aim of this study was to reveal whether different types of pork have distinct microbial contamination and resistance genes. This work employed metagenomics to investigate microbial contamination in organic, intensive, and cage-free pork. HPC-NGS allowed for the detection of resistance gene content and distribution. Compared to organic and cage-free pork, the microorganisms in intensive pork were noticeably richer and more diverse. 18 resistance genes with a relative content of 122.12 were found in intensive pork; 11 resistance genes with a relative content of 5.07 were found in organic pork; 7 resistance genes with a relative content of 7.97 were found in cage-free pork. The kinds and contents of antibiotic-resistant genes in intensive pork were significantly higher than those in organic and cage-free pork. In conclusion, under feeding conditions with minimal antibiotics, pork will have comparatively low levels of antibiotics-resistance genes and bacteria of all kinds.

Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork

Since 2022, European specifications for organic pig farming have evolved to distribute 100 % organic feed and to reinforce the link to the soil with feed resources that should primarily be obtained from the farm or the same region. Feeding strategy acts as a lever to improve various quality dimensions of organic (as well as conventional) pork, including intrinsic dimensions (carcass composition, nutritional, organoleptic, technological, sanitary qualities) and extrinsic dimensions related to animal farming (image). Diet may also influence the risk of undesirable odours or flavours that may be found in pork from non-castrated male pigs. This study aimed at evaluating the effects of a specific feeding strategy on several quality dimensions of organic meat from non-castrated male pigs. The experiment was conducted with 77 organic non-castrated male pigs (Piétrain NN × Large White) reared according to organic specifications and distributed in two batches. Within litters, male littermates were allocated at around 33 kg of live weight to either a Control group which received a Control feed (C) corresponding to the organic specifications or in a Bio+ group which received an organic test feed based mainly on French raw materials and which contained more fibres (faba bean and access to forages) and omega-3 fatty acids (linseed, camelina). All pigs were reared in the same building on deep straw bedding (1.3 m2/pig) with free outdoor access (1.0 m2/pig) using one pen per experimental group. Pigs were fed ad libitum until slaughter at about 125 kg live weight. Average daily gain, carcass weight and lean meat content did not differ significantly between C and Bio+ pigs. Compared to C, Bio+ pigs had higher (P < 0.05) ultimate pH in the loin (Longissimus muscle) and ham (Gluteus medius, and Semimembranosus) muscles, associated with a lower Longissimus muscle glycolytic potential (P < 0.001). Loin and ham meat from Bio+ vs. C pigs was lighter (P < 0.05) and had a more intense red colour (P < 0.10). The Bio+ strategy led to a lower Longissimus muscle n-6:n-3 fatty acid ratio (P < 0.001), indicating an improvement in pork nutritional value. Backfat skatole concentration was lower in Bio+ than in C pigs whereas backfat androstenone was higher in Bio+ than in C pigs (P < 0.05). Altogether, we demonstrated that the Bio+ strategy had positive impacts on several qualities of organic pork from non-castrated male pigs.

PSV-1 Pasture Does Not Impact Pork Quality of Finishing Hogs

Abstract Sales of certified organic pork continue to increase, and an increasing number of young farmers are looking to rear hogs with organic or other niche labeling claims that require outdoor access. There is limited research available to support pastured pork operations in developing best management practices for rearing pigs in outdoor environments. The goal of this study was to evaluate the impact of housing on swine performance and pork quality and to build best management strategies for raising hogs on pasture. Pigs (n = 50) from the same sire and farrowing cohort were obtained from 10 separate litters. Pigs were grouped into separate treatments according to average body weights (BW) with equal sex rations among both groups: Indoor (n = 25), and Outdoor (n = 25), with 5 hogs per pen within each treatment. The Indoor groups were housed on 7m2 of solid concrete flooring in a ventilation-controlled barn; the Outdoor groups were housed on native grass pasture with pen size being 23m2, and a third shaded with 40% shade cloth. Outdoor pens were rotated to new grass every 14 days to manage soil destruction, while Indoor pigs remained in original pens for the duration of the project. Water access was provided via a nipple drinker system and fed a standard grow-finish ration ad libitum for both groups. All pigs were slaughtered at 26 weeks of age, with the Indoor group averaging BW of 126kg, and the Outdoor group averaging BW of 111kg (P &amp;lt; 0.05). Hot carcass weights were also larger (P &amp;lt; 0.001) of the Indoor group. All pork quality measurements were taken at the 10th rib. Color and marbling scores were not shown to vary between the treatment groups (P ≥ 0.17). Colorimeter values (L*, A*, B*) were similar across treatments as well (P ≥ 0.41). However, loin eye area exhibited a trend with the Outdoor group having a smaller average size (P = 0.07) In addition to this, pH values were also shown to vary at 0h (P = 0.03), 6h (P = 0.01), and 24h (P &amp;lt; 0.01) postmortem, with the Indoor group having the higher ultimate pH. Based on these data, pasture reduced final market size and loin eye area of hogs, but not overall pork quality. Although pH was reduced for the Outdoor group, no values showed a rapid decline in pH that would indicate a PSE pork product. Further, average pH between treatments were within 0.2 at all sampling times. Further research is needed to evaluate efficacy of best management practices to improve efficiency of pig growth rate on pasture and to ensure that pork quality will not be reduced.

Can Organic Pork Help Achieve Sustainable Development Goals in Thailand?

This paper examines how organic pork (OP) production, marketing and consumption in Thailand contributes to global Sustainable Development Goals (SDGs) that affect food agri-food system sustainability. The paper discusses technical debates and academic literature sources about OP, socioeconomic and environmental impacts of organic agriculture (OA), food security and SDGs. It reflects on theoretical, practical, policy and empirical issues utilizing Thai case study data on willingness to pay (WTP) for OP to illustrate SDG linkages. The study raises broader questions, complications and contradictions about universal access to safe, healthy and affordable organic food. It suggests that WTP as a niche strategy supporting OP producers has responded to consumer demand and has potential for increased farmer incomes. But WTP for OP is an inadequate, problematic priority if it does not better address ecological, social and economic sustainability concerns, cross-cutting SDGs and national policies including inequities among richer and poorer consumers and farmers. It shows how OP may modestly contribute to SDG2 achievement or help realize other interlinked SDGs in Thailand but can also hinder some SDGs. We conclude that the OA movement and governments must better address difficult challenges affecting livestock systems sustainability, meat production, consumption, value chains and socioeconomic equity.

Physiochemical Properties and Oxidation Status of Pork from Three Rearing Systems

The consumer’s interest in his/her health and the quality of his/her food has increased as well as in environmental issues such as animal welfare. Consumers believe that organic and similar (traditional) production systems are more advantageous for consumers (providing healthier food) and animals (providing better welfare). The aim of the study was to evaluate the impact of different rearing systems (organic, conventional and traditional) on the physicochemical properties and oxidation states of pork meat. The meat samples were obtained from three different rearing systems of pigs: organic, conventional and traditional. The samples (M. biceps femoris) were obtained from producers directly 3 days after slaughtering for analysis. The following physical and chemical parameters were analyzed: color (according to the CIE L * a * b * system), pH, dry matter, protein, collagen, fat and ash. The oxidation state of the meat samples was measured by thiobarbituric acid reactive substances (TBARSs), free fatty acid (FFA) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl). The results indicated that the rearing system affects most of the evaluated parameters. A significant difference (p &lt; 0.05) was observed in color parameters L* and b*, where the conventional pork samples were darker and the organic pork yellower. Total protein content in meat of pigs raised in a conventional system was higher (22.23%) than for organic (20.36%) and traditional (21.21%). The fat content in the meat of organically reared pigs was higher (2.81%) than in pork from conventional and traditional systems (1.43% and 0.37%, respectively). Organic pork was more susceptible to oxidation processes due to its higher TBARS (1.24 mg/kg) and FFA (1.15% fat as oleic acid) values and lower antioxidant capacity (26.42% inhibition), which may result in inferior technological properties of meat.

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.

TECHNOLOGIES OF THE PRODUCTION OF ORGANIC PORK (review)

Goal. To summarize the domestic and world experience of the organic pork production technology. Methods. General scientific methods (classification, typology) were used, a structural-systemic approach was applied, as well as a source analysis and synthesis. The results. The production of organic pork takes place according to three systems: open, closed and mixed ones. The open system of organic pork production involves housing animals year-round in light-type houses. Under such a system, animals have constant access to green fodder, turf, insects, and worms, they show better natural behavior, which overall has a positive effect on their health and well-being. The mixed system of organic pork production involves housing suckling sows in premises equipped with farrowing machines, followed by their transfer with piglets to light-type houses on pasture and feeding with concentrated, green and coarse fodder (straw, hay). In the cold period, the fattening young pigs are housed in a light-type premise, where the front side is covered with a metal mesh, and in the warm period, they are transferred to the houses on the pasture. A review of literature sources on pork production in organic pig farming highlighted a number of problematic issues that need to be resolved. Thus, the open and combined systems of organic pig breeding in Ukraine today, as a result of the epidemiological situation that arose as a result of cases of African plague, practically cannot be used, although there are prerequisites for their further development and they are waiting for the lifting of quarantine restrictions. The closed system of organic pork production, which involves housing animals year-round in premises on straw bedding with walking areas and feeding them with concentrated and partly rough forage (straw, hay), has much greater possibilities compared to open and combined systems. But it does not provide animals with green fodder and does not protect animals from infectious disease agents such as zoophilous flies, ticks, and birds. In addition, a closed system does not address the deep utilization and recycling of pig waste products. Therefore, there is a need to improve the closed system by expanding its functionality. In our opinion, a closed system should provide deep processing of pig waste products, their recycling and energy-saving, waste-free production of organic pork. Conclusions. The open system of organic pig breeding is practically impossible to use, although there are prerequisites for their further development when quarantine restrictions are lifted. The combined system of organic pig breeding makes it possible to obtain high productivity and quality products. With such a system, better preservation of suckling piglets is achieved, but it also does not ensure the biosecurity of animals. The closed system of organic pork production today has significantly greater opportunities compared to open and combined systems. But it does not provide animals with green fodder and does not protect animals from infectious disease agents such as zoophilous flies, ticks, and birds. In addition, the closed system does not solve the deep utilization and recycling of pig waste products. Key words: organic pig breeding, pigs, open system, closed system, mixed system, pork production.

Situation of Antibiotic residues in fresh meats and ready to drink cow milk sold for consumers in Bangkok

Background: Irrational antibiotic uses in livestock resulting in antibiotic residues in pork, chicken, meat and other products from animals. Objective: to examine antibiotic residues in pork, chicken, meat, and ready-to-drink cow milk Methods: The samples were tested by antibiotic residue detection kits from the Department of Medical Sciences, Thailand. These detection kits have 93% accuracy, 78.9% sensitivity, and 96.7% specificity. Convenience sampling was conducted. A total of 263 samples which consisted of 115 samples of fresh pork, 21 samples of chicken and 12 samples of fresh beef sold in the fresh markets, 43 samples of ready-to-eat cow's milk, 36 samples which advertised as organic pork, and 36 samples which advertised as hygienic chicken were tested for antibiotic residues; Tetracycline, Macrolide, Aminoglycoside, Sulfonamide, Penicillin. Result: From a total of 263 samples, the results showed that 148 sample of fresh pork, chicken and meat bought from fresh market were found antibiotic residues in 103 samples (69.59%); fresh meat (n=12, 100%), fresh chicken (n=18, 85.71%) and fresh pork (n=73, 63.49%). Results of ready-to-drink cow milk showed that from a total of 43 samples, 6 samples (13.95%) were found to contain Tetracycline residues. 72 samples of fresh pork and chicken, 36 each, which advertised as hygienic were examined, no sample was detected of Tetracycline residue Conclusion: 69.59% (103/148)of fresh pork, chicken and meat samples and 13.95% (6/43) of ready-to-drink cow milk samples were detected antibiotic residues. No antibiotic residues found in 72 samples consisted of 63 samples of fresh pork and 36 samples of chicken which advertised as hygienic.

Organic pig farming as part of green economy

Organic agriculture is an important area of high-quality food production and one of the stages of transition of agricultural production to green economy rails. At the moment, assortment on the Russian market of organic products is limited and there are no meat products in general. The aim of this study is to analyze the state of domestic pig breeding and the possibilities of conversion a certain segment of the industry to organic production. The methodological basis was the results of researches by domestic, foreign scientists, as well as our own studies. In the course of the work, general methods of scientific knowledge were used, which ensured reliability of the obtained results. Taking into account global trend towards healthy nutrition, Russian pig breeding has all prerequisites for conversion to organic production. Due to the high marginality of organic pig breeding, the presence in Russia of large labor and land resources suitable for organic production, there are all the prerequisites for organic pork to enter the world agrifood market. The implementation of this direction will require small business development, creation of a certification system for meat and meat products, training of qualified organic zootechnicians, as well as development and improvement of technologies.

Diffusion of organic farming among Dutch pig farmers: An agent-based model

CONTEXTOrganic farming is an alternative for conventional farming practices with the potential to decrease negative externalities. Yet, in the Netherlands there has been a mismatch between societal preferences and farmer behaviour: despite increasing demand for organic pork meat, farmers feel peer pressure to remain conventional. Therefore, to understand diffusion of organic farming, one needs to consider social dynamics between farmers. OBJECTIVEThe aim of this research is to gain insight in the factors contributing to the diffusion of organic farming, by considering social interaction mechanisms, market price dynamics, and heterogeneity in farming styles. METHODSWe built an agent-based model of pig farmers differing in farm size and farming style (idealists, craftsmen and entrepreneurs) in a social-spatial network. They can convert from conventional to organic farming and back. Farmers can influence one another when they interact. This social influence is based on the social identity approach: Farmers who are similar in, among others, farming style converge in attitudes, while dissimilar farmers diverge in attitudes. The conventional meat price is volatile. The organic meat price fluctuates in accordance with supply. An exploratory analysis was performed on social influence parameters. Three social influence scenarios on the likelihood for influence in interaction were selected for local sensitivity analysis. The model run replicated 15 years and started with 16 organic farmers and 1958 conventional farmers. Model results were discussed with Dutch organic pork sector experts. RESULTS AND CONCLUSIONThe results of the exploratory analysis are threefold. An increase in the likelihood of influence in interaction increases the number of organic farmers from 44 to 121 and diversifies the organic farmers from 98% idealists to 31% idealists, 49% craftsmen and 20% entrepreneurs. The most influential factor on diffusion of organic farming is the demand for organic pork meat. New entrants stimulate organic farming through a different farming style than their predecessor. Expert discussion on model results confirmed the importance of consumer demand and new entrants for understanding diffusion. SIGNIFICANCEThe social identity approach serves as a helpful framework to capture empirical and sociological knowledge. It reveals that farming styles of entrants contribute to the diversification of farming practices overall. For researchers and policy makers wishing to stimulate alternative farming practices, it is of interest to better understand this mechanism. In addition, we showed that those wishing to understand innovation in farming practices should look beyond farmer decision-making, by including market dynamics through consumer demand.

A specialized meat product enriched with microelements

The rapid development of the latest innovative technologies that improve human life have tragic consequences. The irreversible and cruel reverse side of the progress is the emergence of various diseases and pathologies. Cardiovascular diseases occupy a leading position in the morbidity and mortality of people of different ages in the world. Functional food products can be used to prevent diseases of the heart, the blood vessels and the thyroid gland. One of the ways to increase immunity of the population can be the expansion of specialized food production that are balanced in the content of macro- and microelements, take into account the peculiarities of metabolic processes, pathological conditions that occur at different ages in people. Pork, enriched with microelements in its lifetime, is a promising raw material for improving the technology of organic pork production. The developed technology for obtaining organic meat raw materials has passed various tests in the farms of the Krasnodar Territory, which are the main suppliers of pork for the manufacture of specialized functional products. For the manufacture of a specialized meat product, meat without lard has been used. The article presents studies of nutritional and biological value, nutritional adequacy of pork and by-products enriched while alive. Specialized pasteurized meat products enriched with microelements (iodine and selenium) have been developed, and the qualitative composition of a specialized meat product has been disclosed, which can be used to prevent cardiovascular diseases and diseases of the thyroid gland. Experiments have been carried out on laboratory animals (white rats) to confirm the biological effectiveness of a specialized meat product.

A life cycle sustainability assessment of organic and conventional pork supply chains in Sweden

Most existing life cycle assessment studies that have compared the sustainability of organic and conventional pork supply chains are environmental assessments. The economic and social sustainability dimensions of pork supply chains are currently under-researched. The study reported here was designed to assess the environmental, economic and social sustainability of conventional and organic pork in Sweden. Life Cycle Sustainability Assessment was undertaken using 20 indicators expressed per unit product (1000 kg pork fork weight) and per unit area (1000 ha of farmland) for the four main subsystems in pork supply chains: (1) farm and feed production, (2) slaughter, (3) wholesaling and retailing, and (4) consumption. The organic pork supply chain out-performed the conventional chain in 11 of the 20 indicators expressed per unit product and 18 of the 20 indicators expressed per unit area. It was therefore the more sustainable of the two chains in nearly all the indicators expressed per unit area. However, the organic supply chain was less sustainable in some of the indicators expressed per unit product because, more feed per kg of pork was required in organic pork production. Pig welfare improvement leads to higher production costs and environmental impacts. Assessment of all three sustainability dimensions – environmental, economic and social – helps to identify trade-offs between these three pillars of sustainability. However, the selection of indicators influences results, and obtaining environmental, economic and social data simultaneously is challenging.

Selected nutrients determining the quality of different cuts of organic and conventional pork

Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity.

The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and selected elements of the pork carcass (ham, loin, and shoulder) on the meat proteome and the antioxidant potential of its peptides. The peptidomic approach was used, while the ability of antioxidants to scavenge 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), to chelate Fe(II) ions, and to reduce Fe(III) was determined. Most peptides were derived from myofibrillary proteins. The meat origin and the element of the pork carcass did not have a significant effect on the proteome. On the other hand, the pork origin and the carcass element significantly affected the iron ion-chelating capacity (Fe(II)) and the reducing power of peptides. In particular, pork ham from conventional rearing systems had the best antioxidant properties in relation to potential antioxidant peptides. This could be a factor for human health, as well as for stabilized meat products (e.g., toward lipid oxidation).

Social life cycle assessment of Swedish organic and conventional pork production

PurposeSustainable animal food systems are increasingly important to society. Yet for pork, the most consumed meat product in Europe, there is no social life cycle assessment (S-LCA) in the literature. The breath and complexity of social issues and lack of data makes the task challenging. This study examines the risk of negative social impacts in Swedish pork production systems and includes workers, farmers, consumers, local community, society, and pigs as stakeholders.MethodsThe objective was to assess the risk of negative social impacts for the production and consumption of 1000-kg pork (fork weight—bone free meat including cooking losses) originating from two different systems: organic and conventional pork production. Relevant social sustainability issues for pork production systems were identified through a literature search and a consultative workshop with experts. A life cycle inventory was conducted to collect data for activity variables and compute Social Risk (SR), a measure of the risk of negative social impacts related to a reference (here the average European social conditions). Analytical Hierarchical Process (AHP) was used to obtain weights for subcategories. The SR scores and the weights were used to calculate Social Risk Time (SRT) that relates the Social Risk to the functional unit by considering the ‘exposure’ to the risk, and the Social Hotspot Index (SHI), which relates the SRT to the worst possible situation for that system.Results and discussionThe conventional pork system had 42% of inventory indicators with SR > 0.5 and the organic pork system had 32%. For all stakeholders, the pig farm had the largest SRT in both production systems except for workers in the organic pork system where the soybean farm had the largest SRT. In the conventional pork system, society as well as farmers at the pig farm had SHI > 0.5 slightly, meaning performing the same as European average. In the organic pork system, SHI < 0.5 for all stakeholders and subsystems.ConclusionSwedish pork production has lower risk of negative social impacts than the average European social conditions for most of the stakeholders: workers, pigs, local community, and consumers. Farmers and society at the subsystem pig farm have the same risk of negative social impacts as the average European social conditions. Due to the dependence of the results of the chosen reference level, the reliance on certification, and the indicators included, results should be interpreted and used with care.

Organic livestock in the Republic of Croatia and Europe

The aim of the present study was to analyze the situation in organic livestock farming in Croatia and Europe. In the European countries in the year 2017, around 4.5 million cattle, 5.2 million sheep, 1 million pigs and 50 million poultry were registered in organic farming. The highest share of organically registered domestic animals compared to the total population in Europe and the European Union-28 was in cattle (3.5% and 5.2%) and sheep (3.4% and 5.0%), and the lowest in pigs (0.6% and 0.7%). In Croatia the highest share is in sheep (8.57%) and the lowest in poultry (0.02%) number. The largest increase in recent ten years in the EU has been in the number of poultry (by 103%) and the smallest in the number of pigs (by 47.6%), while the increase was the number of cattle and sheep was around 76% and 74%, respectively. In Croatia organic sheep production increased the most (by 65.0%), while the number of cattle and poultry increased by 62 and 64%, and the smallest increase is in the number of pigs (by 24%). The majority of organic meat of all species of domestic animals is produced in France and in United Kingdom, while organic milk is produced mostly in Germany and France. During the year 2018, most organic beef was produced in the UK and France, organic pork in France and Finland, organic sheep meat in Spain and the UK, organic goat meat in Spain, while most of organic poultry was produced in France and in the UK. A significant increase in the number of livestock in organic farming in Europe and in Croatia indicates an increasing interest in organic livestock farming, not only increase of farmers and processors but also increase of consumers of organic products in European countries.

Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements

The purpose of this study was to verify that the organic status of pork purchased in the markets from four different regions of China can be authenticated by the combined analysis of stable isotopes and multiple elements. Four stable isotope ratios (δ13C, δ15N, δ2H and δ18O) and the concentrations of seven elements (K, Na, Mg, Ca, Fe, Cu and Se) were determined in organic and conventional pork samples from four locations of China. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze stable isotope ratios and multi-element concentrations in pork. Based on the limited database of analytical values, the methodology would be potentially able to confirm whether a sample of pork came from the region and organic status it claimed. These results provide a possibility for authenticity of organic agricultural products from a large scope such as a province even a country.

Innovative approaches in the organization of closed waste-free production of organic pork using cultural and natural agricultural land

The mobile house for two-phase litter rearing piglets was developed in the conditions of pasture their housing, the feature of which is that its side walls and roof are made in the form of two similar in shape and length of arched panels. In the back wall of the inner shield is a litter box, a self-feeder for piglets, a feed unit for a sow and a wicket, and in the front wall of the outer shield are doors with a wicket. Along with this, all walls and the roof of the litter box are made of transparent plastic, and the wall located near the self-feeding trough is also made perforated. In addition, the lower edge of the side wall of the inner arch-shaped shield has slides in which the lower edge of the side wall of the outer arc-shaped shield is inserted. A house with transformable fences has been developed to rear the young pigs. The structural feature of the house is the presence on the outside of the walls of the bobbins with a metal mesh edged at the bottom with a flexible sleeve. In order to ensure the conditions of gentle etching of the vegetation cover and to prevent damage to the turf of the pasture, the house can be completed with another type of hedge consisting of two hinged sections with doors on each side of the fence. In addition, the horizontal wings are rigidly attached to the hedge and connected by a metal mesh around the perimeter, the size of the cells of which ensures that the grass is eaten but prevents the turf of the pasture from being undermined. The developed devices for camp-pasture and feeding of maternal stock, suckling pigs, weaning pigs, repair and fattening pigs are well suited for year-round closed non-waste organic pork production using cultural and natural agricultural land. Key words: housing, feeding, devices, sows, piglets, young animals, pasture, organic pork.

Development of Technology for Producing Organic Pork With the Introduce of Probiotics, Prebiotics and Synbiotics into the Diet

As a result of the work, adequately new data were obtained on the change in the intestinal microbiocenosis of pigs during their entire life. The degree of influence of the probiotic, prebiotic and synbiotic on the change in the microbiocenosis of the intestines of pigs is determined. A scheme for the introduction of lactic starter cultures, "Baliz-V" and lactic starter cultures and "Baliz-V" together. The effect of the new diet on growth indicators, microbiocenosis, immunity and the quality of raw meat was studied. The positive effect of the synbiotic effect on the quantitative composition of lactic acid bacteria in the intestines of young pigs was 3-4 orders of magnitude higher than in the control. The use of a probiotic, prebiotic and synbiotic led to an improvement in intestinal microbiocenosis, strengthening the body's resistance, and an increase in live weight gain, respectively, by 8.4; 9.6 and 10.7%.