Negre Mallorquí (Majorcan Black) Pig

*Joan Tibau, Neus Torrentó, Raquel Quintanilla Aguado, Joel González, Maria Angels Oliver, Marta Gil, Jaume Jaume and Nina Batorek-Lukač*

### **Abstract**

Negre Mallorquí pig is a native breed from Mallorca, characterized by its high rusticity and adaptation to the Mediterranean climatic conditions. The present chapter presents the history and current status of this breed, its phenotypic characteristics, the particularities of its production system and main products from this Mediterranean native pig breed. Data come from the scarce literature about Porc Negre Mallorquí breed, adding non-published data obtained during the TREASURE project. Reproductive performance was estimated by means of sow age at first parturition, litters per sow per year, piglets alive per litter, piglets birth and weaning weights, percentage of stillborn per litter, death rate percentage from birth to weaning, duration of lactation and farrowing interval. Growth performance was estimated by means of average daily gain and daily feed intake in several production periods. Carcass traits were evaluated by means of age and weight at slaughter, hot carcass weight, carcass yield and back fat thickness in several points. Meat quality traits were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour, intramuscular fat content and fatty acid composition of intramuscular fat and back fat. The current chapter defines a first review about this local pig breed.

**Keywords:** untapped European breed, TREASURE, productive traits, phenotype, Spain

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

The Porc Negre Mallorquí, Cerdo Negro Mallorquín in Spanish and Majorcan Black Pig (MBP) in English, is a native breed from Mallorca, characterized by its high rusticity and adaptation to the Mediterranean climatic conditions [1]. The MBP is the only native pig breed in state of conservation in the Balearic Islands, declared as in danger of extinction. It is uncertain to assure the origin of this breed but the existence of pig livestock and pork consumption in Mallorca dates from the period of the first settlers, approximately 3500 BC [2]. The MBP reared nowadays is the sum of the genetic origins and the equilibrium between selection pressure by different civilisations, and the natural adaptation of the breed in the territory [3]. Very few studies exist about MBP genomics, but Clop et al. [4] found that this breed lacks for Asian haplotypes and halothane sensitivity gene,

#### **Figure 1.**

*Census of Porc Negre Mallorquí pig breed, presenting number of sows and boars per year, starting with the year of herd book establishment.*

indicating a long-lasting geographical and genetic isolation. This breed had a great importance in the economy as well as in the Majorcan lifestyle until the middle twentieth century [3], contributing to the cultural heritage of the Island. Several circumstances promoted the reduction of pig numbers, such as the effect of diseases, and, more recently, the introduction of leaner pig breeds, the migration from farms to cities because of the tourism growth and the reduced generational renewal. Nevertheless, the MBP lived on as a source of protein and fat, because of its adaptation to the local environment and its ability to exploit the scarce natural resources of the Island [5].

Nowadays, the MBP Producers Association promotes its production and controls the herd book. Census of Negre Mallorquí pig breed is presented in **Figure 1**. Presently, there are 59 registered farms of Negre Mallorquí pigs with about 969 breeding sows and 54 boars in the latest available status (August, 2016 [6]).

The main meat product obtained from these pigs is the "sobrassada de Porc Negre Mallorquí", a specialty fat-rich cured sausage granted with a PGI certification. Another appreciated product is Mallorcan suckling pig "Porcella", the threemonth purebred MBP piglet eaten mainly roasted for Christmas. It is estimated that around 2000 piglets are sold yearly as "porcella" [7], which is approximately 15% of piglets produced per year. The revenues obtained from "porcella" are a key factor for the durability of the reproductive farms, and therefore, the breed itself, contributing to its sustainability. It is especially worth mention the particularities of this production system regarding its main product, the "sobrassada", since almost the whole carcass is used to elaborate them, by mincing the ham, shoulder, loin, belly and back fat.

#### **2. Exterior phenotypic characteristics**

The MBP breed morphology information is summarized in **Table 1**. It is a rustic, medium-sized breed with high percentage of fat tissue (as in other Mediterranean pig breeds: Iberian, Nero Siciliano and Nero Casertano). This breed presents black or grey skin colour, and tassels in the neck (seen on **Figure 2**), pendulous ears and a concave nose profile (**Figures 2** and **3**).

**211**

*Negre Mallorquí (Majorcan Black) Pig*

**Table 1.**

**Figure 2.**

**Figure 3.**

*Negre Mallorquí boar.*

*Negre Mallorquí sow with piglets.*

*DOI: http://dx.doi.org/10.5772/intechopen.84434*

*Summary of morphology information on Negre Mallorquí pig breed.*

**Measurement (average) Adult male Adult female** Body weight (kg) 115 120 Tail length (cm) 40 40 Ear length Large Large Height at withers (cm) 70 69 Number of l functional teats 9 9

**3. Geographical location and production system**

The farms rearing MBP (n = 61; **Figure 4**) are located all over Mallorca Island.

Although the traditional production areas are near the sea because of specific vegetation, more than 60% of animals are located in the southeast of the island, corresponding with the zone of major production of cereals, and most of them have complementary farming and agricultural activities. The farms are classified according to their functioning as: (a) farrowing units (49.4%) focused in producing reproductive sows and selling piglets as "porcellas" or to the fattening units; (b)

*Negre Mallorquí (Majorcan Black) Pig DOI: http://dx.doi.org/10.5772/intechopen.84434*


#### **Table 1.**

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

indicating a long-lasting geographical and genetic isolation. This breed had a great importance in the economy as well as in the Majorcan lifestyle until the middle twentieth century [3], contributing to the cultural heritage of the Island. Several circumstances promoted the reduction of pig numbers, such as the effect of diseases, and, more recently, the introduction of leaner pig breeds, the migration from farms to cities because of the tourism growth and the reduced generational renewal. Nevertheless, the MBP lived on as a source of protein and fat, because of its adaptation to the local environment and its ability to exploit the scarce natural

*Census of Porc Negre Mallorquí pig breed, presenting number of sows and boars per year, starting with the year* 

Nowadays, the MBP Producers Association promotes its production and controls the herd book. Census of Negre Mallorquí pig breed is presented in **Figure 1**. Presently, there are 59 registered farms of Negre Mallorquí pigs with about 969 breed-

The main meat product obtained from these pigs is the "sobrassada de Porc Negre Mallorquí", a specialty fat-rich cured sausage granted with a PGI certification. Another appreciated product is Mallorcan suckling pig "Porcella", the threemonth purebred MBP piglet eaten mainly roasted for Christmas. It is estimated that around 2000 piglets are sold yearly as "porcella" [7], which is approximately 15% of piglets produced per year. The revenues obtained from "porcella" are a key factor for the durability of the reproductive farms, and therefore, the breed itself, contributing to its sustainability. It is especially worth mention the particularities of this production system regarding its main product, the "sobrassada", since almost the whole carcass is used to elaborate them, by mincing the ham, shoulder, loin, belly

The MBP breed morphology information is summarized in **Table 1**. It is a rustic, medium-sized breed with high percentage of fat tissue (as in other Mediterranean pig breeds: Iberian, Nero Siciliano and Nero Casertano). This breed presents black or grey skin colour, and tassels in the neck (seen on **Figure 2**), pendulous ears and a

ing sows and 54 boars in the latest available status (August, 2016 [6]).

**210**

and back fat.

**2. Exterior phenotypic characteristics**

concave nose profile (**Figures 2** and **3**).

resources of the Island [5].

**Figure 1.**

*of herd book establishment.*

*Summary of morphology information on Negre Mallorquí pig breed.*

**Figure 2.** *Negre Mallorquí sow with piglets.*

**Figure 3.** *Negre Mallorquí boar.*

#### **3. Geographical location and production system**

The farms rearing MBP (n = 61; **Figure 4**) are located all over Mallorca Island. Although the traditional production areas are near the sea because of specific vegetation, more than 60% of animals are located in the southeast of the island, corresponding with the zone of major production of cereals, and most of them have complementary farming and agricultural activities. The farms are classified according to their functioning as: (a) farrowing units (49.4%) focused in producing reproductive sows and selling piglets as "porcellas" or to the fattening units; (b)

**Figure 4.** *Distribution of MBP production farms by municipalities (excluding farms that have been exclusively engaged in fattening). \* The maximum number of farms in one municipality is 12 (Manacor).*

fattening units (13.9%) focused in rearing piglets until slaughter weight; (c) mixed units (36.7) which produce piglets some sold as "porcella" and some fattened until slaughter at heavy weights (150 kg body weight and average 12 months of age). A characteristic of MBP farrowing farms is seasonality of production, piglets farrowed in October to November are consumed as "porcella" during Christmas time (with a live weight lower than 10 kg), whereas piglets farrowed in May are either consumed as "porcella" from June to July or fattened for 12–18 month to produce "sobrassada". The MBP is always managed in an extensive way, characterised by low-level breeding and feeding conditions [5]. Feeding regime is traditionally based on pasture (**Figure 2**), cereals (barley), legume seeds, figs, almonds, acorns and several Mediterranean shrubs. Aside of natural feeding resources, sows are fed with commercial diets during lactation and pregnancy and growing pigs are supplemented with barley and green peas. Growth figures are related to the natural resources availability (land quality and rain) and the supplementation in the previous weeks before slaughtering.

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

Recovery and promotion of the breed started thanks to the interest of a group of local producers and meat processors to obtain "sobrassada" (a dried and fermented sausage, highly seasoned with paprika, pepper and salt) maintaining the characteristics of the pure breed production system. In 1994, MBP products obtained the recognition of "Protected Geographical Indication" (P.G.I.) for the "sobrassada", and in 1997, the Producers Association of Majorcan Black Pig (ARPNMS) started

**213**

*Negre Mallorquí (Majorcan Black) Pig*

**Name of organisation**

The Majorcan Black Pig Breeders Association

Serveis de Millora Agrària i Pesquera (SEMILLA), Government of the Balearic Islands

IRTA—Animal Breeding & Genetics

**Table 2.**

exchanges across farms.

**5.1 Reproductive traits**

**5.2 Growth performance**

**5. Productive performance**

*DOI: http://dx.doi.org/10.5772/intechopen.84434*

Spain

Spain

the herd book of the breed with close to 400 reproductive sows. Semilla, a service of the Balearic Government, gives technical support to preserve and promote the breed. Individual identification of animals is mandatory, and pedigree information is used to limit the incidence of inbreeding (**Table 2**). During years, only the morphological traits were the criteria to select the best boars. At present, there is a specific conservation programme to reduce inbreeding based on continuous exchange of genetic material across herds, with a replacement rate around 33%. In addition, auction sales and reproducer exhibitions are celebrated to promote genetic

**Address Web address**

/

http://www.caib.es/sites/semilla/ca/ gerencia-77038/?campa=yes

http://www.irta.cat/en/grup/animal-breeding-genetics/

Agua 4, 07510 Sineu (Palma de Mallorca),

Eusebi Estada, 145. 07009 (Palma de Malorca), Spain

Torre Marimon, 08140 Caldes de Montbui (Barcelona),

*Contact details of breeding organisation for Porc Negre Mallorquí pig breed.*

Basic data obtained on reproductive traits in this review are presented in **Table 3**. The management of reproduction is very simple. In extensive production system, females and males there are kept together, except during the lactation period; thus, there is no controlled mating, and paternity of young piglets is uncertain, especially as free piglet adoption is not uncommon between sows [1, 5]. The reported age of sows at first parturition is 12 months [9]. On average, sows of MBP breed have 2.0 litters per year [1, 8, 9] with 6.8–7.5 piglets [1, 5, 9] of average 0.9 kg live body weight [9]. Stillborn percentage of piglets is 5.1% [1], whereas piglet mortality rate until weaning in the considered studies was 20.0% [1, 9], which is expected for an extensive production system. The farrowing interval is 180 days [9], whereas duration of lactation is over 4 weeks (46 days; [8]), and in some cases, especially in winter, young piglets (close to 8 kg live weight) are

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

removed from the litter and consumed as "porcellas" [1].


#### **Table 2.**

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

*Distribution of MBP production farms by municipalities (excluding farms that have been exclusively engaged* 

fattening units (13.9%) focused in rearing piglets until slaughter weight; (c) mixed units (36.7) which produce piglets some sold as "porcella" and some fattened until slaughter at heavy weights (150 kg body weight and average 12 months of age). A characteristic of MBP farrowing farms is seasonality of production, piglets farrowed in October to November are consumed as "porcella" during Christmas time (with a live weight lower than 10 kg), whereas piglets farrowed in May are either consumed as "porcella" from June to July or fattened for 12–18 month to produce "sobrassada". The MBP is always managed in an extensive way, characterised by low-level breeding and feeding conditions [5]. Feeding regime is traditionally based on pasture (**Figure 2**), cereals (barley), legume seeds, figs, almonds, acorns and several Mediterranean shrubs. Aside of natural feeding resources, sows are fed with commercial diets during lactation and pregnancy and growing pigs are supplemented with barley and green peas. Growth figures are related to the natural resources availability (land quality and rain) and the supplementation in the previous weeks before slaughtering.

*in fattening). \* The maximum number of farms in one municipality is 12 (Manacor).*

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

Recovery and promotion of the breed started thanks to the interest of a group of local producers and meat processors to obtain "sobrassada" (a dried and fermented sausage, highly seasoned with paprika, pepper and salt) maintaining the characteristics of the pure breed production system. In 1994, MBP products obtained the recognition of "Protected Geographical Indication" (P.G.I.) for the "sobrassada", and in 1997, the Producers Association of Majorcan Black Pig (ARPNMS) started

**212**

**Figure 4.**

*Contact details of breeding organisation for Porc Negre Mallorquí pig breed.*

the herd book of the breed with close to 400 reproductive sows. Semilla, a service of the Balearic Government, gives technical support to preserve and promote the breed. Individual identification of animals is mandatory, and pedigree information is used to limit the incidence of inbreeding (**Table 2**). During years, only the morphological traits were the criteria to select the best boars. At present, there is a specific conservation programme to reduce inbreeding based on continuous exchange of genetic material across herds, with a replacement rate around 33%. In addition, auction sales and reproducer exhibitions are celebrated to promote genetic exchanges across farms.

#### **5. Productive performance**

#### **5.1 Reproductive traits**

Basic data obtained on reproductive traits in this review are presented in **Table 3**. The management of reproduction is very simple. In extensive production system, females and males there are kept together, except during the lactation period; thus, there is no controlled mating, and paternity of young piglets is uncertain, especially as free piglet adoption is not uncommon between sows [1, 5]. The reported age of sows at first parturition is 12 months [9]. On average, sows of MBP breed have 2.0 litters per year [1, 8, 9] with 6.8–7.5 piglets [1, 5, 9] of average 0.9 kg live body weight [9]. Stillborn percentage of piglets is 5.1% [1], whereas piglet mortality rate until weaning in the considered studies was 20.0% [1, 9], which is expected for an extensive production system. The farrowing interval is 180 days [9], whereas duration of lactation is over 4 weeks (46 days; [8]), and in some cases, especially in winter, young piglets (close to 8 kg live weight) are removed from the litter and consumed as "porcellas" [1].

#### **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

### **Table 3.**

**215**

observed in the extensive system of production.

*Negre Mallorquí (Majorcan Black) Pig*

**References Feeding No. of** 

*1*

*2*

*3*

*4*

*1*

**Table 5.**

**Table 4.**

*DOI: http://dx.doi.org/10.5772/intechopen.84434*

**animals**

*No. = number; ADG = average daily gain in g; Rest = restrictive feeding regime.*

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

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

*Summary of collected literature data on growth performance in Negre Mallorquí pig breed.*

*No. = number, ADFI = average daily feed intake in kg/day; Rest = restrictive feeding regime.*

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

*Calculated from the data given on live weight and age of pigs.*

**ADG lactation1**

**ADG growing2**

[1] Rest . 405 613 . . . [8] Rest 1022 . . . . 410 .

[10] Rest 66 . . . . . 377 [11] . 18 . . . . . 371

[12] . . . . . 543 . .

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

**References Feeding No. of animals ADFI fattening1**

[8] Rest 1022 . 2.95 [12] . . 2.76 .

*ADFI in a period of fattening is reported for late fattening stage estimated above 100 kg live body weight and as the overall daily feed intake for the whole studied period (from approximately 30 kg body weight until slaughter).*

. . 2.55 .

**ADG fattening3 ADG** 

**Late Overall**

**Early Late Overall**

250 200 . . . . .

. 39 . . . . . 360

. . . . . 471 . .

**birth-slaughter4**

30 kg live body weight), early fattening stage (estimated between approximately 30 and 60 kg live body weight) and late fattening stage which corresponds to finishing period in MBP breed (estimated above 100 kg live body weight). Sometimes, the source provided only the overall growth rate for the whole fattening stage (defined as overall) or even from birth to slaughter (defined as birthslaughter, which is often calculated from the data given on live weight and age of pigs). It should also be noted that the collected studies simulated practical conditions of the extensive production systems used not aiming at evaluation of the breed potential for growth. Traditional growing period is longer than 12 months and the minimum live weight accepted to produce "sobrassada" is 120 kg [1]. Males to be slaughtered are castrated at a young age [1]. Daily gain in the period of lactation was 200 g/day [8] and increased to 405 g/day in growing [1], 613 g/ day in the early fattening stage [1] and 507 g/day in the late fattening stage, which corresponds to the finishing period [12]. In overall, a fattening stage gain of 410 g/ day was observed [8], whereas the average daily gain in the period from birth to slaughter was 369 g/day [10, 11] within the considered studies of MBP breed

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

*Summary of collected literature data on traits of reproduction in Negre Mallorquí pig breed.*


*No. = number; ADG = average daily gain in g; Rest = restrictive feeding regime.*

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

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

*3 ADG in the fattening period is reported for early and late fattening stages estimated between approximately 30 and 60 kg live body weight 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). 4 Calculated from the data given on live weight and age of pigs.*

#### **Table 4.**

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

**214**

**References**

[1] [8] [9] [5] *mth = month, d = days.*

**Table 3.**

*Summary of collected literature data on traits of reproduction in Negre Mallorquí pig breed.*

.

.

12

.

.

2.0

7.0 6.8

.

.

.

.

.

.

**Sow age at first** 

**Litters per** 

**No. of piglets** 

**Piglet live** 

**Stillborn per** 

**Mortality at** 

**Piglet** 

**Duration of** 

**Farrowing** 

**interval (d)**

**lactation (d)**

**weaning** 

**weight (kg)**

**weaning (%)**

**litter (%)**

**weight (kg)**

**alive per litter**

**sow per** 

**year**

2.0 2.0

.

.

0.9

.

.

.

20.0

.

.

7.5

.

5.1

20.0

.

11.4

64

.

180

.

.

**parturition (mth)**

*Summary of collected literature data on growth performance in Negre Mallorquí pig breed.*


*No. = number, ADFI = average daily feed intake in kg/day; Rest = restrictive feeding regime. 1 ADFI in a period of fattening is reported for late fattening stage estimated above 100 kg live body weight and as the overall daily feed intake for the whole studied period (from approximately 30 kg body weight until slaughter).*

#### **Table 5.**

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

30 kg live body weight), early fattening stage (estimated between approximately 30 and 60 kg live body weight) and late fattening stage which corresponds to finishing period in MBP breed (estimated above 100 kg live body weight). Sometimes, the source provided only the overall growth rate for the whole fattening stage (defined as overall) or even from birth to slaughter (defined as birthslaughter, which is often calculated from the data given on live weight and age of pigs). It should also be noted that the collected studies simulated practical conditions of the extensive production systems used not aiming at evaluation of the breed potential for growth. Traditional growing period is longer than 12 months and the minimum live weight accepted to produce "sobrassada" is 120 kg [1]. Males to be slaughtered are castrated at a young age [1]. Daily gain in the period of lactation was 200 g/day [8] and increased to 405 g/day in growing [1], 613 g/ day in the early fattening stage [1] and 507 g/day in the late fattening stage, which corresponds to the finishing period [12]. In overall, a fattening stage gain of 410 g/ day was observed [8], whereas the average daily gain in the period from birth to slaughter was 369 g/day [10, 11] within the considered studies of MBP breed observed in the extensive system of production.

In considered studies, the information on feed intake and feed nutritional value was scarce. Production of MBP is extensive and is characterized by the use of endogenous resources in their diet: grass, Mediterranean shrubs, legumes, seeds, figs, almonds and acorns. In sows, natural feeding resources are supplemented during lactation and pregnancy with commercial diets, and in growing pigs with barley and peas. Cereals are usually subjected to a grinding treatment to be transformed into flour. Jaume et al. reported that the average daily feed intake of finishing MBP (105–152 kg body weight, feed mixture of 80% barley and 20% peas) was 2.8 kg/ day [12], whereas in the overall fattening period, an average 3.0 kg/day of granulated grains was distributed to MBP according to the results of Tibau [8]).

#### **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 Negre Mallorquí breed were slaughtered at approximately 374 days of age [8, 10, 11], at an average 136 kg live body weight (100–158 kg; [8, 10, 11, 13, 17]) and reached an average carcass weight of 106 kg [8, 10, 11, 13–17] and a dressing yield of 77% [8, 10, 11, 13, 17]. The carcasses presented an average of 84.2 cm (data not shown; [10, 11, 17]). The fat thicknesses varied from 42 to 75 mm over *Gluteus medius* [8, 10, 11, 14, 15], 62 to 90 mm at the position of the first rib [8, 10, 11, 14], and 42 to 74 mm at the position of last rib [8, 10, 11, 13–16], indicating large quantity of back fat tissue produced. Within the considered studies, muscle depth measured at the cranial edge of *Gluteus medius* muscle ranged from 42 to 75 mm (59 mm in average; [10, 11, 13, 15, 17], whereas other measurements evaluating muscularity were not found, due to the fact that carcasses are not split in common


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

*1 Back fat thickness (mm) measured according to ZP method (above Gluteus medius muscle (S)), at the position of first (first rib) and last rib (last rib).*

*2 M muscle thickness measured according to ZP method (at the cranial edge of Gluteus medius muscle (mm)).*

#### **Table 6.**

*Summary of collected literature data on body composition and carcass traits in Negre Mallorquí pig breed.*

**217**

**References**

[8] [10] [11] [13] [14] [15] [16] [17]

66 66 18 39 18 10 39 18 32 34 67 69 *MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids.*

*colour.*

6.27

5.60

44

11.2

1.2 *No. = number, pH 45 = pH measured approximately 45 min post-mortem; pH 24 = pH measured approximately 24 h post-mortem; IMF = intramuscular fat; SFA = saturated fatty acids;* 

*1CIE = objective colour defined by the Commission 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* 

*2For fatty acid composition of intramuscular fat tissue in Longissimus muscle, only pigs on control diet were considered, and when fatty acid composition was reported separately for neutral and polar lipids,* 

*3For fatty acid composition of back fat tissue, only pigs on control diet were considered, and when fatty acid composition was reported separately for outer and inner layers, values reported for outer layer of back* 

*values reported for neutral lipids were considered. Control diets differed among studies, to see diet composition address to the corresponding source.*

*fat tissue were considered. Control diets differed among studies, to see diet composition address to the corresponding source.*

**Table 7.**

*Summary of collected literature data on meat quality in Negre Mallorquí pig breed.*

6.0

.

.

.

41.0

51.3

6.9

15.2

6.37

.

44

.

.

.

.

.

.

.

.

.

.

6.33

.

44

10.9

2.1

9.7

.

.

.

.

.

.

.

.

6.41

.

44

10.7

2.2

7.8

.

.

.

.

.

.

.

5.39

52

10.8

2.4

7.0

.

.

.

.

.

.

.

.

5.78

44

10.2

1.8

9.1

.

.

.

.

.

.

.

5.88

5.97

43

.

.

9.0

.

.

.

39.3

49.7

11

8.80

5.68

5.39

52

.

.

7.0

.

.

.

37.7

51.8

10.5

10.30

.

5.78

44

10.2

1.8

9.1

.

.

.

.

.

.

.

.

5.39

52

10.8

2.4

7.0

.

.

.

.

.

.

.

6.19

5.87

44

9.8

1.4

8.9

.

.

.

.

.

.

.

6.19

5.87

44

9.8

1.4

8.9

38.8

50.4

10.8

38.2

58.1

3.7

.

**No. of animals**

**pH 45**

**pH 24** **L\***

**a\***

**b\***

**SFA**

**MUFA**

**PUFA**

**SFA**

**MUFA**

**PUFA**

**n6/n3**

**CIE1**

**IMF (%)**

**IMF fatty acid composition2 (%)**

**BFT fatty acid composition3 (%)**

*Negre Mallorquí (Majorcan Black) Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.84434*


**Table 7.**

*Summary of collected literature data on meat quality in Negre Mallorquí pig breed.*

#### *Negre Mallorquí (Majorcan Black) Pig DOI: http://dx.doi.org/10.5772/intechopen.84434*

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

**5.3 Body composition and carcass traits**

**References No. of** 

**animals**

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

*first (first rib) and last rib (last rib).*

**Final age (d)** **Final BW (kg)**

**Hot CW (kg)**

[8] 66 366 158 117 80.4 66 89 72 . [10] 66 427 158 117 80.4 66 89 72 66 [11] 18 275 100 73 72.4 42 62 42 42

[13] 18 . 100 73 72.6 . . 42 42

[14] 39 . 152 115 80.1 67 90 74 .

[15] 32 . . 104 . 65 . 56 75

[16] 67 . . 115 . . . . . [17] 69 . 153 124 74.9 . . . 54

*Back fat thickness (mm) measured according to ZP method (above Gluteus medius muscle (S)), at the position of* 

*M muscle thickness measured according to ZP method (at the cranial edge of Gluteus medius muscle (mm)).*

*Summary of collected literature data on body composition and carcass traits in Negre Mallorquí pig breed.*

**Dressing yield (%)**

39 427 152 115 80.1 67 90 74 67

10 . 152 122 80.2 . . 69 61

18 . 100 73 72.4 42 62 42 .

34 . . 128 . 75 . 50 65

**Back fat thickness1 (mm)**

**S First rib**

**M2 (mm)**

**Last rib**

In considered studies, the information on feed intake and feed nutritional value was scarce. Production of MBP is extensive and is characterized by the use of endogenous resources in their diet: grass, Mediterranean shrubs, legumes, seeds, figs, almonds and acorns. In sows, natural feeding resources are supplemented during lactation and pregnancy with commercial diets, and in growing pigs with barley and peas. Cereals are usually subjected to a grinding treatment to be transformed into flour. Jaume et al. reported that the average daily feed intake of finishing MBP (105–152 kg body weight, feed mixture of 80% barley and 20% peas) was 2.8 kg/ day [12], whereas in the overall fattening period, an average 3.0 kg/day of granulated grains was distributed to MBP according to the results of Tibau [8]).

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 Negre Mallorquí breed were slaughtered at approximately 374 days of age [8, 10, 11], at an average 136 kg live body weight (100–158 kg; [8, 10, 11, 13, 17]) and reached an average carcass weight of 106 kg [8, 10, 11, 13–17] and a dressing yield of 77% [8, 10, 11, 13, 17]. The carcasses presented an average of 84.2 cm (data not shown; [10, 11, 17]). The fat thicknesses varied from 42 to 75 mm over *Gluteus medius* [8, 10, 11, 14, 15], 62 to 90 mm at the position of the first rib [8, 10, 11, 14], and 42 to 74 mm at the position of last rib [8, 10, 11, 13–16], indicating large quantity of back fat tissue produced. Within the considered studies, muscle depth measured at the cranial edge of *Gluteus medius* muscle ranged from 42 to 75 mm (59 mm in average; [10, 11, 13, 15, 17], whereas other measurements evaluating muscularity were not found, due to the fact that carcasses are not split in common

**216**

*1*

*2*

**Table 6.**

slaughterhouse practices. For measurements of fat thickness, fat tissue is cut from the skin following the midline for about 15 cm, allowing the measurement with a ruler.

#### **5.4 Meat quality**

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *Longissimus* muscle that could be compared are presented in **Table 7**. In the studies reporting meat quality of MBP, pH measured in *Longissimus* muscle at 45 min and 24 h *post-mortem* were around 6.17 [8, 10, 13, 15–17] and 5.67 [8, 10, 11, 13, 14, 17], respectively. The electrical conductivity in this muscle was 6.78 mS (data not shown; [17]). The average pH 45 min postmortem at *Semimembranosus* was 6.42 (data not shown; [16, 17]), but no data are available at 24 h because the whole ham is warm deboned and minced for "sobrassada" production. Intramuscular fat content in *Longissimus* muscle reported within the considered studies was high and ranged from 6.0 to 9.7% (8.1% on average; [8, 10, 11, 13–15, 17]). Colour measured in CIE Lab colour space and using the Japanese Colour Scale indicates reddish pink colour of the meat (L\* = 46 [8, 10, 11, 14, 15, 17] and score = 3.4; data not shown; [10]). Drip loss in a *Longissimus* duplicate sample showed an average value of 1.65% (data not shown; [16, 17]). Instrumental texture was evaluated within the TREASURE project [17], being the unique data available, and the mean value for shear force was 3.49 kg. Regarding the fatty acid profile, an average value obtained for SFA, MUFA, and PUFA content of intramuscular fat in *Longissimus* muscle, reported for the control group of animals in the only available study, were 38.8, 50.4 and 10.8%, respectively [8], whereas SFA, MUFA, and PUFA content of back fat tissue were 39.1, 52.7 and 8.0% respectively [8, 13, 17].

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

The main MBP product is spicy meat paste sausage made with paprika known as the "Sobrassada de Mallorca de Porc Negre". It is spreadable dry-cured sausage made only with meat (30–60%) and fat (40–70%) of purebred animals grounded and seasoned with paprika (mix of different varieties of *Capsicum annuum*, 4–7%), salt (1.8–2.8%), spices or natural aromas (pepper, spicy paprika, rosemary, thyme, and oregano). This meat mass is grinded to 3–5 mm in diameter stuffed into natural gut and left in natural or industrial dryer chambers (temperature 8–15°C, humidity 60–85%) [18]. The duration of drying depends on sausage size. The product is qualified as Protected Geographical Indication since 1994. The "Sobrassada de Mallorca" protected geographical indication covers two types of "sobrassada": "Majorcan Sobrassada" made from selected pork meats and "Black pig Majorcan Sobrassada": made exclusively from Majorcan black pig meat and stuffed into natural casings. In this case, pigs are reared and fed on the island of Mallorca in accordance with traditional practices. There are several varieties of Majorcan "sobrassada", the most common one is "Rizada", which weighs around 800 g and the curing process lasts from 6 to 12 weeks. In addition, the consumption of MBP "porcella" is very important from a gastronomic, cultural and sustainability perspective. "Porcella" tender meat is prepared mainly during Christmas, when local Majorcans eat "porcella rostida", cooked with herbs and wine to create a juicy festive dish. Thus, producer's sale piglets in winter, depending on the demands and present or expected feeding seasonal possibilities (the stock of barley and green peas, the intensity of vegetation due to weather condition), increasing the efficiency and flexibility of the production system and improving the sustainability. Mallorca's "porcella" is distinguished

**219**

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

, Raquel Quintanilla Aguado2

, Jaume Jaume3

3 Serveis de Millora Agrària i Pesquera (SEMILLA), Government of the Balearic

1 IRTA—Animal Breeding and Genetics and Product Quality, Monells, Spain

, Joel González1

and Nina Batorek-Lukač

,

4

licenses/by-nc/4.0/), which permits use, distribution and reproduction for

non-commercial purposes, provided the original is properly cited.

*Negre Mallorquí (Majorcan Black) Pig*

cooked shoulder and ham.

**Acknowledgements**

**Author details**

Maria Angels Oliver1

Islands, Son Ferriol, Spain

\*, Neus Torrentó1

, Marta Gil1

2 IRTA—Animal Breeding and Genetics, Torre Marimon, Spain

4 KIS—Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: joan.tibau@irta.cat

Joan Tibau1

*DOI: http://dx.doi.org/10.5772/intechopen.84434*

use that may be made of the information it contains.

by the "porcella mallorquina" label, which indicates that the animal has been born, raised and slaughtered on the island. Flare fat is traditionally used in "ensaimadas", a typical sweet cake. Some alternative products have been developed to increase the presence of MBP products in the market, as fresh meat, especially the loin, or as processed products, such as a loin carpaccio or ready-to-eat ribs, and cured or

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 chapter reflects only the authors' view and the European Union Agency is not responsible for any

#### *Negre Mallorquí (Majorcan Black) Pig DOI: http://dx.doi.org/10.5772/intechopen.84434*

by the "porcella mallorquina" label, which indicates that the animal has been born, raised and slaughtered on the island. Flare fat is traditionally used in "ensaimadas", a typical sweet cake. Some alternative products have been developed to increase the presence of MBP products in the market, as fresh meat, especially the loin, or as processed products, such as a loin carpaccio or ready-to-eat ribs, and cured or cooked shoulder and ham.

### **Acknowledgements**

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

content of back fat tissue were 39.1, 52.7 and 8.0% respectively [8, 13, 17].

The main MBP product is spicy meat paste sausage made with paprika known as the "Sobrassada de Mallorca de Porc Negre". It is spreadable dry-cured sausage made only with meat (30–60%) and fat (40–70%) of purebred animals grounded and seasoned with paprika (mix of different varieties of *Capsicum annuum*, 4–7%), salt (1.8–2.8%), spices or natural aromas (pepper, spicy paprika, rosemary, thyme, and oregano). This meat mass is grinded to 3–5 mm in diameter stuffed into natural gut and left in natural or industrial dryer chambers (temperature 8–15°C, humidity 60–85%) [18]. The duration of drying depends on sausage size. The product is qualified as Protected Geographical Indication since 1994. The "Sobrassada de Mallorca" protected geographical indication covers two types of "sobrassada": "Majorcan Sobrassada" made from selected pork meats and "Black pig Majorcan Sobrassada": made exclusively from Majorcan black pig meat and stuffed into natural casings. In this case, pigs are reared and fed on the island of Mallorca in accordance with traditional practices. There are several varieties of Majorcan "sobrassada", the most common one is "Rizada", which weighs around 800 g and the curing process lasts from 6 to 12 weeks. In addition, the consumption of MBP "porcella" is very important from a gastronomic, cultural and sustainability perspective. "Porcella" tender meat is prepared mainly during Christmas, when local Majorcans eat "porcella rostida", cooked with herbs and wine to create a juicy festive dish. Thus, producer's sale piglets in winter, depending on the demands and present or expected feeding seasonal possibilities (the stock of barley and green peas, the intensity of vegetation due to weather condition), increasing the efficiency and flexibility of the production system and improving the sustainability. Mallorca's "porcella" is distinguished

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

slaughterhouse practices. For measurements of fat thickness, fat tissue is cut from the skin following the midline for about 15 cm, allowing the measurement with a

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *Longissimus* muscle that could be compared are presented in **Table 7**. In the studies reporting meat quality of MBP, pH measured in *Longissimus* muscle at 45 min and 24 h *post-mortem* were around 6.17 [8, 10, 13, 15–17] and 5.67 [8, 10, 11, 13, 14, 17], respectively. The electrical conductivity in this muscle was 6.78 mS (data not shown; [17]). The average pH 45 min postmortem at *Semimembranosus* was 6.42 (data not shown; [16, 17]), but no data are available at 24 h because the whole ham is warm deboned and minced for "sobrassada" production. Intramuscular fat content in *Longissimus* muscle reported within the considered studies was high and ranged from 6.0 to 9.7% (8.1% on average; [8, 10, 11, 13–15, 17]). Colour measured in CIE Lab colour space and using the Japanese Colour Scale indicates reddish pink colour of the meat (L\* = 46 [8, 10, 11, 14, 15, 17] and score = 3.4; data not shown; [10]). Drip loss in a *Longissimus* duplicate sample showed an average value of 1.65% (data not shown; [16, 17]). Instrumental texture was evaluated within the TREASURE project [17], being the unique data available, and the mean value for shear force was 3.49 kg. Regarding the fatty acid profile, an average value obtained for SFA, MUFA, and PUFA content of intramuscular fat in *Longissimus* muscle, reported for the control group of animals in the only available study, were 38.8, 50.4 and 10.8%, respectively [8], whereas SFA, MUFA, and PUFA

**218**

ruler.

**5.4 Meat quality**

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 chapter reflects only the authors' view and the European Union Agency is not responsible for any use that may be made of the information it contains.

#### **Author details**

Joan Tibau1 \*, Neus Torrentó1 , Raquel Quintanilla Aguado2 , Joel González1 , Maria Angels Oliver1 , Marta Gil1 , Jaume Jaume3 and Nina Batorek-Lukač 4

1 IRTA—Animal Breeding and Genetics and Product Quality, Monells, Spain

2 IRTA—Animal Breeding and Genetics, Torre Marimon, Spain

3 Serveis de Millora Agrària i Pesquera (SEMILLA), Government of the Balearic Islands, Son Ferriol, Spain

4 KIS—Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: joan.tibau@irta.cat

© 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.

### **References**

[1] Jaume J, Gispert M, Oliver MA, Fàbrega E, Trilla N, Tibau J. The Mallorca black pig: Production system, conservation and breeding strategies. In: Olaizola A, Boutonnet JP, Bernués A, editors. Options Méditerranéennes, Series A, n. 78; May 18-20, 2006. Zaragoza, Spain: CIHEAM/CITA/CITA; 2008. pp. 257-262

[2] Fernandez MM. Elementos de filiación campaniforme en las Islas Baleares: Valoración y significado cultural. In: Cuadernos de Prehistoria y Arqueología. Vol. 11-12. 1985. pp. 25-36

[3] Torrens A. El Cerdo Mallorquín. In: Proceedings of the First International Congress of Animal Production; Madrid, Spain. Madrid, Spain; 1947

[4] Clop A, Amills M, Noguera JL, Fernández A, Capote J, Ramón MM, et al. Estimating the frequency of Asian cytochrome B haplotypes in standard European and local Spanish pig breeds. Genetics, Selection, Evolution. 2004;**36**:97-104

[5] Jaume J, Alfonso L. The Majorcan black pig. Animal Genetic Resources. 2000;**27**:53-58

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

[7] PORCELLA DE PORC NEGRE MALLORQUÍ [Internet]. Available from: [Accessed: November 13, 2018]

[8] Tibau J. Personal communication, data collected within TREASURE survey 2.1 originating from EU-project Q-PokCahins. Monells, Spain: IRTA— Animal Breeding & Genetics and Product Quality; 2015

[9] Tibau J. Personal communication, data collected within TREASURE survey 1.3. Monells, Spain: IRTA—Animal Breeding & Genetics and Product Quality; 2015

[10] Gonzalez J, Gispert M, Rodríguez P, Gil M, Jaume J, Tibau J, et al. Carcass and meat quality of porc Negre Mallorquì (Majorcan black pig). In: Nanni Costa L, Zambonelli P, Russo V, editors. Proceedings of 6th International Symposium on the Mediterranean Pig; October 11-13, 2007; Capo d'Orlando, Italy. Bologna, Italy: AlmaDL; 2008. pp. 11-13

[11] Gonzalez J, Jaume J, Gispert M, Rodríguez P, Tibau J, Oliver MA. Carcass and meat quality of Majorcan black pig slaughtered at different live weight. In: Proceedings of the X Mediterranean Symposium EAAP; November 6-7, 2008. Corte, France; 2008

[12] Jaume J, Joy S, González J. Presentation's effect of granulated or wet barley during the finishing phase on the productive yield of Majorcan black pig. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 101; October 14-16, 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM; 2012. pp. 341-343

[13] Gonzalez J, Jaume J, Gispert M, Tibau J, Oliver MA. Effect of slaughter weight on carcass and meat quality and fatty acid composition of subcutaneous fat from Porc Negre Mallorquí (Majorcan black pig). In: Book of Abstracts of the 60th Annual Meeting of the EAAP; Barcelona, Spain; September 24-27, 2009. Wageningen, Netherlands: Wageningen Academic Publishers; 2009. p. 76

[14] Gonzalez J, Jaume J, Gispert M, Rodríguez P, Tibau J, Oliver MA. Carcass and meat quality of Majorcan black pig slaughtered at different live weight. In:

**221**

*Negre Mallorquí (Majorcan Black) Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.84434*

Bouche R, Derkimba A, Casabianca F, editors. New Trends for Innovation in the Mediterranean Animal Production. EAAP—Vol 129 ed. Wageningen, Netherlands: Wageningen Academic Publishers; 2012. pp. 198-201. DOI: 10.3920/978-90-8686-726-4\_32

[15] González J, Jaume Sureda J, Gispert M, Tibau J, Oliver A. Carcass and meat quality of Majorcan black pig at two slaughter weights and a crossbred with Duroc. In: Book of Abstracts of the 65th Annual Meeting of the EAAP; September 25-29, 2014; Copenhagen, Denmark. Wageningen, Netherlands: Wageningen Academic Publishers; 2014.

[16] González J, Llonch P, Brillouët A, Dalmau A, Jaume J, Fàbrega E. Aplicación del protocolo Welfare Quality y evaluación de la calidad de la carne en un matadero tradicional de Porc Negre Mallorquí. In: Suis. Vol. 87.

[17] Tibau J. Personal communication, data collected within TREASURE survey 2.1 originating from experiment performed within TREASURE project. Monells, Spain: IRTA–Animal Breeding & Genetics and Product Quality; 2015

[18] Gonzalez J, Jaume J, Fàbrega E, Gispert M, Gil M, Oliver A, et al. Majorcan black pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product. Meat Science. 2013;**95**(3):727-732. DOI: 10.1016/j.

p. 445

2012. pp. 28-37

meatsci.2013.03.012

*Negre Mallorquí (Majorcan Black) Pig DOI: http://dx.doi.org/10.5772/intechopen.84434*

Bouche R, Derkimba A, Casabianca F, editors. New Trends for Innovation in the Mediterranean Animal Production. EAAP—Vol 129 ed. Wageningen, Netherlands: Wageningen Academic Publishers; 2012. pp. 198-201. DOI: 10.3920/978-90-8686-726-4\_32

[15] González J, Jaume Sureda J, Gispert M, Tibau J, Oliver A. Carcass and meat quality of Majorcan black pig at two slaughter weights and a crossbred with Duroc. In: Book of Abstracts of the 65th Annual Meeting of the EAAP; September 25-29, 2014; Copenhagen, Denmark. Wageningen, Netherlands: Wageningen Academic Publishers; 2014. p. 445

[16] González J, Llonch P, Brillouët A, Dalmau A, Jaume J, Fàbrega E. Aplicación del protocolo Welfare Quality y evaluación de la calidad de la carne en un matadero tradicional de Porc Negre Mallorquí. In: Suis. Vol. 87. 2012. pp. 28-37

[17] Tibau J. Personal communication, data collected within TREASURE survey 2.1 originating from experiment performed within TREASURE project. Monells, Spain: IRTA–Animal Breeding & Genetics and Product Quality; 2015

[18] Gonzalez J, Jaume J, Fàbrega E, Gispert M, Gil M, Oliver A, et al. Majorcan black pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product. Meat Science. 2013;**95**(3):727-732. DOI: 10.1016/j. meatsci.2013.03.012

**220**

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

1.3. Monells, Spain: IRTA—Animal Breeding & Genetics and Product

Gil M, Jaume J, Tibau J, et al.

[10] Gonzalez J, Gispert M, Rodríguez P,

Carcass and meat quality of porc Negre Mallorquì (Majorcan black pig). In: Nanni Costa L, Zambonelli P, Russo V, editors. Proceedings of 6th International Symposium on the Mediterranean Pig; October 11-13, 2007; Capo d'Orlando, Italy. Bologna, Italy: AlmaDL; 2008.

[11] Gonzalez J, Jaume J, Gispert M, Rodríguez P, Tibau J, Oliver MA. Carcass and meat quality of Majorcan black pig slaughtered at different live weight. In: Proceedings of the X Mediterranean Symposium EAAP; November 6-7, 2008.

Quality; 2015

pp. 11-13

Corte, France; 2008

pp. 341-343

2009. p. 76

[12] Jaume J, Joy S, González J. Presentation's effect of granulated or wet barley during the finishing phase on the productive yield of Majorcan black pig. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 101; October 14-16, 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM; 2012.

[13] Gonzalez J, Jaume J, Gispert M, Tibau J, Oliver MA. Effect of slaughter weight on carcass and

of subcutaneous fat from Porc

meat quality and fatty acid composition

Negre Mallorquí (Majorcan black pig). In: Book of Abstracts of the 60th Annual Meeting of the EAAP; Barcelona, Spain; September 24-27, 2009. Wageningen, Netherlands: Wageningen Academic Publishers;

[14] Gonzalez J, Jaume J, Gispert M, Rodríguez P, Tibau J, Oliver MA. Carcass and meat quality of Majorcan black pig slaughtered at different live weight. In:

**References**

2008. pp. 257-262

2004;**36**:97-104

2000;**27**:53-58

[1] Jaume J, Gispert M, Oliver MA, Fàbrega E, Trilla N, Tibau J. The Mallorca black pig: Production system, conservation and breeding strategies. In: Olaizola A, Boutonnet JP, Bernués A, editors. Options Méditerranéennes, Series A, n. 78; May 18-20, 2006. Zaragoza, Spain: CIHEAM/CITA/CITA;

[2] Fernandez MM. Elementos de filiación campaniforme en las Islas Baleares: Valoración y significado cultural. In: Cuadernos de Prehistoria y Arqueología. Vol. 11-12. 1985. pp. 25-36

[3] Torrens A. El Cerdo Mallorquín. In: Proceedings of the First International Congress of Animal Production; Madrid, Spain. Madrid, Spain; 1947

[4] Clop A, Amills M, Noguera JL, Fernández A, Capote J, Ramón MM, et al. Estimating the frequency of Asian cytochrome B haplotypes in standard European and local Spanish pig breeds. Genetics, Selection, Evolution.

[5] Jaume J, Alfonso L. The Majorcan black pig. Animal Genetic Resources.

[6] FAO. The Domestic Animal Diversity

Information System [Internet]. Available from: http://dad.fao.org/

[7] PORCELLA DE PORC NEGRE MALLORQUÍ [Internet]. Available from: [Accessed: November 13, 2018]

[8] Tibau J. Personal communication, data collected within TREASURE survey 2.1 originating from EU-project Q-PokCahins. Monells, Spain: IRTA— Animal Breeding & Genetics and

[9] Tibau J. Personal communication, data collected within TREASURE survey

[Accessed: July 19, 2017]

Product Quality; 2015

Chapter 17

Abstract

Casertana Pig

the information for this local pig breed.

phenotype, Italy

223

Riccardo Bozzi, Maurizio Gallo, Claudia Geraci,

The present chapter aims to present the history, current status and information of Casertana pig breed investigated in the project TREASURE. As for most of the other Italian local pig breed conservation program started in 2001 and in 2015, 20 farms of Casertana pigs with about 545 breeding sows and 20 boars were registered. The average age of sows at the first parturition is 16 months, whereas age at culling is 59 months. On average Casertana pigs have 1.2 litters per year with 7.6 piglets. The farrowing interval (305 days on average) is prolonged compared to modern pig breeds. The fattening phase of Casertana pigs is generally characterised by slower growth, and the animals were slaughtered at around 375 days of age, with an average live weight of 154 kg and a dressing yield of 81%. The breed is characterised by a high level of backfat thickness. The breed is traditionally raised with the semi-

extensive system, and the most recognised trait of the Casertana pig is the

Keywords: traditional European breed, TREASURE, productive traits,

pania with a short and broad head, resembling the Asian pigs, is already

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

opment of numerous small breeding nuclei [3–5].

'marbling' of the meat. This current review provides a comprehensive insight into

The Casertana pig is a breed of domestic pig from Campania, in Southern Italy [1]. The census of Casertana pig breed is presented in Figure 1. Presently there are 20 registered farms of Casertana pigs with about 545 breeding sows and 20 boars in the latest available status (August 2015 [2]). The presence of hairless pigs in Cam-

documented in Roman times. Casertana breed originated from the repeated crossing of these pigs with those of Central European origin [3]. Already at the end of the eighteenth century, the Casertana pig was raised in one of the most populated areas of the Bourbon Kingdom, where it was appreciated for its great ability to produce fat. In the nineteenth century, the Casertana pig was present in the province of Caserta, its area of origin. Starting from its area of origin, the breed spreads in the provinces of Naples, Benevento, Avellino, Salerno and Potenza, and during the early decade of the twentieth century was one of the largest populations of the country [3]. After World War II, the consistency contracted drastically, and only the start of the conservation programme in 2001 facilitated the opening and devel-

Luca Fontanesi and Nina Batorek-Lukač

#### Chapter 17

### Casertana Pig

Riccardo Bozzi, Maurizio Gallo, Claudia Geraci, Luca Fontanesi and Nina Batorek-Lukač

#### Abstract

The present chapter aims to present the history, current status and information of Casertana pig breed investigated in the project TREASURE. As for most of the other Italian local pig breed conservation program started in 2001 and in 2015, 20 farms of Casertana pigs with about 545 breeding sows and 20 boars were registered. The average age of sows at the first parturition is 16 months, whereas age at culling is 59 months. On average Casertana pigs have 1.2 litters per year with 7.6 piglets. The farrowing interval (305 days on average) is prolonged compared to modern pig breeds. The fattening phase of Casertana pigs is generally characterised by slower growth, and the animals were slaughtered at around 375 days of age, with an average live weight of 154 kg and a dressing yield of 81%. The breed is characterised by a high level of backfat thickness. The breed is traditionally raised with the semiextensive system, and the most recognised trait of the Casertana pig is the 'marbling' of the meat. This current review provides a comprehensive insight into the information for this local pig breed.

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

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

The Casertana pig is a breed of domestic pig from Campania, in Southern Italy [1]. The census of Casertana pig breed is presented in Figure 1. Presently there are 20 registered farms of Casertana pigs with about 545 breeding sows and 20 boars in the latest available status (August 2015 [2]). The presence of hairless pigs in Campania with a short and broad head, resembling the Asian pigs, is already documented in Roman times. Casertana breed originated from the repeated crossing of these pigs with those of Central European origin [3]. Already at the end of the eighteenth century, the Casertana pig was raised in one of the most populated areas of the Bourbon Kingdom, where it was appreciated for its great ability to produce fat. In the nineteenth century, the Casertana pig was present in the province of Caserta, its area of origin. Starting from its area of origin, the breed spreads in the provinces of Naples, Benevento, Avellino, Salerno and Potenza, and during the early decade of the twentieth century was one of the largest populations of the country [3]. After World War II, the consistency contracted drastically, and only the start of the conservation programme in 2001 facilitated the opening and development of numerous small breeding nuclei [3–5].

#### Figure 1.

Census of Casertana pig breed, presenting a number of sows and boars per year, starting with the year of herdbook establishment.

#### 2. Exterior phenotypic characteristics

The Casertana pig is a medium-sized breed with two unusual physical traits: it is virtually hairless, which gives rise to its alternative name Pelatella, 'hairless one', and it has two wattles or cylindrical appendages hanging from the lower part of the throat. Animals present light but solid skeleton with pigmented skin (black or slate grey) and sparse and thin bristles, sometimes grouped especially on the neck, on the head and at the end of the tail. The head is of medium development and truncated conical shape, with a rectilinear or slightly concave profile and long and thin snout. Ears are of medium-sized close together and bending forward (Figures 2 and 3). The Casertana pig breed morphology information is summarised in Table 1.

#### 3. Geographical location and production system

Casertana breed is raised in different Italian regions: Campania, Molise, Lazio and Umbria [3]. The traditional breeding technique foresees a wide use of grazing in beech, chestnut or oak woods, with poor feed integration and with large spaces where the Casertana pig can freely graze [5]. Currently, most of the animals are fattened according to modern breeding techniques, with the use of protein nuclei and integrated feed even if breeding with extensive and semi-extensive management is still present, usually in the oaks. When animals are intensively raised, they are kept continuously confined with basic heat protections available even if the environment is not completely climate controlled.

4. Organisations for breeding, monitoring and conservation

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

Summary of morphology information on Casertana pig breed.

1

225

Table 1.

Figure 3. Casertana boar.

Casertana Pig

DOI: http://dx.doi.org/10.5772/intechopen.83778

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, to which it is delegated for the conservation strategies of the breed, which is not interested in a selection scheme. Activities carried out by ANAS

Measurement (average) Adult male Adult female Body weight (kg) 140–260 140–260 Body length<sup>1</sup> (cm) 116 112 Head length (cm) 30–40 25–35 Ear length Medium Medium Chest girth (cm) 150 138 Height at withers (cm) 90–94 82–88 Number of teats (average) 12 12

Figure 2. Casertana sow with piglets.

Figure 3. Casertana boar.

2. Exterior phenotypic characteristics

Figure 1.

herdbook establishment.

The Casertana pig is a medium-sized breed with two unusual physical traits: it is virtually hairless, which gives rise to its alternative name Pelatella, 'hairless one', and it has two wattles or cylindrical appendages hanging from the lower part of the throat. Animals present light but solid skeleton with pigmented skin (black or slate grey) and sparse and thin bristles, sometimes grouped especially on the neck, on the head and at the end of the tail. The head is of medium development and truncated conical shape, with a rectilinear or slightly concave profile and long and thin snout. Ears are of medium-sized close together and bending forward (Figures 2 and 3). The

Census of Casertana pig breed, presenting a number of sows and boars per year, starting with the year of

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

Casertana breed is raised in different Italian regions: Campania, Molise, Lazio and

Umbria [3]. The traditional breeding technique foresees a wide use of grazing in beech, chestnut or oak woods, with poor feed integration and with large spaces where the Casertana pig can freely graze [5]. Currently, most of the animals are fattened according to modern breeding techniques, with the use of protein nuclei and integrated feed even if breeding with extensive and semi-extensive management is still present, usually in the oaks. When animals are intensively raised, they are kept continuously confined with basic heat protections available even if the environment

Casertana pig breed morphology information is summarised in Table 1.

3. Geographical location and production system

is not completely climate controlled.

Figure 2.

224

Casertana sow with piglets.


#### Table 1.

Summary of morphology information on Casertana pig breed.

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

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, to which it is delegated for the conservation strategies of the breed, which is not interested in a selection scheme. Activities carried out by ANAS


Table 2.

Contact details of breeding organisation for Casertana pig breed.

are mainly directed towards the maintenance of genetic variability while promoting economic exploitation. Recently, as for other local Italian breeds, a consortium of Casertana breeders has been set up in the area of origin aimed to promote and enhance the production of this breed (Table 2).

#### 5. Productive performance

#### 5.1 Reproductive traits

The basic data on reproductive traits obtained in this review are presented in Table 3. According to the herdbook data, the age of sows at the first parturition is 24.5 months, whereas the age at culling is 46.7 months [2]. Sows of Casertana pig breed have 1.1–1.3 litters per year [1, 6] with 6.0–9.2 piglets [2, 6–9] of approximately 1.0 kg live body weight [1, 2, 8, 10, 11] and 4.2 kg weaning weight [11]. Stillborn percentage of piglets is low (around 2.7% [2, 8]), whereas piglet mortality rate until weaning is considerably higher (around 20.4% [2, 8, 12]). The duration of the farrowing interval (approximately 305 days [1, 6]) is prolonged compared to modern pig breeds.

#### 5.2 Growth performance

The 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 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) or even from birth to slaughter (defined as birth to slaughter, which is often calculated from the data given on live weight and age of pigs). 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, the early, middle, late and overall fattening stage is generally characterised by slower growth (477, 464, 446 and 453 g/day, respectively), whereas no data were available for growth performance in lactation and growing period.

In the considered studies, the information on feed intake and feed nutritional value were scarce, which limits the evaluation of growth potential. In the only available study by Fortina et al. [15], the average daily feed intake reported for the overall fattening period (body weight from 33 to 200 kg) was 2.1 kg/day (declared as semi ad libitum feeding with complete feed mixture containing 13.8 MJ/metabolisable energy and 17% crude protein).

Reference

227

 Sow age at the first

Litters per sow

No. of piglets

Piglet live

Stillborn per

Mortality at

Piglet weaning

Farrowing

Sow age at

Casertana Pig

culling (mth)

DOI: http://dx.doi.org/10.5772/intechopen.83778

interval (d)

weight (kg)

 —

330

72

46.7

weaning (%)

litter (%)

weight (kg)

alive per litter

parturition

[1] [2] [7] [8] [13]

[9] [6]

[10] [14] [11]

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

Table 3.

Summary of collected literature data on

reproduction

 traits in Casertana

 pig breed.

—

—

—

—

 —

——

 —

1.23

—

 —

——

 —

 —

4.2

—

 —

 —

 —

——

—

—

—

11.2

 —

 —

 —

—

1.3

9.2

—

1.21

——

 —

 —

6.0

——

——

 —

 —

18.1

—

 —

——

 —

 —

281

—

 —

 —

 —

 —

 (mth)

> 12

24.5

—

6.7 9.1 7.1

0.76

3.9

30.0

—

——

——

 —

 —

 —

 —

0.75

1.5

13.2

—

 —

1.1

—

0.83

——

per year


#### Casertana Pig DOI: http://dx.doi.org/10.5772/intechopen.83778

Table 3. Summary of collected literature data on reproduction traits in Casertana pig breed.

are mainly directed towards the maintenance of genetic variability while promoting economic exploitation. Recently, as for other local Italian breeds, a consortium of Casertana breeders has been set up in the area of origin aimed to promote and

82,030 Faicchio (BN), Italy

Name of organisation Address Web or e-mail address

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

Rome, Italy

Via Lazzaro Spallanzani 4, 00161

The basic data on reproductive traits obtained in this review are presented in Table 3. According to the herdbook data, the age of sows at the first parturition is 24.5 months, whereas the age at culling is 46.7 months [2]. Sows of Casertana pig

The basic data on growth performance obtained in this review are presented in

In the considered studies, the information on feed intake and feed nutritional value were scarce, which limits the evaluation of growth potential. In the only available study by Fortina et al. [15], the average daily feed intake reported for the overall fattening period (body weight from 33 to 200 kg) was 2.1 kg/day (declared as semi ad libitum feeding with complete feed mixture containing

13.8 MJ/metabolisable energy and 17% crude protein).

weight range covered, we defined the stages 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 fattening stage (defined as overall) or even from birth to slaughter (defined as birth to slaughter, which is often calculated from the data given on live weight and age of pigs). 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, the early, middle, late and overall fattening stage is generally characterised by slower growth (477, 464, 446 and 453 g/day, respectively), whereas no data were available for growth performance in lactation

5. Due to big differences between studies with regard to the live

mately 1.0 kg live body weight [1, 2, 8, 10, 11] and 4.2 kg weaning weight [11]. Stillborn percentage of piglets is low (around 2.7% [2, 8]), whereas piglet mortality rate until weaning is considerably higher (around 20.4% [2, 8, 12]). The duration of the farrowing interval (approximately 305 days [1, 6]) is prolonged compared to

–9.2 piglets [2, 6

www.anas.it

it

info@consorzionerocasertano.

–9] of approxi-

–1.3 litters per year [1, 6] with 6.0

enhance the production of this breed (Table 2).

Consorzio del Casertana Via Provinciale, 44

Contact details of breeding organisation for Casertana pig breed.

5. Productive performance

Associazione Nazionale Allevatori

Suini (ANAS)

Table 2.

5.1 Reproductive traits

breed have 1.1

modern pig breeds.

Tables 4 and

and growing period.

226

5.2 Growth performance


No. = number, ADG = average daily gain in g, 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 Casertana pig breed.


could be found are presented in Table 6. In the studies reporting meat quality of Casertana pigs, pH measured in longissimus muscle at 45 min and 24 h postmortem was around 6.23 and 5.7 [15, 17], respectively. The intramuscular fat content was 2.0 and 4.7% [15, 16] and colour measured in CIE L, a, and b colour space was 42, 9.1 and 4.3 for L\*, a\* and b\*, respectively [12, 15, 17]. In the considered studies, SFA, MUFA and PUFA content of intramuscular fat in longissimus muscle was around 43, 45 and 13%, respectively. Due to big differences between studies about the feeding regime, feed composition, final body weight/age and fatness, which are all important factors influencing the fatty acid composition of meat, the results of the fatty acid composition should be

Reference No. of animals pH 45 pH 24 CIE1 IMF content (%) Fatty acid

[15] 6 6.38 5.96 43 9.4 2.6 4.7 40.0 48.2 11.8 [16] 14 — — ——— 2.0 45.9 41.0 13.9 [17] 15 6.17 5.51 40 6.8 2.1 — —— — [12] 30 — — 45 11.3 8.3 — —— —

CIE = objective colour defined by the Commission Internationale de l'Eclairage; L\* greater value indicates a lighter

For fatty acid composition, only pigs on control diet were considered. Control diets differed among studies, to see diet

No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, pH 24 = pH measured approximately 24 hours post-mortem, IMF = intramuscular fat, SFA = saturated fatty acids,

colour; a\* greater value indicates a redder colour; b\* greater value indicates a more yellow colour.

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

MUFA = monounsaturated fatty acids, PUFA = polyunsaturated fatty acids.

composition address to the corresponding source.

DOI: http://dx.doi.org/10.5772/intechopen.83778

composition<sup>2</sup> (%)

L\* a\* b\* SFA MUFA PUFA

Casertana breed has a good fattening attitude, and the fat tends to spread widely throughout the meat making it soft and tasty. Traditionally raised with the semiextensive system, mainly fed with acorns, chestnuts, walnuts and wild fruits, it is slaughtered between 16 and 24 months, obtaining meat of good quality with tenderness as a special attribute. The most prized characteristic of the Casertana pig is the 'marbling' of the meat, i.e. the presence of abundant intramuscular connective tissue (noble fat), which gives flavour and softness to the meat. Meat is used both for cured products and fresh consumption. The main typical products are hams, ribs and above all different types of salami (capocollo, pancetta, and soppressata).

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 authors' view, and the European Union Agency is not responsible for any

use that may be made of the information it contains.

interpreted with caution.

1

2

Table 6.

Casertana Pig

Acknowledgements

229

6. Use of breed and main products

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

1 S backfat 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 Casertana pig breed.

#### 5.3 Body composition and carcass traits

The basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in Table 5. In the considered studies, pigs of Casertana breed were slaughtered at approximately 375 days of age [7, 15–17] and between 120 and 200 kg live weight (154 kg in average [1, 7, 15–18]). Dressing yield was around 81% [1, 7, 15–18]. The average backfat thickness values measured at withers were 73 mm [15, 18], at the level of the last rib 46 mm [7, 15–18] and above the gluteus medius muscle 60 mm [15, 18]. Muscularity measured as lean meat content was 42.1% ([15]; SEUROP classification), whereas data providing other measurements of muscularity (i.e. loin eye area or muscle thickness measured at the cranial edge of gluteus medius muscle) were not available in the considered studies.

#### 5.4 Meat and fat quality

The basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in longissimus muscle that


No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, pH 24 = pH measured approximately 24 hours post-mortem, IMF = intramuscular fat, SFA = saturated fatty acids,

MUFA = monounsaturated fatty acids, PUFA = polyunsaturated fatty acids.

1 CIE = objective colour defined by the Commission 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.

2 For fatty acid composition, only pigs on control diet were considered. Control diets differed among studies, to see diet composition address to the corresponding source.

#### Table 6.

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

could be found are presented in Table 6. In the studies reporting meat quality of Casertana pigs, pH measured in longissimus muscle at 45 min and 24 h postmortem was around 6.23 and 5.7 [15, 17], respectively. The intramuscular fat content was 2.0 and 4.7% [15, 16] and colour measured in CIE L, a, and b colour space was 42, 9.1 and 4.3 for L\*, a\* and b\*, respectively [12, 15, 17]. In the considered studies, SFA, MUFA and PUFA content of intramuscular fat in longissimus muscle was around 43, 45 and 13%, respectively. Due to big differences between studies about the feeding regime, feed composition, final body weight/age and fatness, which are all important factors influencing the fatty acid composition of meat, the results of the fatty acid composition should be interpreted with caution.

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

Casertana breed has a good fattening attitude, and the fat tends to spread widely throughout the meat making it soft and tasty. Traditionally raised with the semiextensive system, mainly fed with acorns, chestnuts, walnuts and wild fruits, it is slaughtered between 16 and 24 months, obtaining meat of good quality with tenderness as a special attribute. The most prized characteristic of the Casertana pig is the 'marbling' of the meat, i.e. the presence of abundant intramuscular connective tissue (noble fat), which gives flavour and softness to the meat. Meat is used both for cured products and fresh consumption. The main typical products are hams, ribs and above all different types of salami (capocollo, pancetta, and soppressata).

#### 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 authors' view, and the European Union Agency is not responsible for any use that may be made of the information it contains.

5.3 Body composition and carcass traits

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

available in the considered studies.

5.4 Meat and fat quality

228

Reference No. of

Table 4.

1

Table 5.

animals

Final age (d)

Final BW (kg)

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

No. = number, ADG = average daily gain in g, Semi = semi ad libitum feeding regime. <sup>1</sup>

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

Hot CW (kg)

Reference Feeding No. of animals ADG fattening<sup>1</sup> ADG

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

[1] — — — —— 500 — [7] Semi 21 467 491 361 450 — [15] Semi 6 487 437 530 415 403 [16] Semi 12 — —— 468 — [17] — 15 — —— 430 —

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

[1] — — 175 140 80.0 — —— — [7] 21 367 151 123 81.4 — —— 45 [15] 6 494 200 165 82.3 42.1 60 75 48 [16] 12 315 140 115 81.8 — —— 46 [17] 15 323 140 119 80.2 — —— 52 [18] 50 — 120 93 82.9 — 59 71 41

Dressing yield (%)

Lean meat content (%)

birth to slaughter Early Middle Late Overall

Backfat thickness (mm)

> At the last rib

S<sup>1</sup> At withers

The basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in Table 5. In the considered studies, pigs of Casertana breed were slaughtered at approximately 375 days of age [7, 15–17] and between 120 and 200 kg live weight (154 kg in average [1, 7, 15–18]). Dressing yield was around 81% [1, 7, 15–18]. The average backfat thickness values measured at withers were 73 mm [15, 18], at the level of the last rib 46 mm [7, 15–18] and above the gluteus medius muscle 60 mm [15, 18]. Muscularity measured as lean meat content was 42.1% ([15]; SEUROP classification), whereas data providing other measurements of muscularity (i.e. loin eye area or muscle thickness measured at the cranial edge of gluteus medius muscle) were not

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

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

The basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in longissimus muscle that

References

Casertana Pig

[1] FAO. The Domestic Animal Diversity

DOI: http://dx.doi.org/10.5772/intechopen.83778

[8] Gallo M, Buttazzoni L. Ruolo del Registro anagrafico per la conservazione dei tipi genetici autoctoni. In: Nanni Costa L, Zambonelli P, Russo V, editors. Proceedings of the 6th International Symposium on the Mediterranean Pig; 11-13 October 2007; Messina—Capo d'Orlando, Italy. Bologna, Italy: AlmaDL; 2008. pp. 429-434. DOI: 10.6092/unibo/amsacta/2513

[9] Peretti V, Ciotola F, Iannuzzi L. Characterization, conservation and sustainability of endangered animal breeds in Campania (southern Italy). Natural Science. 2013;05:1-9. DOI:

[10] Mascagni O. I suini di razza Cinta Senese ed il loro miglioramento. Agricoltura Toscana. 1947:337-343

[11] Franci O, Gandini G, Madonia G, Pugliese C, Chiofalo V, Bozzi R, et al. Performances of Italian local breeds. In: Ollivier L, Labroue F, Glodek P, Gandini G, Delgado JV, editors. Pig Genetic Resources in Europe. Wageningen, Netherlands: EAAP Publication, Wageningen Press; 2001. pp. 151-151

[12] Barone CMA, Castellano N, Colatruglio P, Gigante G, Matassino D, Rossetti CE, et al. Utilization of the Casertana pig to obtain traditional, typified labelled salami. II. Qualitative characteristics of meat at carcass jointing. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. No. 76; 16-19 November 2004; France. Zaragoza, Spain: CIHEAM; 2007.

[13] Maiorano G. Swine production in Italy and research perspectives for the local breeds. Slovak Journal of Animal

Science. 2009;42:159-166

[14] Franci O, Pugliese C. Italian

autochthonous pigs: Progress report and

pp. 207-211

10.4236/ns.2013.55A001

[2] ANAS Database, Gallo M. Personal

[3] ANAS. Casertana Standard di Razza [Internet]. 2010. Available from: https://www.google.si/url?sa=t&rct=j& q=&esrc=s&source=web&cd=1&cad= rja&uact=8&ved=0ahUKEwioqISkjLLa AhVHWhQKHbSYCWkQFggnMAA& url=http%3A%2F%2Fwww.anas.it%2Fd ocumenti%2FScheda\_casertana.pdf& usg=AOvVaw1GY-Stfp8FipaMfhVWid

[4] Bigi D, Zanon A. Atlante delle razze autoctone: Bovini, equini, ovicaprini, suini allevati in Italia. Milan, Italy: Il Sole

[5] Ministero delle Politiche Agricole Alimentari e Forestali. Strutture Zootecniche (Dec. 2009/712/CE— Allegato 2—Capitolo 2) (in Italian) [Internet]. 2013. Available from: http:// www.anas.it/Normative/Norme001.pdf

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

[7] Pietrolà E, Pilla F, Maiorano G, Matassino D. Morphological traits, reproductive and productive

performances of Casertana pigs reared outdoors. Italian Journal of Animal Science. 2006;5:139-146. DOI: 10.4081/

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:

Information System [Internet]. Available from: http://dad.fao.org/

[Accessed: 19-7-2017]

Communication. 2015

Cc [Accessed: 11-4-2018]

24 Ore Edagricole; 2008

[Accessed: 4-4-2018]

169-184. DOI: 10.1017/ S2078633612000446

ijas.2006.139

231

#### Author details

Riccardo Bozzi<sup>1</sup> \*, Maurizio Gallo<sup>2</sup> , Claudia Geraci<sup>3</sup> , Luca Fontanesi<sup>3</sup> and Nina Batorek-Lukač<sup>4</sup>

1 DAGRI - Animal Science Section, University of Florence, Florence, Italy

2 ANAS - Italian Pig Breeders Association, Rome, Italy

3 Department of Agriculture and Food Sciences, University of Bologna, Bologna, Italy

4 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: riccardo.bozzi@unifi.it

© 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] FAO. The Domestic Animal Diversity Information System [Internet]. Available from: http://dad.fao.org/ [Accessed: 19-7-2017]

[2] ANAS Database, Gallo M. Personal Communication. 2015

[3] ANAS. Casertana Standard di Razza [Internet]. 2010. Available from: https://www.google.si/url?sa=t&rct=j& q=&esrc=s&source=web&cd=1&cad= rja&uact=8&ved=0ahUKEwioqISkjLLa AhVHWhQKHbSYCWkQFggnMAA& url=http%3A%2F%2Fwww.anas.it%2Fd ocumenti%2FScheda\_casertana.pdf& usg=AOvVaw1GY-Stfp8FipaMfhVWid Cc [Accessed: 11-4-2018]

[4] Bigi D, Zanon A. Atlante delle razze autoctone: Bovini, equini, ovicaprini, suini allevati in Italia. Milan, Italy: Il Sole 24 Ore Edagricole; 2008

[5] Ministero delle Politiche Agricole Alimentari e Forestali. Strutture Zootecniche (Dec. 2009/712/CE— Allegato 2—Capitolo 2) (in Italian) [Internet]. 2013. Available from: http:// www.anas.it/Normative/Norme001.pdf [Accessed: 4-4-2018]

[6] 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

[7] Pietrolà E, Pilla F, Maiorano G, Matassino D. Morphological traits, reproductive and productive performances of Casertana pigs reared outdoors. Italian Journal of Animal Science. 2006;5:139-146. DOI: 10.4081/ ijas.2006.139

[8] Gallo M, Buttazzoni L. Ruolo del Registro anagrafico per la conservazione dei tipi genetici autoctoni. In: Nanni Costa L, Zambonelli P, Russo V, editors. Proceedings of the 6th International Symposium on the Mediterranean Pig; 11-13 October 2007; Messina—Capo d'Orlando, Italy. Bologna, Italy: AlmaDL; 2008. pp. 429-434. DOI: 10.6092/unibo/amsacta/2513

[9] Peretti V, Ciotola F, Iannuzzi L. Characterization, conservation and sustainability of endangered animal breeds in Campania (southern Italy). Natural Science. 2013;05:1-9. DOI: 10.4236/ns.2013.55A001

[10] Mascagni O. I suini di razza Cinta Senese ed il loro miglioramento. Agricoltura Toscana. 1947:337-343

[11] Franci O, Gandini G, Madonia G, Pugliese C, Chiofalo V, Bozzi R, et al. Performances of Italian local breeds. In: Ollivier L, Labroue F, Glodek P, Gandini G, Delgado JV, editors. Pig Genetic Resources in Europe. Wageningen, Netherlands: EAAP Publication, Wageningen Press; 2001. pp. 151-151

[12] Barone CMA, Castellano N, Colatruglio P, Gigante G, Matassino D, Rossetti CE, et al. Utilization of the Casertana pig to obtain traditional, typified labelled salami. II. Qualitative characteristics of meat at carcass jointing. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. No. 76; 16-19 November 2004; France. Zaragoza, Spain: CIHEAM; 2007. pp. 207-211

[13] Maiorano G. Swine production in Italy and research perspectives for the local breeds. Slovak Journal of Animal Science. 2009;42:159-166

[14] Franci O, Pugliese C. Italian autochthonous pigs: Progress report and

Author details

Riccardo Bozzi<sup>1</sup>

Italy

230

Nina Batorek-Lukač<sup>4</sup>

\*, Maurizio Gallo<sup>2</sup>

2 ANAS - Italian Pig Breeders Association, Rome, Italy

4 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: riccardo.bozzi@unifi.it

, Claudia Geraci<sup>3</sup>

3 Department of Agriculture and Food Sciences, University of Bologna, Bologna,

© 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**

1 DAGRI - Animal Science Section, University of Florence, Florence, Italy

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

, Luca Fontanesi<sup>3</sup> and

**233**

**Chapter 18**

**Abstract**

Italian breed.

Italy

Nero Siciliano Pig

*Riccardo Bozzi, Maurizio Gallo, Claudia Geraci,* 

Origins of Nero Siciliano pig date to Carthaginian domination and its rearing, after a setback during the Arab period, was rather diffused throughout Sicily. Breed rearing is nowadays limited from the farmed area to the wooded hills of north-eastern Sicily. The latest available status (2015) reported 87 registered farms with about 1100 breeding sows and 124 boars enrolled in the herdbook started in 2001, as well as the conservation programme. Coat colour is mainly black but white face and wattles are accepted. Nero Siciliano pigs have on average 7.6 piglets of 1.4 kg live body weight and the average daily gain during fattening period was on average 346 g/day for the overall fattening stage. Slaughter age of Nero Siciliano breed was on average 390 days, at an average live weight of 95 kg. Average intramuscular fat content was 4.6% and as regards fatty acid composition, average values obtained for SFA, MUFA and PUFA were 37.5, 54.2 and 8.3% in *longissimus* muscle and 39.0, 49.4 and 11.7% in back fat tissue, respectively. This review gives an exhaustive review of the information available for this local

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

The Nero Siciliano is a breed of domestic pig from the Mediterranean island of Sicily, in southern Italy [1]. The breeding of this pig has ancient origins: fossil remains and written documents testify the presence of these animals since the period of Greek and Carthaginian domination (VII-VI century). The pig breeding suffered a setback in the ninth century under Arab domination, while it recovered with the Norman conquest. Numerous breeds and pig populations deriving from the Neapolitan black-haired breed have helped to form this breed that nowadays presents well-defined characteristics [2]. From the early twentieth century, the Nero Siciliano was usually raised in small groups of 10–15 animals and the crossing with other improved breeds was rather diffused. It was not rare at that time to observe white spotted or totally white animals [2]. The breeding of this pig population was widespread on the island until the middle of the twentieth century, and the Nero Siciliano assumed different names in the various geographical areas of breeding [2]. The subsequent socio-economic changes limited the farmed area to the wooded hills of north-eastern Sicily (Madonie and Nèbrodi). Presently, there are 87

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

*Luca Fontanesi and Nina Batorek-Lukač*

research perspectives. Italian Journal of Animal Science. 2007;6:663-671. DOI: 10.4081/ijas.2007.1s.663

[15] Fortina R, Barbera S, Lussiana C, Mimosi A, Tassone S, Rossi A, et al. Performances and meat quality of two Italian pig breeds fed diets for commercial hybrids. Meat Science. 2005;71:713-718

[16] Salvatori G, Filetti F, Di Cesare C, Maiorano G, Pilla F, Oriani G. Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors. Meat Science. 2008;80: 623-631

[17] D'Alessandro A, Marrocco C, Zolla V, D'Andrea M, Zolla L. Meat quality of the longissimus lumborum muscle of Casertana and large white pigs: Metabolomics and proteomics intertwined. Journal of Proteomics. 2011;75:610-627

[18] Salerno A. Le rese alla mattazione in alcune razze suine Italiane. In: Annali Facoltà Di Agraria. Bari, Italy; 1955. pp. 24-56

#### **Chapter 18**

research perspectives. Italian Journal of Animal Science. 2007;6:663-671. DOI:

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

[15] Fortina R, Barbera S, Lussiana C, Mimosi A, Tassone S, Rossi A, et al. Performances and meat quality of two

[16] Salvatori G, Filetti F, Di Cesare C, Maiorano G, Pilla F, Oriani G. Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors. Meat Science. 2008;80:

[17] D'Alessandro A, Marrocco C, Zolla V, D'Andrea M, Zolla L. Meat quality of the longissimus lumborum muscle of Casertana and large white pigs: Metabolomics and proteomics intertwined. Journal of Proteomics.

[18] Salerno A. Le rese alla mattazione in alcune razze suine Italiane. In: Annali Facoltà Di Agraria. Bari, Italy; 1955.

Italian pig breeds fed diets for commercial hybrids. Meat Science.

10.4081/ijas.2007.1s.663

2005;71:713-718

2011;75:610-627

pp. 24-56

232

623-631
