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Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits
SIMPLE SUMMARY: Local 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 favourabl...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278411/ https://www.ncbi.nlm.nih.gov/pubmed/32456067 http://dx.doi.org/10.3390/ani10050905 |
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author | Martins, José Manuel Fialho, Rita Albuquerque, André Neves, José Freitas, Amadeu Tirapicos Nunes, José Charneca, Rui |
author_facet | Martins, José Manuel Fialho, Rita Albuquerque, André Neves, José Freitas, Amadeu Tirapicos Nunes, José Charneca, Rui |
author_sort | Martins, José Manuel |
collection | PubMed |
description | SIMPLE SUMMARY: Local 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. ABSTRACT: 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. |
format | Online Article Text |
id | pubmed-7278411 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72784112020-06-12 Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits Martins, José Manuel Fialho, Rita Albuquerque, André Neves, José Freitas, Amadeu Tirapicos Nunes, José Charneca, Rui Animals (Basel) Article SIMPLE SUMMARY: Local 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. ABSTRACT: 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. MDPI 2020-05-22 /pmc/articles/PMC7278411/ /pubmed/32456067 http://dx.doi.org/10.3390/ani10050905 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Martins, José Manuel Fialho, Rita Albuquerque, André Neves, José Freitas, Amadeu Tirapicos Nunes, José Charneca, Rui Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title | Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title_full | Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title_fullStr | Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title_full_unstemmed | Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title_short | Portuguese Local Pig Breeds: Genotype Effects on Meat and Fat Quality Traits |
title_sort | portuguese local pig breeds: genotype effects on meat and fat quality traits |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278411/ https://www.ncbi.nlm.nih.gov/pubmed/32456067 http://dx.doi.org/10.3390/ani10050905 |
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