Gascon Pig

Marie-José Mercat, Bénédicte Lebret, Herveline Lenoir and Nina Batorek-Lukač

#### Abstract

The present chapter aims to present history and current status of Gascon pig breed, one of the local pig breeds investigated in the project TREASURE. This French autochthonous breed of pigs, which almost disappeared, now enjoys a new boom. The quality of its product is recognized by the consumers and by official quality labels (Protected Designation of Origin). Exterior phenotypic characteristics of the breed, geographical location, production system and main products are described. Reproductive performance data available in the literature and estimated from the LIGERAL database (herdbook) are presented. Literature data on production traits are also summarized for growth (early, middle, late and overall growth), feed intake, body composition and carcass traits. Meat quality traits (pH, colour, intramuscular fat content and composition) and fat tissue characteristics (fatty acid profile) are also described. Studies on Gascon pig breed are scarce and variability between studies, especially regarding productive traits, can be explained by differences in production systems, feeding regimes and feed composition according to studies. Nevertheless, the current review gives updated insights into the reproduction, production and quality traits of this local pig breed.

Keywords: traditional European breed, TREASURE, productive traits, phenotype, France

#### 1. History and the current status of the breed (census)

The Gascon is a rare breed of domestic pig which has survived at the foot of the Pyrénées mountains in the southwest of France. This pig breed was already present in this region from ancient times: traces from the Gallo-Roman period were found. Like many other local breeds, its production declined during the second part of the twentieth century up to only 34 sows and 2 boars registered in 1981. However, a group of farmers, pork butchers and processors, with the help of technical advisors, gathered together with the objective of reviving the Gascon breed and its highquality products. A breed conservation programme was developed with the help of IFIP and local agricultural chamber. Census of Gascon pig breed and its evolution over the last 20 years are presented in Figure 1. Presently there are 64 registered farms of Gascon pigs with 1423 breeding sows and 177 breeding males in the latest available status (year 2017).

Farms are either related to the Association des Eleveurs de Porcs Gascons des Hautes Pyrénées (AEPGHP), adhering to the Consortium du Noir de Bigorre (CNB), or the Association Nationale de Sauvegarde du Porc Gascon (ANSPG) or

Figure 1. Census of Gascon pig breed, presenting number of sows and boars per year, starting with the year of herdbook establishment.

unrelated to any breeder group. AEPGHP represents 77% of the sows recorded in the LIGERAL herdbook.

In 2002, the CNB initiated process for further registration of their products as Protected Designation of Origin (PDO) quality label. With the Gascon breed, the CNB has progressively developed based on the production of local, high-quality pork products and vigorous efforts to communicate on their local pig production system as well as the high eating quality of their products. In 2015 the "Noir de Bigorre" fresh loin and "Noir de Bigorre" dry-cured hams, produced from Gascon pigs, obtained the French AOC (Appellation d'Origine Contrôlée) label, which is the national step towards registrations as PDO at European level. Both products obtained PDO registration in September 2017.

#### 2. Exterior phenotypic characteristics

The Gascon pig breed morphology information is summarised in Table 1. The Gascon is a resistant, slow-growing breed able to live outdoors all year round. As described in the breed standard, animals have a cylindrical shape with thin and tough limbs. They have black skin and are black wire-haired with thicker hair along the dorsal stripe finishing in a swirl on the rump beside a cowlick on the top of the

back. Gascon pigs face is characteristically pointed "like a mole" with narrow ears close to the base, slightly tilted over the eyes with length equal to half the length of

Gascon pigs produced in the local production system (Noir de Bigorre pork chain) are raised outdoor in extensive conditions at least during a 6-month finishing period. They consume large quantities of grass and fruits (acorns, chestnuts)

The CNB breeding area and pig production system are defined in the AOC specifications [1]. The ANSPG area is wider but predominantly located in the

be born, reared and slaughtered in the specified geographical area. Pigs (either castrated males or females before any lactation) are generally born and kept indoors on straw with possible outdoor access, up to a maximum of 6 months of age. They are then placed until slaughter on natural or cultivated grassland (max. 20 pigs/ha) providing various grass species or leguminous plants, with possible access to a forest plot (e.g. acorns and chestnut). Plot lands must be approved by the authorities responsible for quality sign management and control. In addition to natural feeding resources, pigs are fed with complementary food based on a minimum of 70%

To benefit from AOC/PDO Noir de Bigorre registration, pure Gascon pigs must

the head (Figures 2 and 3).

Figure 2.

Gascon Pig

Figure 3.

103

depending on the season.

3. Geographical location and production system

Boar of Gascon breed (photo credit of consortium noir de Bigorre).

Gascon sow with piglets (photo credit of consortium noir de Bigorre).

DOI: http://dx.doi.org/10.5772/intechopen.83764

southwest of France, the cradle of the breed.


#### Table 1.

Summary of morphology information on Gascon pig breed.

Figure 2. Gascon sow with piglets (photo credit of consortium noir de Bigorre).

Figure 3. Boar of Gascon breed (photo credit of consortium noir de Bigorre).

back. Gascon pigs face is characteristically pointed "like a mole" with narrow ears close to the base, slightly tilted over the eyes with length equal to half the length of the head (Figures 2 and 3).

#### 3. Geographical location and production system

Gascon pigs produced in the local production system (Noir de Bigorre pork chain) are raised outdoor in extensive conditions at least during a 6-month finishing period. They consume large quantities of grass and fruits (acorns, chestnuts) depending on the season.

The CNB breeding area and pig production system are defined in the AOC specifications [1]. The ANSPG area is wider but predominantly located in the southwest of France, the cradle of the breed.

To benefit from AOC/PDO Noir de Bigorre registration, pure Gascon pigs must be born, reared and slaughtered in the specified geographical area. Pigs (either castrated males or females before any lactation) are generally born and kept indoors on straw with possible outdoor access, up to a maximum of 6 months of age. They are then placed until slaughter on natural or cultivated grassland (max. 20 pigs/ha) providing various grass species or leguminous plants, with possible access to a forest plot (e.g. acorns and chestnut). Plot lands must be approved by the authorities responsible for quality sign management and control. In addition to natural feeding resources, pigs are fed with complementary food based on a minimum of 70%

unrelated to any breeder group. AEPGHP represents 77% of the sows recorded in

Census of Gascon pig breed, presenting number of sows and boars per year, starting with the year of herdbook

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

In 2002, the CNB initiated process for further registration of their products as Protected Designation of Origin (PDO) quality label. With the Gascon breed, the CNB has progressively developed based on the production of local, high-quality pork products and vigorous efforts to communicate on their local pig production system as well as the high eating quality of their products. In 2015 the "Noir de Bigorre" fresh loin and "Noir de Bigorre" dry-cured hams, produced from Gascon pigs, obtained the French AOC (Appellation d'Origine Contrôlée) label, which is the national step towards registrations as PDO at European level. Both products

The Gascon pig breed morphology information is summarised in Table 1. The Gascon is a resistant, slow-growing breed able to live outdoors all year round. As described in the breed standard, animals have a cylindrical shape with thin and tough limbs. They have black skin and are black wire-haired with thicker hair along the dorsal stripe finishing in a swirl on the rump beside a cowlick on the top of the

Measurement (average) Adult male Adult female Body weight (kg) 300 250 Body length1 (cm) 120 120 Head length (cm) 40 — Ear length (cm) 20 — Chest height (cm) 40 — Height at withers (cm) 75 75 Number of teats ≥12 ≥12

the LIGERAL herdbook.

Figure 1.

1

102

Table 1.

establishment.

obtained PDO registration in September 2017.

2. Exterior phenotypic characteristics

Measured from the tip of the nose to the starting point of the tail.

Summary of morphology information on Gascon pig breed.

complete analyses of the genetic variability based on probabilities of gene origin studies are performed occasionally [2]. AEPGHP and ANSPG adopt common decisions related to the management of the breed in a single pilot committee. There are common people in the accreditation committee and there are exchanges of animals occasionally. Besides, Gascon semen doses are preserved in the French National Cryobank which contains semen collected specifically in the 1990s and the beginning of the 2000s. This heritage material is only dedicated to breed

Name of organisation Address Web or e-mail address

Pyrène Aéropôle, 65290 Louey, France

Louey, France

35104, 35651 Le Rheu cedex, France

—

— anspgascon@gmail.

orre.com/

www.asp.asso.fr

com

http://www.noirdebig

Basic data obtained on reproductive traits in this review are presented in

Basic data on growth performance obtained in this review are presented in Tables 4 and 5. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as lactation (regardless of how long it was), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages

Table 3. Averages are calculated from data registered in the LIGERAL database. For the last available 5-year period (2012–2016), the age of sows at first parturition is 17 months [11]. On average, sows of Gascon pig breed have 1.7 litters per year with 8.1 piglets born alive. The death rate of piglets until weaning in the considered recent 5-year period is correct and averages 9.8% [11]. Published data are also synthetized in Table 3. Without selection on reproductive performances, litter size (born alive and weaned piglets) tended to degrade between 1997 and 2003. Then a slight improvement was observed until 2007 [8]. Most recent data obtained within TREASURE project confirm that litter size seems now stable [10]. Duration of the lactation is prolonged in comparison with modern intensive systems to 38 days, which is also reflected in the prolonged farrowing interval, 214 days on average. Thus, it can be concluded that Gascon pig breed has moderate fertility compared to the most

preservation (Table 2).

5.1 Reproductive traits

prevalent breeds.

105

5.2 Growth performance

5. Productive performance

Association des éleveurs de porcs gascons des Hautes Pyrénées (linked to the Consortium du

DOI: http://dx.doi.org/10.5772/intechopen.83764

Association Nationale de Sauvegarde du Porc

Contact details of breeding organisation for Gascon pig breed.

Consortium du Noir de Bigorre Pyrène Aéropôle, 65290

LIGERAL—c/o IFIP La Motte au Vicomte, BP

Noir de Bigorre)

Gascon Pig

Gascon (ANSPG)

Table 2.

#### Figure 4.

Geographical localisation of the production of Gascon pigs for the noir de Bigorre protected designation of origin in France (https://www.inao.gouv.fr/fichier/CDCPorcNoirDeBigorre2016.pdf).

cereals (wheat, oat, barley, rye and triticale) produced on the geographical area, with potential protein resources (faba beans, peas, rapeseed or sunflower meal), minerals and vitamins. Maize, sorghum and sunflower are not allowed. The farmers themselves often produce complementary food.

Pigs are slaughtered at a minimum of 12 and maximum of 24 months of age. Specifications for carcasses are a minimum of 100 kg of hot carcass weight, minimum 25 mm of fat depth over the gluteus medius muscle (ZP point) and 45 mm of muscle depth (ZP muscle). Whole traceability is guaranteed for pigs and carcasses. Minimum green ham weight of 10 kg and ripening duration of 20 months are required for AOC/PDO Noir de Bigorre hams (Figure 4).

#### 4. Organisations for breeding, monitoring and conservation

All animals, boars, sows and piglets, are individually identified and recorded in the LIGERAL herdbook. An accreditation committee, composed of an expert and the technician in charge of following-up the farms, validates each potential breeder considering the breed standard, the teats number (minimum of 12 functioning teats) and the inbreeding coefficient. Only pure-bred reproduction is performed using 100% natural mating. Usually, farms self-renew their sows and buy boars. Replacement breeding policy is based on relationship coefficients estimated by IFIP and on the number of live animals per family (sows) or line (boars). One farm belonging to the AEPGHP is dedicated to boars rearing from 2 to 3 months of age (25–30 boars a year). Number of breeders per family or line, reproductive performances and inbreeding are reviewed at least once a year. More


Table 2.

cereals (wheat, oat, barley, rye and triticale) produced on the geographical area, with potential protein resources (faba beans, peas, rapeseed or sunflower meal), minerals and vitamins. Maize, sorghum and sunflower are not allowed. The farmers

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

Geographical localisation of the production of Gascon pigs for the noir de Bigorre protected designation of origin

Pigs are slaughtered at a minimum of 12 and maximum of 24 months of age. Specifications for carcasses are a minimum of 100 kg of hot carcass weight, minimum 25 mm of fat depth over the gluteus medius muscle (ZP point) and 45 mm of muscle depth (ZP muscle). Whole traceability is guaranteed for pigs and carcasses. Minimum green ham weight of 10 kg and ripening duration of 20 months are

All animals, boars, sows and piglets, are individually identified and recorded in the LIGERAL herdbook. An accreditation committee, composed of an expert and the technician in charge of following-up the farms, validates each potential breeder considering the breed standard, the teats number (minimum of 12 functioning teats) and the inbreeding coefficient. Only pure-bred reproduction is performed using 100% natural mating. Usually, farms self-renew their sows and buy boars. Replacement breeding policy is based on relationship coefficients estimated by IFIP and on the number of live animals per family (sows) or line (boars). One farm belonging to the AEPGHP is dedicated to boars rearing from 2 to 3 months of age (25–30 boars a year). Number of breeders per family or line, reproductive performances and inbreeding are reviewed at least once a year. More

themselves often produce complementary food.

Figure 4.

104

required for AOC/PDO Noir de Bigorre hams (Figure 4).

in France (https://www.inao.gouv.fr/fichier/CDCPorcNoirDeBigorre2016.pdf).

4. Organisations for breeding, monitoring and conservation

Contact details of breeding organisation for Gascon pig breed.

complete analyses of the genetic variability based on probabilities of gene origin studies are performed occasionally [2]. AEPGHP and ANSPG adopt common decisions related to the management of the breed in a single pilot committee. There are common people in the accreditation committee and there are exchanges of animals occasionally. Besides, Gascon semen doses are preserved in the French National Cryobank which contains semen collected specifically in the 1990s and the beginning of the 2000s. This heritage material is only dedicated to breed preservation (Table 2).

#### 5. Productive performance

#### 5.1 Reproductive traits

Basic data obtained on reproductive traits in this review are presented in Table 3. Averages are calculated from data registered in the LIGERAL database. For the last available 5-year period (2012–2016), the age of sows at first parturition is 17 months [11]. On average, sows of Gascon pig breed have 1.7 litters per year with 8.1 piglets born alive. The death rate of piglets until weaning in the considered recent 5-year period is correct and averages 9.8% [11]. Published data are also synthetized in Table 3. Without selection on reproductive performances, litter size (born alive and weaned piglets) tended to degrade between 1997 and 2003. Then a slight improvement was observed until 2007 [8]. Most recent data obtained within TREASURE project confirm that litter size seems now stable [10]. Duration of the lactation is prolonged in comparison with modern intensive systems to 38 days, which is also reflected in the prolonged farrowing interval, 214 days on average. Thus, it can be concluded that Gascon pig breed has moderate fertility compared to the most prevalent breeds.

#### 5.2 Growth performance

Basic data on growth performance obtained in this review are presented in Tables 4 and 5. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as lactation (regardless of how long it was), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages


estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that a big part of the collected studies simulated practical conditions of the production systems used and that only a smaller part of the studies aimed at evaluating the breed potential for growth. In the considered studies, data for performance in the stage of lactation and growing stage are missing. The early, middle, late and overall fattening stage is characterised by slower growth than "modern" selected pigs and big heterogeneity for each of

these growing stages as well as for the overall growing-finishing stage (342–537 g/day), related to the fact that this review comprises studies where different systems and feeding levels were considered. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the growth potentials of Gascon pigs in ad libitum conditions of feeding (≈537 g/day in

In considered studies, the information on feed intake and feed nutritional value were rather scarce (max n = 9 studies), which limits the evaluation of growth potential. Moreover, in some studies, values correspond to the daily feed distributed but not the actual feed intake due to waste of feed by the animals around the feeder. Average estimated daily feed intake increased from 2.5 kg/day [15] in the middle growing stage to max of 3.6 kg/day [16, 17] in the overall fattening stage, above values being probably overestimated and corresponding to daily feed distributed, whereas feed "intake" in overall fattening stage averaged

> CP content of feed (%)

[4] — — — — —— 2.5 —

[6, 12] —— — 16 — — 2.5 —

[13, 14] Semi 12.6 17.0 24 — —— 2.4 [15] Semi 11.5 — 39 — 2.5 2.5 — [16, 17] Semi — 9.9 8 — —— 3.72

[16] Semi — 12.9 8 — —— 3.92

No. = number, ADFI = average daily feed intake in kg/day, Semi = semi-ad libitum feeding regime, ME = metabolisable

ADFI in period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall daily feed

Values in studies from refs. [16, 17] that are rather high correspond to average daily feed supply but not actual daily feed

Summary of collected literature data on average daily feed intake (in kg/day) in Gascon pig breed.

— — — — — —— 2.5 — — — — — —— 2.4

—— — 18 — — 2.0 —

Semi — 12.3 18 — —— 2.7 Semi — 13.4 7 — —— 4.22 Semi — 12.8 16 — —— 2.6

Semi — 13.1 20 — —— 2.4

No. of animals ADFI fattening<sup>1</sup>

Early Middle Late Overall<sup>2</sup>

overall fattening stage).

Gascon Pig

DOI: http://dx.doi.org/10.5772/intechopen.83764

3.0 g/day (n = 9 studies).

energy, CP = crude protein.

intake for the whole studied period (in that case defined as overall).

1

2

107

intake.

Table 5.

Reference Feeding ME content of feed (MJ/kg)

No. = number, mth = month, d = days.

1 Litters per sow per year calculated as the average number of litters per sow having at least one litter in the year. 2 Least squares means with a GLM model including breed (5 local breeds), parity season as a fixed effect, breed\*parity interaction, the age of the sow and birth year as a covariate.

3 Five-year average value from herdbook data (LIGERLA database between 2012 and 2016).

#### Table 3.

Summary of collected literature data on reproduction traits of Gascon pig breed.


No. = number; ADG = average daily gain in g; Ad lib = ad libitum feeding regime; Semi = semi-ad libitum feeding regime. <sup>1</sup> ADG in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole studied period (in that case defined as overall).

#### Table 4.

Summary of collected literature data on growth performance in Gascon pig breed.

#### Gascon Pig DOI: http://dx.doi.org/10.5772/intechopen.83764

Reference Sow age at

No. = number, mth = month, d = days.

interaction, the age of the sow and birth year as a covariate.

rate for the whole studied period (in that case defined as overall).

1

2

3

Table 3.

Table 4.

106

first parturition (mth)

Litters per sow per year1

No. of piglets alive per litter

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[3] — — 9.4 11.8 — — 84 [4] — — 9.0 42.2 ———

[5] — 1.4 8.0 15.0 — 261 — [6] — — 8.1 14.8 ——— [7] — 1.5 8.2 15.9 — 243 — [8]<sup>2</sup> — 1.6 8.0 11.3 — 228 — [2] — — 8.0 11.3 ——— [9] — — 8.1 11.1 ——— [10] 17.0 1.6 8.1 9.0 37 228 50 [11]<sup>3</sup> 17.4 1.7 8.1 9.8 38 214 49

Litters per sow per year calculated as the average number of litters per sow having at least one litter in the year.

Reference Feeding No. of animals ADG fattening1 ADG Birth slaughter

— — — —— 500 — — — — —— 498 — — — — —— 384 —

— 18 — —— 342 —

Semi 18 458 387 432 428 409 Semi 7 346 — — 460 424 Semi 16 502 462 346 409 389

Semi 20 — —— 432 414 No. = number; ADG = average daily gain in g; Ad lib = ad libitum feeding regime; Semi = semi-ad libitum feeding regime. <sup>1</sup> ADG in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth

[4] — — — —— 529 —

[6, 12] — 16 — — 362 455 —

[13, 14] Ad lib 24 — —— 537 — [15] Semi 39 336 486 337 384 — [16, 17] Semi 8 408 — — 439 378

[16] Semi 8 — —— 469 455

Summary of collected literature data on growth performance in Gascon pig breed.

Early Middle Late Overall

Five-year average value from herdbook data (LIGERLA database between 2012 and 2016).

Summary of collected literature data on reproduction traits of Gascon pig breed.

Least squares means with a GLM model including breed (5 local breeds), parity season as a fixed effect, breed\*parity

Mortality at weaning (%)

— — 8.2 25.6 ——— — — 8.5 27.1 ——— — — 9.6 26.0 ———

Duration of lactation (d)

Farrowing interval (d)

Sow age at culling (mth)

estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that a big part of the collected studies simulated practical conditions of the production systems used and that only a smaller part of the studies aimed at evaluating the breed potential for growth. In the considered studies, data for performance in the stage of lactation and growing stage are missing. The early, middle, late and overall fattening stage is characterised by slower growth than "modern" selected pigs and big heterogeneity for each of these growing stages as well as for the overall growing-finishing stage (342–537 g/day), related to the fact that this review comprises studies where different systems and feeding levels were considered. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the growth potentials of Gascon pigs in ad libitum conditions of feeding (≈537 g/day in overall fattening stage).

In considered studies, the information on feed intake and feed nutritional value were rather scarce (max n = 9 studies), which limits the evaluation of growth potential. Moreover, in some studies, values correspond to the daily feed distributed but not the actual feed intake due to waste of feed by the animals around the feeder. Average estimated daily feed intake increased from 2.5 kg/day [15] in the middle growing stage to max of 3.6 kg/day [16, 17] in the overall fattening stage, above values being probably overestimated and corresponding to daily feed distributed, whereas feed "intake" in overall fattening stage averaged 3.0 g/day (n = 9 studies).


No. = number, ADFI = average daily feed intake in kg/day, Semi = semi-ad libitum feeding regime, ME = metabolisable energy, CP = crude protein.

1 ADFI in period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall daily feed intake for the whole studied period (in that case defined as overall).

2 Values in studies from refs. [16, 17] that are rather high correspond to average daily feed supply but not actual daily feed intake.

#### Table 5.

Summary of collected literature data on average daily feed intake (in kg/day) in Gascon pig breed.

#### 5.3 Body composition and carcass traits

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in Table 6. In considered studies, pigs of Gascon breed were slaughtered between 183 and 442 days of age (n = 11 studies) and between 98 and 181 kg live weight (n = 16 studies) and had a dressing yield around 80% (n = 8 studies). The backfat thickness measured at the level of the gluteus medius muscle (official site for fat depth measurement in the Noir de Bigorre AOC specification) was high (over 46 mm, n = 8 studies) but variable (reported average value calculated within studies between 38 and 49 mm). Backfat thickness was over 38 mm at the level of the last rib (n = 6 studies) and 42 mm (n = 6 studies) at the level of the first rib (neck). In the studies undertaken within TREASURE project [16, 17], muscle thickness measured at ZP point (minimum depth from the vertebral channel to the cranial end of the gluteus medius) was 69 mm on average. Muscularity assessed as lean meat content was between 35 and 40% in the only two available studies [14, 15]. Overall, values of fat and muscle depths indicate lower muscular development and greater carcass fatness compared to modern breeds, which can be explained by the absence of selection against fatness and on carcass muscle content in the Gascon breed. Variations observed


No. = number, BW = body weight; CW = carcass weight.

1 M muscle thickness measured according to ZP method (from the vertebral canal to the cranial edge of the gluteus medius muscle (mm)). <sup>2</sup>

Reference

109

[3] [4]

—

—

—

—

8 16 18

> [13, 14]

[15] [16]

8 20

> [16, 17]

8 18 7 16

> [18]

No. = number, pH 45 = pH measured

SFA = saturated fatty acids; MUFA =

1CIE = objective colour defined by the Commission

Table 7.

Summary of collected literature data on meat and fat quality in Gascon pig breed.

12

—

approximately

monounsaturated

 fatty acids; PUFA =

Internationale

 de l'Eclairage; L\* greater value indicates a lighter colour; a\* greater value indicates a redder colour; b\* greater value indicates a more yellow colour.

 45 min

post-mortem;

 pH 24 = pH measured

polyunsaturated

 fatty acids; n6/n3 = the proportion between n-6 and n-3

 —

———

2.6 approximately

 24 hours

post-mortem;

 IMF =

—

 —

 —

intramuscular

 fat; FA = fatty acid; BFT = backfat tissue;

polyunsaturated

 fatty acids.

——

 —

 —

 —

6.76

 5.73

 42

 9.5

 3.2

 2.0

——

 —

 —

39.9

 53.1

 6.9

 5.8

6.74

 5.55

 45

 10.0

 4.0

 2.5

——

 —

 —

39.2

 53.7

 7.1

 5.5

6.50

 5.57

 46

 10.4

 4.2

 2.4

——

 —

 —

39.0

 54.0

 7.0

 6.4

6.64

 5.52

 48

 11.1

 4.7

 2.7

——

 —

 —

39.5

 52.9

 7.6

 6.1

6.56

 5.68

 43

 9.3

 3.2

 2.6

——

 —

 —

40.5

 53.4

 6.0

 5.6

6.34

 5.57

 44

 9.7

 3.5

 2.2

——

 —

 —

39.6

 54.2

 6.2

 6.4

39

—

5.64

 40

 6.7

 4.2

—

——

 —

 —

42.6

 47.6

 9.8

—

24

—

5.73

———

3.3

 38.1

 52.2

 9.7

 1.1

 39.8

 50.2

 10.0

—

6.37

—

———

 —

 —

 —

 —

 —

 —

 —

 —

 —

6.41

 5.69

 46

 10.1

—

 —

 —

 —

 —

——

 —

 —

 —

—

 —

———

3.2

——

 —

 —

46.6

 43.5

 9.9

—

[6, 12]

 —

5.70

 42

 6.7

 4.5

—

 —

 —

 —

——

 —

 —

 —

 —

5.70

 41

 6.8

 4.4

—

 —

 —

 —

——

 —

 —

 —

DOI: http://dx.doi.org/10.5772/intechopen.83764

 —

5.70

 38

 6.4

 3.5

—

 —

 —

 —

——

 —

 —

 —

6.40

 5.92

17

—

5.68

———

———

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 —

 No. of animals

 pH 45

 pH 24

 CIE1

L\*

 a\*

 b\*

IMF (%)

 FA SFA

 MUFA

 PUFA

 n6/n3

 SFA

 MUFA

 PUFA

 n6/n3

Gascon Pig

composition

 of IMF (%)

FA

composition

 of BFT (%)

S backfat thickness measured according to ZP method (above the gluteus medius muscle (mm)). <sup>3</sup>

Measured at the level of the first rib (first thoracic vertebra).

4 Measured at the level of the last rib or reported as the average of measurements taken along the carcass.

#### Table 6.

Summary of collected literature data on body composition and carcass traits in Gascon pig breed.


Gascon Pig DOI: http://dx.doi.org/10.5772/intechopen.83764

5.3 Body composition and carcass traits

Reference No. of

[3] 17

[6, 12] 8

medius muscle (mm)). <sup>2</sup>

3

Table 6.

108

[4]

animals

16

18

[16] 8 377 173 138 80.0

[16, 17] 8 410 156 123 78.7

No. = number, BW = body weight; CW = carcass weight. <sup>1</sup>

Measured at the level of the first rib (first thoracic vertebra). <sup>4</sup>

20 435 181 144 79.4

18 416 171 138 81.0

7 388 166 133 80.0

16 424 166 135 81.4

Final age (d) Final BW (kg)

Hot CW (kg)

[13, 14] 24 283 125 — — 40.0 — — 46

[15] 39 407 140 116 83.2 35.0 —— — —

[18] 12 442 170 — — ——— — —

M muscle thickness measured according to ZP method (from the vertebral canal to the cranial edge of the gluteus

S backfat thickness measured according to ZP method (above the gluteus medius muscle (mm)).

Measured at the level of the last rib or reported as the average of measurements taken along the carcass.

Summary of collected literature data on body composition and carcass traits in Gascon pig breed.

Dressing yield (%) Lean meat content (%)

— 166 — — ——— 43

— 253 100 — — ——— — — — 183 98 — — ——— — — — — 113 89 79.2 ——— — —

— 100 — — ——— — —

— 146 —— — 49 — ——

— 146 —— — 38 — ——

Backfat thickness

— 47 46 66 69

— 46 38 58 68

— 49 54 47 68

— 45 59 42 68

— 46 44 57 71

— 46 39 56 71

M 1 (mm)

—

—

At last rib 4

(mm)

S <sup>2</sup> At first rib 3

Basic data obtained in this review with some of the most commonly encountered

carcass traits that could be compared are presented in Table 6. In considered studies, pigs of Gascon breed were slaughtered between 183 and 442 days of age (n = 11 studies) and between 98 and 181 kg live weight (n = 16 studies) and had a dressing yield around 80% (n = 8 studies). The backfat thickness measured at the level of the gluteus medius muscle (official site for fat depth measurement in the Noir de Bigorre AOC specification) was high (over 46 mm, n = 8 studies) but variable (reported average value calculated within studies between 38 and 49 mm). Backfat thickness was over 38 mm at the level of the last rib (n = 6 studies) and 42 mm (n = 6 studies) at the level of the first rib (neck). In the studies undertaken within TREASURE project [16, 17], muscle thickness measured at ZP point (minimum depth from the vertebral channel to the cranial end of the gluteus medius) was 69 mm on average. Muscularity assessed as lean meat content was between 35 and 40% in the only two available studies [14, 15]. Overall, values of fat and muscle depths indicate lower muscular development and greater carcass fatness compared to modern breeds, which can be explained by the absence of selection against fatness and on carcass muscle content in the Gascon breed. Variations observed

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

Table 7.

Summary of collected literature data on meat and fat quality in Gascon pig breed.

especially regarding backfat thickness are also a consequence of the wide range of final live weight of pigs and different feeding regimes and production practices applied in the considered studies.

#### 5.4 Meat and fat quality

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in the longissimus muscle that could be compared are presented in Table 7. In the studies reporting meat quality of Gascon pigs, pH measured in the longissimus muscle at 45 min and 24 hours post-mortem varied between 6.34 and 6.76 (n = 9 studies) and 5.55 and 5.92 (n = 14 studies), respectively. These are satisfactory values that indicate lack of major quality defects such as PSE or acid meat. The intramuscular fat content ranged between 2.0 and 3.3% (n = 9 studies). Colour measured in CIE L\*, a\* and b\* colour space denotes a visually red colour and moderate lightness of the meat, which are satisfactory regarding appearance of the meat. In the only available study, SFA, MUFA and PUFA contents of intramuscular fat in the longissimus muscle were 38.1, 52.2 and 9.7%, respectively. Fatty acid composition of backfat lipids (n = 9 studies) shows high proportion of MUFA (average values between 47.6 and 54.2%) and SFA (average values between 39 and 46%) and low proportion of PUFA (less than 8% in 6 out of the 9 available studies) as compared to fatty acid profiles of backfat generally found in modern pig breeds [19]. The high proportion of MUFA and low proportion of PUFA of backfat lipids from Gascon pigs can be explained by their high genetic potential for lipid deposition together with their high energy intake during finishing period, leading to high oleic acid production from lipogenesis, the PUFA resulting only from exogenous supplies in pigs [20].

#### 6. Use of breed and main products

The French autochthonous pig breed Gascon is valorised in high-quality fresh pork and pork products, mainly by the CNB but also by independent producers. The local production system associated to the know-how of producers that lead to typicity of pork and pork products has now been recognised at French and European levels through recent obtaining of AOC and PDO official quality labels for Noir de Bigorre fresh pork and dry-cured hams. Indeed, the characteristics of the Gascon pigs that exhibit a low growth potential (low growth rate) and a high carcass fatness, associated with the extensive production system with access to local feeding resources, allow for the development of the intrinsic qualities of muscle and fat tissues that lead to high eating qualities of the products [19, 21]. Mainly, the meat of Gascon pigs exhibits a dark red colour with low lightness, low rate and moderate amplitude of post-mortem pH decline, low drip loss and adequate IMF content, as well as white and firm backfat with high monounsaturated fatty and low polyunsaturated fatty acid proportions. These properties are favourable for the pleasant appearance and high tenderness and juiciness of the fresh meat, as well as for the processing of dry-cured products with long ripening duration leading to high tenderness and development of specific flavours.

specifications to 24 months. The production of longer ripening hams is also considered with products aged 36 months to allow further development of specific and very high eating properties and thereby propose a wider range of

From left to right: Logo of noir de Bigorre (for all products produced by the chain), AOC (for AOC/PDO carcass and fresh meat and AOC/PDO dry-cured ham; French label, mandatory before PDO registration) and AOP (for AOC/PDO carcass and fresh meat and AOC/PDO dry-cured ham; French translation for

Status of the product Label/logo

AOC (French label) and PDO "Noir

No specific status; "from Noir de

AOC, PDO and Noir de

AOC, PDO and Noir de

Bigorre

Bigorre

Noir de Bigorre

Noir de Bigorre

Noir de Bigorre

Noir de Bigorre

Dry-cured ham AOC (French label) and PDO "Noir de Bigorre"

de Bigorre"

Bigorre pork"

Bigorre pork"

Bigorre pork"

Bigorre pork"

Pâté Pâté No specific status; "from Noir de

Rillettes Rillettes No specific status; "from Noir de

Andouille Andouille No specific status; "from Noir de

The research was conducted within the project TREASURE, which has received

funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No. 634476. The content of this paper reflects only the author's view, and the European Union Agency is not responsible for any

high-quality "gourmet" products to consumers (Figure 5).

use that may be made of the information it contains.

Acknowledgements

Product name Type of the

Boudin noir Black blood

Main products from Gascon pig breed.

Jambon Noir de Bigorre

Gascon Pig

Porc Noir de Bigorre

Table 8.

Figure 5.

PDO).

111

product

DOI: http://dx.doi.org/10.5772/intechopen.83764

Carcass and meat

pudding

Dry-cured ham is the main and most "valued" product from Gascon pigs. Other main products are listed in Table 8. To still improve the intrinsic qualities (tenderness, flavours) of these hams, processors now intend to increase the hams' ripening duration, from minimum of 20 months required in PDO


#### Table 8.

especially regarding backfat thickness are also a consequence of the wide range of final live weight of pigs and different feeding regimes and production practices

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in the longissimus muscle that could be compared are presented in Table 7. In the studies reporting meat quality of Gascon pigs, pH measured in the longissimus muscle at 45 min and 24 hours post-mortem varied between 6.34 and 6.76 (n = 9 studies) and 5.55 and 5.92 (n = 14 studies), respectively. These are satisfactory values that indicate lack of major quality defects such as PSE or acid meat. The intramuscular fat content ranged between 2.0 and 3.3% (n = 9 studies). Colour measured in CIE L\*, a\* and b\* colour space denotes a visually red colour and moderate lightness of the meat, which are satisfactory regarding appearance of the meat. In the only available study, SFA, MUFA and PUFA contents of intramuscular fat in the longissimus muscle were 38.1, 52.2 and 9.7%, respectively. Fatty acid composition of backfat lipids (n = 9 studies) shows high proportion of MUFA (average values between 47.6 and 54.2%) and SFA (average values between 39 and 46%) and low proportion of PUFA (less than 8% in 6 out of the 9 available studies) as compared to fatty acid profiles of backfat generally found in modern pig breeds [19]. The high proportion of MUFA and low proportion of PUFA of backfat lipids from Gascon pigs can be explained by their high genetic potential for lipid deposition together with their high energy intake during finishing period, leading to high oleic acid production from lipogenesis, the PUFA resulting only

The French autochthonous pig breed Gascon is valorised in high-quality fresh pork and pork products, mainly by the CNB but also by independent producers. The local production system associated to the know-how of producers that lead to typicity of pork and pork products has now been recognised at French and European levels through recent obtaining of AOC and PDO official quality labels for Noir de Bigorre fresh pork and dry-cured hams. Indeed, the characteristics of the Gascon pigs that exhibit a low growth potential (low growth rate) and a high carcass fatness, associated with the extensive production system with access to local feeding resources, allow for the development of the intrinsic qualities of muscle and fat tissues that lead to high eating qualities of the products [19, 21]. Mainly, the meat of Gascon pigs exhibits a dark red colour with low lightness, low rate and moderate amplitude of post-mortem pH decline, low drip loss and adequate IMF content, as well as white and firm backfat with high monounsaturated fatty and low polyunsaturated fatty acid proportions. These properties are favourable for the pleasant appearance and high tenderness and juiciness of the fresh meat, as well as for the processing of dry-cured products with long ripening duration leading to

Dry-cured ham is the main and most "valued" product from Gascon pigs. Other main products are listed in Table 8. To still improve the intrinsic qualities (tenderness, flavours) of these hams, processors now intend to increase the

hams' ripening duration, from minimum of 20 months required in PDO

applied in the considered studies.

from exogenous supplies in pigs [20].

6. Use of breed and main products

high tenderness and development of specific flavours.

110

5.4 Meat and fat quality

Main products from Gascon pig breed.

#### Figure 5.

From left to right: Logo of noir de Bigorre (for all products produced by the chain), AOC (for AOC/PDO carcass and fresh meat and AOC/PDO dry-cured ham; French label, mandatory before PDO registration) and AOP (for AOC/PDO carcass and fresh meat and AOC/PDO dry-cured ham; French translation for PDO).

specifications to 24 months. The production of longer ripening hams is also considered with products aged 36 months to allow further development of specific and very high eating properties and thereby propose a wider range of high-quality "gourmet" products to consumers (Figure 5).

#### Acknowledgements

The research was conducted within the project TREASURE, which has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No. 634476. The content of this paper reflects only the author's view, and the European Union Agency is not responsible for any use that may be made of the information it contains.

References

Gascon Pig

[1] Bulletin officiel du Ministère de l'agriculture, de l'agroalimentaire et de

DOI: http://dx.doi.org/10.5772/intechopen.83764

Resources génétiques animales/Recursos genéticos animales. 2013;53:169-184. DOI: 10.1017/S2078633612000446

[10] Mercat MJ. TREASURE Survey WP 1.3, Personal Communication; 2017

[11] Mercat MJ, Lenoir H. Average Data from LIGERAL Database between 2012

[12] Gueblez R, Labroue F, Mercat M-J. Performances de croissance, carcasse et qualité de viande de 4 races locales.

[13] Legault C, Audiot A, Daridan D, Gruand J, Lagant H, Luquet M, et al. Recherche de rèfèrences sur les

possibilitès de valoriser les porcs Gascon et Limousin par des produits de qualité 1. Engraissement, carcasses, coûts de production. Journées de la Recherche

[14] Simon M-N, Jacquin M-P, Liardou M-H, Daridan D, Legault C. Recherche de références sur les possibilités de valoriser les porcs Gascons et Limousins par des produits de qualité. Journées de la Recherche Porcine. 1997;29:397-404

[15] Sans P, Gandemer G, Sanudo C, Metro B, Sierra I, Darre R. Performances zootechniques et qualité de la carcasse, de la viande et du tissu adipeux chez le porc Gascon élevé à la ferme. Journées de la Recherche Porcine. 1996;28:

[16] Lebret B, Lenoir H, Daré S, Fonseca A, Mercat MJ. Quality of products from Gascon pigs in extensive system of the noir de Bigorre pork chain: Influence of season and feeding resources. Journées de la Recherche Porcine. 2019. In press

[17] Lebret B, Lenoir H, Fonseca A, Faure J, Mercat MJ. Quality of PDO noir de Bigorre pork products according to pig feeding and season in extensive

and 2016; 2017

Techni Porc. 2002;25:5-15

Porcine. 1996;28:115-122

131-136

conditionnée par la valorisation. Techni

[3] Viso M. Élevage porcin et races rustiques dans le Piémont Pyrénéen [thesis]. Maisons-Alfort, France: Ecole Nationale Vétérinaire d'Alfort; 1977

[4] Daridan D, Simon MN. Etude sur l'intérêt économique de la race porcine Gasconne pour la production d'une charcuterie sèche de qualité en Midi Pyrénées. In: IFIP Final Report. Convention No. 9507391. 1999

[5] Marsac H, Luquet M, Labroue F. Premier bilan annuel des performances de reproduction des 5 races locales porcines françaises. Techni Porc.

[6] Labroue F, Guillouet P, Marsac H, Boisseau C, Luquet M, Arrayet J, et al.

reproduction de 5 races locales porcines françaises. Journées de la Recherche

[7] Lenoir H, Luquet M, Mercat M-J.

[8] Lenoir H, Mercat M-J. Bilan des effectifs, des performances de reproduction et de la variabilité génétique des 6 races locales. Techni

[9] Leenhouwers JI, Merks JWM. Suitability of traditional and

conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature. Animal Genetic Resources/

reproduction des 5 races locales porcines françaises. Techni Porc. 2002;25:25-30

Etude des performances de

Porcine. 2000;32:413-418

Effectifs et performances de

Porc. 2008;31:15-22

113

la forêt, No. 2015-53; 2015

Porc. 2014;20:32-35

1999;22:31-40

[2] Lenoir H. Races locales: La progression des effectifs est

#### Author details

Marie-José Mercat<sup>1</sup> \*, Bénédicte Lebret<sup>2</sup> , Herveline Lenoir<sup>1</sup> and Nina Batorek-Lukač<sup>3</sup>

1 IFIP—Institut du porc—French Institute for Pig and Pork Industry, Le Rheu, France

2 PEGASE, INRA, Agrocampus-Ouest, Rennes, France

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: marie-jose.mercat@ifip.asso.fr

© 2019 The Author(s). Licensee IntechOpen. Distributed under the terms of the Creative Commons Attribution - NonCommercial 4.0 License (https://creativecommons.org/ licenses/by-nc/4.0/), which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited. **–NC**

### References

[1] Bulletin officiel du Ministère de l'agriculture, de l'agroalimentaire et de la forêt, No. 2015-53; 2015

[2] Lenoir H. Races locales: La progression des effectifs est conditionnée par la valorisation. Techni Porc. 2014;20:32-35

[3] Viso M. Élevage porcin et races rustiques dans le Piémont Pyrénéen [thesis]. Maisons-Alfort, France: Ecole Nationale Vétérinaire d'Alfort; 1977

[4] Daridan D, Simon MN. Etude sur l'intérêt économique de la race porcine Gasconne pour la production d'une charcuterie sèche de qualité en Midi Pyrénées. In: IFIP Final Report. Convention No. 9507391. 1999

[5] Marsac H, Luquet M, Labroue F. Premier bilan annuel des performances de reproduction des 5 races locales porcines françaises. Techni Porc. 1999;22:31-40

[6] Labroue F, Guillouet P, Marsac H, Boisseau C, Luquet M, Arrayet J, et al. Etude des performances de reproduction de 5 races locales porcines françaises. Journées de la Recherche Porcine. 2000;32:413-418

[7] Lenoir H, Luquet M, Mercat M-J. Effectifs et performances de reproduction des 5 races locales porcines françaises. Techni Porc. 2002;25:25-30

[8] Lenoir H, Mercat M-J. Bilan des effectifs, des performances de reproduction et de la variabilité génétique des 6 races locales. Techni Porc. 2008;31:15-22

[9] Leenhouwers JI, Merks JWM. Suitability of traditional and conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature. Animal Genetic Resources/

Resources génétiques animales/Recursos genéticos animales. 2013;53:169-184. DOI: 10.1017/S2078633612000446

[10] Mercat MJ. TREASURE Survey WP 1.3, Personal Communication; 2017

[11] Mercat MJ, Lenoir H. Average Data from LIGERAL Database between 2012 and 2016; 2017

[12] Gueblez R, Labroue F, Mercat M-J. Performances de croissance, carcasse et qualité de viande de 4 races locales. Techni Porc. 2002;25:5-15

[13] Legault C, Audiot A, Daridan D, Gruand J, Lagant H, Luquet M, et al. Recherche de rèfèrences sur les possibilitès de valoriser les porcs Gascon et Limousin par des produits de qualité 1. Engraissement, carcasses, coûts de production. Journées de la Recherche Porcine. 1996;28:115-122

[14] Simon M-N, Jacquin M-P, Liardou M-H, Daridan D, Legault C. Recherche de références sur les possibilités de valoriser les porcs Gascons et Limousins par des produits de qualité. Journées de la Recherche Porcine. 1997;29:397-404

[15] Sans P, Gandemer G, Sanudo C, Metro B, Sierra I, Darre R. Performances zootechniques et qualité de la carcasse, de la viande et du tissu adipeux chez le porc Gascon élevé à la ferme. Journées de la Recherche Porcine. 1996;28: 131-136

[16] Lebret B, Lenoir H, Daré S, Fonseca A, Mercat MJ. Quality of products from Gascon pigs in extensive system of the noir de Bigorre pork chain: Influence of season and feeding resources. Journées de la Recherche Porcine. 2019. In press

[17] Lebret B, Lenoir H, Fonseca A, Faure J, Mercat MJ. Quality of PDO noir de Bigorre pork products according to pig feeding and season in extensive

Author details

France

112

Marie-José Mercat<sup>1</sup>

\*, Bénédicte Lebret<sup>2</sup>

2 PEGASE, INRA, Agrocampus-Ouest, Rennes, France

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: marie-jose.mercat@ifip.asso.fr

licenses/by-nc/4.0/), which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited. **–NC**

1 IFIP—Institut du porc—French Institute for Pig and Pork Industry, Le Rheu,

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

© 2019 The Author(s). Licensee IntechOpen. Distributed under the terms of the Creative Commons Attribution - NonCommercial 4.0 License (https://creativecommons.org/

, Herveline Lenoir<sup>1</sup> and Nina Batorek-Lukač<sup>3</sup>

Chapter 9

Abstract

Spain

115

Ibérico (Iberian) Pig

and Nina Batorek-Lukač

quality parameters are still rather scarce.

1. History and current status of the breed (census)

Rosa Nieto, Juan García-Casco, Luis Lara,

Patricia Palma-Granados, Mercedes Izquierdo,

Francisco Hernandez, Elena Dieguez, Juan Luis Duarte

The main characteristics of the Iberian breed, an autochthonous pig breed of the Iberian Peninsula, are presented in this chapter along with the results of a literature review on productive traits. Reproductive performance was estimated by sow age at first parturition, litters per sow and year, piglets alive per litter, piglet weight at birth and at weaning, percentage of stillborn per litter, mortality at weaning, lactation length and farrowing interval. For growth performance, average daily gain and daily feed intake during lactation and in different growing phases are provided. Carcass traits were evaluated by age and weight at slaughter, hot carcass weight, carcass yield, backfat thickness measurements, muscle thickness and loin eye area. Meat quality traits of longissimus muscle (pH, objective colour measurements and intramuscular fat) were also assessed. The main part of the studies considered simulated practical production conditions in Iberian pig rearing although others evaluated a defined growing period, sometimes quite far from the usual commercial slaughter weight of this breed. Therefore, some figures should be interpreted with caution. Although a considerable number of studies on Iberian pig were included in the current review, scientific papers on reproductive performance and some meat

Keywords: traditional European breed, TREASURE, productive traits, phenotype,

The Iberian pig is an autochthonous porcine breed derived from ancestral domestic pig populations of the Iberian Peninsula. For centuries, it was widely spread all over this territory. Nowadays, it can be found in the Southwest of the Peninsula:West Andalusia, Extremadura and Salamanca province. In the Portuguese Alentejo, this porcine breed, with some minor differences, is known as Porco Alentejano.

Until the middle of the XX century, the Iberian pig was the main porcine breed reared in Spain. In the first decades of the last century, the census of reproductive sows could have surpassed 500,000 animals that widely extended all over the country. Since then, a series of sanitary challenges, changes in social and feeding habits, as well as the transformation of the dehesa territory into field crops, lead to a dramatic decline in the Iberian pig population [1] that did not stop until the middle

system. In: Proceedings of the 68 Annual Meeting of the European Federation of Animal Science (EAAP); 28 August-1 September 2017; Tallinn, Estonia. Wageningen, Nederlands: Wageningen Academic Publishers; 2017. p. 109

[18] Sans P, Andrade MJ, Ventanas S, Ruiz J. Quality characteristics of fresh meat from pigs of the Gascon breed. Food Science and Technology International. 2004;10:29-34. DOI: 10.1177/1082013204041347

[19] Lebret B. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal. 2008;2:1548-1558

[20] Lebret B, Mourot J. Characteristics and quality of pig adipose tissues. Influence of rearing factors. INRA Productions Animales. 1998;11:131-143

[21] Bonneau M, Lebret B. Production systems and influence on eating quality of pork. Meat Science. 2010;84(2): 293-300

### Chapter 9 Ibérico (Iberian) Pig

Rosa Nieto, Juan García-Casco, Luis Lara, Patricia Palma-Granados, Mercedes Izquierdo, Francisco Hernandez, Elena Dieguez, Juan Luis Duarte and Nina Batorek-Lukač

#### Abstract

system. In: Proceedings of the 68 Annual Meeting of the European Federation of Animal Science (EAAP); 28 August-1 September 2017; Tallinn, Estonia. Wageningen, Nederlands: Wageningen Academic Publishers;

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[18] Sans P, Andrade MJ, Ventanas S, Ruiz J. Quality characteristics of fresh meat from pigs of the Gascon breed. Food Science and Technology International. 2004;10:29-34. DOI: 10.1177/1082013204041347

[19] Lebret B. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs.

[20] Lebret B, Mourot J. Characteristics and quality of pig adipose tissues. Influence of rearing factors. INRA Productions Animales. 1998;11:131-143

[21] Bonneau M, Lebret B. Production systems and influence on eating quality of pork. Meat Science. 2010;84(2):

Animal. 2008;2:1548-1558

2017. p. 109

293-300

114

The main characteristics of the Iberian breed, an autochthonous pig breed of the Iberian Peninsula, are presented in this chapter along with the results of a literature review on productive traits. Reproductive performance was estimated by sow age at first parturition, litters per sow and year, piglets alive per litter, piglet weight at birth and at weaning, percentage of stillborn per litter, mortality at weaning, lactation length and farrowing interval. For growth performance, average daily gain and daily feed intake during lactation and in different growing phases are provided. Carcass traits were evaluated by age and weight at slaughter, hot carcass weight, carcass yield, backfat thickness measurements, muscle thickness and loin eye area. Meat quality traits of longissimus muscle (pH, objective colour measurements and intramuscular fat) were also assessed. The main part of the studies considered simulated practical production conditions in Iberian pig rearing although others evaluated a defined growing period, sometimes quite far from the usual commercial slaughter weight of this breed. Therefore, some figures should be interpreted with caution. Although a considerable number of studies on Iberian pig were included in the current review, scientific papers on reproductive performance and some meat quality parameters are still rather scarce.

Keywords: traditional European breed, TREASURE, productive traits, phenotype, Spain

#### 1. History and current status of the breed (census)

The Iberian pig is an autochthonous porcine breed derived from ancestral domestic pig populations of the Iberian Peninsula. For centuries, it was widely spread all over this territory. Nowadays, it can be found in the Southwest of the Peninsula:West Andalusia, Extremadura and Salamanca province. In the Portuguese Alentejo, this porcine breed, with some minor differences, is known as Porco Alentejano.

Until the middle of the XX century, the Iberian pig was the main porcine breed reared in Spain. In the first decades of the last century, the census of reproductive sows could have surpassed 500,000 animals that widely extended all over the country. Since then, a series of sanitary challenges, changes in social and feeding habits, as well as the transformation of the dehesa territory into field crops, lead to a dramatic decline in the Iberian pig population [1] that did not stop until the middle

#### Figure 1.

Census of Iberian pig breed, presenting number of sows (No. sows) and boars (No. boars) per year, starting with the year of heard book establishment.

1980s. The most critical moments of the Iberian pig population crisis took place during the 1960s, in which the breed was at serious risk of extinction.

In the late 1980s, a new period started with the beginning of Iberian pig breeding recovery and the revalorisation of its products. To this recovery contributed not only the increasing demand for traditional food products of high organoleptic quality—a key issue for the definitive recuperation of the Iberian pig population but also the social awareness for preservation of the genetic heritage and the natural habitat associated to this breed.

There is no official historical census of the Iberian population as the classification was based on the production system (extensive vs. intensive) and not on genetic discrimination. However, taking into account part of these data, along with own data of the Iberian pig breeders association, we can see the approximate evolution of the Iberian pig population during the last years in Figure 1. At present, with a reliable system of pig population registration, we know that there are 4370 registered Iberian pig farms, with 375,500 breeding sows and 4780 boars in the latest available status (November 2017). The total number of pigs slaughtered during 2017 were 3,240,000, which represent a 35% increment with respect to 2014 when the sector was suffering the effects of the global economic crisis and a specific crisis due to a production excess that led to a decrease in the census.

#### 2. Exterior phenotypic characteristics

The racial characteristics that identify the Iberian pig are recorded in the racial standard of the genealogical book (order APA/3376/2007). Nevertheless, even today there is a great morphological heterogeneity resulting from the historical genetic isolation of this breed that gave rise to multiple local varieties, many of them already lost or subsumed into the Retinto variety, which is the predominant nowadays. The Iberian breed general morphology information is summarised in Table 1. In general, it is a medium-sized animal with pigmented skin which colour could vary from intense black to blond or reddish. The hair is weak and rather scarce (in entrepelado varieties) or absent (in hairless or

lampiño varieties). The legs are thin and resistant, and the hooves are dark and uniformly coloured (Figures 2 and 3), except for the variety Torbiscal which can

Measurement (average) Adult male Adult female Body weight (kg) 140.5 128.0 Body length<sup>1</sup> (cm) 84.1 84.6 Head length (cm) 32.1 31.1 Ear length (cm) 18.4 18.7 Chest girth (cm) 24.7 22.7 Height at withers (cm) 79.8 77.3 Number of teats 10–12 10–12

present depigmented or whitish-striped legs.

1

Table 1.

Ibérico (Iberian) Pig

Figure 2.

Figure 3. Iberian boar.

117

Iberian sow with piglets.

Measured from the tip of the nose to the starting point of the tail.

DOI: http://dx.doi.org/10.5772/intechopen.83765

Summary of morphology information on Iberian pig breed.

#### Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765


#### Table 1.

1980s. The most critical moments of the Iberian pig population crisis took place

Census of Iberian pig breed, presenting number of sows (No. sows) and boars (No. boars) per year, starting

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

In the late 1980s, a new period started with the beginning of Iberian pig breeding recovery and the revalorisation of its products. To this recovery contributed not only the increasing demand for traditional food products of high organoleptic quality—a key issue for the definitive recuperation of the Iberian pig population but also the social awareness for preservation of the genetic heritage and the natural

There is no official historical census of the Iberian population as the classification was based on the production system (extensive vs. intensive) and not on genetic discrimination. However, taking into account part of these data, along with own data of the Iberian pig breeders association, we can see the approximate evolution of the Iberian pig population during the last years in Figure 1. At present, with a reliable system of pig population registration, we know that there are 4370 registered Iberian pig farms, with 375,500 breeding sows and 4780 boars in the latest available status (November 2017). The total number of pigs slaughtered during 2017 were 3,240,000, which represent a 35% increment with respect to 2014 when the sector was suffering the effects of the global economic crisis and a specific

The racial characteristics that identify the Iberian pig are recorded in the racial standard of the genealogical book (order APA/3376/2007). Nevertheless, even today there is a great morphological heterogeneity resulting from the historical genetic isolation of this breed that gave rise to multiple local varieties, many of

during the 1960s, in which the breed was at serious risk of extinction.

crisis due to a production excess that led to a decrease in the census.

them already lost or subsumed into the Retinto variety, which is the

predominant nowadays. The Iberian breed general morphology information is summarised in Table 1. In general, it is a medium-sized animal with pigmented skin which colour could vary from intense black to blond or reddish. The hair is weak and rather scarce (in entrepelado varieties) or absent (in hairless or

2. Exterior phenotypic characteristics

habitat associated to this breed.

with the year of heard book establishment.

Figure 1.

116

Summary of morphology information on Iberian pig breed.

Figure 2. Iberian sow with piglets.

Figure 3. Iberian boar.

lampiño varieties). The legs are thin and resistant, and the hooves are dark and uniformly coloured (Figures 2 and 3), except for the variety Torbiscal which can present depigmented or whitish-striped legs.

#### 3. Geographical location and production system

One of the characteristics of the Iberian pig production is its high diversity, both from the genetic point of view as well as for its feeding and management.

Ministry of Agriculture granted AECERIBER the management and development of the genealogical book, since 1992 the genetic selection programme and, more recently, the Conservation programme for several varieties in danger of extinction.

An overview of data registered on reproductive traits is presented in Table 2. The recorded age of sows at first parturition is 10.0–16.5 months [7, 12, 22]. On average, sows of Iberian pig breed have 2.2 litters per year [15, 21] with around 7.5 piglets (from 6.0 to 8.3; [3–7, 9–11, 13–16, 18–21]). Mean body weight of piglets at birth varies from 1.1 to 1.4 kg [9, 17–20, 23]. Stillborn percentage of piglets and mortality rates until weaning in the considered studies are satisfactory and range from 1.7 to 20.6 [4–6, 9–11, 13, 14, 16, 19–21] and 2.5 to 22.9% [14–16, 19–21], respectively. Although there are few studies with data available for this period of Iberian pig rearing, the average duration of lactation registered in the collected studies is prolonged in comparison to modern intensive systems (up to 60 days [23], but in average to 39 days [6, 13, 14, 17–21, 23]), which leads to a longer farrowing interval (approximately 173 days [14, 15, 21]) and higher weaning weight (6.9–20.8 kg [9, 17–20, 23]). However, recent analysis shows that the trends in the last years are to reduce the duration of lactation to 25–26 days,

The basic data on growth performance obtained in this review are presented in Tables 3 and 4. Due to differences among studies concerning the live weight ranges covered and for comparative purposes, we defined the stages for growth performance as lactation (regardless of its length), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages, estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined in this case as overall). The recorded data in Table 3 shows heterogeneity. A big part of the collected studies simulated practical conditions of the production systems used in Iberian pig rearing so that they can be considered as field studies. On the other hand, a reduced group of the recorded papers aimed at evaluating the actual growth potential of Iberian pigs in a defined growing period. For this reason, the average growth rates were not calculated. The average daily gain in the early stage that corresponds to the lactation period (approximately 257 g/day, range from 168 to 371 g/day [9, 18, 23, 27, 28, 60, 61, 64, 67]) could be considered in the range of those described for modern sows [71, 72], although the average lactation period in the present studies (approximately 39 days; Table 2) is considerably greater than in sows of conventional breeds (21–28 days). The collected data show that daily gain is characterized by high heterogeneity in the growing (185–524 g/day, [28, 43, 44, 49, 50, 54, 57, 58, 60, 63]), early (228–566 g/day, [26, 49, 53, 54, 57, 68]), middle (181–800 g/day, [9, 26, 38, 42, 48, 51, 52, 57, 68]), late (387–1018 g/day, [4, 9, 25, 26, 29–31, 33–48, 55, 59, 60, 62, 65, 66, 68]) and overall (181–800 g/day, [9, 25, 26, 29, 32, 33, 38, 42–44, 48, 49, 51–54, 56, 57, 68–70]) fattening stages, which is related to the fact that this review comprises studies of a

Nowadays, more than 2000 breeders in Spain take part in the association.

close to the lactation periods found in conventional sows [24].

5. Productive performance

DOI: http://dx.doi.org/10.5772/intechopen.83765

5.1 Reproductive traits

Ibérico (Iberian) Pig

5.2 Growth performance

119

The genuine traditional production system, carried out in the wide dehesas found in southwestern Spain, is based on the rearing of pure Iberian pigs, which have extensive or semi-extensive management up to 95–105 kg of body weight, and a finishing period or montanera in which pigs graze acorns and pastures up to 155–165 kg body weight and reach between 14 and 18 months of age. However, since several years ago, the majority of fattened pigs are produced under intensive conditions using Iberian Duroc crossed pigs. These pigs are slaughtered with only 10 months, and their production has extended to geographical areas nontraditionally related to the Iberian pig (Murcia, Catalonia). Between these two extreme situations, several combined systems can be found. From the genetic point of view, pigs can be purebred or 50 or 75% Iberian, always obtained by crossing Iberian pure sows with Duroc boars. From the feeding and management perspective, they can be either reared intensively and fed concentrates—based on cereals and legumes—during its whole life or in mixed outdoor systems in which pigs are fed concentrates plus the natural resources available (mainly pastures). On the other extreme, we found the traditional completely extensive system (montanera) in which pigs graze acorns and the pasture available. As an example of the numerical relevance of the different rearing systems, in 2017 the total Iberian pigs produced in montanera were 635,000, from which 297,000 where purebred and 338,000 crossed with Duroc. On the other hand, 664,000 were fattened in extensive or semi-extensive systems with no-acorn feeding, most of them cross-breed; finally, 1,941,000 were fattened in intensive systems, all of them cross-breed. These figures point out that only 20% of the pigs are fattened under the traditional montanera system and that only 10% of total slaughtered pigs are pure Iberian [2].

The Duroc crossing provides increased precocity, higher lean deposition rates and increased prolificacy and reproductive performance. However, purebred Iberian pigs have particular qualities and distribution of lipids in tissues which are responsible for the characteristic texture, aroma and juiciness of their products. The extensive management allows pigs to reach a higher age at slaughter along with continuous exercise, both contributing to higher meat quality. The traditional production system is highly linked to the valorisation of the dehesa, and their rural environment play an essential role in the preservation of this ecosystem.

#### 4. Organisations for breeding, monitoring, and conservation

The Spanish Association of Iberian Pig Breeders (AECERIBER)1 was born in 1985 in Zafra (Badajoz, Extremadura) during a critical period when the breed was at serious risk of extinction. According to non-official records, during these years the population of Iberian breeding sows could had been as low as 5000. Therefore, this was a moment that required an organisation that would join all traditional farmers to work together in the conservation and expansion of the breed. In 1987, the Spanish

<sup>1</sup> AECERIBER—Spanish Association of Iberian Pig Breeders; C/San Francisco, 51, 1°D, Zafra, Badajoz, Spain, 06300, E-mail address: zafra@aeceriber.es.

Ministry of Agriculture granted AECERIBER the management and development of the genealogical book, since 1992 the genetic selection programme and, more recently, the Conservation programme for several varieties in danger of extinction. Nowadays, more than 2000 breeders in Spain take part in the association.

#### 5. Productive performance

#### 5.1 Reproductive traits

3. Geographical location and production system

of this ecosystem.

Spain, 06300, E-mail address: zafra@aeceriber.es.

1

118

One of the characteristics of the Iberian pig production is its high diversity, both

The genuine traditional production system, carried out in the wide dehesas found

from the genetic point of view as well as for its feeding and management.

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

10 months, and their production has extended to geographical areas nontraditionally related to the Iberian pig (Murcia, Catalonia). Between these two extreme situations, several combined systems can be found. From the genetic point of view, pigs can be purebred or 50 or 75% Iberian, always obtained by crossing Iberian pure sows with Duroc boars. From the feeding and management perspective, they can be either reared intensively and fed concentrates—based on cereals and legumes—during its whole life or in mixed outdoor systems in which pigs are fed concentrates plus the natural resources available (mainly pastures). On the other extreme, we found the traditional completely extensive system (montanera) in which pigs graze acorns and the pasture available. As an example of the numerical relevance of the different rearing systems, in 2017 the total Iberian pigs produced in montanera were 635,000, from which 297,000 where purebred and 338,000 crossed with Duroc. On the other hand, 664,000 were fattened in extensive or semi-extensive systems with no-acorn feeding, most of them cross-breed; finally, 1,941,000 were fattened in intensive systems, all of them cross-breed. These figures point out that only 20% of the pigs are fattened under the traditional montanera system and that only 10% of total slaughtered pigs are pure Iberian [2]. The Duroc crossing provides increased precocity, higher lean deposition rates and increased prolificacy and reproductive performance. However, purebred Iberian pigs have particular qualities and distribution of lipids in tissues which are responsible for the characteristic texture, aroma and juiciness of their products. The extensive management allows pigs to reach a higher age at slaughter along with continuous exercise, both contributing to higher meat quality. The traditional production system is highly linked to the valorisation of the dehesa, and their rural environment play an essential role in the preservation

4. Organisations for breeding, monitoring, and conservation

The Spanish Association of Iberian Pig Breeders (AECERIBER)1 was born in 1985

in Zafra (Badajoz, Extremadura) during a critical period when the breed was at serious risk of extinction. According to non-official records, during these years the population of Iberian breeding sows could had been as low as 5000. Therefore, this was a moment that required an organisation that would join all traditional farmers to work together in the conservation and expansion of the breed. In 1987, the Spanish

AECERIBER—Spanish Association of Iberian Pig Breeders; C/San Francisco, 51, 1°D, Zafra, Badajoz,

in southwestern Spain, is based on the rearing of pure Iberian pigs, which have extensive or semi-extensive management up to 95–105 kg of body weight, and a finishing period or montanera in which pigs graze acorns and pastures up to 155–165 kg body weight and reach between 14 and 18 months of age. However, since several years ago, the majority of fattened pigs are produced under intensive conditions using Iberian Duroc crossed pigs. These pigs are slaughtered with only

An overview of data registered on reproductive traits is presented in Table 2. The recorded age of sows at first parturition is 10.0–16.5 months [7, 12, 22]. On average, sows of Iberian pig breed have 2.2 litters per year [15, 21] with around 7.5 piglets (from 6.0 to 8.3; [3–7, 9–11, 13–16, 18–21]). Mean body weight of piglets at birth varies from 1.1 to 1.4 kg [9, 17–20, 23]. Stillborn percentage of piglets and mortality rates until weaning in the considered studies are satisfactory and range from 1.7 to 20.6 [4–6, 9–11, 13, 14, 16, 19–21] and 2.5 to 22.9% [14–16, 19–21], respectively. Although there are few studies with data available for this period of Iberian pig rearing, the average duration of lactation registered in the collected studies is prolonged in comparison to modern intensive systems (up to 60 days [23], but in average to 39 days [6, 13, 14, 17–21, 23]), which leads to a longer farrowing interval (approximately 173 days [14, 15, 21]) and higher weaning weight (6.9–20.8 kg [9, 17–20, 23]). However, recent analysis shows that the trends in the last years are to reduce the duration of lactation to 25–26 days, close to the lactation periods found in conventional sows [24].

#### 5.2 Growth performance

The basic data on growth performance obtained in this review are presented in Tables 3 and 4. Due to differences among studies concerning the live weight ranges covered and for comparative purposes, we defined the stages for growth performance as lactation (regardless of its length), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages, estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined in this case as overall). The recorded data in Table 3 shows heterogeneity. A big part of the collected studies simulated practical conditions of the production systems used in Iberian pig rearing so that they can be considered as field studies. On the other hand, a reduced group of the recorded papers aimed at evaluating the actual growth potential of Iberian pigs in a defined growing period. For this reason, the average growth rates were not calculated. The average daily gain in the early stage that corresponds to the lactation period (approximately 257 g/day, range from 168 to 371 g/day [9, 18, 23, 27, 28, 60, 61, 64, 67]) could be considered in the range of those described for modern sows [71, 72], although the average lactation period in the present studies (approximately 39 days; Table 2) is considerably greater than in sows of conventional breeds (21–28 days). The collected data show that daily gain is characterized by high heterogeneity in the growing (185–524 g/day, [28, 43, 44, 49, 50, 54, 57, 58, 60, 63]), early (228–566 g/day, [26, 49, 53, 54, 57, 68]), middle (181–800 g/day, [9, 26, 38, 42, 48, 51, 52, 57, 68]), late (387–1018 g/day, [4, 9, 25, 26, 29–31, 33–48, 55, 59, 60, 62, 65, 66, 68]) and overall (181–800 g/day, [9, 25, 26, 29, 32, 33, 38, 42–44, 48, 49, 51–54, 56, 57, 68–70]) fattening stages, which is related to the fact that this review comprises studies of a


Reference

121

 Sow age at first

Litters per sow

No. of piglets

Piglet live

Stillborn per

Mortality at

Piglet weaning

Duration of

Farrowing

interval (d)

lactation (d)

weight (kg)

weaning (%)

 —

 —

20.8

 —

60

—

DOI: http://dx.doi.org/10.5772/intechopen.83765

 —

Ibérico (Iberian) Pig

litter (%)

weight (kg)

alive per litter

parturition

[22] [23]

No.

Table 2. Summary of collected literature data on

reproduction

 traits in Iberian pig breed.

—number; mth

—month; and d

—days.

—

——

 (mth)

> 10.0

—

 —

1.4

—

 —

——

per year

#### European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE


#### Table 2.

Summary of collected literature data on reproduction traits in Iberian pig breed.

#### Ib érico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

Reference

120

 Sow age at first

Litters per sow

No. of piglets

Piglet live

Stillborn per

Mortality at

Piglet weaning

Duration of

Farrowing

interval (d)

lactation (d)

weight (kg)

weaning (%)

 —

 —

 —

 —

litter (%)

weight (kg)

alive per litter

parturition

[3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14]

—

—

—

[15] [16] [17] [18] [19] [20] [21]

—

—

 —

2.1

7.8

—

5.6

10.6

—

27

173

—

 —

—

 —

—

——

6.0 7.3 7.6

1.1

6.4

2.5

8.0

35

—

1.4

6.5

2.9

6.9

35

—

1.4

—

 —

—

 —

—

 —

2.2

6.9 6.3

—

1.4

—

 —

1.7

4.3

—

7.8 7.1

34

—

35

—

——

—

 —

 —

 —

—

 —

—

16.5

 —

—

 —

7.8 8.3 7.7 8.2

—

15.1

22.0

6.2

—

 —

—

41

179

166

—

20.6

20.8

—

31

172

—

15.3

22.9

—

21

177

—

9.9

—

 —

——

—

 —

—

—

 —

 —

 —

8.1 7.6 7.5

—

4.2

—

 —

 —

 —

56

—

 —

 —

——

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

—

4.7

—

 —

——

1.3

3.6

—

——

 (mth)

—

—

—

—

10.0

 —

—

7.7

——

 —

 —

 —

8.0 7.3 7.1 7.7

—

8.1

—

 —

 —

 —

10.0

—

 —

 —

 —

 —

 —

 —

 —

—

4.5

—

 —

56

—

——

—

4.6

—

 —

——

——

per year

#### Reference Feeding No. of animals ADG lactation<sup>1</sup> ADG growing<sup>2</sup> ADG fattening<sup>3</sup> ADG birth to slaughter Early Middle Late Overall [4] Ad lib 579 — — —— 566 — — [9] Rest 78 — —— 445 — 445 — Ad lib 78 207 — —— 515 — — [18] Ad lib 32 168 — — ——— — [23] Ad lib 1704 346 — — ——— — [25] Rest 58 — — — —— 473 — Ad lib 58 — — —— 720 — — [26] Rest 365 — — 228 — — 228 — Ad lib 365 — —— 651 651 651 — [27] Ad lib 26,913 267 — — ——— — [28] Ad lib 2633 320 320 — ——— — [29] Rest 182 — — — —— 241 — Ad lib 182 — — —— 845 — — Rest 231 — — — —— 250 — Ad lib 231 — — —— 595 — — Rest 226 — — — —— 307 — Ad lib 226 — — —— 714 — — [30, 31] Rest 22 — — — ——— 277 Ad lib 22 — — —— 545 — — [32] Ad lib 701 — — — —— 608 — [33] Rest 16 — — — —— 389 — Ad lib 16 — — —— 471 — — [34] Ad lib 43 — — —— 577 — — [35] Ad lib 32 — — —— 559 — — [36] Semi 32 — — —— 387 — — [37] Semi 16 — — —— 396 — — [38] Rest 24 — —— 299 — 299 — Rest 16 — — —— 694 — — Ad lib 8 — — —— 800 — — [39] Ad lib 16 — — —— 650 — — [40, 41] Ad lib 8 — — —— 532 — — Ad lib 16 — — —— 522 — — [42] Rest 16 — —— 181 — 181 — Ad lib 16 — — —— 472 — — [43, 44] Semi 78 — 185 — ——— — Semi 60 — — — —— 500 — Semi 60 — — —— 807 — — [45] Ad lib 20 — — —— 880 — — Ad lib 20 — — —— 880 — — [46] Ad lib 151 — — —— 701 — — [47] Ad lib 122 — — —— 755 — —

Reference Feeding No. of

Ibérico (Iberian) Pig

restrictive feeding regime.

ADG in period of lactation regardless of how long it was.

for the whole studied period (in that case defined as overall).

ADG in growing period estimated from weaning to approximately 30 kg live body weight.

Summary of collected literature data on growth performance in Iberian pig breed.

1

2

3

Table 3.

123

animals

DOI: http://dx.doi.org/10.5772/intechopen.83765

ADG lactation<sup>1</sup>

ADG growing<sup>2</sup>

[48] Rest 1159 — —— 338 — 338 —

[49] Rest 48 — 349 349 — — 349 —

[50] Semi 18 — 524 — ——— — [51, 52] Ad lib 24 — —— 800 — 800 —

[53] Ad lib 20 — — 566 — — 566 — [54] Rest 12 — 415 415 — — 415 —

[55] Ad lib 6 — — —— 917 — —

[56] — 400 — — — —— 581 — [57] Semi 16 — 501 501 — — 501 —

[58] Ad lib 26 — 391 — ——— —

[59] Ad lib 161 — — —— 775 — — [60] — 8816 193 — — ——— —

[61] Ad lib 120 190 — — ——— — [62] Rest 16 — — —— 423 — — [63] Ad lib 60 — 444 — ——— — [64] Ad lib 38 371 — — ——— — [65] Ad lib 24 — — —— 1018 — — [66] Ad lib 25 — — —— 893 — —

[67] 14 247 — — ——— — [68] Ad lib 60 — — 465 — — 465 —

[69] Ad lib 12 — — — —— 450 — [70] 27 — — — —— 735 — No.—number; ADG—average daily gain in g; Ad lib—ad libitum feeding regime; Semi—semi ad libitum feeding regime; Rest—

ADG in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate

Ad lib 1159 — — —— 586 — —

Ad lib 24 — 506 506 — — 506 —

Rest 48 — —— 576 — 576 —

Ad lib 12 — 499 499 — — 499 — Semi 25 — 485 — ——— —

Rest 6 — — —— 679 — —

Semi 12 — —— 671 — 671 —

Rest 27 — 251 — ——— —

— 8047 — 377 — ——— — — 1666 — — —— 662 — —

Ad lib 100 — — —— 893 — —

Ad lib 60 — —— 622 — 622 — Ad lib 60 — — —— 619 — —

ADG fattening<sup>3</sup> ADG birth to slaughter Early Middle Late Overall


#### Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

Reference Feeding No. of

animals

ADG lactation<sup>1</sup>

ADG growing<sup>2</sup>

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[4] Ad lib 579 — — —— 566 — — [9] Rest 78 — —— 445 — 445 —

[18] Ad lib 32 168 — — ——— — [23] Ad lib 1704 346 — — ——— — [25] Rest 58 — — — —— 473 —

[26] Rest 365 — — 228 — — 228 —

[27] Ad lib 26,913 267 — — ——— — [28] Ad lib 2633 320 320 — ——— — [29] Rest 182 — — — —— 241 —

[30, 31] Rest 22 — — — ——— 277

[32] Ad lib 701 — — — —— 608 — [33] Rest 16 — — — —— 389 —

[34] Ad lib 43 — — —— 577 — — [35] Ad lib 32 — — —— 559 — — [36] Semi 32 — — —— 387 — — [37] Semi 16 — — —— 396 — — [38] Rest 24 — —— 299 — 299 —

[39] Ad lib 16 — — —— 650 — — [40, 41] Ad lib 8 — — —— 532 — —

[42] Rest 16 — —— 181 — 181 —

[43, 44] Semi 78 — 185 — ——— —

[45] Ad lib 20 — — —— 880 — —

[46] Ad lib 151 — — —— 701 — — [47] Ad lib 122 — — —— 755 — —

122

Ad lib 78 207 — —— 515 — —

Ad lib 58 — — —— 720 — —

Ad lib 365 — —— 651 651 651 —

Ad lib 182 — — —— 845 — — Rest 231 — — — —— 250 — Ad lib 231 — — —— 595 — — Rest 226 — — — —— 307 — Ad lib 226 — — —— 714 — —

Ad lib 22 — — —— 545 — —

Ad lib 16 — — —— 471 — —

Rest 16 — — —— 694 — — Ad lib 8 — — —— 800 — —

Ad lib 16 — — —— 522 — —

Ad lib 16 — — —— 472 — —

Semi 60 — — — —— 500 — Semi 60 — — —— 807 — —

Ad lib 20 — — —— 880 — —

ADG fattening<sup>3</sup> ADG birth to slaughter Early Middle Late Overall

> No.—number; ADG—average daily gain in g; Ad lib—ad libitum feeding regime; Semi—semi ad libitum feeding regime; Rest restrictive feeding regime.

1 ADG in period of lactation regardless of how long it was.

2 ADG in growing period estimated from weaning to approximately 30 kg live body weight.

3 ADG in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole studied period (in that case defined as overall).

#### Table 3.

Summary of collected literature data on growth performance in Iberian pig breed.

variety of production systems and, probably more important, feeding levels. In the context of the evaluation of growth performance, it is of interest to point out the extreme values recorded as it can be assumed that the maximum figures obtained for each growing phase correspond to Iberian pig's growth potential determined in ad libitum or close to ad libitum feeding conditions (i.e. 524 g/day in growing stage [50], 800 g/day in overall fattening stage [51, 52] and 1018 g/day from 128 kg onwards [65]).

Reference Feeding ME content

DOI: http://dx.doi.org/10.5772/intechopen.83765

Ibérico (Iberian) Pig

of feed (MJ/kg)

CP content of feed (%)

No. of animals

Ad lib — — 58 — — —— 3.28

Rest 13.8 13.2 16 — — —— 3.65 Ad lib 13.8 13.2 8 — — —— 4.00

Semi 11.9 15.8 60 — — —— 2.06 Semi 13.1 13.5 60 — —— 3.24 —

Ad lib 13.1 14.4 24 1.81 1.81 ——— Semi — 13.6 18 1.52 — ———

Rest 12.6 9.5 48 — — 2.63 — —

Ad lib — — 12 — 1.60 ——— Semi — — 25 — 1.39 ———

Rest 13.0 8.4 6 — —— 3.65 —

Semi 12.0 14.6 12 — — 3.09 — —

Rest 13.0 14.8 27 0.59 — ———

Ad lib — — 60 — — 3.12 — — Ad lib — — 60 — —— 3.41 —

[25] Rest — 13 58 — — —— 1.82

[30, 31] Rest 12.6 16 22 — — —— 1.62 [33] Rest 12.5 14 16 — — —— 2.15 [38] Rest 12.5 14.3 24 — —— 1.72 —

[39] Ad lib — 3.5 16 — — —— 5.60 [40, 41] Ad lib 13.3 — 8 — — —— 3.38 [42] Rest — 16 16 — — 1.40 — — [43, 44] Semi 12.6 17.8 78 0.91 — ———

[49] Rest 13.1 14.4 48 1.34 1.34 ———

[51, 52] Ad lib 12.6 9.5 24 — — 3.52 — —

[53] Ad lib — 11.6 20 — 1.67 ——— [54] Rest — — 12 — 1.43 ———

[55] Ad lib 13.0 8.4 6 — —— 4.74 —

[57] Semi 12.0 14.6 16 1.77 1.77 ———

[58] Ad lib 13.0 14.8 26 0.80 — ———

[62] Rest 11.8 5.4 16 — —— 3.36 — [68] Ad lib — — 60 — 2.05 ———

No.—number; ADFI—average daily feed intake in kg/day; Ad lib—ad libitum feeding regime; Semi—semi ad libitum feeding regime; Rest—restrictive feeding regime; ME—metabolisable energy; and CP—crude protein. <sup>1</sup>

Summary of collected literature data on average daily feed intake (in kg/day) in Iberian pig breed.

ADFI in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the

ADFI in growing period estimated from weaning to approximately 30 kg live body weight.

overall daily feed intake for the whole studied period (in that case defined as overall).

2

Table 4.

125

ADFI growing1

ADFI fattening<sup>2</sup> Early Middle Late Overall

Information on feed intake and feed nutritional composition was mentioned only in few of the considered studies, which limits the evaluation of maximum growth potential as this parameter is directly related to pig nutrition and management (Table 4). Average daily feed intake increased as pigs increased body weight from approximately 1.4 kg/day (0.80–1.81 kg/day [43, 44, 49, 57, 58]) in the growing stage, to approximately 4.1 kg/day (3.41–4.74 kg/day [55, 68]) in the late fattening stage in ad libitum-fed pigs. The maximum value recorded, 5.6 kg/day (determined in individually allocated animals), corresponds to pigs fed ad libitum on acorns in the late fattening stage (from approximately 90 to 140 kg body weight [39]) and shows high intake capacity in Iberian pigs. In comparative studies, the higher intake capacity of Iberian pigs compared to conventional pigs has been confirmed in similar experimental conditions and body weight range [73]. In this respect, according to van Lunen and Cole [74], voluntary feed intake has declined in the development of modern high-selected pigs compared to non-selected animals.

#### 5.3 Body composition and carcass traits

The basic data obtained in this review with some of the most common carcass traits are presented in Table 5. As mentioned before, attention should be given to high heterogeneity of the recorded data, because slaughter body weights in the included studies ranged from 1 to 191 kg. A big part of the studies—some of them including high number of pigs—simulated practical conditions of the production systems used in Iberian pig rearing, whereas a reduced group of papers aimed at evaluating different performance and carcass composition parameters in a defined growing period [28, 49, 53, 58, 63, 64, 75, 86], in some cases quite far from the usual commercial slaughter weight of this breed (140–160 kg). In studies where final body weight was above 100 kg, pigs were slaughtered at approximate age of 407 days [25, 29, 33, 38, 40–44, 46, 64, 65, 68, 82, 85, 86] and reached around 152 kg live body weight [9, 25, 29–46, 48, 51, 52, 55, 56, 62, 64, 65, 69, 76–86]. In agreement with high slaughter weight, dressing yield in these studies was around 81%. The back fat thickness values measured in all considered studies spanned from 35 to 90 mm on the withers (in average 85 mm in studies with final body weight above 100 kg [55, 62, 85]), from 10 to 90 mm at the level of the last rib (in average 58 mm in studies with final LW above 100 kg [25, 29–31, 34, 35, 37–44, 46, 51, 52, 55, 64, 65, 68, 69, 76, 77, 82, 85, 86]) and from 48 to 65 mm when measured above gluteus medius muscle (in average 56 mm in studies final body weight above 100 kg [68, 76]). Similarly, muscularity measured as loin eye area span from 13 to 29 cm2 (in average 23 cm<sup>2</sup> in studies with final LW above 100 kg [30, 31, 34, 35, 65, 76, 82]) and muscle thickness measured at the cranial edge of gluteus medius muscle from 11 to 60 mm (in average 40 mm in studies with final body weight above 100 kg [68, 76]). Percentage of lean meat content is not reported in the literature as this is not commonly estimated on Iberian pig carcass composition studies, which are focused mainly in the premium cuts obtained from these animals (hams, shoulders and loins). The variation in back fat and muscle thickness of the values recorded is also a consequence of the wide range of final live weights and different feeding


Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

variety of production systems and, probably more important, feeding levels. In the context of the evaluation of growth performance, it is of interest to point out the extreme values recorded as it can be assumed that the maximum figures obtained for each growing phase correspond to Iberian pig's growth potential determined in ad libitum or close to ad libitum feeding conditions (i.e. 524 g/day in growing stage [50], 800 g/day in overall fattening stage [51, 52] and 1018 g/day from 128 kg

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

Information on feed intake and feed nutritional composition was mentioned only in few of the considered studies, which limits the evaluation of maximum growth potential as this parameter is directly related to pig nutrition and management (Table 4). Average daily feed intake increased as pigs increased body weight from approximately 1.4 kg/day (0.80–1.81 kg/day [43, 44, 49, 57, 58]) in the growing stage, to approximately 4.1 kg/day (3.41–4.74 kg/day [55, 68]) in the late fattening stage in ad libitum-fed pigs. The maximum value recorded, 5.6 kg/day (determined in individually allocated animals), corresponds to pigs fed ad libitum on acorns in the late fattening stage (from approximately 90 to 140 kg body weight [39]) and shows high intake capacity in Iberian pigs. In comparative studies, the higher intake capacity of Iberian pigs compared to conventional pigs has been confirmed in similar experimental conditions and body weight range [73]. In this respect, according to van Lunen and Cole [74], voluntary feed intake has declined in the development of modern high-selected pigs compared to non-selected

The basic data obtained in this review with some of the most common carcass traits are presented in Table 5. As mentioned before, attention should be given to high heterogeneity of the recorded data, because slaughter body weights in the included studies ranged from 1 to 191 kg. A big part of the studies—some of them including high number of pigs—simulated practical conditions of the production systems used in Iberian pig rearing, whereas a reduced group of papers aimed at evaluating different performance and carcass composition parameters in a defined growing period [28, 49, 53, 58, 63, 64, 75, 86], in some cases quite far from the usual commercial slaughter weight of this breed (140–160 kg). In studies where final body weight was above 100 kg, pigs were slaughtered at approximate age of 407 days [25, 29, 33, 38, 40–44, 46, 64, 65, 68, 82, 85, 86] and reached around 152 kg live body weight [9, 25, 29–46, 48, 51, 52, 55, 56, 62, 64, 65, 69, 76–86]. In agreement with high slaughter weight, dressing yield in these studies was around 81%. The back fat thickness values measured in all considered studies spanned from 35 to 90 mm on the withers (in average 85 mm in studies with final body weight above 100 kg [55, 62, 85]), from 10 to 90 mm at the level of the last rib (in average 58 mm in studies with final LW above 100 kg [25, 29–31, 34, 35, 37–44, 46, 51, 52, 55, 64, 65, 68, 69, 76, 77, 82, 85, 86]) and from 48 to 65 mm when measured above gluteus medius muscle (in average 56 mm in studies final body weight above 100 kg [68, 76]). Similarly, muscularity measured as loin eye area span from 13 to 29 cm2 (in average 23 cm<sup>2</sup> in studies with final LW above 100 kg [30, 31, 34, 35, 65, 76, 82]) and muscle thickness measured at the cranial edge of gluteus medius muscle from 11 to 60 mm (in average 40 mm in studies with final body weight above 100 kg [68, 76]). Percentage of lean meat content is not reported in the literature as this is not commonly estimated on Iberian pig carcass composition studies, which are focused mainly in the premium cuts obtained from these animals (hams, shoulders and loins). The variation in back fat and muscle thickness of the values recorded is also a consequence of the wide range of final live weights and different feeding

onwards [65]).

animals.

124

5.3 Body composition and carcass traits

No.—number; ADFI—average daily feed intake in kg/day; Ad lib—ad libitum feeding regime; Semi—semi ad libitum feeding regime; Rest—restrictive feeding regime; ME—metabolisable energy; and CP—crude protein. <sup>1</sup> ADFI in growing period estimated from weaning to approximately 30 kg live body weight.

2 ADFI in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall daily feed intake for the whole studied period (in that case defined as overall).

#### Table 4.

Summary of collected literature data on average daily feed intake (in kg/day) in Iberian pig breed.


regimes applied in the reported studies. Despite the body weight range considered, these parameters point out the strong tendency of Iberian pigs for depositing high rates of fat and low rates of lean tissue when compared to

S is the back fat thickness measured according to ZP method (above gluteus medius muscle (mm)).

Summary of collected literature data on body composition and carcass traits in Iberian pig breed.

conventional types of pigs.

Table 5.

127

No.—number; BW—body weight; and CW—carcass weight. <sup>1</sup>

Reference No. of

Ibérico (Iberian) Pig

animals

Final age (d)

DOI: http://dx.doi.org/10.5772/intechopen.83765

Final BW (kg)

Hot CW (kg)

[63] 42 81 25 — — —— 12 — — [64] 18 122 36 28 77.9 — — 16 — —

[65] 24 484 191 159 82.4 — — 76 — 29 [68] 60 311 145 117 81.2 65 — 80 — — [69] 12 — 118 93 78.6 — — 48 — — [41] 8 481 150 121 80.6 — — 49 — —

[76] 83 473 156 126 80.5 48 — 54 60 13 [77] 470 340 160 — — —— 90 — — [78] 286 256 108 88 81.2 —— — — —

[79] 2553 490 131 — — —— — — — [80] 319 353 159 127 79.9 —— — — — [81] 6166 508 163 130 79.7 —— — — — [82] 241 458 158 133 84.0 — — 67 — 25 [83] 125 — 161 139 86.8 —— — — — [84] 22 — 135 116 85.8 —— — — —

[85] 90 458 150 — —— 88 71 — — [86] 8 1 1 1 83.1 —— — — —

M is the muscle thickness measured according to ZP method (at the cranial edge of gluteus medius muscle (mm)). <sup>2</sup>

Dressing yield (%)

20 336 158 124 78.2 — — 63 — —

8 481 141 113 80.1 — — 47 — —

270 362 138 112 81.7 —— — — —

82 — 150 125 83.5 —— — — — 177 — 161 134 83.2 —— — — — 19 — 174 146 83.6 —— — — —

8 58 14 9 61.8 — — 10 — — 8 234 56 34 60.0 — — 22 — — 8 352 80 56 70.4 — — 36 — — 8 395 83 60 72.0 — — 38 — — 8 424 97 74 76.4 — — 42 — — 8 482 153 124 80.9 — — 71 — —

Back fat thickness (mm)

withers

M<sup>1</sup> (mm)

) S2 At

At last rib

Loin eye area (cm2


Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

Reference No. of

126

animals

Final age (d)

Final BW (kg)

Hot CW (kg)

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[9] 78 — 155 125 80.8 —— — — — [25] 58 — — — — —— — 31 —

[28] 2633 — — 40 — —— — 11 — [29] 182 475 160 132 82.3 — — 76 — —

[30, 31] 22 — 152 120 78.8 — — 64 — 25 [32] 701 — 162 131 80.7 —— — — — [33] 8 477 159 126 79.1 —— — — —

[34] 43 — 156 121 77.5 — — 55 — 29 [35] 32 — 155 125 80.5 — — 52 — 21 [36] 32 — 144 115 80.2 —— — — — [37] 16 — 147 116 79.4 — — 48 — — [38] 16 412 151 120 79.1 — — 46 — —

[39] 16 — 138 109 78.8 — — 45 — — [40, 41] 8 481 173 140 81.3 — — 44 — —

[42] 16 281 163 130 79.6 — — 50 — — [43, 44] 60 336 158 121 76.8 — — 62 — — [45] 20 — 159 131 82.2 —— — — —

[46] — 427 136 — — —— 64 — — [48] 1159 — 164 137 83.4 —— — — — [49, 75] 48 — 50 37 74.8 — — 24 — —

[51, 52] 52 — 100 — 78.1 — — 51 — —

[53] 20 — 51 34 67.4 — 35 23 — 18 [55] 6 — 150 116 77.3 — 90 64 — —

[56] — — 151 119 79.1 —— — — — [58] 25 85 25 16 66.7 — — 12. — —

[62] 16 — 132 111 84.1 — 77 —— —

Dressing yield (%)

58 303 136 112 82.2 — — 62 28 —

231 481 149 117 78.7 — — 67 — — 226 476 169 140 82.9 — — 77 — —

8 355 145 116 80.5 —— — — —

8 412 159 125 78.3 — — 49 — —

16 481 171 137 80.3 — — 46 — —

20 — 159 131 82.2 —— — — —

24 — 50 36 73.3 — — 24 — —

26 — 100 — 79.0 — — 52 — —

6 — 151 117 77.8 — 86 71 — —

27 106 25 16 68.1 — — 14. — —

Back fat thickness (mm)

withers

M<sup>1</sup> (mm)

) S2 At

At last rib

Loin eye area (cm2

No.—number; BW—body weight; and CW—carcass weight. <sup>1</sup>

M is the muscle thickness measured according to ZP method (at the cranial edge of gluteus medius muscle (mm)). <sup>2</sup> S is the back fat thickness measured according to ZP method (above gluteus medius muscle (mm)).

#### Table 5.

Summary of collected literature data on body composition and carcass traits in Iberian pig breed.

regimes applied in the reported studies. Despite the body weight range considered, these parameters point out the strong tendency of Iberian pigs for depositing high rates of fat and low rates of lean tissue when compared to conventional types of pigs.

#### 5.4 Meat quality

The basic data obtained in this review concerning some of the most common meat and fat quality traits measured in longissimus muscle and back fat tissue are presented in Table 6. In the studies reporting meat quality, pH measured in longissimus muscle at 45 min and 24 hours postmortem varied from 6.29 to 6.62 [69, 76, 96] and from 5.61 to 5.75 [69, 76, 88, 89, 93, 96], respectively. Intramuscular fat content was very variable and ranged from 3.0 to 19.7% (6.9% in average) [29–33, 37–39, 42, 62, 65–69, 76, 77, 79–83, 87–92, 94]. Colour measured in CIE L, a, b colour space varied from 34 to 54, 7.5 to 14.8 and 1.7 to 13.6 for L, a\* and b\*, respectively [68, 69, 76, 88–93, 95, 96]. Total SFA, MUFA and PUFA content of intramuscular fat in longissimus muscle, reported for the control groups of animals in the considered studies, were approximately 38, 56 and 7%, with n6–n3 ratio varying from 2 to 20% [30, 31, 33, 35–39, 42, 64, 66, 67, 77, 88–92, 97]. On the other hand, total SFA, MUFA and PUFA content of back fat tissue, reported for control animals in the mentioned studies, were close to 33, 56 and 11%, with n6–n3 ratio varying from 5.6 to 20% [30, 31, 33, 35–39, 41, 42, 62, 68, 69, 77, 91, 97]. Due to wide differences between studies regarding parameters as feeding management, feed composition, final body weight or age and fatness, which are all important factors influencing the fatty acid composition of meat and fat tissue, the results of average fatty acid composition should be interpreted with caution. When comparative studies in which Iberian pigs have been contrasted either with its crosses with Duroc pigs [68] or with pigs from conventional breeds [69, 92], the pigs from Iberian genotype show redder (higher values of a\*) and darker (lesser values of L) muscles and higher level of intramuscular fat in longissimus muscle than the other pigs types. The red tone is related to greater myoglobin content [91, 92] and is generally associated with higher intramuscular fat levels and more oxidative muscle metabolism.

#### 6. Use of breed and main products

The Iberian pig production is mainly focussed on the elaboration of cured products, with hams, shoulders and loins being those more important, although other charcuterie pieces of lower economic relevance are also produced (chorizo, salchichón, morcón, etc.). More recently, fresh meat either for domestic consumption or for the HORECA sector has gained increasing importance being highly appreciated for its peculiarities in aroma, texture and juiciness, competing in the market with the conventional pig meat and also with specific meat pieces of lamb and beef. Nevertheless, the cured products from the Iberian pig fattened in the traditional montanera system are the commercially strategic products for the whole sector since their high-quality standards provide a prestige that, in a way, favours the rest of productions. All the hams, shoulders and loins produced from Iberian pig in Spain are currently under an official regulation [98] that classify the cured products detailed according to their genetic origin (pure or cross-breed and at what percentage) and system of production (intensive, semi-extensive or montanera), with the aim of offering the consumer a precise information of product origin which is directly related with their market prices. There are currently four protected designations of origin (DPO) for Iberian cured products (Guijuelo, Dehesa de Extremadura, Jabugo and Los Pedroches) that endorse and protect Iberian hams and shoulders. The most typical and well-known product that represents the breed is the bellota cured ham that reaches high prices in the market and acts as a flagship of the increasing export market (EU, Japan and the USA).

Reference

129

[29]

182 231 226

> [30, 31]

[32] [33]

8 8

> [35]

[36] [37] [38]

16 8

> [39]

[42] [62] [64]

16 20

> [65]

[66]

25 100

—

 —

 ——

 —

8.4

 38.8

 57.9

 3.2

 3.3

——

 —

 —

—

 —

 ——

 —

9.7

 37.8

 58.1

 4.0

 6.3

——

 —

 —

24

—

 —

 ——

 —

4.6

—

 —

 —

——

 —

 —

 —

—

 —

 ——

 —

 —

38.0

 58.4

 3.6

 10.0

——

 —

 —

—

 —

 ——

 —

 —

39.6

 50.0

 10.4

 10.0

——

 —

 —

16

—

 —

 ——

 —

19.7

——

 —

 —

38.6

 54.7

 6.8

 20.0

16

—

 —

 ——

 —

9.8

 37.8

 58.1

 4.1

—

28.3

 59.6

 12.2

—

16

—

 —

 ——

 —

5.2

 38.7

 57.3

 4.0

 5.5

 30.3

 58.9

 10.8

 5.7

—

 —

 ——

 —

5.0

 37.5

 58.5

 4.0

 5.6

 32.2

 56.9

 10.9

 5.6

—

 —

 ——

 —

5.4

 38.5

 57.4

 3.6

 5.4

 32.3

 56.4

 11.2

 5.7

16

—

 —

 ——

 —

8.5

 37.5

 56.7

 5.8

 8.8

 33.3

 43.6

 23.1

 6.7

8

—

 —

 ——

 —

 —

36.9

 58.1

 5.0

 2.6

 28.3

 61.0

 10.7

 8.0

8

—

 —

 ——

 —

 —

35.5

 59.0

 5.5

 2.1

 29.4

 59.1

 11.5

 11.8

—

 —

 ——

 —

4.6

 36.9

 58.1

 5.0

 2.6

 28.3

 61.0

 10.7

 8.0

—

 —

 ——

 —

6.0

 36.8

 57.9

 5.3

 2.4

 27.8

 59.8

 12.4

 6.2

701

—

 —

 ——

 —

9.5

—

 —

 —

——

 —

 —

 —

22

—

 —

 ——

 —

6.2

 35.5

 59.3

 5.2

 2.1

 28.2

 60.8

 11.0

 14.8

DOI: http://dx.doi.org/10.5772/intechopen.83765

—

 —

 ——

 —

6.9

—

 —

 —

——

 —

 —

 —

—

 —

 ——

 —

5.3

—

 —

 —

——

 —

 —

 —

—

 —

 ——

 —

5.9

—

 —

 —

——

 —

 —

 —

Ibérico (Iberian) Pig

 No. of animals

 pH 45 pH 24

CIE1

L\*

 a\*

 b\*

IMF (%)

 FA

SFA

 MUFA

 PUFA

 n6/n3

 SFA

 MUFA

 PUFA

 n6/n3

composition

 of IMF2 (%)

FA

composition

 of BFT3 (%)


#### Ib érico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

5.4 Meat quality

–33, 37–39, 42, 62, 65

respectively [68, 69, 76, 88

varying from 2 to 20% [30, 31, 33, 35

varying from 5.6 to 20% [30, 31, 33, 35

6. Use of breed and main products

[29

metabolism.

128

The basic data obtained in this review concerning some of the most common meat and fat quality traits measured in longissimus muscle and back fat tissue are presented in Table 6. In the studies reporting meat quality, pH measured in longissimus muscle at 45 min and 24 hours postmortem varied from 6.29 to 6.62 [69, 76, 96] and from 5.61 to 5.75 [69, 76, 88, 89, 93, 96], respectively. Intramuscular fat content was very variable and ranged from 3.0 to 19.7% (6.9% in average)

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

a, b colour space varied from 34 to 54, 7.5 to 14.8 and 1.7 to 13.6 for L, a\* and b\*,

intramuscular fat in longissimus muscle, reported for the control groups of animals

hand, total SFA, MUFA and PUFA content of back fat tissue, reported for control

wide differences between studies regarding parameters as feeding management, feed composition, final body weight or age and fatness, which are all important factors influencing the fatty acid composition of meat and fat tissue, the results of average fatty acid composition should be interpreted with caution. When comparative studies in which Iberian pigs have been contrasted either with its crosses with Duroc pigs [68] or with pigs from conventional breeds [69, 92], the pigs from Iberian genotype show redder (higher values of a\*) and darker (lesser values of L) muscles and higher level of intramuscular fat in longissimus muscle than the other pigs types. The red tone is related to greater myoglobin content [91, 92] and is generally associated with higher intramuscular fat levels and more oxidative muscle

The Iberian pig production is mainly focussed on the elaboration of cured products, with hams, shoulders and loins being those more important, although other charcuterie pieces of lower economic relevance are also produced (chorizo, salchichón, morcón, etc.). More recently, fresh meat either for domestic consumption or for the HORECA sector has gained increasing importance being highly appreciated for its peculiarities in aroma, texture and juiciness, competing in the market with the conventional pig meat and also with specific meat pieces of lamb and beef. Nevertheless, the cured products from the Iberian pig fattened in the traditional montanera system are the commercially strategic products for the whole sector since their high-quality standards provide a prestige that, in a way, favours the rest of productions. All the hams, shoulders and loins produced from Iberian pig in Spain are currently under an official regulation [98] that classify the cured products detailed according to their genetic origin (pure or cross-breed and at what percentage) and system of production (intensive, semi-extensive or montanera), with the aim of offering the consumer a precise information of product origin which is directly related with their market prices. There are currently four protected designations of origin (DPO) for Iberian cured products (Guijuelo, Dehesa de Extremadura, Jabugo and Los Pedroches) that endorse and protect Iberian hams and shoulders. The most typical and well-known product that represents the breed is the bellota cured ham that reaches high prices in the market and acts as a flagship of the increasing export market (EU, Japan and the USA).

–83, 87–92, 94]. Colour measured in CIE L,

–39, 41, 42, 62, 68, 69, 77, 91, 97]. Due to

–n3 ratio

–n3 ratio

–92, 97]. On the other

–93, 95, 96]. Total SFA, MUFA and PUFA content of

–39, 42, 64, 66, 67, 77, 88

–69, 76, 77, 79

in the considered studies, were approximately 38, 56 and 7%, with n6

animals in the mentioned studies, were close to 33, 56 and 11%, with n6


Reference

131

[96] [97]

No.

SFA

—saturated

1CIE—objective

colour.

2For fatty acid composition values reported for neutral lipids were considered. Control diets differed among studies, to see diet composition

3For fatty acid composition fat tissue were considered. Control diets differed among studies, to see diet composition

Table 6. Summary of collected literature data on meat quality traits in Iberian pig breed.

 of

 of back fat tissue, only pigs on control diet were considered and when fatty acid composition

intramuscular

 fat tissue in longissimus muscle, only pigs on control diet were considered, and when fatty acid composition

 colour defined by the Commission

 fatty acids; MUFA

—number; pH 45—pH measured

13

—

approximately

—monounsaturated

 fatty acids; PUFA

Internationale

 de l'Eclairage; L\* greater value indicates a lighter colour; a\* greater value indicates a redder colour; b\* greater value indicates a more yellow

 45 min

postmortem;

 pH 24

—pH measured

—polyunsaturated

 fatty acids; and n6/n3

approximately

 24 hours —the proportion between n6 and n3

postmortem;

 FA

—fatty acid;

 —

 ——

 —

 —

39.5

 57.4

 3.1

 20.0

 36.6

 55.0 IMF—intramuscular

polyunsaturated

 was reported separately for neutral and polar lipids,

> address to the

 was reported separately for outer and inner layers, values reported for outer layer of back

corresponding

 source.

 address to the

corresponding

 source.

 fatty acids.

 fat; BFT—back

 fat tissue;

DOI: http://dx.doi.org/10.5772/intechopen.83765

 8.4

 9.9

27

6.29

 5.61

 42

 9.6

 4.8

—

 —

 —

 —

——

 —

 —

 —

Ibérico (Iberian) Pig

 No. of animals

 pH 45 pH 24

CIE1

L\*

 a\*

 b\*

IMF (%)

 FA

SFA

 MUFA

 PUFA

 n6/n3

 SFA

 MUFA

 PUFA

 n6/n3

composition

 of IMF2 (%)

FA

composition

 of BFT3 (%)


 Summary of collected literature data on meat quality traits in Iberian pig breed.

#### Ib érico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

Reference

130

[67] [68] [69] [41] [76] [77] [79] [80] [81] [82] [83] [87] [88, 89]

[90] [91] [92] [93] [94]

12 12

> [95]

21

—

 —

45 10.5

——

 —

 —

 —

——

 —

 —

 —

—

 —

 ——

 —

4.2

—

 —

 —

——

 —

 —

 —

—

 —

 ——

 —

4.0

—

 —

 —

——

 —

 —

 —

15

—

5.61

 34 11.0

 3.9

—

 —

 —

 —

——

 —

 —

 —

21

—

 —

45 10.5

 4.3

 3.0

 40.9

 49.1

 10.0

 13.8

——

 —

 —

10

—

 —

46 14.8

 4.7

 4.8

 39.9

 48.2

 11.9

—

34.7

 49.4

 15.9

—

24

—

 —

47 12.4

 7.3

 4.6

 35.8

 55.4

 8.7

 12.3

——

 —

 —

90

—

5.72

 43 13.1

 6.7

 6.4

 36.0

 57.2

 6.8

 15.6

——

 —

 —

319

—

 —

 ——

 —

7.5

—

 —

 —

——

 —

 —

 —

125

—

 —

 ——

 —

5.2

—

 —

 —

——

 —

 —

 —

241

—

 —

 ——

 —

4.8

—

 —

 —

——

 —

 —

 —

3083

—

 —

 ——

 —

9.5

—

 —

 —

——

 —

 —

 —

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

319

—

 —

 ——

 —

7.5

—

 —

 —

——

 —

 —

 —

1489

—

 —

 ——

 —

9.8

—

 —

 —

——

 —

 —

 —

470

—

 —

 ——

 —

8.2

 39.8

 53.2

 7.0

—

37.0

 51.5

 11.5

—

83

 6.62

 5.74

 34 13.2

 1.7

 8.3

—

 —

 —

——

 —

 —

 —

8

—

 —

 ——

 —

 —

 —

 —

 —

 —

28.1

 57.7

 14.2

—

12

 6.49

 5.75

 54

 7.5

—

3.9

——

 —

 —

34.8

 51.7

 13.5

—

60

—

 —

40 11.3

 13.6

 8.8

——

 —

 —

38.7

 52.5

 8.7

—

14

—

 —

 ——

 —

6.1

 33.2

 47.8

 19.0

——

 —

 —

 —

 No. of animals

 pH 45 pH 24

CIE1

L\*

 a\*

 b\*

IMF (%)

 FA

SFA

 MUFA

 PUFA

 n6/n3

 SFA

 MUFA

 PUFA

 n6/n3

composition

 of IMF2 (%)

FA

composition

 of BFT3 (%)

The quality of the Iberian products from the sensorial and organoleptic, technological, dietetic, biosecurity, commercial and healthy point of view, is due to various meat properties that determine their essence. All of them together are responsible for their commercial success and consumer appreciation. Its sensory characteristics, such as appearance, smell, colour and above all the flavour, justify the conservation of this breed and its ecosystem and the maintenance of its ancient forms of production and processing.

References

Ibérico (Iberian) Pig

2001;193:87-118

[1] Vargas-Giraldo JD, Aparicio-Tovar MA. Análisis de la evolución de los censos y sistemas de producción del cerdo ibérico. Revista Española de Estudios Agrosociales y Pesqueros.

DOI: http://dx.doi.org/10.5772/intechopen.83765

Iberian pigs. Livestock Science. 1983;10:

[9] Dobao MT, Rodrigañez J, Silio L, Toro MA, De Pedro E. Genetica de la prolificidad en el cerdo ibérico: Revisión

de metodologias y resultados. Investigación Agraria: Producción y Sanidad Animales. 1988;3:109-133

[10] Perez-Enciso M, Gianola D. Estimates of genetic parameters for litter size in six strains of Iberian pigs. Livestock Science. 1992;32:283-293

[11] Rodriguez C, Béjar F, Rodrigañez J, Silió L. Componentes de varianza, heterosis y depresión consanguinea en el tamaño de camada de cerdos ibéricos. Investigación Agraria: Producción y Sanidad Animales. 1993;8:45-53

[12] Rodriguez C, Rodriganez J, Silio L. Genetic analysis of maternal ability in Iberian pigs. Journal of Animal Breeding

and Genetics. 1994;111:220-227

[13] Vázquez C, Menaya C, Benito J, Ferrera JL, Garcia-Casco JM. Influencia de la edad de la cerda y de la estacion de parto en caracteres de prolificidad y aptitud materna en cerdos ibéricos. Investigación Agraria: Producción y Sanidad Animales. 1995;10:29-39

[14] Izquierdo M, Bazán J, Ayuso D, Paniagua M. Evaluación del crecimiento y del consumo de pienso de lechones ibéricos criados en unas condiciones de intensivo y destetados a diferentes edades. Tierras. 2009;159:37-45

[15] Leenhouwers JI, Merks JWM. Suitability of traditional and

conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature. Animal Genetic Resources/ Resources génétiques animales/Recursos genéticos animales. 2013;53:169-184. DOI: 10.1017/S2078633612000446

601-610

[2] Ministerio de Agricultura y Pesca, Alimentación y Medio Ambiente. RIBER (Registro informativo de organismos independientes de control del ibérico) [Internet]. 2018. Available from: http:// www.mapama.gob.es/es/alimentacion/ temas/calidad-agroalimentaria/calidadcomercial/mesa-del-iberico/riber-public

o/ [Accessed: 7 May 2018]

Research. 2008;6:98-106

2012;147:1-8

[3] Fernández A, Rodrigáñez J, Zuzúarregui J, Rodríguez MC, Silió L. Genetic parameters for litter size and weight at different parities in Iberian pigs. Spanish Journal of Agricultural

[4] García-Casco JM, Fernández A, Rodríguez MC, Silió L. Heterosis for litter size and growth in crosses of four strains of Iberian pig. Livestock Science.

[5] Saura M, Fernández A, Varona L, Fernández AI, De Cara MÁR, Barragán C, et al. Detecting inbreeding depression

for reproductive traits in Iberian pigs using genome-wide data. Genetics

[6] Benito-Hernández J, Vázquez Cisneros C, García Casco J, Moreno M, Ferrera Claramunt C, Luis J. El cerdo Ibérico. Revista Computadorizada de Producción Porcina. 1997;4:14

[7] Benito J, Albarrán A, García Casco J. Extensive Iberian pig production grazing systems. Grassland Science in

[8] Dobao MT, Rodrigañez J, Silió L. Seasonal influence on fecundity and litter performance characteristics in

Selection Evolution. 2015;47:1

Europe. 2006;11:635-645

133

#### Acknowledgements

The research was conducted within the project TREASURE, which has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No. 634476. The content of this paper reflects only the author's view, and the European Union Agency is not responsible for any use that may be made of the information it contains.

#### Author details

Rosa Nieto<sup>1</sup> \*, Juan García-Casco<sup>2</sup> , Luis Lara<sup>1</sup> , Patricia Palma-Granados<sup>1</sup> , Mercedes Izquierdo<sup>3</sup> , Francisco Hernandez<sup>3</sup> , Elena Dieguez<sup>4</sup> , Juan Luis Duarte<sup>4</sup> and Nina Batorek-Lukač<sup>5</sup>

1 Spanish National Research Council, Estación Experimental del Zaidín, Granada, Spain

2 INIA—National Institute of Agricultural and Food Research and Technology, Zafra, Spain

3 Centre for Scientific and Technological Research of Extremadura, Badajoz, Spain


\*Address all correspondence to: rosa.nieto@eez.csic.es

© 2019 The Author(s). Licensee IntechOpen. Distributed under the terms of the Creative Commons Attribution - NonCommercial 4.0 License (https://creativecommons.org/ licenses/by-nc/4.0/), which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited. **–NC**

### References

The quality of the Iberian products from the sensorial and organoleptic, technological, dietetic, biosecurity, commercial and healthy point of view, is due to various meat properties that determine their essence. All of them together are responsible for their commercial success and consumer appreciation. Its sensory characteristics, such as appearance, smell, colour and above all the flavour, justify the conservation of this breed and its ecosystem and the

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

The research was conducted within the project TREASURE, which has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No. 634476. The content of this paper reflects only the author's view, and the European Union Agency is not responsible for any use that may be made of the information it contains.

, Luis Lara<sup>1</sup>

1 Spanish National Research Council, Estación Experimental del Zaidín, Granada,

2 INIA—National Institute of Agricultural and Food Research and Technology,

3 Centre for Scientific and Technological Research of Extremadura, Badajoz, Spain

© 2019 The Author(s). Licensee IntechOpen. Distributed under the terms of the Creative Commons Attribution - NonCommercial 4.0 License (https://creativecommons.org/

licenses/by-nc/4.0/), which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited. **–NC**

, Francisco Hernandez<sup>3</sup>

4 Spanish Association of Iberian Pig Breeders, Zafra, Spain

5 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: rosa.nieto@eez.csic.es

, Patricia Palma-Granados<sup>1</sup>

, Elena Dieguez<sup>4</sup>

,

, Juan Luis Duarte<sup>4</sup>

maintenance of its ancient forms of production and processing.

Acknowledgements

Author details

Mercedes Izquierdo<sup>3</sup>

and Nina Batorek-Lukač<sup>5</sup>

\*, Juan García-Casco<sup>2</sup>

Rosa Nieto<sup>1</sup>

Zafra, Spain

Spain

132

[1] Vargas-Giraldo JD, Aparicio-Tovar MA. Análisis de la evolución de los censos y sistemas de producción del cerdo ibérico. Revista Española de Estudios Agrosociales y Pesqueros. 2001;193:87-118

[2] Ministerio de Agricultura y Pesca, Alimentación y Medio Ambiente. RIBER (Registro informativo de organismos independientes de control del ibérico) [Internet]. 2018. Available from: http:// www.mapama.gob.es/es/alimentacion/ temas/calidad-agroalimentaria/calidadcomercial/mesa-del-iberico/riber-public o/ [Accessed: 7 May 2018]

[3] Fernández A, Rodrigáñez J, Zuzúarregui J, Rodríguez MC, Silió L. Genetic parameters for litter size and weight at different parities in Iberian pigs. Spanish Journal of Agricultural Research. 2008;6:98-106

[4] García-Casco JM, Fernández A, Rodríguez MC, Silió L. Heterosis for litter size and growth in crosses of four strains of Iberian pig. Livestock Science. 2012;147:1-8

[5] Saura M, Fernández A, Varona L, Fernández AI, De Cara MÁR, Barragán C, et al. Detecting inbreeding depression for reproductive traits in Iberian pigs using genome-wide data. Genetics Selection Evolution. 2015;47:1

[6] Benito-Hernández J, Vázquez Cisneros C, García Casco J, Moreno M, Ferrera Claramunt C, Luis J. El cerdo Ibérico. Revista Computadorizada de Producción Porcina. 1997;4:14

[7] Benito J, Albarrán A, García Casco J. Extensive Iberian pig production grazing systems. Grassland Science in Europe. 2006;11:635-645

[8] Dobao MT, Rodrigañez J, Silió L. Seasonal influence on fecundity and litter performance characteristics in

Iberian pigs. Livestock Science. 1983;10: 601-610

[9] Dobao MT, Rodrigañez J, Silio L, Toro MA, De Pedro E. Genetica de la prolificidad en el cerdo ibérico: Revisión de metodologias y resultados. Investigación Agraria: Producción y Sanidad Animales. 1988;3:109-133

[10] Perez-Enciso M, Gianola D. Estimates of genetic parameters for litter size in six strains of Iberian pigs. Livestock Science. 1992;32:283-293

[11] Rodriguez C, Béjar F, Rodrigañez J, Silió L. Componentes de varianza, heterosis y depresión consanguinea en el tamaño de camada de cerdos ibéricos. Investigación Agraria: Producción y Sanidad Animales. 1993;8:45-53

[12] Rodriguez C, Rodriganez J, Silio L. Genetic analysis of maternal ability in Iberian pigs. Journal of Animal Breeding and Genetics. 1994;111:220-227

[13] Vázquez C, Menaya C, Benito J, Ferrera JL, Garcia-Casco JM. Influencia de la edad de la cerda y de la estacion de parto en caracteres de prolificidad y aptitud materna en cerdos ibéricos. Investigación Agraria: Producción y Sanidad Animales. 1995;10:29-39

[14] Izquierdo M, Bazán J, Ayuso D, Paniagua M. Evaluación del crecimiento y del consumo de pienso de lechones ibéricos criados en unas condiciones de intensivo y destetados a diferentes edades. Tierras. 2009;159:37-45

[15] Leenhouwers JI, Merks JWM. Suitability of traditional and conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature. Animal Genetic Resources/ Resources génétiques animales/Recursos genéticos animales. 2013;53:169-184. DOI: 10.1017/S2078633612000446

[16] Suarez MV, Barba C, Forero J, Sereno JRB, Dieguez E, Delgado JV. Reproductive characterisation of various pig breed from Iberian origin. I. Descriptive analysis. Archivos de Zootecnia. 2002;51:245-248

[17] Gómez-Carballar F, Aguinaga MA, Nieto R, Aguilera JF. Effects of intermittent suckling on the performance and digestive efficiency of Iberian piglets weaned at 35 days of age. Livestock Science. 2009;124:41-47

[18] Aguinaga MA, Gomez-Carballar F, Nieto R, Aguilera JF. Production and composition of Iberian sow's milk and use of milk nutrients by the suckling Iberian piglet. Animal. 2011;5: 1390-1397

[19] Gómez-Carballar F, Lara L, Nieto R, Aguilera JF. Response of the Iberian sow to protein supply and feeding level during late gestation. Animal Feed Science and Technology. 2013;181: 72-79

[20] Gómez-Carballar F, Lara L, Nieto R, Aguilera JF. Effect of increasing lysine supply during last third of gestation on reproductive performance of Iberian sows. Spanish Journal of Agricultural Research. 2013;11:798-807

[21] Piñeiro C, Aparicio M, De Andrés MA, Rainho N, Rodríguez-Estévez V. Reproducti on performance parameters in Iberian pig farms. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens, n. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM; 2012. pp. 193-195

[22] FAO. The Domestic Animal Diversity Information System [Internet]. 2017. Available from: http:// dad.fao.org/ [Accessed: 19 July 2017]

[23] Barba C, Delgado JV, Sereno F, Diéguez E, Cañuelo P. Caracterización productiva de las variedades del cerdo ibérico. II: Estudio preliminar del peso al nacimiento y pesos a las primeras edades. Archivos de Zootecnia. 2000; 49:186

influences fat composition at slaughter in free-ranged Iberian pigs. Archives of Animal Nutrition. 2005;59:227-236

DOI: http://dx.doi.org/10.5772/intechopen.83765

Ibérico (Iberian) Pig

value of acorn for Iberian pig feeding and fat characteristics. Meat Science.

[38] Dunker A, Rey AI, López-Bote CJ, Daza A. Effect of the feeding level during the fattening phase on the productive parameters, carcass characteristics and quality of fat in heavy pigs. Journal of Animal and Feed

[39] Daza A, Rey AI, Carrasco CL, Bote CL. Influence of acorn size on growth performance, carcass quality and fatty acid composition of subcutaneous and intramuscular fat from Iberian pigs fattened in confinement. Spanish Journal of Agricultural Research. 2008;

[40] López-Bote CJ, Toldrá F, Daza A, Ferrer JM, Menoyo D, Silió L, et al. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs.

[41] Daza A, Rey AI, Olivares A, Cordero G, Toldrá F, López-Bote CJ. Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. Meat Science. 2009;81:

[42] Daza A, Lopez-Bote CJ, Olivares A, Menoyo D, Ruiz J. Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs. Journal of the Science of Food and Agriculture. 2008;

[43] Ayuso M, Óvilo C, Fernández A, Nuñez Y, Isabel B, Daza A, et al. Effects of dietary vitamin A supplementation or restriction and its timing on retinol and α-tocopherol accumulation and gene expression in heavy pigs. Animal Feed Science and Technology. 2015;202:62-74

[44] Ayuso M, Fernández A, Isabel B, Rey A, Benítez R, Daza A, et al. Long

Meat Science. 2008;79:71-76

2007;76:316-320

Sciences. 2007;16:624

6:230-235

641-646

88:449-454

[31] Daza A, Mateos A, Rey AI, Bote CL. Effect of feeding level during the period previous to free-range fattening on growth and carcass characteristics in Iberian pigs. Spanish Journal of Agricultural Research. 2005;3:387-395

[32] Óvilo C, Fernández AI, De Pedro E, García Casco J, Rodríguez C, Silió L. Asociación de una mutación no sinónima del gen MC4R con el crecimiento y rendimiento de piezas nobles en cerdos ibéricos. Información Tecnica Economica

Agraria. 2006;102:79-85

[33] Daza A, López-Bote C, Rey A, Olivares Á. Effect of age at the beginning of the free-range fattening period on growth and carcass and fat quality in Iberian pigs. Archives of Animal Nutrition. 2006;60:317-324

[34] Daza A, Mateos A, Carrasco CL, Rey A, Ovejero I, López-Bote CJ. Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of joints. Meat Science. 2006;72:1-8

[35] Rey AI, Daza A, López-Carrasco C, López-Bote CJ. Feeding Iberian pigs with acorns and grass in either freerange or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in

Longissimus muscle and backfat. Meat

[36] Daza A, Mateos A, Rey AI, Ovejero I, Lopez-Bote CJ. Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigs. Meat Science.

[37] Daza A, López-Bote CJ, Barberán FT, Espin JC, Carrasco CL, Olivares A, et al. Effect of Mediterranean forest parasite with Curculio sp. on nutritional

Science. 2006;73:66-74

2007;76:411-416

135

[24] López-Romero P, Calabroni T, Alòs-Saiz N. Evolución de los principales índices técnicos en las explotaciones porcinas Ibéricas españolas. Solo Cerdo Ibérico. 2016;36:38-41

[25] Dobao MT, Rodriganez J, Silio L, Toro MA, De Pedro E, Garcia de Siles JL. Crecimiento y características de canal en cerdos ibéricos, duroc-jersey x ibérico y jiaxing x ibérico. Investigación Agraria: Producción y Sanidad Animales. 1987;2: 9-23

[26] Garcia Casco JM, Silio L. Heterosis on growth traits in Iberian pigs. Información Tecnica Economica Agraria. 1991;87A:218-226

[27] Garcia-Casco JM, Béjar F. Estimas de componentes de (Co) varianza en caracteres de crecimiento en cerdos ibéricos mediante metodologia REML. (estimation of (co) variance components for growth traits in Iberian pigs using REML methodology). Investigación Agraria: Producción y Sanidad Animales. 1993;8:25-32

[28] Silio L, Toro M, Rodriguez C, Rodrigañez J. Inferencias sobre cambios geneticos en una linea de cerdos ibéricos seleccionada para crecimiento magro. Investigación Agraria: Producción y Sanidad Animales. 1997;12:65-77

[29] Benito J, Vázquez C, Menaya C, Ferrera JL, García Casco JM, Silió L, et al. Evaluation of the productive parameters in different strains of Iberian. In: Alfonso L, Tirapicos JL, editors. Options Méditerranéennes: Série A. No. 41; 26-28 November 1998; Evora, Portugal. Zaragoza, Spain: CIHEAM; 2000. pp. 113-121

[30] Daza A, Mateos A, Rey AI, Lopez-Bote CJ. Feeding level in the period previous to the late fattening phase

Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

influences fat composition at slaughter in free-ranged Iberian pigs. Archives of Animal Nutrition. 2005;59:227-236

[16] Suarez MV, Barba C, Forero J, Sereno JRB, Dieguez E, Delgado JV. Reproductive characterisation of various pig breed from Iberian origin. I. Descriptive analysis. Archivos de Zootecnia. 2002;51:245-248

nacimiento y pesos a las primeras edades. Archivos de Zootecnia. 2000;

Ibérico. 2016;36:38-41

[24] López-Romero P, Calabroni T, Alòs-Saiz N. Evolución de los principales índices técnicos en las explotaciones porcinas Ibéricas españolas. Solo Cerdo

[25] Dobao MT, Rodriganez J, Silio L, Toro MA, De Pedro E, Garcia de Siles JL. Crecimiento y características de canal en cerdos ibéricos, duroc-jersey x ibérico y jiaxing x ibérico. Investigación Agraria: Producción y Sanidad Animales. 1987;2:

[26] Garcia Casco JM, Silio L. Heterosis on growth traits in Iberian pigs. Información Tecnica Economica Agraria. 1991;87A:218-226

[27] Garcia-Casco JM, Béjar F. Estimas de componentes de (Co) varianza en caracteres de crecimiento en cerdos ibéricos mediante metodologia REML.

components for growth traits in Iberian pigs using REML methodology). Investigación Agraria: Producción y Sanidad Animales. 1993;8:25-32

[28] Silio L, Toro M, Rodriguez C, Rodrigañez J. Inferencias sobre cambios geneticos en una linea de cerdos ibéricos seleccionada para crecimiento magro. Investigación Agraria: Producción y Sanidad Animales. 1997;12:65-77

[29] Benito J, Vázquez C, Menaya C, Ferrera JL, García Casco JM, Silió L, et al. Evaluation of the productive parameters in different strains of Iberian. In: Alfonso L, Tirapicos JL, editors. Options Méditerranéennes: Série A. No. 41; 26-28 November 1998; Evora, Portugal. Zaragoza, Spain: CIHEAM; 2000. pp. 113-121

[30] Daza A, Mateos A, Rey AI, Lopez-Bote CJ. Feeding level in the period previous to the late fattening phase

(estimation of (co) variance

49:186

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

9-23

[17] Gómez-Carballar F, Aguinaga MA,

performance and digestive efficiency of Iberian piglets weaned at 35 days of age. Livestock Science. 2009;124:41-47

[18] Aguinaga MA, Gomez-Carballar F, Nieto R, Aguilera JF. Production and composition of Iberian sow's milk and use of milk nutrients by the suckling Iberian piglet. Animal. 2011;5:

[19] Gómez-Carballar F, Lara L, Nieto R, Aguilera JF. Response of the Iberian sow to protein supply and feeding level during late gestation. Animal Feed Science and Technology. 2013;181:

[20] Gómez-Carballar F, Lara L, Nieto R, Aguilera JF. Effect of increasing lysine supply during last third of gestation on reproductive performance of Iberian sows. Spanish Journal of Agricultural

[21] Piñeiro C, Aparicio M, De Andrés MA, Rainho N, Rodríguez-Estévez V. Reproducti on performance parameters in Iberian pig farms. In: De Pedro EJ,

Méditerranéennes: Série A. Séminaires Méditerranéens, n. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain:

[Internet]. 2017. Available from: http:// dad.fao.org/ [Accessed: 19 July 2017]

[23] Barba C, Delgado JV, Sereno F, Diéguez E, Cañuelo P. Caracterización productiva de las variedades del cerdo ibérico. II: Estudio preliminar del peso al

Research. 2013;11:798-807

Cabezas AB, editors. Options

CIHEAM; 2012. pp. 193-195

[22] FAO. The Domestic Animal Diversity Information System

Nieto R, Aguilera JF. Effects of intermittent suckling on the

1390-1397

72-79

134

[31] Daza A, Mateos A, Rey AI, Bote CL. Effect of feeding level during the period previous to free-range fattening on growth and carcass characteristics in Iberian pigs. Spanish Journal of Agricultural Research. 2005;3:387-395

[32] Óvilo C, Fernández AI, De Pedro E, García Casco J, Rodríguez C, Silió L. Asociación de una mutación no sinónima del gen MC4R con el crecimiento y rendimiento de piezas nobles en cerdos ibéricos. Información Tecnica Economica Agraria. 2006;102:79-85

[33] Daza A, López-Bote C, Rey A, Olivares Á. Effect of age at the beginning of the free-range fattening period on growth and carcass and fat quality in Iberian pigs. Archives of Animal Nutrition. 2006;60:317-324

[34] Daza A, Mateos A, Carrasco CL, Rey A, Ovejero I, López-Bote CJ. Effect of feeding system on the growth and carcass characteristics of Iberian pigs, and the use of ultrasound to estimate yields of joints. Meat Science. 2006;72:1-8

[35] Rey AI, Daza A, López-Carrasco C, López-Bote CJ. Feeding Iberian pigs with acorns and grass in either freerange or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus muscle and backfat. Meat Science. 2006;73:66-74

[36] Daza A, Mateos A, Rey AI, Ovejero I, Lopez-Bote CJ. Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigs. Meat Science. 2007;76:411-416

[37] Daza A, López-Bote CJ, Barberán FT, Espin JC, Carrasco CL, Olivares A, et al. Effect of Mediterranean forest parasite with Curculio sp. on nutritional value of acorn for Iberian pig feeding and fat characteristics. Meat Science. 2007;76:316-320

[38] Dunker A, Rey AI, López-Bote CJ, Daza A. Effect of the feeding level during the fattening phase on the productive parameters, carcass characteristics and quality of fat in heavy pigs. Journal of Animal and Feed Sciences. 2007;16:624

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[45] Benito Hernández J, Vázquez Cisneros C, Ferrera Claramount JL, Meneya Moreno C, Garcia Casco JM. Comportamiento en montanera del cerdo ibérico. Su influencia en las características de los jamones en fresco. Agricultura. 1995:671-674

[46] Aparicio Macarro JB. Ceba de cerdo ibérico. (VII) Ganancia en peso vivo en régimen de pastoreo (montanera) suplementado con harina de soja. Control del depósito de grasa dorsal. Archivos de Zootecnia. 1977;26:97

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[48] Barba C, Delgado JV, Sereno RBS, Diéguez E, Cañuelo P. Productive characterisation in Iberian pig varieties. I: Preliminary study of growth and weight in the premontanera and montanera periods. Archivos de Zootecnia. 2000;49:179-187

[49] Nieto R, Miranda A, García MA, Aguilera JF. The effect of dietary protein content and feeding level on the rate of protein deposition and energy utilization in growing Iberian pigs from 15 to 50 kg body weight. The British Journal of Nutrition. 2002;88:39-49

[50] Rivera-Ferre MG, Aguilera JF, Nieto R. Differences in whole-body protein turnover between Iberian and landrace pigs fed adequate or lysine-deficient diets. Journal of Animal Science. 2006; 84:3346-3355

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energy metabolism in Iberian pigs growing from 50 to 100 kg body weight. Animal. 2007;1:357-365

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DOI: http://dx.doi.org/10.5772/intechopen.83765

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[67] Ovilo C, Benítez R, Fernández A, Núñez Y, Ayuso M, Fernández AI, et al. Longissimus transcriptome analysis of purebred and crossbred Iberian pigs differing in muscle characteristics. BMC

[68] Serrano MP, Valencia DG, Nieto M, Lázaro R, Mateos GG. Influence of sex and terminal sire line on performance and carcass and meat quality of Iberian pigs reared under intensive production systems. Meat Science. 2008;78:420-428

[69] Serra X, Gil F, Pérez-Enciso M, Oliver MA, Vázquez JM, Gispert M, et al. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and landrace pigs. Livestock Production

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NM. A review of sow and piglet behaviour and performance in group housing systems for lactating sows.

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Animal. 2014;8:448-460

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Science. 1998;56:215-223

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[61] Castellano R, Aguinaga MA, Nieto R, Aguilera JF, Haro A, Seiquer I. Effects

composition of Iberian piglets weaned at 35 days of age. Animal. 2014;8:714-720

[62] Nieto R, Martínez-Pérez M, Haro A, Lara L, Aguilera JF. Effects of protein intake on rate of growth, protein deposition, and carcass traits of heavy Iberian pigs. Journal of Animal Science.

[63] Nieto R, Barea R, Lara L, Palma-Granados P, Aguilera JF. Lysine requirement relative to total dietary protein for optimum performance and carcass protein deposition of Iberian piglets. Animal Feed Science and Technology. 2015;206:48-56

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[65] Ayuso D, Gonzalez Martinez A, Peña Blanco F, Izquierdo Cebrian M. Changes in adipose cells of longissimus muscle in Iberian pigs raised under extensive conditions. Anais Academia Brasileira da Ciencias. 2018;90:247-253

[66] Rey AI, Lopez-Bote CJ. Effect of dietary copper and vitamin E

supplementation, and extensive feeding

of intermittent suckling on body

2011;137:292-295

Ibérico (Iberian) Pig

Córdoba; 2011

2015;93:3471-3482

108:9-16

137

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[53] Fernández-Fígares I, Conde-Aguilera JA, Nieto R, Lachica M, Aguilera JF. Synergistic effects of betaine and conjugated linoleic acid on the growth and carcass composition of growing Iberian pigs. Journal of Animal Science. 2008;1(2):86-102

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#### Ibérico (Iberian) Pig DOI: http://dx.doi.org/10.5772/intechopen.83765

term vitamin A restriction improves meat quality parameters and modifies gene expression in Iberian pigs. Journal of Animal Science. 2015;93:2730-2744

energy metabolism in Iberian pigs growing from 50 to 100 kg body weight.

[53] Fernández-Fígares I, Conde-Aguilera JA, Nieto R, Lachica M, Aguilera JF. Synergistic effects of betaine and conjugated linoleic acid on the growth and carcass composition of growing Iberian pigs. Journal of Animal

Science. 2008;1(2):86-102

2008;116:275-288

[54] Nieto R, Seiquer I, Aguilera JF. The effect of dietary protein content on calcium and phosphorus retention in the growing Iberian pig. Livestock Science.

[55] García-Valverde R, Barea R, Lara L, Nieto R, Aguilera JF. The effects of feeding level upon protein and fat deposition in Iberian heavy pigs. Livestock Science. 2008;114:263-273

[56] Clemente I, Membrillo A, Azor Ortiz PJ, Polvillo O, Juárez M, Santos E, et al. Caracterización de la diversidad genética intrarracial del cerdo ibérico. Información Tecnica Economica Agraria. 2008;104:314-322

[57] Barea R, Nieto R, Vitari F,

Animal. 2011;5:547-557

Science. 2011;89:754-763

Domeneghini C, Aguilera JF. Effects of pig genotype (Iberian v. landrace\$\times \$ large white) on nutrient digestibility, relative organ weight and small intestine structure at two stages of growth.

[58] Conde-Aguilera JA, Aguinaga MA, Aguilera JF, Nieto R. Nutrient and energy retention in weaned Iberian piglets fed diets with different protein concentrations. Journal of Animal

[52] Barea R, Nieto R, Lara L, García MA, Vílchez MA, Aguilera JF. Effects of dietary protein content and feeding level on carcass characteristics and organ weights of Iberian pigs growing between 50 and 100 kg live weight. Animal Science. 2006;82:405-413

Animal. 2007;1:357-365

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[45] Benito Hernández J, Vázquez Cisneros C, Ferrera Claramount JL, Meneya Moreno C, Garcia Casco JM. Comportamiento en montanera del cerdo ibérico. Su influencia en las características de los jamones en fresco.

[46] Aparicio Macarro JB. Ceba de cerdo ibérico. (VII) Ganancia en peso vivo en régimen de pastoreo (montanera) suplementado con harina de soja. Control del depósito de grasa dorsal. Archivos de Zootecnia. 1977;26:97

[47] Aparicio Macarro JB, Pena Blanco F, Herrera Garcia M. Fattening Iberian pigs, 9: Live weight gain and thick fat tissue on acorn pasture with barley+ Lysina+ methionine. Archivos de

[48] Barba C, Delgado JV, Sereno RBS, Diéguez E, Cañuelo P. Productive characterisation in Iberian pig varieties. I: Preliminary study of growth and weight in the premontanera and montanera periods. Archivos de Zootecnia. 2000;49:179-187

[49] Nieto R, Miranda A, García MA, Aguilera JF. The effect of dietary protein content and feeding level on the rate of

utilization in growing Iberian pigs from 15 to 50 kg body weight. The British Journal of Nutrition. 2002;88:39-49

[50] Rivera-Ferre MG, Aguilera JF, Nieto R. Differences in whole-body protein turnover between Iberian and landrace pigs fed adequate or lysine-deficient diets. Journal of Animal Science. 2006;

[51] Barea R, Nieto R, Aguilera JF. Effects of the dietary protein content and the feeding level on protein and

protein deposition and energy

84:3346-3355

136

Agricultura. 1995:671-674

Zootecnia. 1986;35:267

[59] Rodríguez-Estévez V, Sánchez-Rodríguez M, García AR, Gómez-Castro AG. Average daily weight gain of Iberian fattening pigs when grazing natural resources. Livestock Science. 2011;137:292-295

[60] Sánchez-Esquiliche F, Rodríguez-Estévez V. Meta-análisis de los resultados productivos de las fases de crecimiento y cebo del cerdo Ibérico [thesis]. Cordoba, Spain: Universidad de Córdoba; 2011

[61] Castellano R, Aguinaga MA, Nieto R, Aguilera JF, Haro A, Seiquer I. Effects of intermittent suckling on body composition of Iberian piglets weaned at 35 days of age. Animal. 2014;8:714-720

[62] Nieto R, Martínez-Pérez M, Haro A, Lara L, Aguilera JF. Effects of protein intake on rate of growth, protein deposition, and carcass traits of heavy Iberian pigs. Journal of Animal Science. 2015;93:3471-3482

[63] Nieto R, Barea R, Lara L, Palma-Granados P, Aguilera JF. Lysine requirement relative to total dietary protein for optimum performance and carcass protein deposition of Iberian piglets. Animal Feed Science and Technology. 2015;206:48-56

[64] Ayuso M, Óvilo C, Rodríguez-Bertos A, Rey AI, Daza A, Fenández A, et al. Dietary vitamin A restriction affects adipocyte differentiation and fatty acid composition of intramuscular fat in Iberian pigs. Meat Science. 2015; 108:9-16

[65] Ayuso D, Gonzalez Martinez A, Peña Blanco F, Izquierdo Cebrian M. Changes in adipose cells of longissimus muscle in Iberian pigs raised under extensive conditions. Anais Academia Brasileira da Ciencias. 2018;90:247-253

[66] Rey AI, Lopez-Bote CJ. Effect of dietary copper and vitamin E supplementation, and extensive feeding with acorn and grass on longissimus muscle composition and susceptibility to oxidation in Iberian pigs. Journal of Animal Physiology and Animal Nutrition. 2001;85:281-292

[67] Ovilo C, Benítez R, Fernández A, Núñez Y, Ayuso M, Fernández AI, et al. Longissimus transcriptome analysis of purebred and crossbred Iberian pigs differing in muscle characteristics. BMC Genomics. 2014;15:2-24

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[69] Serra X, Gil F, Pérez-Enciso M, Oliver MA, Vázquez JM, Gispert M, et al. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and landrace pigs. Livestock Production Science. 1998;56:215-223

[70] Seiquer I, Palma-Granados P, Lachica M, Lara L, Fernández-Fígares I, Haro A, et al. Performance and carcass characteristics of immunocastrated and surgically castrated Iberian pigs fed diets of different protein concentration. In: Charneca R, Triapicos Nunes J, Loures L, Rato Nunes J, editors. Book of Abstracts of the 9th International Symposium on Mediterranean Pig; 3-5 November 2016; Portalegre, Portugal: Instituto Politécnico de Portalegre; 2016. p. 54

[71] van Nieuwamerongen SE, Bolhuis JE, van der Peet-Schwering CMC, Soede NM. A review of sow and piglet behaviour and performance in group housing systems for lactating sows. Animal. 2014;8:448-460

[72] Velayudhan DE, Nyachoti CM. Effect of increasing dietary canola meal inclusion on lactation performance, milk composition, and nutrient

digestibility of lactating sows. Journal of Animal Science. 2017;95:3129-3135

[73] Morales J, Pérez JF, Baucells MD, Mourot J, Gasa J. Comparative digestibility and lipogenicactivity in landrace and Iberian finishing pigs fed ad libitum corn and corn-sorghumacorn based diets. Livestock Production Science. 2002;77:195-205

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Options Méditerranéennes, A no. 101; 14-16 October 2010; Cordoba, Spain. Zaragoza, Spain: CIHEAM; 2012.

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2008;86:1283-1290

12:388-395

2013;91:1884-1892

2014;96:562-567

405-410

European Local Pig Breeds - Diversity and Performance. A Study of Project TREASURE

[73] Morales J, Pérez JF, Baucells MD, Mourot J, Gasa J. Comparative digestibility and lipogenicactivity in landrace and Iberian finishing pigs fed ad libitum corn and corn-sorghumacorn based diets. Livestock Production

[74] van Lunen TA, Cole DJA. Energyamino acid interactions in modern pig genotypes. In: Garnsworthy PC,

Wiseman J, Haresign W, editors. Recent

Advances in Animal Nutrition. Nottinghan, UK: Nottinghan Univ.

[75] Nieto R, Lara L, García MA, Vílchez MA, Aguilera JF. Effects of dietary protein content and food intake on carcass characteristics and organ weights of growing Iberian pigs. Animal Science. 2003;77(1): 47-56. DOI: 10.1017/S13577298

[76] Martinez-Macipe M, Rodriguez P, Izquierdo M, Gispert M, Manteca X, Mainau E, et al. Comparison of meat quality parameters in surgical castrated

gonadotrophin-releasing factor male and female Iberian pigs reared in freeranging conditions. Meat Science. 2016;

[77] Ibáñez-Escriche N, Magallón E, Gonzalez E, Tejeda JF, Noguera JL. Genetic parameters and crossbreeding effects of fat deposition and fatty acid profiles in Iberian pig lines. Journal of Animal Science. 2016;94:

[78] Dobao MT, Poza ML, Rodriganez J, Silio L. Diferencias en la composition de canal de tres estirpes de cerdo ibérico. Anales del Instituto Nacional de Investigaciones Agrarias. Serie Ganadera. 1985;22:99-112

versus vaccinated against

Press; 1996. pp. 233-261

00053637

111:116-121

28-37

138

Science. 2002;77:195-205

[86] Mayoral AI, Dorado M, Guillén MT, Robina A, Vivo JM, Vázquez C, et al. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Science. 1999;52: 315-324

[87] Alves E, Fernandez A, Ovilo C, De Pedro E, Rodrigańez C, Silió L. Influencia de genes mitocondri ales sobre el contenido de grasa intramuscular en cerdos Ibéricos. Información Tecnica Economica Agraria. 2005;26(I):9-11

[88] Tejerina D, García-Torres S, Cava R. Water-holding capacity and instrumental texture properties of m. longissimus and m. Serratus ventralis from Iberian pigs as affected by the production system. Livestock Science. 2012;148:46-51

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Chapter 10

Pig)

Abstract

Slovenia

141

Krškopoljski prašič (Krškopolje

Nina Batorek Lukač, Urška Tomažin, Martin Škrlep,

This chapter presents the history and the current state-of-the-art in the only Slovenian autochthonous pig breed - Krškopolje pig. A review of literature regarding productive traits was carried out. The reproductive performance includes sow age at first parturition and at culling, litters per sow per year, number of live born and percentage of stillborn piglets per litter, piglet birth and weaning weight, mortality at weaning, duration of lactation and length of farrowing interval. Growth performance was evaluated as average daily gain in lactation, post-weaning, and early, mid, or late fattening. Daily feed intake in different stages was also assessed. Review also addresses age and weight at slaughter, and carcass traits: hot carcass weight, carcass yield, lean meat content, backfat and muscle thickness, and loin eye area. Meat quality traits considered were Longissimus muscle pH, objective colour parameters and intra muscular fat content. Additionally, fatty acid composition of

intramuscular fat and backfat tissue was considered. Although studies on

1. History and current status of the breed (census)

Krškopolje pig are scarce and the results on productive traits should be interpreted with precaution, due to different production systems and feeding strategies used in considered studies, the current review gives the first overview on this local pig

Keywords: traditional European breed, TREASURE, productive traits, phenotype,

Slovenia has only one preserved indigenous local pig breed, the Krškopolje pig (in Slovenian, Krškopoljski prašič). The oldest known record about Krškopolje pig dates back to the year 1899 when Rohrman described a widespread pig production in Dolenjska region, especially in the area of Krško polje (Krško is the name of the town and "polje" means field in Slovenian). In the old literature, Krškopolje pig was also named the black-belted, belted or striped pig. The breed became endangered due to official campaign against Krškopolje pig in the 1960s; consequently, the last official records about the breed and fertility data were reported in 1972 before its revival in the early 1990s of the twentieth century when in situ gene bank was implemented [1]. In that time around 40 farms were still raising Krškopolje pigs [2]. Promotion and support for organic farming along with the subsidies for the use of Krškopolje pig

Andrej Kastelic, Klavdija Poklukar and

Marjeta Čandek-Potokar

breed in its current phenotype.

#### Chapter 10
