**Table 7.** *Summary of collected literature data on meat quality in Turopolje pig breed.*

*Turopolje Pig (Turopoljska svinja) DOI: http://dx.doi.org/10.5772/intechopen.83782*

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

**Reference Feeding No. of animals ADG lactation1 ADG fattening2** [7] – 60 101 – [10] – 20 – 556 [11] Ad Lib 15 – 340 [12] Ad Lib 12 – 392

*ADG in a period of fattening is reported as the overall growth rate for the whole studied period (from approximately* 

**5.3 Body composition and carcass traits**

**Final age (d)**

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

**Final BW (kg)**

**Hot CW (kg)**

*energy, CP = crude protein.*

**Reference No. of** 

**animals**

*30 kg body weight until slaughter).*

*30 kg body weight until slaughter).*

*1*

*1*

*2*

**Table 4.**

**Table 5.**

**Reference Feeding ME content of feed** 

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

**(MJ/kg)**

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

*No. = number, ADG = average daily gain in g, Ad Lib = ad libitum feeding regime.*

**CP content of feed (%)**

**No. of animals ADFI fattening1**

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 Turopolje breed were slaughtered at approximately 437 days of age (140–679 days [5, 10–13]) and average 96 kg live weight [5, 10, 12, 13]. Dressing yield was around 80% [5, 10, 12, 13] and lean meat content around 40.0% (SEUROP

> **Dressing yield (%)**

[5] 10 679 100 80 79.9 40.6 – – 32 – – [10] 20 253 102 82 80.3 – – 61 39 – – [11] 8 140 – 58 – 43.6 29 – – 47 22

[12] 20 552 95 75 79.1 35.8 41 54 40 51 – [13] 10 584 82 66 80.1 38.2 – – – – –

*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 Turopolje pig breed.*

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

**Lean meat content (%)**

7 175 – 70 – 41.4 32 – – 46 25

9 679 100 80 79.8 40.5 – – – – –

**Backfat thickness (mm)**

**withers**

**M1 (mm)**

**(cm2 S ) <sup>2</sup> At** 

**At last rib**

**Loin eye area** 

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

[10] – – – 20 2.30 [11] Ad Lib 13.4 17.6 15 1.23 [12] Ad Lib 12.9 15.5 12 2.51 *No. = number, ADFI = average daily feed intake in kg/day, Ad Lib = ad libitum feeding regime, ME = metabolizable* 

*ADFI in a period of fattening is reported as the overall growth rate for the whole studied period (from approximately* 

**272**

**Table 6.**

*1*

*2*

classification or dissection [5, 10–13]). The backfat thickness values were measured at the position of withers averaged 57 mm [10, 12], at the level of the last rib 37 mm [5, 10, 12] and at the level of gluteus medius muscle 34 mm [11, 12]. Muscularity was measured as loin eye area averaged 23 cm2 [11] and as muscle thickness above gluteus medius 48 mm [11, 12].

#### **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 found are presented in **Table 7**. In the studies reporting meat quality of Turopolje pigs, pH measured in longissimus muscle at 45 min and 24 h *post-mortem* were around 6.1 and 5.68, respectively [11, 12]. The intramuscular fat content ranged from 2.2 to 5.8 (3.7% in average [5, 11–13], and color measured in CIE L\*, a\* and b\* color space was 44.6, 19.3 and 5.7 for L, a\* and b\* [12]. SFA, MUFA and PUFA content of intramuscular fat in longissimus muscle in the considered studies were around 38, 51 and 11%, whereas SFA, MUFA and PUFA content of back fat tissue were approximately 38, 49 and 13%, respectively [5, 12].

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

Resilient and capable of foraging, Turopolje pig breed has always been able to survive in free range, which makes it particularly suitable for low-input, extensive production systems. Its use today represents a potential alternative to intensive farming, and it should be intended primarily for production of pork meat and products of premium quality. Meat is darker and redder in color than in standard pork, with fine muscular texture, which seems to be characteristic for this breed [4, 9]. There is a higher level of accumulation of fat tissue, especially in the subcutaneous area, and between the muscles. Meat of Turopolje pigs in today's gastronomy is mainly used in special occasions for the preparation of various local food specialties (e.g., "turopoljska kotlovina", goulash, various pork roasts—**Figure 5**). It is also suitable for processing in typical meat products (e.g., dry-cured ham—**Figure 6**, bacon, dry-fermented sausages, etc.), which are highly appreciated by local consumers but for now rarely available in the market. In 2017, the breeding association "Plemenita Opčina Turopoljska" applied for the registration of fresh meat from Turopolje pig with the protected designation of origin (PDO) label, and the procedure is underway at national level.

**275**

*Turopolje Pig (Turopoljska svinja)*

**Acknowledgements**

*Turopolje ham (photo by Blaž Šegula).*

**Figure 6.**

that may be made of the information it contains.

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

*DOI: http://dx.doi.org/10.5772/intechopen.83782*

**Figure 5.** *Turopolje pig roast at local food fair.*

measured as loin eye area averaged 23 cm2

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

medius 48 mm [11, 12].

**5.4 Meat quality**

respectively [5, 12].

at national level.

classification or dissection [5, 10–13]). The backfat thickness values were measured at the position of withers averaged 57 mm [10, 12], at the level of the last rib 37 mm [5, 10, 12] and at the level of gluteus medius muscle 34 mm [11, 12]. Muscularity was

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 found are presented in **Table 7**. In the studies reporting meat quality of Turopolje pigs, pH measured in longissimus muscle at 45 min and 24 h *post-mortem* were around 6.1 and 5.68, respectively [11, 12]. The intramuscular fat content ranged from 2.2 to 5.8 (3.7% in average [5, 11–13], and color measured in CIE L\*, a\* and b\* color space was 44.6, 19.3 and 5.7 for L, a\* and b\* [12]. SFA, MUFA and PUFA content of intramuscular fat in longissimus muscle in the considered studies were around 38, 51 and 11%, whereas SFA, MUFA and PUFA content of back fat tissue were approximately 38, 49 and 13%,

Resilient and capable of foraging, Turopolje pig breed has always been able to survive in free range, which makes it particularly suitable for low-input, extensive production systems. Its use today represents a potential alternative to intensive farming, and it should be intended primarily for production of pork meat and products of premium quality. Meat is darker and redder in color than in standard pork, with fine muscular texture, which seems to be characteristic for this breed [4, 9]. There is a higher level of accumulation of fat tissue, especially in the subcutaneous area, and between the muscles. Meat of Turopolje pigs in today's gastronomy is mainly used in special occasions for the preparation of various local food specialties (e.g., "turopoljska kotlovina", goulash, various pork roasts—**Figure 5**). It is also suitable for processing in typical meat products (e.g., dry-cured ham—**Figure 6**, bacon, dry-fermented sausages, etc.), which are highly appreciated by local consumers but for now rarely available in the market. In 2017, the breeding association "Plemenita Opčina Turopoljska" applied for the registration of fresh meat from Turopolje pig with the protected designation of origin (PDO) label, and the procedure is underway

[11] and as muscle thickness above gluteus

**274**

**Figure 5.**

*Turopolje pig roast at local food fair.*

**Figure 6.** *Turopolje ham (photo by Blaž Šegula).*

#### **Acknowledgements**

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

#### **Author details**

Danijel Karolyi1 \*, Zoran Luković 1 , Krešimir Salajpal1 , Dubravko Škorput1 , Ivan Vnučec1 , Željko Mahnet2 , Vedran Klišanić 2 and Nina Batorek-Lukač 3

1 Faculty of Agriculture, University of Zagreb, Zagreb, Croatia


\*Address all correspondence to: dkarolyi@agr.hr

© 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.

**277**

97-102

*Turopolje Pig (Turopoljska svinja)*

**References**

[1] Croatian Agricultural Agency. HPA [Internet]. 2016. Available from: http://www.hpa.hr/wp-content/ uploads/2014/06/Svinjogojstvo.pdf [Accessed: September 15, 2017]

[2] Ritzoffy N. Prinos k poznavanju Turopoljskog svinjčeta. Veterinarski

[3] Loftus R, Scherf B. In: FAO, editor. World Watch List for Domestic Animal Diversity. Rome, Italy: UNEP; 1993.

[4] 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/

[5] Đikić M, Salajpal K, Karolyi D, Đikić D, Rupić V. Biological characteristics of turopolje pig breed as factors in renewing and preservation of population. Stočarstvo. 2010;**64**:79-90

[6] Salajpal K, Karolyi D, Spicic S, Cvetnic Z, Klisanic V, Mahnet Z, et al. Presented at the 7th International Symposium on Mediterranean Pig. Litter Size and Health Management as Limiting Factors of "In situ" Conservation of Turopolje Pig. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens. n. 101; 14-17 October 2010; Cordoba, Spain. Zaragoza, Spain:

CIHEAM; 2012. pp. 247-252

[7] Đikić M, Jurić I, Robić Z, Henc Z, Gugić G. Litter size and weight of piglets of the Turopolje pig breed in the suckling period. Agriculturae Conspectus Scientificus. 1999;**64**:

S2078633612000446

Arhiv. 1931;**1**(1-4):533-571

p. 245

*DOI: http://dx.doi.org/10.5772/intechopen.83782*

[8] Karolyi D. Personal communication, data collected within TREASURE survey 1.3. Zagreb, Croatia: University of Zagreb, Faculty of Agriculture; 2016

[9] Karolyi D, Luković Z, Škorput D, Mahnet Ž, Klišanić V, Vnučec I, et al. Morphological and reproductive traits of Turopolje pig breeding sows. In: Charneca R, TriapicosNunes J, Loures L, RatoNunes J, editors. Book of Abstracts of the 9th International Symposium on Mediterranean Pig; 3-5 November 2016; Portalegre, Portugal: InstitutoPolitécnico de Portalegre; 2018.

[10] Horvat B. Rezultati kontrolnog tova svinja turopoljske pasmine i baguna. Arhiv Ministarstva Poljoprivrede– Smotra Naučnih Radova. 1939;**6**:55-76

[11] Ballweg IC, Frölich K, Fandrey E, Meyer HH, Kliem H. Comparison of the meat quality of Turopolje, German Landrace × Turopolje and German Landrace × Pietrain pigs. Agriculturae Conspectus Scientificus.

[12] Karolyi D. Personal communication, data collected within TREASURE survey 2.1. Zagreb, Croatia: University of Zagreb, Faculty of Agriculture; 2016

[13] Đikić M, Jurić I, Mužić S, Janječić Z. Carcass composition of Turopolje pig, the autochthonous Croatian breed. Agriculturae Conspectus Scientificus.

[14] Đikić M, Jurić I, Mužic S. Odnos masnih kiselina u tkivima tovljenika turopoljske pasmine i CLT križanaca. In: Đikić M, Jurić I, editors. Turopoljska Svinja–Autohtona Hrvatska Pasmina. Velika Gorica, Croatia: Plemenita Opčina Turopoljska; 2002. pp. 149-158

2015;**79**:253-259

2003;**68**:249-254

p. 47

#### **References**

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

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

, Krešimir Salajpal1

2

, Vedran Klišanić

, Dubravko Škorput1

and Nina Batorek-Lukač

,

3

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

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

\*, Zoran Luković

2 Croatian Agricultural Agency, Križevci, Croatia

\*Address all correspondence to: dkarolyi@agr.hr

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

, Željko Mahnet2

1

1 Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

**276**

**Author details**

Danijel Karolyi1

Ivan Vnučec1

[1] Croatian Agricultural Agency. HPA [Internet]. 2016. Available from: http://www.hpa.hr/wp-content/ uploads/2014/06/Svinjogojstvo.pdf [Accessed: September 15, 2017]

[2] Ritzoffy N. Prinos k poznavanju Turopoljskog svinjčeta. Veterinarski Arhiv. 1931;**1**(1-4):533-571

[3] Loftus R, Scherf B. In: FAO, editor. World Watch List for Domestic Animal Diversity. Rome, Italy: UNEP; 1993. p. 245

[4] 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

[5] Đikić M, Salajpal K, Karolyi D, Đikić D, Rupić V. Biological characteristics of turopolje pig breed as factors in renewing and preservation of population. Stočarstvo. 2010;**64**:79-90

[6] Salajpal K, Karolyi D, Spicic S, Cvetnic Z, Klisanic V, Mahnet Z, et al. Presented at the 7th International Symposium on Mediterranean Pig. Litter Size and Health Management as Limiting Factors of "In situ" Conservation of Turopolje Pig. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens. n. 101; 14-17 October 2010; Cordoba, Spain. Zaragoza, Spain: CIHEAM; 2012. pp. 247-252

[7] Đikić M, Jurić I, Robić Z, Henc Z, Gugić G. Litter size and weight of piglets of the Turopolje pig breed in the suckling period. Agriculturae Conspectus Scientificus. 1999;**64**: 97-102

[8] Karolyi D. Personal communication, data collected within TREASURE survey 1.3. Zagreb, Croatia: University of Zagreb, Faculty of Agriculture; 2016

[9] Karolyi D, Luković Z, Škorput D, Mahnet Ž, Klišanić V, Vnučec I, et al. Morphological and reproductive traits of Turopolje pig breeding sows. In: Charneca R, TriapicosNunes J, Loures L, RatoNunes J, editors. Book of Abstracts of the 9th International Symposium on Mediterranean Pig; 3-5 November 2016; Portalegre, Portugal: InstitutoPolitécnico de Portalegre; 2018. p. 47

[10] Horvat B. Rezultati kontrolnog tova svinja turopoljske pasmine i baguna. Arhiv Ministarstva Poljoprivrede– Smotra Naučnih Radova. 1939;**6**:55-76

[11] Ballweg IC, Frölich K, Fandrey E, Meyer HH, Kliem H. Comparison of the meat quality of Turopolje, German Landrace × Turopolje and German Landrace × Pietrain pigs. Agriculturae Conspectus Scientificus. 2015;**79**:253-259

[12] Karolyi D. Personal communication, data collected within TREASURE survey 2.1. Zagreb, Croatia: University of Zagreb, Faculty of Agriculture; 2016

[13] Đikić M, Jurić I, Mužić S, Janječić Z. Carcass composition of Turopolje pig, the autochthonous Croatian breed. Agriculturae Conspectus Scientificus. 2003;**68**:249-254

[14] Đikić M, Jurić I, Mužic S. Odnos masnih kiselina u tkivima tovljenika turopoljske pasmine i CLT križanaca. In: Đikić M, Jurić I, editors. Turopoljska Svinja–Autohtona Hrvatska Pasmina. Velika Gorica, Croatia: Plemenita Opčina Turopoljska; 2002. pp. 149-158

Section 3

Analytical Review of

Productive Performance

of Local Pig Breeds

279

### Section 3
