Sarda Pig

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

#### Abstract

Sarda pig breed (a.k.a. Suino Sardo) is a local breed from Sardinia Island (Italy) with its ancestors dating back to the Nuragic period. It is the most recent breed interested by a conservation programme among the six Italian autochthonous pig breeds investigated by the H2020 project TREASURE and could be considered untapped in terms of information on its performances and products. Thirteen farms were registered at the last census (2015) including sixty-one breeding sows and twenty boars. It is a small size breed with black, grey, tawny or spotted coat colour. On average, age at parturition is 15.7 months, with 1.6 litters per year and 7.8 piglets per parity. Average piglet mortality is rather high in the considered studies (16.1%). The average daily gain for Sarda pig within the considered studies was 423 g/day. On average, daily feed intake in the overall fattening stage was 2.3 kg/day. Sarda pigs were slaughtered at approximately 686 days of age, at an average live weight of 193 kg. Sporadic information is available for meat quality traits. Although studies on Sarda pig are scarce, the current review gives the first insight into this local pig breed.

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

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

The Sarda or Suino Sardo is a breed of domestic pig from the Mediterranean island of Sardinia (Italy). Evidences of the present pig population in Sardinia date back to 2nd millennium BC [1]. Nuragic sites have returned large quantities of bones and some bronze representations of domestic pigs. Historical and bibliographic research and field surveys have shown that pig breeding in Sardinia has ancient origins documented by numerous prehistoric and historical traces [2]. During the Roman domination, due to the tributes that Sardinia was forced to pour and to the presence of large areas of oaks in the island, there was an increase in pig breeding. Medieval period reported various written records on pig breeding. For instance, the "Codice Rurale di Mariano IV" reported the fees for who leave the pigs on the vineyards as well as the rule that forbid to introduce pigs in the pastures during the fall and winter periods. Sarda pigs and wild boars have been sympatric for centuries in the region, and it has recently been showed that Sarda pig breed belongs to Sus scrofa meridionalis subspecies [3, 4]. Since 2006, the breed conservation program based on several small breeding nuclei is active. Presently, there are 13 registered farms of Sarda pigs with about 61 breeding sows and 20 boars in the latest available status [5]. Census of Sarda pig breed is presented in Figure 1.

#### Figure 1.

Census of Sarda pig breed, presenting number of sows and boars per year, starting with the year of heard book establishment.

control or fences with frequent exchanges between wild boars and domestic pigs. This is one of the reasons of the difficult eradication of the African swine fever (ASF) disease as reported by Jurado et al. [7]. Animals often graze on public lands, with minimal recourse to shelters consisting of hollow trunks or shelters (in wood and/or stone). Animals are fed mainly on the natural resources of the oak and chestnut woods where they graze freely; the integration is minimal and commonly consists of cereals (flour or grain) or legumes, offered during periods of food shortage. With this production system, the animals remain in the herd during more than 1 year and they are slaughtered quite old. It is thus common to simultaneously have young pigs, middle aged pigs, and old animals (up to 3 years of age and more than 100 kg). Furthermore, seasonality of the events (births and slaughters) is a common management practice in Sarda breed. Animals are accustomed by the farmers to respond to their voice calls at pre-established points, where they receive

the daily amount of food, directly offered on the ground [8].

4. Organisations for breeding, monitoring and conservation

officially recognized by the Italian Ministry of Agriculture in 2006.

Rome, Italy

Associazione Nazionale Allevatori Suini (ANAS)

Razza Sarda

Table 1.

247

Figure 3.

Sarda Pig

DOI: http://dx.doi.org/10.5772/intechopen.84437

Sarda boar (photo credit S. Porcu).

Consorzio Produttori Suino di

Contact details of breeding organisations for Sarda pig breed.

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, and the activity is aimed at the conservation of the breed with particular regard to the maintenance of genetic variability. The regional body of Sardegna contributes to the initiatives aimed to preserve and valorize the breed posing special attention to ASF disease. A Consortium (Consorzio Produttori Suini di Razza Sarda) has also been established in 2010 (Table 1). Sarda breed has been

Name of organisation Address Web or e-mail address

Via Lazzaro Spallanzani 4, 00161

Località Genn'Antine, 08049 Villagrande Strisaili (NU), Italy www.anas.it

c.s.r.s@tiscali.it

#### 2. Exterior phenotypic characteristics

The Sarda is a small size breed with black, grey, tawny or spotted coat colour (Figures 2 and 3). The bristles are numerous, long and rough, and on the dorsal line, they make up a mane. A lumbar tuft is possible. The head is of medium development, cone-shaped with a straight profile, small ears kept high up or leaning on the side. Wattles are sometimes present. Long tail with bristles sometimes forms a characteristic "horse" tail. Even if the breed presents large phenotypic variability, some morphological traits are considered indicators of crossbreeding and are thus cause of exclusion from the registry: absence of bristles, totally depigmented skin, straight ears, concave profile, striated cloak or agouti, presence of white band, even partial, on the chest. Sows of Sarda breed have on average 12.7 teats.

Figure 2. Sarda sow with piglets (photo credit LAORE Sardegna).

#### 3. Geographical location and production system

Sarda pigs are raised mainly in the provinces of Ogliastra and Nuoro but are also present in those of Medio Campidano and Sassari and in the Sarrabus-Gerrei subarea. These are the classical areas of pig breeding in Sardinia as already reported by Cetti [6]. The local pig is bred in the wild or semi-wild without any type of

#### Figure 3. Sarda boar (photo credit S. Porcu).

2. Exterior phenotypic characteristics

Figure 1.

Figure 2.

246

establishment.

The Sarda is a small size breed with black, grey, tawny or spotted coat colour (Figures 2 and 3). The bristles are numerous, long and rough, and on the dorsal line, they make up a mane. A lumbar tuft is possible. The head is of medium development, cone-shaped with a straight profile, small ears kept high up or leaning on the side. Wattles are sometimes present. Long tail with bristles sometimes forms a characteristic "horse" tail. Even if the breed presents large phenotypic variability, some morphological traits are considered indicators of crossbreeding and are thus cause of exclusion from the registry: absence of bristles, totally depigmented skin, straight ears, concave profile, striated cloak or agouti, presence of white band, even

Census of Sarda pig breed, presenting number of sows and boars per year, starting with the year of heard book

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

partial, on the chest. Sows of Sarda breed have on average 12.7 teats.

3. Geographical location and production system

Sarda sow with piglets (photo credit LAORE Sardegna).

Sarda pigs are raised mainly in the provinces of Ogliastra and Nuoro but are also

present in those of Medio Campidano and Sassari and in the Sarrabus-Gerrei subarea. These are the classical areas of pig breeding in Sardinia as already reported by Cetti [6]. The local pig is bred in the wild or semi-wild without any type of

control or fences with frequent exchanges between wild boars and domestic pigs. This is one of the reasons of the difficult eradication of the African swine fever (ASF) disease as reported by Jurado et al. [7]. Animals often graze on public lands, with minimal recourse to shelters consisting of hollow trunks or shelters (in wood and/or stone). Animals are fed mainly on the natural resources of the oak and chestnut woods where they graze freely; the integration is minimal and commonly consists of cereals (flour or grain) or legumes, offered during periods of food shortage. With this production system, the animals remain in the herd during more than 1 year and they are slaughtered quite old. It is thus common to simultaneously have young pigs, middle aged pigs, and old animals (up to 3 years of age and more than 100 kg). Furthermore, seasonality of the events (births and slaughters) is a common management practice in Sarda breed. Animals are accustomed by the farmers to respond to their voice calls at pre-established points, where they receive the daily amount of food, directly offered on the ground [8].

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

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, and the activity is aimed at the conservation of the breed with particular regard to the maintenance of genetic variability. The regional body of Sardegna contributes to the initiatives aimed to preserve and valorize the breed posing special attention to ASF disease. A Consortium (Consorzio Produttori Suini di Razza Sarda) has also been established in 2010 (Table 1). Sarda breed has been officially recognized by the Italian Ministry of Agriculture in 2006.


Table 1. Contact details of breeding organisations for Sarda pig breed.

#### 5. Productive performance

#### 5.1 Reproductive traits

Basic data obtained on reproductive traits in this review are presented in Table 2. According to data registered in ANAS database [5], the age of sows at first parturition is 25.3 months, whereas the age at culling is 60 months. Sows of Sarda pig breed have 1.2–2.0 litters per year [9, 10] with 5.6–9.4 piglets [5, 9, 11] of only 0.3 kg live body weight [10]. Stillborn percentage of piglets and piglet mortality rate until weaning reported within collected studies are quite high (12.1–16.1 and 11.1–20.0%, respectively; [5, 9, 11]). Duration of lactation is prolonged in comparison to modern intensive systems (to 37 days; [11]), which leads to a longer farrowing interval (180– 304 days; [9, 10]) and higher piglet weaning weight (7.7; [11]). Extended lactation in such production system serves also as protection against predators as well as to increase the learning process period in such unfavourable areas.

#### 5.2 Growth performance

Basic data on growth performance obtained in this review are presented in Tables 3 and 4. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes, the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that the major part of the collected studies simulated practical conditions of the production systems used and that only a smaller part of the studies actually aimed at evaluating the breed potential for growth. In the considered studies, data on the average daily gain in lactation were not found, whereas reported average daily gains in growing, early, middle and late fattening stage were on average 342, 352, 494, and 525 g/day ([11, 15, 16], respectively), but it has to be pointed out that the obtained results within each stage were very different and thus the averages reported have to be considered cautiously. The average daily gain in the period from birth to slaughter reported for Sarda pig within the considered studies averages 423 g/day [10, 11], which is lower compared to modern breeds of pigs. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the growth potentials of Sarda pigs in ad libitum conditions of feeding (≈910 g/day in late fattening stage and 657 g/day in overall fattening stage).

In considered studies, the information on feed intake and feed nutritional value were limited, which also limits the evaluation of growth potential. Average daily feed intake increased from approximately 1.1 kg/day [11] in growing stage to 3.6 kg/ day [11] in late fattening stage (declared as ad libitum feeding), whereas average daily feed intake in the overall fattening stage was 1.7–2.7 kg/day [11]. In the context of the evaluation of feed intake, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the maximal feed intake of Sarda pigs in ad libitum conditions of feeding. Porcu [17] reports that Sarda pigs consumed 6.3 kg/day in late fattening stage when feed was offered on ad libitum basis (estimated between 98 and 294 kg body weight), whereas in overall fattening stage, maximal feed intake reported was 2.7 kg/day (estimated until 100 kg body weight; [11]).

Reference

249

 Sow age at first

Litters per

No. of piglets

Piglet live

Stillborn per

Mortality at

Piglet weaning

Duration of

Farrowing

Sow age at

DOI: http://dx.doi.org/10.5772/intechopen.84437

Sarda Pig

interval (d)

culling (mth)

lactation (d)

weight (kg)

weaning (%)

litter (%)

weight (kg)

alive per litter

5.6


16.1

16.5




60

parturition

[5] [9] [12] [11] [13] [14] [10] No. = number, mth = month and d = days.

Table 2.

Summary of collected literature data on

reproduction

 traits in Sarda pig breed.

9.5

2.0


0.3





180












12.3












9.4


12.1

20.0

7.7

37














1.2

8.3



11.8



304


25.3

 (mth)

sow per year



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

5. Productive performance

Basic data obtained on reproductive traits in this review are presented in Table 2. According to data registered in ANAS database [5], the age of sows at first parturition is 25.3 months, whereas the age at culling is 60 months. Sows of Sarda pig breed have 1.2–2.0 litters per year [9, 10] with 5.6–9.4 piglets [5, 9, 11] of only 0.3 kg live body weight [10]. Stillborn percentage of piglets and piglet mortality rate until weaning reported within collected studies are quite high (12.1–16.1 and 11.1–20.0%, respectively; [5, 9, 11]). Duration of lactation is prolonged in comparison to modern intensive systems (to 37 days; [11]), which leads to a longer farrowing interval (180– 304 days; [9, 10]) and higher piglet weaning weight (7.7; [11]). Extended lactation in such production system serves also as protection against predators as well as to

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

Basic data on growth performance obtained in this review are presented in Tables 3 and 4. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes, the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that the major part of the collected studies simulated practical conditions of the production systems used and that only a smaller part of the studies actually aimed at evaluating the breed potential for growth. In the considered studies, data on the average daily gain in lactation were not found, whereas reported average daily gains in growing, early, middle and late fattening stage were on average 342, 352, 494, and 525 g/day ([11, 15, 16], respectively), but it has to be pointed out that the obtained results within each stage were very different and thus the averages reported have to be considered cautiously. The average daily gain in the period from birth to slaughter reported for Sarda pig within the considered studies averages 423 g/day [10, 11], which is lower compared to modern breeds of pigs. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the growth potentials of Sarda pigs in ad libitum conditions of feeding (≈910 g/day in late fattening stage and

In considered studies, the information on feed intake and feed nutritional value were limited, which also limits the evaluation of growth potential. Average daily feed intake increased from approximately 1.1 kg/day [11] in growing stage to 3.6 kg/ day [11] in late fattening stage (declared as ad libitum feeding), whereas average daily feed intake in the overall fattening stage was 1.7–2.7 kg/day [11]. In the context of the evaluation of feed intake, it is also of interest to observe the extreme values, because it can be assumed that the maximum figures exhibit the maximal feed intake of Sarda pigs in ad libitum conditions of feeding. Porcu [17] reports that Sarda pigs consumed 6.3 kg/day in late fattening stage when feed was offered on ad libitum basis (estimated between 98 and 294 kg body weight), whereas in overall fattening stage, maximal feed intake reported was 2.7 kg/day (estimated until

increase the learning process period in such unfavourable areas.

5.1 Reproductive traits

5.2 Growth performance

657 g/day in overall fattening stage).

100 kg body weight; [11]).

248


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

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

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

#### Table 3.

Summary of collected literature data on the average daily gain (in g) in Sarda pig breed.

#### 5.3 Body composition and carcass traits

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in Table 5. In considered studies, pigs of Sarda breed were slaughtered at approximately 686 days of age [15, 16, 18], at an average 193 kg live weight (106–294 kg; [15, 16, 18]) and reached dressing yield around 77% [10, 18]. The back fat thickness value measured at the withers varied from 30 to 85 mm [15, 16, 18], at the position of the last rib 28 mm [18] and at the level of last rib 41 mm [18]. No data providing measurements of muscularity were found in considered studies.

#### 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 6. The pH of meat for Sarda pig breed has been measured only

by Porcu [17]. PH values in longissimus muscle at 45 min and 24 h post mortem was 6.07 and 5.98, respectively. Objective colour measured in CIE L, a and b colour space was 48, 14.4, and 8.5 for L, a\* and b\*, respectively [15–18]. No data providing measurements of intramuscular fat content and fatty acid composition of intra-

muscular or back fat were found in considered studies.

Reference Feeding CP content of

DOI: http://dx.doi.org/10.5772/intechopen.84437

Sarda Pig

energy, and CP = crude protein.

Reference No. of

animals

a

b

a

251

Table 5.

Table 4.

feed (%)

No. of animals

[11] Ad Lib 17.0 24 1.6 1.6 - - -

[15, 17] Ad Lib - 4 - - - 6.3 - No. = number, ADFI = average daily feed intake in kg/day, Ad Lib = ad libitum feeding regime, ME = metabolisable

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

[10] - - - 75 77.0 - - - [15–17] 4 671 294 - - - 85 -

[18] 15 730 106 82 77.2 41 32 28

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

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

Final BW (kg)

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

> Hot CW (kg)

4 671 171 - - - 30 - 4 671 202 - - - 40 -

Dressing yield (%) Back fat thickness (mm)

> At last rib

Sa At withers

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

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

Final age (d)

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

Ad Lib 12.0 24 - - 2.9 2.9 2.3 Ad Lib 18.6 24 1.0 - - - - Ad Lib 16.8 24 - - - - 2.7 Ad Lib 17.3 24 - - - 2.8 2.4 Ad Lib 19.0 24 0.6 - - - - Ad Lib 16.0 24 - 1.5 - - - Ad Lib 15.0 24 - - 2.8 - 1.7 Ad Lib 13.5 24 1.4 1.4 - - - Ad Lib 12.0 24 - - 2.5 2.8 2.1 Ad Lib 18.6 - 0.9 - - - - Ad Lib 16.8 - - - - - 2.4 Ad Lib 17.3 - - - - 3.4 2.5

ADFI growing<sup>a</sup>

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


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

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

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

#### Table 4.

5.3 Body composition and carcass traits

muscularity were found in considered studies.

5.4 Meat quality

250

regime. a

Table 3.

b

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

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 6. The pH of meat for Sarda pig breed has been measured only

carcass traits that could be compared are presented in Table 5. In considered studies, pigs of Sarda breed were slaughtered at approximately 686 days of age [15, 16, 18], at an average 193 kg live weight (106–294 kg; [15, 16, 18]) and reached dressing yield around 77% [10, 18]. The back fat thickness value measured at the withers varied from 30 to 85 mm [15, 16, 18], at the position of the last rib 28 mm [18] and at the level of last rib 41 mm [18]. No data providing measurements of

Reference Feeding No. of animals ADG growing<sup>a</sup> ADG fattening<sup>b</sup>

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

[11] Ad Lib 24 368 368 - - 368

[10] - - - - - - 300 [15–17] Ad Lib 4 - - - 910 -

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

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

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

Summary of collected literature data on the average daily gain (in g) in Sarda pig breed.

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

Rest 4 - - - 351 - Rest 4 - - - 469 -

Ad Lib 24 - - 414 - 392 Ad Lib 24 416 - - - - Ad Lib 24 - - - 522 Ad Lib 24 - - - 341 422 Ad Lib 24 153 - - - - Ad Lib 24 - 312 - - 312 Ad Lib 24 - - 466 - 326 Ad Lib 24 377 377 - - 377 Ad Lib 24 - - 603 454 450 Ad Lib - 397 - - - - Ad Lib - - - - - 657 Ad Lib - - - - 622 529

Early Middle Late Overall

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


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

a S back fat thickness measured according to ZP method (above Gluteus medius muscle (mm)).

#### Table 5.

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

by Porcu [17]. PH values in longissimus muscle at 45 min and 24 h post mortem was 6.07 and 5.98, respectively. Objective colour measured in CIE L, a and b colour space was 48, 14.4, and 8.5 for L, a\* and b\*, respectively [15–18]. No data providing measurements of intramuscular fat content and fatty acid composition of intramuscular or back fat were found in considered studies.


No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, and pH 24 = pH measured approximately 24 hours post-mortem. <sup>a</sup>

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 and b\* greater value indicates a more yellow colour.

#### Table 6.

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

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

More than 50% of Sarda pig farmers raise the animals for the entire cycle producing traditional cured meats used for family needs. The part exceeding selfconsumption is sold on the local market, especially during the summer period with a high number of tourists present in the island. The main products are represented by sausages, bacon (rolled up or not), "guanciale" and "coppa" as well as cured ham and shoulder. Equally important is the consumption of piglets, slaughtered at the age of 35–45 days, which is one of the traditional dishes of typical Sardinian cuisine. Besides these classical products, it is possible to recognize three different local productions never recorded in the atlas of typical products: traditional ham, shoulder ham with bacon, and "sartizza a lorika". This last product is a very long sausage that can even exceed 3 metres in length with a spiral shape [19] and recalls the sausages known as the "longaones" [20] described in the Roman period. Currently, Sarda pig breed and its products face two major problems: the presence of ASF, difficult to control and eradicate due to the type of breeding and the presence of many unrecognized farms (for which it is difficult to establish the real consistency of the animals belonging to the native breed; [21]).

Author details

Sarda Pig

DOI: http://dx.doi.org/10.5772/intechopen.84437

Riccardo Bozzi<sup>1</sup>

Italy

253

Nina Batorek-Lukač<sup>4</sup>

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

2 ANAS—Italian Pig Breeders Association, Rome, Italy

4 KIS—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

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

#### 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 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

6. Use of breed and main products

approximately 24 hours post-mortem. <sup>a</sup>

Table 6.

animals belonging to the native breed; [21]).

use that may be made of the information it contains.

Acknowledgements

252

More than 50% of Sarda pig farmers raise the animals for the entire cycle producing traditional cured meats used for family needs. The part exceeding selfconsumption is sold on the local market, especially during the summer period with a high number of tourists present in the island. The main products are represented by sausages, bacon (rolled up or not), "guanciale" and "coppa" as well as cured ham and shoulder. Equally important is the consumption of piglets, slaughtered at the age of 35–45 days, which is one of the traditional dishes of typical Sardinian cuisine. Besides these classical products, it is possible to recognize three different local productions never recorded in the atlas of typical products: traditional ham, shoulder ham with bacon, and "sartizza a lorika". This last product is a very long sausage that can even exceed 3 metres in length with a spiral shape [19] and recalls the sausages known as the "longaones" [20] described in the Roman period. Currently, Sarda pig breed and its products face two major problems: the presence of ASF, difficult to control and eradicate due to the type of breeding and the presence of many unrecognized farms (for which it is difficult to establish the real consistency of the

Reference No. of animals pH 45 pH 24 CIE<sup>a</sup>

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

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

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

[15–17] 4 - - 48 16.0 9.9

[18] 15 6.07 5.98 40 11.2 4.0 No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, and pH 24 = pH measured

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

4 - - 50 15.4 10.0 4 - - 52 14.9 10.1

L\* a\* b\*

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

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

funding from the European Union's Horizon 2020 research and innovation

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 KIS—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] Cherchi PF. Evoluzione storica dell'attività industriale, agricola, caccia e pesca in Sardegna. Cagliari, Italy: Regione autonoma della Sardegna; 1974. volumi I-II-III-IVp

[2] Albarella U, Manconi F, Rowley-Conwy P, Vigne J-D. Pigs of Corsica and Sardinia: A biometrical re-evaluation of their status and history. In: Tecchiati U, Sala B, editors. Archaeozoological Studies in Honour of Alfredo Riedel. Bolzano, Italy: Province of Bolzano; 2016. pp. 285-302

[3] Scandura M, Iacolina L, Apollonio M. Genetic diversity in the European wild boar Sus scrofa: Phylogeography, population structure and wild x domestic hybridization. Mammal Review. 2011;41:125-137

[4] Scandura M, Iacolina L, Cossu A, Apollonio M. Effect of human perturbation on the genetic make-up of an island population: the case of the Sardinian wild boar. Heredity. 2011;106: 1012-1020

[5] Gallo M. ANAS database, personal communication; 2015

[6] Cetti FI. Quadrupedi di Sardegna. Sassari, Italy: Piattoli Giuseppe; 1774. pp. 87-92

[7] Jurado C, Fernandéz-Carríon E, Mur L, Rolesu S, Laddomada A, Sánchez-Vizcaíno JM. Why is African swine fever still present in Sardinia? Transboundary Emergency Disease. 2018;65:557-566

[8] Porcu S, Usai G, Carta A, Ligios S. L'elevage du porc en Sardaigne entre histoire et actualite. Option Méditeranéennes, Serie A: Séminaires Méediterranéennes. 2007;76:137-142

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

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

Options Méditerranéennes: Série A. Séminaires Méditerranéens. 2012;101:

DOI: http://dx.doi.org/10.5772/intechopen.84437

caratteristiche di qualità della carne fresca e dei prodotti a base di carne ottenuti dal suino di razza Sarda autoctona [dissertation]. Sassari: Scuola di Dottorato in Produzione e Sicurezza degli Alimenti di Origine Animale, Università degli Studi di Sassari; 2013.

[18] Madonia G, Diaferia C, Moretti VM, Margiotta S, Manganelli E, Pruiti V, et al. Siciliano pigs proposed as a traditional quality product: Comparison between salami made from black pig's meat and white pig's meat. Options Méditerranéennes: Série A. Séminaires Méditerranéens. 2007;76:251-257

[19] Porcu S, Usai G, Cappai P, Carta A, Ligios S. Allevamento suino in Sardegna:

[20] Vera D. L'allevamento del maiale in

Available from: http://www.museidelcib

[21] Regione Autonoma della Sardegna/ Regione Autònoma de Sardigna. Contributi Per Il Miglioramento, L'adeguamento O La Realizzazione Delle Aziende Di Allevamento Suinicole [Internet]. 2015. Available from: https:// sus.regione.sardegna.it/sus/searchproced ure/details/302 [Accessed: 12-11-2018]

Storia; attualità; prospettive. In: Proceedings of Porcu e prisuttu: Une affaire de famille; 11/10/2004; Corte,

epoca romana [Internet]. 2004.

o.it/ [Accessed: 4/6/2018]

France; 2005

255

[17] Porcu S. Indagine sulle

373-382

Sarda Pig

p. 153

[10] FAO. The Domestic Animal Diversity Information System [Internet]. Available from: http://dad.fa o.org/ [Accessed: 19-07-2017]

[11] Fruttero G, Usai D, Gusai S, Olmetto G, Chessa P, Muggianu S, et al. Prospettive dell'allevamento del suino di razza sarda. Cagliari, Italy: Laore Sardegna - Agenzia regionale per lo sviluppo in agricoltura; 2013. p. 14

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

[13] Porcu S, Daga E, Pintus S, Usai MG, Comunian R, Ligios S. Il suino di razza Sarda: Storia, realtà e prospettive. Rivista di Agraria. 2007;39:1-6

[14] Bozzi R. Personal Communication, Data Collected Within TREASURE Survey 1.3. Florence, Italy: University of Florence, Department of Agro-Food and Environmental Production Sciences; 2015

[15] Porcu S, Decandia M, Pintus S, Lei PN, Sanna MA, Ligios S. Effect of feeding and rearing system on growth performance of Sarda breed pig: Preliminary study. Options Méditerranéennes: Série A. Séminaires Méditerranéens. 2012;101:367-371

[16] Porcu S, Mazzette R, Manca C, Decandia M, Busia G, Riu G, et al. Biometric and rheologic parameters and qualitative properties of meat from "Sarda" breed pigs: Preliminary results.

Sarda Pig DOI: http://dx.doi.org/10.5772/intechopen.84437

Options Méditerranéennes: Série A. Séminaires Méditerranéens. 2012;101: 373-382

References

volumi I-II-III-IVp

2016. pp. 285-302

Review. 2011;41:125-137

communication; 2015

1012-1020

pp. 87-92

2018;65:557-566

254

[1] Cherchi PF. Evoluzione storica dell'attività industriale, agricola, caccia e pesca in Sardegna. Cagliari, Italy: Regione autonoma della Sardegna; 1974.

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

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

[10] FAO. The Domestic Animal Diversity Information System

o.org/ [Accessed: 19-07-2017]

G, Chessa P, Muggianu S, et al.

razza sarda. Cagliari, Italy: Laore Sardegna - Agenzia regionale per lo sviluppo in agricoltura; 2013. p. 14

[Internet]. Available from: http://dad.fa

[11] Fruttero G, Usai D, Gusai S, Olmetto

Prospettive dell'allevamento del suino di

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

[13] Porcu S, Daga E, Pintus S, Usai MG, Comunian R, Ligios S. Il suino di razza Sarda: Storia, realtà e prospettive. Rivista di Agraria. 2007;39:1-6

[14] Bozzi R. Personal Communication, Data Collected Within TREASURE Survey 1.3. Florence, Italy: University of Florence, Department of Agro-Food and Environmental Production Sciences;

[15] Porcu S, Decandia M, Pintus S, Lei PN, Sanna MA, Ligios S. Effect of feeding and rearing system on growth performance of Sarda breed pig: Preliminary study. Options

Méditerranéennes: Série A. Séminaires Méditerranéens. 2012;101:367-371

[16] Porcu S, Mazzette R, Manca C, Decandia M, Busia G, Riu G, et al. Biometric and rheologic parameters and qualitative properties of meat from "Sarda" breed pigs: Preliminary results.

Science. 2009;42:159-166

2015

[2] Albarella U, Manconi F, Rowley-Conwy P, Vigne J-D. Pigs of Corsica and Sardinia: A biometrical re-evaluation of their status and history. In: Tecchiati U, Sala B, editors. Archaeozoological Studies in Honour of Alfredo Riedel. Bolzano, Italy: Province of Bolzano;

[3] Scandura M, Iacolina L, Apollonio M. Genetic diversity in the European wild boar Sus scrofa: Phylogeography, population structure and wild x domestic hybridization. Mammal

[4] Scandura M, Iacolina L, Cossu A, Apollonio M. Effect of human

perturbation on the genetic make-up of an island population: the case of the Sardinian wild boar. Heredity. 2011;106:

[5] Gallo M. ANAS database, personal

[6] Cetti FI. Quadrupedi di Sardegna. Sassari, Italy: Piattoli Giuseppe; 1774.

[7] Jurado C, Fernandéz-Carríon E, Mur L, Rolesu S, Laddomada A, Sánchez-Vizcaíno JM. Why is African swine fever still present in Sardinia? Transboundary Emergency Disease.

[8] Porcu S, Usai G, Carta A, Ligios S. L'elevage du porc en Sardaigne entre

Méditeranéennes, Serie A: Séminaires Méediterranéennes. 2007;76:137-142

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

histoire et actualite. Option

[17] Porcu S. Indagine sulle caratteristiche di qualità della carne fresca e dei prodotti a base di carne ottenuti dal suino di razza Sarda autoctona [dissertation]. Sassari: Scuola di Dottorato in Produzione e Sicurezza degli Alimenti di Origine Animale, Università degli Studi di Sassari; 2013. p. 153

[18] Madonia G, Diaferia C, Moretti VM, Margiotta S, Manganelli E, Pruiti V, et al. Siciliano pigs proposed as a traditional quality product: Comparison between salami made from black pig's meat and white pig's meat. Options Méditerranéennes: Série A. Séminaires Méditerranéens. 2007;76:251-257

[19] Porcu S, Usai G, Cappai P, Carta A, Ligios S. Allevamento suino in Sardegna: Storia; attualità; prospettive. In: Proceedings of Porcu e prisuttu: Une affaire de famille; 11/10/2004; Corte, France; 2005

[20] Vera D. L'allevamento del maiale in epoca romana [Internet]. 2004. Available from: http://www.museidelcib o.it/ [Accessed: 4/6/2018]

[21] Regione Autonoma della Sardegna/ Regione Autònoma de Sardigna. Contributi Per Il Miglioramento, L'adeguamento O La Realizzazione Delle Aziende Di Allevamento Suinicole [Internet]. 2015. Available from: https:// sus.regione.sardegna.it/sus/searchproced ure/details/302 [Accessed: 12-11-2018]

**257**

**Chapter 20**

**Abstract**

*and Nina Batorek-Lukač*

Schwäbisch-Hällisches, Germany

Schwäbisch-Hällisches Pig

*Matthias Petig, Christoph Zimmer, Rudolf Bühler* 

The traditional, local breed Schwäbisch-Hällisches Schwein is originally located in the region of Hohenlohe in Baden-Württemberg, which still is the main breeding area. The breed was developed since nearly 200 years ago by the local farmers and is well adapted to the regional conditions. Next to the genetic value of the old breed in terms of biodiversity, it is the basement for a sustainable local pork chain. In terms of scientific substantiation, their performances and products are mainly untapped. Thus the aim of the present chapter is to present history and current status of Schwäbisch-Hällisches pig breed, its exterior phenotypic characteristics, geographical location, production system and main products from this German autochthonous breed of pigs, one of the local pig breeds investigated in the project TREASURE. Moreover, a collection and review of available literature data, available until August 2017, on reproductive and productive traits of Schwäbisch-Hällisches pig breed were carried out. Meat quality of *longissimus* muscle completed the conventional productive traits as it is of great interest in autochthonous breeds. Although studies on Schwäbisch-Hällisches pig are scarce, current review gives the first insight into this local pig breed.

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

The Schwäbisch-Hällisches is a breed of domestic pig originating from Schwäbisch Hall in Baden-Württemberg. It is the oldest autochthonous pig breed in Germany. Arising in 1821, when Chinese pigs were crossed with local pigs in Württemberg, the breed got regional importance in Northern Württemberg [1–3]. The fact that this breed developed most successfully in the area of Schwäbisch Hall explains its name. In the following decades, the breed was prosperous in many parts of Württemberg. At the beginning of the twentieth century, the import of pig breeds from England leads to a melting pot of different breeds, and the original Schwäbisch-Hällisches could only be found in its traditional region Schwäbisch Hall/Hohenlohe. With the establishment of breeding associations in the 1920s, the breed developed well and population increased [4]. The most remarkable prosperity period in its long history was the 1950s. The highest population of 3149 herdbook animals, which means 12% of the West-German pig herdbook population, was counted in 1954 [5–7]. Next to herdbook sows, there were counted about 18,000 Schwäbisch-Hällisch sows in 1939 and about 33,000 in 1955 [8, 9]. The low lean meat content of the breed together with a rapidly decreasing demand for fat caused the demise of Schwäbisch-Hällisch pigs in the 1960s and 1970s. The herdbook was closed in 1970, and only few farmers preserved the breed in their herds. In the

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

### **Chapter 20** Schwäbisch-Hällisches Pig

*Matthias Petig, Christoph Zimmer, Rudolf Bühler and Nina Batorek-Lukač*

#### **Abstract**

The traditional, local breed Schwäbisch-Hällisches Schwein is originally located in the region of Hohenlohe in Baden-Württemberg, which still is the main breeding area. The breed was developed since nearly 200 years ago by the local farmers and is well adapted to the regional conditions. Next to the genetic value of the old breed in terms of biodiversity, it is the basement for a sustainable local pork chain. In terms of scientific substantiation, their performances and products are mainly untapped. Thus the aim of the present chapter is to present history and current status of Schwäbisch-Hällisches pig breed, its exterior phenotypic characteristics, geographical location, production system and main products from this German autochthonous breed of pigs, one of the local pig breeds investigated in the project TREASURE. Moreover, a collection and review of available literature data, available until August 2017, on reproductive and productive traits of Schwäbisch-Hällisches pig breed were carried out. Meat quality of *longissimus* muscle completed the conventional productive traits as it is of great interest in autochthonous breeds. Although studies on Schwäbisch-Hällisches pig are scarce, current review gives the first insight into this local pig breed.

**Keywords:** traditional European breed, TREASURE, productive traits, phenotype, Schwäbisch-Hällisches, Germany

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

The Schwäbisch-Hällisches is a breed of domestic pig originating from Schwäbisch Hall in Baden-Württemberg. It is the oldest autochthonous pig breed in Germany. Arising in 1821, when Chinese pigs were crossed with local pigs in Württemberg, the breed got regional importance in Northern Württemberg [1–3]. The fact that this breed developed most successfully in the area of Schwäbisch Hall explains its name. In the following decades, the breed was prosperous in many parts of Württemberg. At the beginning of the twentieth century, the import of pig breeds from England leads to a melting pot of different breeds, and the original Schwäbisch-Hällisches could only be found in its traditional region Schwäbisch Hall/Hohenlohe. With the establishment of breeding associations in the 1920s, the breed developed well and population increased [4]. The most remarkable prosperity period in its long history was the 1950s. The highest population of 3149 herdbook animals, which means 12% of the West-German pig herdbook population, was counted in 1954 [5–7]. Next to herdbook sows, there were counted about 18,000 Schwäbisch-Hällisch sows in 1939 and about 33,000 in 1955 [8, 9]. The low lean meat content of the breed together with a rapidly decreasing demand for fat caused the demise of Schwäbisch-Hällisch pigs in the 1960s and 1970s. The herdbook was closed in 1970, and only few farmers preserved the breed in their herds. In the

**Figure 1.** *Census of Schwäbisch-Hällisches pig breed, presenting number of sows and boars per year, development since the late 1990s.*

1980s, the breed was nearly extinct [3]. The Schwäbisch-Hällisch pig was saved by the Farmers' Association of Schwäbisch Hall (BESH), which was build up to find new sales channels for the old breed. The breeding association Züchtervereinigung Schwäbisch-Hällisches Schwein (ZVSH) started in 1986. Two years before, the registration of few remaining sows and boars founded the new herdbook of the old breed. Nowadays the pigs are slaughtered at a slaughterhouse owned by BESH, and the meat products are sold in the regional marketing programme with focus on prominent meat quality. As a consequence of the success of the marketing programme, the population recovered in the following years and grew until now in a sustainable way. Presently there are 15 registered farms of Schwäbisch-Hällisches pig with about 350 breeding sows and 35 boars in the latest available status (August 2015). Moreover there are more than 3000 sows which are used for cross-breeding [10]. The census of Schwäbisch-Hällisches pig breed is presented in **Figure 1**.

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

The Schwäbisch-Hällisches pig breed morphology information is summarised in **Table 1**. It is a medium to large size breed, white in the centre, with a black head and rear and narrow grey bands at the transition from white to black skin (**Figures 2** and **3**). The legs are white in general. The breed's typical attributes are furthermore large lop ears and, as a heritage of the Chinese pigs, a wrinkled forehead. The Schwäbisch-Hällisches is a typical mother breed. Due to breeding activities towards high fertility and milk production, the number of teats is high (**Table 1**). On average there are 15–16 teats per animal [10, 11].


**259**

*Schwäbisch-Hällisches Pig*

**Figure 2.**

**Figure 3.**

*Schwäbisch-Hällisches boar.*

*Schwäbisch-Hällisches sow with piglets.*

*DOI: http://dx.doi.org/10.5772/intechopen.83780*

**3. Geographical location and production system**

Ansbach (all in all about 8000 km<sup>2</sup>

"Eichelmastschwein" [14].

Schwäbisch-Hällisches pig is raised mainly in the region of Hohenlohe in Baden-Württemberg, Germany. The traditional and actual locations of Schwäbisch-Hällisches pig are in particular the administrative districts

Schwäbisch-Hällisch pigs in some neighbour districts of the core region and in addition singular farms in other parts of Germany, also in Austria [10]. The animals are housed in barns where they have, in comparison to the conventional German pig husbandry, more space allowance and additional straw bedding [3, 12]. The farms are, typical for the region, small and medium scaled, which means that they are family farms with, in most cases, no other employees. High standards, namely, the raising and slaughtering in the autochthon area of the breed, animal friendly husbandry, abandonment of antibiotics in the fattening period and GMO-free feeding, fulfil the PGI specification and therefore allow the farmers to sell the pigs in this programme (Protection of Geographical Indications), a standard given by the European Commission [13]. In summer, there are also pigs on the pasture. The pastures are equipped with shelters and feeding/water stations. Additional to free intake of grass, these pigs have access to a feed mixture based on grain, acorn and a protein source. The outdoor keeping and the acorn feeding are two special traits which define significantly the premium programme

Schwäbisch Hall, Hohenlohe, Rems-Murr, Tauberbischofsheim, Ostalbkreis and

). Moreover there are, with lower density,

**Table 1.**

*Summary of morphology information on Schwäbisch-Hällisches pig breed.*

*Schwäbisch-Hällisches Pig DOI: http://dx.doi.org/10.5772/intechopen.83780*

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

1980s, the breed was nearly extinct [3]. The Schwäbisch-Hällisch pig was saved by the Farmers' Association of Schwäbisch Hall (BESH), which was build up to find new sales channels for the old breed. The breeding association Züchtervereinigung Schwäbisch-Hällisches Schwein (ZVSH) started in 1986. Two years before, the registration of few remaining sows and boars founded the new herdbook of the old breed. Nowadays the pigs are slaughtered at a slaughterhouse owned by BESH, and the meat products are sold in the regional marketing programme with focus on prominent meat quality. As a consequence of the success of the marketing programme, the population recovered in the following years and grew until now in a sustainable way. Presently there are 15 registered farms of Schwäbisch-Hällisches pig with about 350 breeding sows and 35 boars in the latest available status (August 2015). Moreover there are more than 3000 sows which are used for cross-breeding [10]. The census of Schwäbisch-Hällisches pig breed is presented in **Figure 1**.

*Census of Schwäbisch-Hällisches pig breed, presenting number of sows and boars per year, development since* 

The Schwäbisch-Hällisches pig breed morphology information is summarised in **Table 1**. It is a medium to large size breed, white in the centre, with a black head and

(**Figures 2** and **3**). The legs are white in general. The breed's typical attributes are furthermore large lop ears and, as a heritage of the Chinese pigs, a wrinkled forehead. The Schwäbisch-Hällisches is a typical mother breed. Due to breeding activi-

**Measurement (average) Adult male Adult female** Body weight (kg) 350 280 Ear length (cm) 28 27 Height at withers (cm) 95 86 Number of teats 14–20 14–20

ties towards high fertility and milk production, the number of teats is high

rear and narrow grey bands at the transition from white to black skin

(**Table 1**). On average there are 15–16 teats per animal [10, 11].

*Summary of morphology information on Schwäbisch-Hällisches pig breed.*

**2. Exterior phenotypic characteristics**

**258**

**Table 1.**

**Figure 1.**

*the late 1990s.*

**Figure 2.** *Schwäbisch-Hällisches sow with piglets.*

**Figure 3.** *Schwäbisch-Hällisches boar.*

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

Schwäbisch-Hällisches pig is raised mainly in the region of Hohenlohe in Baden-Württemberg, Germany. The traditional and actual locations of Schwäbisch-Hällisches pig are in particular the administrative districts Schwäbisch Hall, Hohenlohe, Rems-Murr, Tauberbischofsheim, Ostalbkreis and Ansbach (all in all about 8000 km<sup>2</sup> ). Moreover there are, with lower density, Schwäbisch-Hällisch pigs in some neighbour districts of the core region and in addition singular farms in other parts of Germany, also in Austria [10]. The animals are housed in barns where they have, in comparison to the conventional German pig husbandry, more space allowance and additional straw bedding [3, 12]. The farms are, typical for the region, small and medium scaled, which means that they are family farms with, in most cases, no other employees. High standards, namely, the raising and slaughtering in the autochthon area of the breed, animal friendly husbandry, abandonment of antibiotics in the fattening period and GMO-free feeding, fulfil the PGI specification and therefore allow the farmers to sell the pigs in this programme (Protection of Geographical Indications), a standard given by the European Commission [13]. In summer, there are also pigs on the pasture. The pastures are equipped with shelters and feeding/water stations. Additional to free intake of grass, these pigs have access to a feed mixture based on grain, acorn and a protein source. The outdoor keeping and the acorn feeding are two special traits which define significantly the premium programme "Eichelmastschwein" [14].

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

Since 1986, Schwäbisch-Hällisches pig breed is run and monitored by the breeding association ZVSH.1 Fifteen herdbook breeders perform pure breeding through planned mating to preserve and develop the breed Schwäbisch-Hällisches pig. Special attention is given to the nine different boar lines of the population and avoidance of inbreeding in general. Artificial insemination (four boars are on a boar station) as well as natural mating is practised. A defined sample of semen is stored in a national cryobank. The selection of young breeding animals takes place with an age of 6–7 months. Only the best animals regarding pedigree, conformation and growing can be used for pure breeding later on. The BLUP animal model is used for breeding value estimation [10].

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

#### **5.1 Reproductive traits**

Basic data obtained on reproductive traits in this review are presented in **Table 2**. The age of sows at first parturition is approximately 12.7 months [17, 18]. The sows of Schwäbisch-Hällisches pig breed have 2.2 litters per year [15, 17] with 10.6–11.6 piglets [15–17] of 1.6 kg live body weight [16, 17]. Stillborn percentage of piglets is 5.7% [16], whereas piglet mortality rate until weaning in the considered studies ranges between 5.6 and 10.3% [15–17]. Duration of lactation is prolonged in comparison to modern intensive systems (to 32 days [16]); the length of the farrowing interval 169 [15, 17] is higher as well. Although data on reproduction performance of Schwäbisch-Hällisches pig breed are scarce, it can be concluded that this breed of pigs has excellent fertility, especially in comparison to other traditional breeds of pigs.

#### **5.2 Growth performance**

Basic data on growth performance obtained in this review are presented in **Tables 3** and **4**. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as stage of lactation and growing phase (in this case from birth to approximately 30 kg


#### **Table 2.**

*Summary of collected literature data on reproduction traits in Schwäbisch-Hällisches pig breed.*

**261**

modern breeds of pigs.

*energy, CP = crude protein.*

*Schwäbisch-Hällisches Pig*

*1*

*2*

*3*

*1*

**Table 4.**

*breed.*

**Table 3.**

*DOI: http://dx.doi.org/10.5772/intechopen.83780*

**animals**

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

**feed (MJ/kg)**

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

*The average number of animals observed (min 52, max 210).*

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

**Reference Feeding ME content of** 

*ADG in lactation and growing period estimated from birth to approximately 30 kg live body weight.*

*Summary of collected literature data on growth performance in Schwäbisch-Hällisches pig breed.*

**CP content of feed (%)**

[19] – 16 17 40 – – 2.39 [20] – 14 17 – – – 2.34 [21] – 13 16 – – – 2.42 [22] Ad Lib 13 – 51 2.45 2.45 – [23] – – – 31 1.98 2.34 – *No. = number, ADFI = average daily feed intake in kg/day; Ad Lib = ad libitum feeding regime, ME = metabolisable* 

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

**No. of animals**

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

**ADG lactation and growing1**

[16] – 25 404 – – 761 –

[18] – – – – – 850 – [19] – 40 355 – – 800 – [20] – – 378 – – 776 – [21] – – 384 – – 773 – [22] Ad Lib 51 – – – 828 – [23] – 31 – – – 700 – [24] – 147<sup>3</sup> 420 671 730 721 609

– 24 406 – – 760 – – 9 403 – – 763 –

**ADG fattening2 ADG**

**ADFI fattening1**

**Early Middle Overall**

**Early Late Overall slaughter**

**birth-**

**Reference Feeding No. of** 

live body weight) and the overall growth rate for the whole fattening stage (defined as overall). There is data about the growth from birth to slaughter as well. It should also be noted that majority of collected studies simulated practical conditions of the production systems used. Only the study of Brandt et al. [22] actually aimed at evaluating the breed potential for growth in ad libitum conditions of feeding, showing that maximal growth rate of Schwäbisch-Hällisches pig is 828 g/day in overall fattening stage (observed from 32 to 115 kg live weight; [22]). The average daily gain in the stage of lactation and growing phase was approximately 393 g/day (355–420 kg/day [16, 19–21, 24]) and 773 g/day in the overall fattening stage (700–850 kg/day [16, 17–24]), which is comparable to

*Summary of collected literature data on average daily feed intake (in kg/day) in Schwäbisch-Hällisches pig* 

<sup>1</sup> Züchtervereinigung Schwäbisch-Hällisches Schwein (ZVSH); Raiffeisenstraße 5, 74,549 Wolpertshausen, Germany; Web address: https://www.besh.de/erzeuger/zvsh/; E-Mail address: christoph.zimmer@besh.de

#### *Schwäbisch-Hällisches Pig DOI: http://dx.doi.org/10.5772/intechopen.83780*


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

*1 ADG in lactation and growing period estimated from birth to approximately 30 kg live body weight.*

*2 ADG in period of fattening is reported for early and late fattening stages estimated between approximately* 

*30–60 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 the overall).*

*3 The average number of animals observed (min 52, max 210).*

#### **Table 3.**

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

Since 1986, Schwäbisch-Hällisches pig breed is run and monitored by the

through planned mating to preserve and develop the breed Schwäbisch-Hällisches pig. Special attention is given to the nine different boar lines of the population and avoidance of inbreeding in general. Artificial insemination (four boars are on a boar station) as well as natural mating is practised. A defined sample of semen is stored in a national cryobank. The selection of young breeding animals takes place with an age of 6–7 months. Only the best animals regarding pedigree, conformation and growing can be used for pure breeding later on. The BLUP animal model is used for

Basic data obtained on reproductive traits in this review are presented in **Table 2**. The age of sows at first parturition is approximately 12.7 months [17, 18]. The sows of Schwäbisch-Hällisches pig breed have 2.2 litters per year [15, 17] with 10.6–11.6 piglets [15–17] of 1.6 kg live body weight [16, 17]. Stillborn percentage of piglets is 5.7% [16], whereas piglet mortality rate until weaning in the considered studies ranges between 5.6 and 10.3% [15–17]. Duration of lactation is prolonged in comparison to modern intensive systems (to 32 days [16]); the length of the farrowing interval 169 [15, 17] is higher as well. Although data on reproduction performance of Schwäbisch-Hällisches pig breed are scarce, it can be concluded that this breed of pigs has excel-

Basic data on growth performance obtained in this review are presented in **Tables 3** and **4**. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as stage of lactation and growing phase (in this case from birth to approximately 30 kg

> **Piglet live weight (kg)**

[15] – 2.2 10.6 – – 5.6 – 167 [16] – – 11.6 1.6 5.7 10.3 32 – [17] 13.3 2.1 10.7 1.6 – 9.3 – 171 [18] 12.0 – – – – – – –

**Stillborn per litter (%)**

**Mortality at weaning (%)**

**Duration of lactation (d)**

**Farrowing interval (d)**

 Züchtervereinigung Schwäbisch-Hällisches Schwein (ZVSH); Raiffeisenstraße 5, 74,549 Wolpertshausen, Germany; Web address: https://www.besh.de/erzeuger/zvsh/; E-Mail address: christoph.zimmer@besh.de

*Summary of collected literature data on reproduction traits in Schwäbisch-Hällisches pig breed.*

lent fertility, especially in comparison to other traditional breeds of pigs.

**No. of piglets alive per litter**

Fifteen herdbook breeders perform pure breeding

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

breeding association ZVSH.1

breeding value estimation [10].

**5. Productive performance**

**5.1 Reproductive traits**

**5.2 Growth performance**

**Reference Sow age** 

**at first parturition (mth)**

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

**Litters per sow per year**

**260**

1

**Table 2.**

*Summary of collected literature data on growth performance in Schwäbisch-Hällisches pig breed.*


*No. = number, ADFI = average daily feed intake in kg/day; Ad Lib = ad libitum feeding regime, ME = metabolisable energy, CP = crude protein.*

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

#### **Table 4.**

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

live body weight) and the overall growth rate for the whole fattening stage (defined as overall). There is data about the growth from birth to slaughter as well. It should also be noted that majority of collected studies simulated practical conditions of the production systems used. Only the study of Brandt et al. [22] actually aimed at evaluating the breed potential for growth in ad libitum conditions of feeding, showing that maximal growth rate of Schwäbisch-Hällisches pig is 828 g/day in overall fattening stage (observed from 32 to 115 kg live weight; [22]). The average daily gain in the stage of lactation and growing phase was approximately 393 g/day (355–420 kg/day [16, 19–21, 24]) and 773 g/day in the overall fattening stage (700–850 kg/day [16, 17–24]), which is comparable to modern breeds of pigs.

In considered studies, the information on feed intake and feed nutritional value were limited (max n = 3), which also limits the evaluation of growth potential. Average daily feed intake increased from approximately 2.2 kg/day in the early fattening stage to approximately 2.4 kg/day in middle fattening stage [22, 23], whereas average daily feed intake in the overall fattening stage was in average 2.4 kg/day [19–21].

#### **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 5**. In considered studies, pigs of Schwäbisch-Hällisches pig breed were slaughtered at approximately 183 days of age (178–192 days [19–21]) and at an average of 112 kg live weight (109–120 kg [19–23]) and reached an average dressing yield of 76% (74–78% [19–23]). The backfat thickness value measured on the withers was 46 mm [22] and at the position of the last rib 28 mm in average [19–22]. Within the considered studies, lean meat content was approximately 52% [22, 23], and loin eye area of *longissimus* muscle was 40 cm2 [22, 23].

#### **5.4 Meat quality**

Basic data obtained in this review with some of the most commonly encountered meat quality traits measured in *longissimus* muscle that could be found are presented in **Table 6**. In few studies reporting meat quality of Schwäbisch-Hällisches pig, pH measured in *longissimus* muscle at 45 min and 24 h *post mortem*


#### **Table 5.**

*Summary of collected literature data on body composition and carcass traits in Schwäbisch-Hällisches pig breed.*


*No. = number, pH 45 = pH measured approximately 45 min post mortem; pH 24 = pH measured approximately 24 h post mortem.*

**263**

*Schwäbisch-Hällisches Pig*

considered studies.

boar-line are possible.

**Acknowledgements**

that may be made of the information it contains.

*DOI: http://dx.doi.org/10.5772/intechopen.83780*

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

were 6.48 and 5.55 [19–21], respectively. The intramuscular fat content ranged from 1.8 to 2.3% [19–23], whereas data providing measurements of objective colour and fatty acid composition of intramuscular fat or backfat were not provided within the

Fresh meat and ham, sausages and other products made of pork are sold on a premium market for high-quality regional products. The meat is labelled as protected geographical indication (PGI [25]). The pigs have to be born, raised and fattened in the county Schwäbisch Hall or in one of the five neighbouring counties. Only the herdbook breeding is allowed to take place outside the PGI region. The sausages are produced directly at the slaughterhouse. They are produced without any technological or artificial additives. Only natural ecological herbs and spices are used. For producing without phosphate, the sausages are manufactured with warm meat directly after slaughtering. The association of farmers "Bäuerliche Erzeugergemeinschaft Schwäbisch Hall" organises the marketing and distribution of the products. It has seven own markets and 350 butchers as customers. The PGI-SH-Meat is produced with special standards comprising the region, animal welfare and GMO-free feed. Next to this niche market, there are two others which are smaller: ecological meat from Schwäbisch-Hällisches pigs and Eichelschwein meat from Schwäbisch-Hällisches pigs (acorn-fed Schwäbisch-Hällisches pigs). The last production line includes obligatorily acorn feeding and outdoor keeping on the pasture and/or in the forest. Only pure breed Schwäbisch-Hällisches pigs are allowed. For the first two production lines, Schwäbisch-Hällisches pure breeds and crossbreeds with a stress-resistant

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

#### **Table 6.**

*Summary of collected literature data on meat fat quality in Schwäbisch-Hällisches pig breed.*

were limited (max n = 3), which also limits the evaluation of growth potential. Average daily feed intake increased from approximately 2.2 kg/day in the early fattening stage to approximately 2.4 kg/day in middle fattening stage [22, 23], whereas average daily feed intake in the overall fattening stage was in average 2.4 kg/day [19–21].

**5.3 Body composition and carcass traits**

**5.4 Meat quality**

**Reference No. of** 

**animals**

**Final age (d)**

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

**Final BW (kg)**

**Hot CW (kg)**

In considered studies, the information on feed intake and feed nutritional value

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 considered studies, pigs of Schwäbisch-Hällisches pig breed were slaughtered at approximately 183 days of age (178–192 days [19–21]) and at an average of 112 kg live weight (109–120 kg [19–23]) and reached an average dressing yield of 76% (74–78% [19–23]). The backfat thickness value measured on the withers was 46 mm [22] and at the position of the last rib 28 mm in average [19–22]. Within the considered studies, lean meat content was approxi-

Basic data obtained in this review with some of the most commonly encountered meat quality traits measured in *longissimus* muscle that could be found are presented in **Table 6**. In few studies reporting meat quality of Schwäbisch-Hällisches pig, pH measured in *longissimus* muscle at 45 min and 24 h *post mortem*

[18] – – – 90 – – – – – [19] 40 178 109 85 77.6 – – 29 – [20] 55 178 109 84 77.4 – – 29 – [21] 56 192 110 94 76.6 – – 30 – [22] 51 – 115 85 74.4 51.7 46 25 40 [23] 31 – 120 – 76.2 52.9 – – 41

*Summary of collected literature data on body composition and carcass traits in Schwäbisch-Hällisches pig* 

**Reference No. of animals pH 45 pH 24 Intramuscular fat content (%)**

*No. = number, pH 45 = pH measured approximately 45 min post mortem; pH 24 = pH measured approximately 24 h* 

[19] 40 6.38 5.48 2.1 [20] 55 6.41 5.55 2.3 [21] 56 6.65 5.62 2.1 [23] 31 – – 1.8

*Summary of collected literature data on meat fat quality in Schwäbisch-Hällisches pig breed.*

**Dressing yield (%)**

**Lean meat content (%)**

[22, 23].

**Backfat thickness (mm)**

**withers last** 

**rib**

**Loin eye area (cm2 )**

mately 52% [22, 23], and loin eye area of *longissimus* muscle was 40 cm2

**262**

*post mortem.*

**Table 6.**

**Table 5.**

*breed.*

were 6.48 and 5.55 [19–21], respectively. The intramuscular fat content ranged from 1.8 to 2.3% [19–23], whereas data providing measurements of objective colour and fatty acid composition of intramuscular fat or backfat were not provided within the considered studies.

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

Fresh meat and ham, sausages and other products made of pork are sold on a premium market for high-quality regional products. The meat is labelled as protected geographical indication (PGI [25]). The pigs have to be born, raised and fattened in the county Schwäbisch Hall or in one of the five neighbouring counties. Only the herdbook breeding is allowed to take place outside the PGI region. The sausages are produced directly at the slaughterhouse. They are produced without any technological or artificial additives. Only natural ecological herbs and spices are used. For producing without phosphate, the sausages are manufactured with warm meat directly after slaughtering. The association of farmers "Bäuerliche Erzeugergemeinschaft Schwäbisch Hall" organises the marketing and distribution of the products. It has seven own markets and 350 butchers as customers. The PGI-SH-Meat is produced with special standards comprising the region, animal welfare and GMO-free feed. Next to this niche market, there are two others which are smaller: ecological meat from Schwäbisch-Hällisches pigs and Eichelschwein meat from Schwäbisch-Hällisches pigs (acorn-fed Schwäbisch-Hällisches pigs). The last production line includes obligatorily acorn feeding and outdoor keeping on the pasture and/or in the forest. Only pure breed Schwäbisch-Hällisches pigs are allowed. For the first two production lines, Schwäbisch-Hällisches pure breeds and crossbreeds with a stress-resistant boar-line are possible.

#### **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**

Matthias Petig1 \*, Christoph Zimmer1 , Rudolf Bühler1 and Nina Batorek-Lukač 2

1 BESH- Farmers' Association Schwäbisch Hall, Schwäbisch Hall, Germany

2 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: matthias.petig@besh.de

© 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.

**265**

*Schwäbisch-Hällisches Pig*

**References**

[1] Anonymous. Nachrichten von 1818. Correspondenzblatt des Württembergischen

Landwirthschaftlichen Vereins. Stuttgart und Tübingen, Germany: Cotta'sche Buchhandlung; 1822

[2] Gressel A. Das Schwäbisch-Hällische Schwein. Aus Deutschen Zuchten, Heft. 8th ed. Berlin: Verlag Paul Parey; 1940

[3] Bühler R. Genetische ressourcen in der schweinezucht–revitalisierung

Landschweins als best practice case. In: Bundesanstalt für Landwirtschaft und Ernährung, Informationsund Koordinationszentrum für Biologische Vielfalt (IBV). Vol. 04. Bonn. Bundesministerium für Ernährung und Landwirtschaft; 2014.

[4] Müller HP. Württembergische schweinezucht und das Schwäbisch-Hällische Schwein. In: ZVSH & Kreisarchiv Schwäbisch Hall: Das Schwäbisch-Hällische Schwein, ein Stück bäuerliche Kulturgeschichte. Schwäbisch Hall: Kreisarchiv; 1996.

[5] Zimmer P. Der zuchtaufbau des Schwäbisch-Hällischen Schweines unter besonderer Berücksichtigung der bedeutendsten Sauenlinien

[6] Mehner A, Odenwald M. Die verbreitung der rinder-, pferde-, schweine-, schaf- und ziegenrassen im bundesgebiet 1951. Schriftenreihe des

[7] Boettcher H. 58 Jahre organisierte Sattelschweinezucht in Thüringen.

[8] Landesverband Württembergischer

Hochschule; 1952. 31p

AID. 1953;**60**:18-23

Privatarchiv. 2006. p. 2

Schweinezüchter. Das

[dissertation]. Hannover: Tierärztliche

des Schwäbisch Hällischen

pp. 85-100

pp. 19-21

*DOI: http://dx.doi.org/10.5772/intechopen.83780*

Schwäbisch-Hällische Schwein. Mitteilungsblatt, Stuttgart; 1939. p. 1

Stuttgart. 1955. p. 1

[10] ZVSH. Herdbook Data. Wolpertshausen: BESH; 2017

[11] ZVSH. Zuchtbuchordnung der

[13] BESH. Erzeugerrichtlinien [Internet]. 2017. Available from: http://www.haellisch.de//images/ Erzeugerrichtlinien\_SH\_ggA.pdf [Accessed: 10 January 2018]

[14] Dorsch K. Eichelmast in

Agrarianagrar. 2014;**3**:30-32

BESH; 2016

Hall; 2015

Hohenlohe: Hällische statt Iberico. Top

[15] Züchtervereinigung Schwäbisch-Hällisches Schwein. Query Population (Herdbook Data). Wolpertshausen:

[16] Petig M. Personal communication, data collected within TREASURE survey 2.1. Schwäbisch Hall, Germany: BESH- Farmers' Association Schwäbisch

[17] Petig M. Personal communication, data collected within TREASURE survey 1.3. Schwäbisch Hall, Germany: BESH-Farmers' Association Schwäbisch Hall; 2015

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

[18] FAO. The Domestic

Züchtervereinigung Schwäbisch-Hällisches Schwein. Wolpertshausen: BESH; 1999

[12] Bühler R. Das Schwäbisch-Hällische Landschwein. In: Thaller J, Bauer R, editors. Das Beste vom Schwäbisch-Hällischen Landschwein. Heidelberg: Umschau/Braus; 1999. pp. 20-26

[9] Landesverband Württembergischer Schweinezüchter. Das Schwäbisch-Hällische Schwein. Mitteilungsblatt,

#### **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/

, Rudolf Bühler1

and Nina Batorek-Lukač

2

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

1 BESH- Farmers' Association Schwäbisch Hall, Schwäbisch Hall, Germany

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

\*, Christoph Zimmer1

2 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: matthias.petig@besh.de

**264**

**Author details**

Matthias Petig1

[1] Anonymous. Nachrichten von 1818. Correspondenzblatt des Württembergischen Landwirthschaftlichen Vereins. Stuttgart und Tübingen, Germany: Cotta'sche Buchhandlung; 1822

[2] Gressel A. Das Schwäbisch-Hällische Schwein. Aus Deutschen Zuchten, Heft. 8th ed. Berlin: Verlag Paul Parey; 1940

[3] Bühler R. Genetische ressourcen in der schweinezucht–revitalisierung des Schwäbisch Hällischen Landschweins als best practice case. In: Bundesanstalt für Landwirtschaft und Ernährung, Informationsund Koordinationszentrum für Biologische Vielfalt (IBV). Vol. 04. Bonn. Bundesministerium für Ernährung und Landwirtschaft; 2014. pp. 85-100

[4] Müller HP. Württembergische schweinezucht und das Schwäbisch-Hällische Schwein. In: ZVSH & Kreisarchiv Schwäbisch Hall: Das Schwäbisch-Hällische Schwein, ein Stück bäuerliche Kulturgeschichte. Schwäbisch Hall: Kreisarchiv; 1996. pp. 19-21

[5] Zimmer P. Der zuchtaufbau des Schwäbisch-Hällischen Schweines unter besonderer Berücksichtigung der bedeutendsten Sauenlinien [dissertation]. Hannover: Tierärztliche Hochschule; 1952. 31p

[6] Mehner A, Odenwald M. Die verbreitung der rinder-, pferde-, schweine-, schaf- und ziegenrassen im bundesgebiet 1951. Schriftenreihe des AID. 1953;**60**:18-23

[7] Boettcher H. 58 Jahre organisierte Sattelschweinezucht in Thüringen. Privatarchiv. 2006. p. 2

[8] Landesverband Württembergischer Schweinezüchter. Das

Schwäbisch-Hällische Schwein. Mitteilungsblatt, Stuttgart; 1939. p. 1

[9] Landesverband Württembergischer Schweinezüchter. Das Schwäbisch-Hällische Schwein. Mitteilungsblatt, Stuttgart. 1955. p. 1

[10] ZVSH. Herdbook Data. Wolpertshausen: BESH; 2017

[11] ZVSH. Zuchtbuchordnung der Züchtervereinigung Schwäbisch-Hällisches Schwein. Wolpertshausen: BESH; 1999

[12] Bühler R. Das Schwäbisch-Hällische Landschwein. In: Thaller J, Bauer R, editors. Das Beste vom Schwäbisch-Hällischen Landschwein. Heidelberg: Umschau/Braus; 1999. pp. 20-26

[13] BESH. Erzeugerrichtlinien [Internet]. 2017. Available from: http://www.haellisch.de//images/ Erzeugerrichtlinien\_SH\_ggA.pdf [Accessed: 10 January 2018]

[14] Dorsch K. Eichelmast in Hohenlohe: Hällische statt Iberico. Top Agrarianagrar. 2014;**3**:30-32

[15] Züchtervereinigung Schwäbisch-Hällisches Schwein. Query Population (Herdbook Data). Wolpertshausen: BESH; 2016

[16] Petig M. Personal communication, data collected within TREASURE survey 2.1. Schwäbisch Hall, Germany: BESH- Farmers' Association Schwäbisch Hall; 2015

[17] Petig M. Personal communication, data collected within TREASURE survey 1.3. Schwäbisch Hall, Germany: BESH-Farmers' Association Schwäbisch Hall; 2015

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

[19] Heinkel J. Bericht zur Leistungsprüfung Stationsprüfung auf Mastleistung, Schlachtkörperwert und Fleischbeschaffenheit beim Schwein 2012 (Annual Report). Boxberg, Germany: Landesanstalt für Schweinezucht; 2013

[20] Bericht zur Leistungsprüfung Stationsprüfung auf Mastleistung, Schlachtkörperwert und Fleischbeschaffenheit beim Schwein 2013 (Annual Report). Boxberg, Germany: Landesanstalt für Schweinezucht; 2014

[21] Informationen zur Leistungsprüfung Prüfjahr 2014 (Annual Report). Boxberg, Germany: Landesanstalt für Schweinezucht; 2015

[22] Brandt H, Werner DN, Baulain U, Brade W, Weissmann F. Genotype– environment interactions for growth and carcass traits in different pig breeds kept under conventional and organic production systems. Animal. 2010;**4**:535-544

[23] Sundrum A, Aragon A, Schulze-Langenhorst C, Bütfering L, Henning M, Stalljohann G. Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions. Wageningen Journal of Life Sciences. 2011;**58**:163-172

[24] Petig M. Personal communication, data collected within TREASURE WP 2.4. Schwäbisch Hall, Germany: BESH-Farmers' Association Schwäbisch Hall; 2015

[25] DOOR. European Commission. Agriculture and rural development. [Internet]. 2017. Available from: http:// ec.europa.eu/agriculture/quality/door/ list.html?locale=en [Accessed: 1 January 2018]

**267**

**Chapter 21**

**Abstract**

project TREASURE.

Croatia

Turopolje Pig (Turopoljska svinja)

Turopolje pig is a fatty-type pig breed created during the Middle Ages in Turopolje region in Central Croatia. Due to its modest demands, resilience and good adaptation to outdoor rearing, the Turopolje pig has been an important food source for the local population for centuries. However, with the transition from extensive to intensive pig production in the middle of the twentieth century, this autochthonous pig breed almost disappeared. Currently, despite the state support, Turopolje pig is still endangered, with a population of only 116 sows and 14 boars. Hence, to preserve Turopolje pig breed in a more sustainable way, the breed needs to be more economically exploited and scientifically explored. Thus, the aim of this chapter is to present history and current status of Turopolje pig breed, its exterior phenotypic characteristics, geographical location, production system and main products. Moreover, a collection and review of available literature data (available until August 2017) on reproductive and productive traits, including growth performance, carcass traits and meat and fat qualities of Turopolje pig breed, were carried out. Although studies on Turopolje pig are scarce, the present review gives the first comprehensive insight into this still untapped local breed of pigs investigated in the

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

Turopolje pig is a native Croatian breed, created during the early Middle Ages in Turopolje region near Zagreb in Central Croatia. It is a medium-sized, primitive, fatty-type pig breed. As it developed over a long period of time, the breed perfectly adapts to its natural environment, primarily continental climate conditions and lowland forest ecosystems. Due to the modest demands, resistance and good adaptation to local marsh pastures and oak and beech forests, the Turopolje pig breed for centuries has been an important food source for the local population. However, the rapid penetration of imported lean pigs in the second half of the twentieth century, as well as the ban of forest grazing, significantly reduced the interest in this breed. The result was an emerging decrease of the population size, and since 1996, the Turopolje pig breed is under the state protection. Unfortunately, despite the support the Turopolje pig breed is still endangered, and the renewal of the population has been very slow. Census of Turopolje pig breed is presented in **Figure 1**. Presently, there

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

*Danijel Karolyi, Zoran Luković, Krešimir Salajpal,* 

*Dubravko Škorput, Ivan Vnučec, Željko Mahnet,* 

*Vedran Klišanić and Nina Batorek-Lukač*

#### **Chapter 21**

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

[19] Heinkel J. Bericht zur

Schweinezucht; 2013

Schlachtkörperwert und

[21] Informationen zur

2010;**4**:535-544

Leistungsprüfung Stationsprüfung auf Mastleistung, Schlachtkörperwert und Fleischbeschaffenheit beim Schwein 2012 (Annual Report). Boxberg, Germany: Landesanstalt für

[20] Bericht zur Leistungsprüfung Stationsprüfung auf Mastleistung,

Fleischbeschaffenheit beim Schwein 2013 (Annual Report). Boxberg, Germany: Landesanstalt für Schweinezucht; 2014

Leistungsprüfung Prüfjahr 2014 (Annual Report). Boxberg, Germany: Landesanstalt für Schweinezucht; 2015

[22] Brandt H, Werner DN, Baulain U, Brade W, Weissmann F. Genotype– environment interactions for growth and carcass traits in different pig breeds kept under conventional and organic production systems. Animal.

[23] Sundrum A, Aragon A, Schulze-Langenhorst C, Bütfering L, Henning M, Stalljohann G. Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions. Wageningen Journal of Life

[24] Petig M. Personal communication, data collected within TREASURE WP 2.4. Schwäbisch Hall, Germany: BESH-Farmers' Association Schwäbisch Hall;

[25] DOOR. European Commission. Agriculture and rural development. [Internet]. 2017. Available from: http:// ec.europa.eu/agriculture/quality/door/ list.html?locale=en [Accessed: 1 January

Sciences. 2011;**58**:163-172

**266**

2018]

2015
