Alentejano Pig

Rui Charneca, José Martins, Amadeu Freitas, José Neves, José Nunes, Hugo Paixim, Pedro Bento and Nina Batorek-Lukač

#### Abstract

The present chapter presents the history and current status of Alentejano pig breed, a Portuguese autochthonous swine breed. A review of literature regarding reproductive and productive traits was carried out. Reproductive performance includes sow age at first parturition and at culling, litters per sow and per year, piglets born alive per litter, percentage of stillborn per litter, piglets birth weight, mortality rate until weaning, piglet weaned per litter, duration of lactation and farrowing interval. Growth performance includes average daily gain and average daily feed intake during lactation, early, middle and late growing stages and fattening stage. Carcass traits were evaluated using age and weight at slaughter, hot carcass weight, carcass yield, lean meat content, back fat thickness at withers and at the level of the last rib, muscle thickness at the cranial edge of gluteus medius muscle and loin eye area. Meat and fat quality traits of longissimus muscle were evaluated by means of pH at 45 min and 24 hours after slaughter, objective colour (CIE L\*, a\* and b\*), intramuscular fat content and fatty acid composition of intramuscular fat. However, a considerable number of studies on Alentejano pig, data on reproductive performance and some parameters of meat quality are still scarce.

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

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

The Alentejano pig belongs to the Mediterranean group [1] and derives, as the Iberian breed pig, from the primitive Sus scrofa mediterraneus. Alentejano pig belongs to the Iberian type breeds, characterized by low prolificacy [2] and low growth rate (except under "montanheira" regime). It is also quite adipogenic [3]. Its meat and fat are considered as excellent for both fresh meat market and to process high-grade sausage and dry cured products. Alentejano pigs are well adapted to the environment and to the use of natural resources as feed. Already in the first century AD, Roman documents stressed out the importance of acorns from holm oak forests and in the outdoor rearing of these pigs from Lusitanos [4]. Before change and domination of indoors pig production system, Alentejano was the main pig breed in Portugal, representing over 45% of the total national pig population [5]. This breed was predominantly distributed by the regions south of the Tagus river. Due to several factors, this breed declined in numbers and importance, mainly since the second half of the twentieth century, and was on the edge of extinction in the 1980s.

Figure 1. Census of Alentejano pig breed from 1994 to 2017 [8].

Gradually, from the end of 1980s onward, a slight but consistent recovery of this breed and its traditional production system occurred, fostered by grants of several agents for conservational purposes [6, 7]. Nowadays, the Alentejano pig recovered and represent an economic, ecological and social add value to Alentejo region. Census of Alentejano pig breed is presented in Figure 1. By the end of 2017, 6464 breeding sows and 510 boars were registered in the breed herdbook, distributed by 137 herds. Each farm had, on average, 47 sows [8].

#### 2. Exterior phenotypic characteristics

The information on the morphology of the Alentejano pig is summarized in Table 1. Alentejano is a medium-sized pig with a light bone structure, black coat colour and scarce black, blonde or reddish thin hair (Figures 2 and 3). It has a long, thin head with a pronounced frontonasal angle, and relatively small, thin, forwardfacing ears, triangular in shape and slightly tipped out. The body is not too wide and deep; the back is of medium length and width, slightly arched; the shoulders and hams are regularly developed and medium in width; the extremities are short and slim, ending with small feet with uniform black pigmented hooves. Their temperament is considered energetic [4, 9]. Nowadays, the classifications used by the

technicians from the breeders' association vary between placid and friendly to moderately tractable (ANCPA, personal communication), considering the differ-

It is reared under extensive conditions, perfectly adapted to the environment and the use of natural feedstuff resources [7]. It participates into a well-defined agro-sylvo-pastoral system known as "Montado". As a strategic step of this production system, the intensive fattening of animals occurs in Quercus forests from late

This breed's origin and present location is the southwest of the Iberian Peninsula.

Traditionally, the herds were divided into three categories: breeding sows, growing pigs and fattening pigs [11]. Breeding sows and growing pigs were fed with natural pastures and, when necessary (e.g., during summer) supplemented with cereal grains (barley, oats or corn), legumes (chickling vetch, faba bean or black chickpea), and local agricultural by-products, which conditioned the growth and duration of the production cycle. Pigs fattened with acorns and grass present very high average daily gains [7, 12].

3. Geographical location and production system

October to late February ("montanheira") [5].

ences found between farms.

Figure 3. Alentejano boar.

15

Figure 2.

Alentejano Pig

DOI: http://dx.doi.org/10.5772/intechopen.83757

Alentejano sows with piglets.


3 Entire males at 120 kg live weight [10].

#### Table 1.

Summary of morphology information on Alentejano pig breed<sup>1</sup> .

Figure 2. Alentejano sows with piglets.

Gradually, from the end of 1980s onward, a slight but consistent recovery of this breed and its traditional production system occurred, fostered by grants of several agents for conservational purposes [6, 7]. Nowadays, the Alentejano pig recovered and represent an economic, ecological and social add value to Alentejo region. Census of Alentejano pig breed is presented in Figure 1. By the end of 2017, 6464 breeding sows and 510 boars were registered in the breed herdbook, distributed by

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

The information on the morphology of the Alentejano pig is summarized in Table 1. Alentejano is a medium-sized pig with a light bone structure, black coat colour and scarce black, blonde or reddish thin hair (Figures 2 and 3). It has a long, thin head with a pronounced frontonasal angle, and relatively small, thin, forwardfacing ears, triangular in shape and slightly tipped out. The body is not too wide and deep; the back is of medium length and width, slightly arched; the shoulders and hams are regularly developed and medium in width; the extremities are short and slim, ending with small feet with uniform black pigmented hooves. Their temperament is considered energetic [4, 9]. Nowadays, the classifications used by the

Measurement (average) Adult male Adult female Body weight (kg) 160 120

Ear length Small to medium Small to medium

.

Number of teats 10

137 herds. Each farm had, on average, 47 sows [8].

Body length2,3 (cm) 126

Chest girth<sup>3</sup> (cm) 122

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

Summary of morphology information on Alentejano pig breed<sup>1</sup>

Data provided by ANCPA (personal communication).

Entire males at 120 kg live weight [10].

2. Exterior phenotypic characteristics

Census of Alentejano pig breed from 1994 to 2017 [8].

Figure 1.

1

2

3

14

Table 1.

Figure 3. Alentejano boar.

technicians from the breeders' association vary between placid and friendly to moderately tractable (ANCPA, personal communication), considering the differences found between farms.

#### 3. Geographical location and production system

This breed's origin and present location is the southwest of the Iberian Peninsula. It is reared under extensive conditions, perfectly adapted to the environment and the use of natural feedstuff resources [7]. It participates into a well-defined agro-sylvo-pastoral system known as "Montado". As a strategic step of this production system, the intensive fattening of animals occurs in Quercus forests from late October to late February ("montanheira") [5].

Traditionally, the herds were divided into three categories: breeding sows, growing pigs and fattening pigs [11]. Breeding sows and growing pigs were fed with natural pastures and, when necessary (e.g., during summer) supplemented with cereal grains (barley, oats or corn), legumes (chickling vetch, faba bean or black chickpea), and local agricultural by-products, which conditioned the growth and duration of the production cycle. Pigs fattened with acorns and grass present very high average daily gains [7, 12].

Conversely, nowadays, there is no uniform production system. Breeding season, feeding management, weight and age at slaughter vary among farms, depending on the tradition and the production objectives [7]. However, most production systems usually use two farrowing seasons (spring-summer and fall-winter). Piglets born between April and September go to montanheira the following year. Piglets born between December and March supply the roast piglets' market, the fresh meat market with pigs weighing on average less than 120 kg, and are used for herd replacement when purebred [7, 13]. In some cases, alike the observed in Spain with the Iberian pig, in this last farrowing season, a terminal cross with Duroc breed is used to obtain crossbred pigs with better growth performances, higher yields and leaner carcasses (ANCPA, personal communication). The extensive and semi-extensive systems are the most common, and the presence of a free-range feeding period is obligatory for production of PDO and PGI products. However, Alentejano pigs are increasingly reared in semi-extensive systems where, to improve and standardize performance and productivity, most sows and growing pigs receive concentrated balanced feeds. Breeding farms are also abandoning the traditional concrete facilities ("malhadas") and in most cases, farrowing occurs outdoor, in a "camping" environment with huts and/or collective shelters [14].

5. Productive performance

DOI: http://dx.doi.org/10.5772/intechopen.83757

Despite the availability of commercial artificial insemination doses, in most cases females are naturally mated. At farm level, the ratio of boar:sow varies from 1:5 up to 1:15 (ANCPA, personal communication). Table 3 summarizes the basic data available on the reproductive traits. The mean age of sows at first parturition ranges from 10.6 to 16.6 months, but the gilts management (especially feeding) in each farm can greatly influence this trait, justifying individual variations from 9 up to 24 months of age, at farm level (ANCPA, personal communication). Gestation is shorter than in other breeds or genotypes (111 days [2]). Regarding the litter characteristics, sows of Alentejano breed have a number of live born piglets ranging from 6.7 to 9.4 ([2, 15–19], Charneca

R, personal communication), weighing between 1.0 and 1.3 kg at birth [2, 15–17, 20, 21]. The reported stillbirth rate varies between 1.2 and 11.3% [2, 15, 16]. The high rate on stillbirth in one of the studies [15] may be related to the high total prolificacy also observed in that trial. The reported values for stillbirth rate are lower than the reported in modern genotypes [22]. The mortality rate at weaning mentioned in two studies [2, 16] ranged from 18.8 to 27.5%. Both are relatively high values but in line with reported values for other Iberian pigs [23]. The average value for weaned piglets per cycle is 5.7 (ANCPA, personal communication), based on a sample of 2636 records from 20 farms, which is in accordance with the reported values for the prolificacy and mortality rate observed in other scientific studies [2, 15–17]. Due to the relatively low growth rate of sucking piglets [2, 15, 16, 18] and usual poor post-weaning conditions, the lactations are usually longer than the practiced in the modern intensive systems, ranging from 35 to 60 days ([15–17, 20, 21], Charneca R, personal communication). These long lactations increase the farrowing interval and reduce the breed productivity. Regarding the reproductive performance of the Alentejano breed, the information available only covers some data (e.g., number of litters per sow and per year, life production of sow and farrowing interval), representing data collected by the breeders' associations. In the authors' opinion, these data should be used for a clearer monitoring in this breed, after validation. The information available for the Alentejano suggests

that this pig breed has a moderate reproductive efficiency.

Basic data available on growth performance of Alentejano pig are presented in Tables 4 and 5. Due to the big differences reported between studies regarding the live weight range covered, the stages for growth performance were defined as lactation (regardless of how long it was), early, middle and late growing stages (from weaning to approximately 30 kg, between 30 and 60, and between 60 and 100 kg live weight, respectively) and fattening stage (above 100 kg live weight). In some sources [17, 24–26], only the overall growth rate for the whole studied period (defined as overall) was provided. It should also be noted that only a small number of studies actually aimed at evaluating the breed potential for growth. In the studies mentioned in Table 4, the average daily gain in the lactation period ranged from 133 to 191 g/day. The lactation periods considered varied from 35 to 56 days, and in most cases, piglets were supplemented 15–21 days after birth. Still, all the values are lower than the ones

5.2 Growth performance

17

5.1 Reproductive traits

Alentejano Pig

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

The Alentejano pig is listed among the endangered Portuguese breeds of farm animals. In 2015, the national legislation (https://dre.pt/web/guest/pe squisa/-/search/66619894/details/maximized) categorized the Alentejano pig breed as in moderate risk of extinction. The names and contacts of the main organizations of the breed are presented in Table 2. The breeding program is run by ACEPA, A.C.E. (Alentejano Pig Complementary Consortium of Companies, A.C.E.), created in 2011, which also holds the Alentejano pig Herdbook. Besides ACEPA, two breeders' associations—the Association of the Alentejano Pig Breeders (ACPA), covering mainly the south of the Alentejo region, and the National Association of the Alentejano Pig Breeders (ANCPA), covering mostly the centre and north of the region—collect data that are stored and processed by the database GenPro (Ruralbit Lda.). More recently (in 2014 and 2017), each association created a Group of Producers (ALPORC SA and PACOOP, CRL) for commercial issues.


Table 2.

Contact details of the breeding organisations for Alentejano pig breed.

#### 5. Productive performance

#### 5.1 Reproductive traits

Conversely, nowadays, there is no uniform production system. Breeding season, feeding management, weight and age at slaughter vary among farms, depending on the tradition and the production objectives [7]. However, most production systems usually use two farrowing seasons (spring-summer and fall-winter). Piglets born between April and September go to montanheira the following year. Piglets born between December and March supply the roast piglets' market, the fresh meat market with pigs weighing on average less than 120 kg, and are used for herd replacement when purebred [7, 13]. In some cases, alike the observed in Spain with the Iberian pig, in this last farrowing season, a terminal cross with Duroc breed is used to obtain crossbred pigs with better growth performances, higher yields and leaner carcasses (ANCPA, personal communication). The extensive and semi-extensive systems are the most common, and the presence of a free-range feeding period is obligatory for production of PDO and PGI products. However, Alentejano pigs are increasingly reared in semi-extensive systems where, to improve and standardize performance and productivity, most sows and growing pigs receive concentrated balanced feeds. Breeding farms are also abandoning the traditional concrete facilities ("malhadas") and in most cases, farrowing occurs outdoor, in a "camping" environment with huts and/or collective

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

4. Organisations for breeding, monitoring and conservation

Name of organisation Address E-mail address

Évora

Évora

Rua Diana de Liz, Apartado 123, 7006-802

Rua Diana de Liz, Apartado 71 7002-501

Rua Armação de Pêra, 2 7670-259 Ourique

aceporcoalentejano@gmail.

porcoalentejano@gmail.

acpaourique@gmail.com

com

com

The Alentejano pig is listed among the endangered Portuguese breeds of farm animals. In 2015, the national legislation (https://dre.pt/web/guest/pe squisa/-/search/66619894/details/maximized) categorized the Alentejano pig breed as in moderate risk of extinction. The names and contacts of the main organizations of the breed are presented in Table 2. The breeding program is run by ACEPA, A.C.E. (Alentejano Pig Complementary Consortium of Companies, A.C.E.), created in 2011, which also holds the Alentejano pig Herdbook. Besides ACEPA, two breeders' associations—the Association of the Alentejano Pig Breeders (ACPA), covering mainly the south of the Alentejo region, and the National Association of the Alentejano Pig Breeders (ANCPA), covering mostly the centre and north of the region—collect data that are stored and processed by the database GenPro (Ruralbit Lda.). More recently (in 2014 and 2017), each association created a Group of Producers (ALPORC SA and PACOOP, CRL) for

shelters [14].

commercial issues.

Alentejano

Table 2.

16

ACEPA—Agrupamento Complementar de Empresas do Porco Alentejano, A.C.E.

ACPA—Associação de Criadores de Porco

Contact details of the breeding organisations for Alentejano pig breed.

ANCPA—Associação Nacional dos Criadores do Porco Alentejano

Despite the availability of commercial artificial insemination doses, in most cases females are naturally mated. At farm level, the ratio of boar:sow varies from 1:5 up to 1:15 (ANCPA, personal communication). Table 3 summarizes the basic data available on the reproductive traits. The mean age of sows at first parturition ranges from 10.6 to 16.6 months, but the gilts management (especially feeding) in each farm can greatly influence this trait, justifying individual variations from 9 up to 24 months of age, at farm level (ANCPA, personal communication). Gestation is shorter than in other breeds or genotypes (111 days [2]). Regarding the litter characteristics, sows of Alentejano breed have a number of live born piglets ranging from 6.7 to 9.4 ([2, 15–19], Charneca R, personal communication), weighing between 1.0 and 1.3 kg at birth [2, 15–17, 20, 21]. The reported stillbirth rate varies between 1.2 and 11.3% [2, 15, 16]. The high rate on stillbirth in one of the studies [15] may be related to the high total prolificacy also observed in that trial. The reported values for stillbirth rate are lower than the reported in modern genotypes [22]. The mortality rate at weaning mentioned in two studies [2, 16] ranged from 18.8 to 27.5%. Both are relatively high values but in line with reported values for other Iberian pigs [23]. The average value for weaned piglets per cycle is 5.7 (ANCPA, personal communication), based on a sample of 2636 records from 20 farms, which is in accordance with the reported values for the prolificacy and mortality rate observed in other scientific studies [2, 15–17]. Due to the relatively low growth rate of sucking piglets [2, 15, 16, 18] and usual poor post-weaning conditions, the lactations are usually longer than the practiced in the modern intensive systems, ranging from 35 to 60 days ([15–17, 20, 21], Charneca R, personal communication). These long lactations increase the farrowing interval and reduce the breed productivity. Regarding the reproductive performance of the Alentejano breed, the information available only covers some data (e.g., number of litters per sow and per year, life production of sow and farrowing interval), representing data collected by the breeders' associations. In the authors' opinion, these data should be used for a clearer monitoring in this breed, after validation. The information available for the Alentejano suggests that this pig breed has a moderate reproductive efficiency.

#### 5.2 Growth performance

Basic data available on growth performance of Alentejano pig are presented in Tables 4 and 5. Due to the big differences reported between studies regarding the live weight range covered, the stages for growth performance were defined as lactation (regardless of how long it was), early, middle and late growing stages (from weaning to approximately 30 kg, between 30 and 60, and between 60 and 100 kg live weight, respectively) and fattening stage (above 100 kg live weight). In some sources [17, 24–26], only the overall growth rate for the whole studied period (defined as overall) was provided. It should also be noted that only a small number of studies actually aimed at evaluating the breed potential for growth. In the studies mentioned in Table 4, the average daily gain in the lactation period ranged from 133 to 191 g/day. The lactation periods considered varied from 35 to 56 days, and in most cases, piglets were supplemented 15–21 days after birth. Still, all the values are lower than the ones


Table 3. Main reproductive traits in Alentejano

References

19

[2] [15] [16] [17] [18]

Ad Lib; extensive; outdoor

Ad Lib Ad Lib Semi; intensive

Ad Lib; extensive

Ad Lib; extensive

> [20]

[24] [25] [26] [27] [28] [29] [30] [31] [32] [33]

Rest; intensive; indoor

Semi; intensive; indoor

Rest; intensive; indoor

Rest; intensive; indoor

Rest; extensive; outdoor

Ad Lib; intensive; indoor

Ad Lib; intensive; indoor

Rest; intensive; indoor

Rest; intensive; indoor

Rest; intensive; indoor

Ad Lib; intensive; indoor

Semi; intensive; indoor

Ad Lib

261

60 5974

15 38 48 1203

14 24 15 18 12 20 30 30 24 51 36 48

> 12

12 12

Ad Lib; extensive; outdoor

–

–

–

–

–

–

–

–

–

–

–

–

–

–

–

––

568

–

 –

––

 –

––

 –

––

 –

 –

336

453

568

––

617

–

 –

251

–

 –

 –

489

–

 –

 –

346

 439

–

––

801

–

––

805

–

––

533

–

––

450

–

 –

––

 –

––

 –

––

–

142

–

––

 –

 –

 –

 –

 –

481

471

494

450

533

805

801

393

446

251

617

505

557

192

–

715

1000

–

191

–

––

 –

––

191

–

––

149

–

––

163

–

––

 –

 –

 –

 –

 –

 –

715

 –

556

DOI: http://dx.doi.org/10.5772/intechopen.83757

 –

 –

Alentejano Pig

 Feeding regime and production

 system

 No. of animals

 ADG lactation1

ADG growing2

Early

 Middle

 Late

ADG fattening3

Overall ADG4

 pig breed.


#### Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

References

18

 Age at first

Litters per

No. of piglets

Piglet live

Stillborn per

Mortality at

Piglet weaning

Duration of

Farrowing

Age at

> interval (d)

culling (mth)

lactation (d)

weight (kg)

weaning (%)

litter (%)

weight (kg)

alive per litter

parturition

[2] [15] [16] [17] [18] [19] [20] [21] Charneca

–

 –

 –

––

R1

Charneca

–

 –

6.9

––

 –

 –

 –

––

R2

Charneca

–

 –

7.0

––

 –

 –

 –

––

R3

ANCPA4 No.—number;

1Charneca R, unpublished 2Charneca R, unpublished 3Charneca R, unpublished

4ANCPA, 2018. Breed database values representing

Table 3.

Main

reproductive

 traits in Alentejano

 pig breed.

mth—month;

 d—days.

 data, University of Évora, 2016.

 data from

 data from University of Évora experimental

Experimental

 Centre of Ministry of Agriculture

 data collected from 20 farms computed specifically for this chapter. The number of animals considered for each trait is provided within brackets.

 (CEBA), data from 2017.

 farm (Mitra), data from 2012 to 2015.

16.6 (2247)

 1.8 (1991)

–

––

 –

 –

 –

206 (1991)

 45 (2636)

–

––

–

––

1.0 1.2

–

 –

 –

6.3

35

–

 –

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

12.0

60

–

 –

–

 –

–

 –

7.9

10.6

–

6.7

––

––

–

 –

7.0

1.3

–

 –

 –

 –

 –

9.0

56

–

 –

 –

––

 –

 –

––

11.0

53

–

 –

–

 –

7.3

1.2

1.2

18.8

11.0

50

–

 –

–

 –

9.4

1.1

11.3

–

6.3

35

–

 –

–

 –

8.0

1.1

1.7

27.0

–

 –

––

 (mth)

sow per year


3ADGinaperiodoffatteningisreportedforabove100kglivebodyweight.

 4Whenthesourceprovidesonlytheoverallgrowthrate for the wholestudiedperiod,thisgrowthrateisdefinedasoverall

 ADG.

> Table 4.

References

21

[17] [24] [25] [27]

Rest; intensive; indoor

Semi; intensive; indoor

Rest; intensive; indoor

Rest; extensive; outdoor

> [29]

[30] [31] [32] [33]

Rest; intensive; indoor

Rest; intensive; indoor

Rest; intensive; indoor

Semi; intensive; indoor

Ad Lib; intensive; indoor

Semi; intensive

–

–

–

–

–

13.5

–

–

–

–

> –

–

–

–

–

–

–

Ad Lib; extensive; outdoor

> [34]

> Rest; intensive; indoor

Ad Lib; intensive; indoor

> [35]

[36]

Rest; intensive; indoor

Rest; outdoor

13.8 16.0 12.8 12.6 12.6 14.6 15.0 15.0 13.2 17.4 17.4 17.4 17.4 14.7 14.7 15.0 15.0

156

 1.7

 2.4

–

 –

15

–

2.9

–

 –

12

–

2.5

–

 –

24

–

1.4

–

 –

12

–

2.4

–

 –

12

–

 –

2.7

2.6

12

––

 –

2.5

48

––

 –

51

1.6

––

 –

2.5

24

––

 –

30

1.6

 2.6

 2.5

30

–

3.2

–

 –

–

2.2

12

–

2.4

–

 –

18

–

2.3

–

 –

24

––

 –

2.2

14

––

 –

2.2

DOI: http://dx.doi.org/10.5772/intechopen.83757

15

––

 –

2.1

 Feeding regime and production

 system ME content of feed (MJ/kg)

 CP content of feed (%) No. of animals

 ADFI growing1

middle

 late

ADFI fattening2

Overall ADFI3

Alentejano Pig

Growth performance in Alentejano pig breed according to different studies.


#### Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

References

20

[34]

Rest; intensive; indoor

Ad Lib; intensive; indoor

Ad Lib; extensive; outdoor

Rest; outdoor

[35] [36] [37]

Rest; intensive; indoor

Ad Lib

Rest Ad Lib

Rest Ad Lib No, number; ADG, average daily gain in g; w, weaning; Ad Lib, ad libitum feeding regime; Semi, semi ad libitum feeding regime; Rest, restrictive feeding regime.

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

2ADG in growing period estimated from weaning to

3ADG in a period of fattening is reported for above 100 kg live body weight. 4When the source provides only the overall growth rate for the whole studied period, this growth rate is defined as overall ADG.

Table 4. Growth performance

 in Alentejano

 pig breed according to different studies.

approximately

 30 kg, between

approximately

 30 and 60 kg and between

approximately

 60 and 100 kg live body weight, respectively.

24 12 36 15 30 70 22 39 26 40

> 20

–

–

–

–

–

–

–

–

–

–

–

 –

339

–

 –

 –

339

–

 –

––

 –

421

 461 240

–

––

 –

275

 491 331

–

838

441

240

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

339

339

–

277

 363

 502

–

––

671

–

––

627

447

627

671

432

383

331

––

442

–

––

187

–

187

442

 Feeding regime and production

 system

 No. of animals

 ADG lactation1

ADG growing2

Early

 Middle

 Late

ADG fattening3

Overall ADG4


 period of fattening reported for kg body weight. 3Whenthesourceprovidesonlytheoverallaveragefeedintakefor thewholestudiedperiod,thisfeedintakeisdefinedasoverallADFI.

#### Table 5.

Average daily feed intake (in kg/day) in Alentejano pig breed in different studies.

observed in modern breeds [2]. Average daily gain in the early growing stage (192 g/day; [18]) is also considerably lower than those observed in modern breeds [38, 39], denoting lesser intensity of rearing and/or growth potential. Also, the middle and late growing stages, the fattening stage, and the overall stage are generally characterized by relatively slow growth and high heterogeneity (251–489, 187–805, 336–1000, and 187–805 g/day in middle and late growing stage, fattening stage, and overall stage [17, 18, 24–37]). These differences may be explained by the fact that studies covered distinct situations, where different rearing systems and/or environmental conditions (e.g., season) and also feeding levels were practiced. 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 potential of Alentejano pigs in ad libitum conditions of feeding (≈1000 g/day in the fatten-

The information on the feed intake and feed nutritional value (Table 5) is scarce, which limits the evaluation of the breed´ growth potential. Nevertheless, as

In Portugal, in most common commercial conditions, Alentejano pigs are slaughtered at weaning for roasted piglet market, at 90–100 kg live weight for the fresh meat market, at 120–140 kg for the production of dry-cured sausages, and at 150–170 kg for the ham industry in Portugal or in Spain [7]. Table 6 summarizes the available information on the most commonly encountered carcass traits obtained from research and field studies. Alentejano breed pigs involved in these studies were slaughtered at ages ranging from 120 to 360 d, and between 39 and 160 kg live weight. Dressing yields and lean meat contents were calculated based on commercial cuts obtained according to the Portuguese norm NP-2931. The backfat thickness at withers ranged from 45 to 78 mm, while at the level of the last rib it varied from 12 to 63 mm. Similarly, muscularity measured as lean meat content varied from 35.9 to 51.7%, the loin eye area from 15 to 32 cm2

whereas the muscle thickness measured above Gluteus medius muscle varied from 36 to 43 mm, which indicates lower muscular development compared to modern breeds [39, 47, 48]. This variation in backfat and muscle thickness is a consequence of the wide range of final live weights of pigs and different feeding

Table 7 summarizes the most commonly encountered meat and fat quality traits of Alentejano´ carcasses, as measured in Longissimus muscle. In the studies reporting meat quality in Alentejano pigs, pH measured in Longissimus muscle at 45 min post-mortem ranged from 5.89 to 6.45, while at 24 h post mortem it varied between 5.39 and 5.79. These pH 24 values reported in the carcasses of Alentejano pigs are slightly higher than those from modern breeds [52, 53], suggesting the existence of lower glycogen stores before slaughter and more

,

expected, average daily feed intake (ADFI) increased with body weight. In restricted animals, ADFI ranged from 1.6 to 1.7 kg in middle growing stage (from 30 to 60 kg live weight), from 1.9 to 2.9 kg in late growing stage (from 60 to 100 kg live weight) and from 2.5 to 2.7 kg in the fattening stage (>100 kg live weight). The same tendency was observed in ad libitum fed animals even tough values are only available for middle (from 1.5 to 2.0 kg ADFI) and late growing

ing stage [18]).

Alentejano Pig

DOI: http://dx.doi.org/10.5772/intechopen.83757

stage (from 2.4 to 3.2 kg ADFI).

5.3 Body composition and carcass traits

regimes applied in the considered studies.

5.4 Meat and fat quality

23

observed in modern breeds [2]. Average daily gain in the early growing stage (192 g/day; [18]) is also considerably lower than those observed in modern breeds [38, 39], denoting lesser intensity of rearing and/or growth potential. Also, the middle and late growing stages, the fattening stage, and the overall stage are generally characterized by relatively slow growth and high heterogeneity (251–489, 187–805, 336–1000, and 187–805 g/day in middle and late growing stage, fattening stage, and overall stage [17, 18, 24–37]). These differences may be explained by the fact that studies covered distinct situations, where different rearing systems and/or environmental conditions (e.g., season) and also feeding levels were practiced. 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 potential of Alentejano pigs in ad libitum conditions of feeding (≈1000 g/day in the fattening stage [18]).

The information on the feed intake and feed nutritional value (Table 5) is scarce, which limits the evaluation of the breed´ growth potential. Nevertheless, as expected, average daily feed intake (ADFI) increased with body weight. In restricted animals, ADFI ranged from 1.6 to 1.7 kg in middle growing stage (from 30 to 60 kg live weight), from 1.9 to 2.9 kg in late growing stage (from 60 to 100 kg live weight) and from 2.5 to 2.7 kg in the fattening stage (>100 kg live weight). The same tendency was observed in ad libitum fed animals even tough values are only available for middle (from 1.5 to 2.0 kg ADFI) and late growing stage (from 2.4 to 3.2 kg ADFI).

#### 5.3 Body composition and carcass traits

In Portugal, in most common commercial conditions, Alentejano pigs are slaughtered at weaning for roasted piglet market, at 90–100 kg live weight for the fresh meat market, at 120–140 kg for the production of dry-cured sausages, and at 150–170 kg for the ham industry in Portugal or in Spain [7]. Table 6 summarizes the available information on the most commonly encountered carcass traits obtained from research and field studies. Alentejano breed pigs involved in these studies were slaughtered at ages ranging from 120 to 360 d, and between 39 and 160 kg live weight. Dressing yields and lean meat contents were calculated based on commercial cuts obtained according to the Portuguese norm NP-2931. The backfat thickness at withers ranged from 45 to 78 mm, while at the level of the last rib it varied from 12 to 63 mm. Similarly, muscularity measured as lean meat content varied from 35.9 to 51.7%, the loin eye area from 15 to 32 cm2 , whereas the muscle thickness measured above Gluteus medius muscle varied from 36 to 43 mm, which indicates lower muscular development compared to modern breeds [39, 47, 48]. This variation in backfat and muscle thickness is a consequence of the wide range of final live weights of pigs and different feeding regimes applied in the considered studies.

#### 5.4 Meat and fat quality

Table 7 summarizes the most commonly encountered meat and fat quality traits of Alentejano´ carcasses, as measured in Longissimus muscle. In the studies reporting meat quality in Alentejano pigs, pH measured in Longissimus muscle at 45 min post-mortem ranged from 5.89 to 6.45, while at 24 h post mortem it varied between 5.39 and 5.79. These pH 24 values reported in the carcasses of Alentejano pigs are slightly higher than those from modern breeds [52, 53], suggesting the existence of lower glycogen stores before slaughter and more

References

22

[37]

Ad Lib

Rest Ad Lib Ad Lib

No., number; ADFI, average daily feed intake in kg/day; Ad Lib, ad libitum feeding regime; Semi, semi ad libitum feeding regime; Rest, restrictive feeding regime; ME,

1ADFI in growing period estimated between

2ADFI in a period of fattening is reported for above 100 kg live body weight. 3When the source provides only the overall average feed intake for the whole studied period, this feed intake is defined as overall ADFI.

Table 5. Average daily feed intake (in kg/day) in Alentejano

 pig breed in different studies.

approximately

 30 and 60 kg (middle) and between

–

–

–

–

17.5 17.5 14.0 14.0

approximately

 60 and 100 kg live body weight (late), respectively.

20

1.5

––

metabolisable

 energy; CP, crude protein.

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

40

1.5

––

26

–

1.9

–

 –

 –

 –

39

 2.0

 2.8

–

 –

 Feeding regime and production

 system ME content of feed (MJ/kg)

 CP content of feed (%) No. of animals

 ADFI growing1

middle

 late

ADFI fattening2

Overall ADFI3


References

25

 Feeding regime and

No. of

Final age

Final BW

Hot CW

Dressing yield

Lean meat

Backfat thickness

M1

Loin eye area

(mm)

At

At last

withers

rib

(mm)

(cm2

)

Alentejano Pig

content (%)

animals

(d)

(kg)

(kg)

(%)

production

Ad Lib; extensive; outdoor

Semi; intensive; indoor

Semi; intensive; indoor

Ad Lib; extensive; outdoor

Rest; intensive; indoor

Ad Lib; extensive; outdoor

Semi; intensive; indoor

> [34]

Rest; intensive; indoor

Ad Lib; intensive; indoor

Ad Lib; extensive; outdoor

> [35]

[36]2

[37]

Ad Lib Ad Lib

Rest Ad Lib

Rest Ad Lib

Rest; intensive; indoor

Rest; outdoor

 4

 12

 12

 8 12

 12

 12

 24

 12

 36 15

 10 10

10

4 4 8 4 8 4

–

130.1

 103.6

 79.6

–

115.3

 92.1

 79.9

–

115.7

 92.3

 79.8

–

79.6

 61.6

 77.3

–

92.8

 71.7

 77.3

–

38.5

 29.5

 76.5

 240

 80.2

 63.7

 79.5

 180

 70.9

 55.6

 78.4

 120

 42.2

 31.0

 73.4

 240

 105.0

–

 –

 –

–

–

–

–

–

–

–

–

–

71.5

 61.8

–

21.8

 –

 ––

66.5

 57.0

–

21.5

21.0

 –

 ––

 –

 ––

 –

 ––

 –

 ––

 –

 ––

 –

 ––

 –

 ––

–

108.9

––

–

91.2

––

–

70.4

––

–

120.6

 96.7

 80.2

–

92.1

 76.4

 83.0

–

98.1

 75.6

 77.1

–

108.6

 84.8

 78.1

–

120.4

 93.9

 78.0

–

98.1

 74.3

 75.7

–

108.6

 87.4

 78.1

–

–

–

–

–

–

–

 –

 –

 –

 –

23.2

 42.6

–

26.0

17.0

20.1

20.4

16.4

21.5

21.0

 –

18.7

 40.3

–

 –

12.3

 36.4

–

 –

44.3

–

30.4

 –

41.8

–

24.8

 –

38.3

–

22.9

 –

 ––

 –

 ––

 –

 ––

 –

 ––

 –

 –

 –

DOI: http://dx.doi.org/10.5772/intechopen.83757

 –

 system

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


Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

References

24

[17] [18] [24] [25] [26] [27]

Rest; intensive; indoor

Rest; extensive; outdoor

> [28]

[29] [30]2

Rest; intensive; indoor

Ad Lib; intensive; indoor

Ad Lib; intensive; indoor

Rest; intensive; indoor

Semi; intensive; indoor

Rest; intensive; indoor

Ad Lib; extensive

Semi; intensive

6 12

 14

 24 15

18

 12

 20

 30

5

5

5

5

5

5

 24 15

 15

 12

 12

–

120.4

 93.9

 78.0

–

98.1

 74.3

 75.7

–

–

 –

 ––

 –

 ––

–

113.5

 87.1

 76.7

–

71.8

 55.3

 77.1

–

99.7

 82.7

 83.0

[31] [32]

Rest; intensive; indoor

Ad Lib; intensive; indoor

> [33]

Semi; intensive; indoor

Semi; intensive; indoor

Rest; intensive; indoor

 360

 110.0

 88.1

 80.1

 324

 100.0

 80.9

 80.9

 297

 90.0

 74.1

 82.3

 275

 80.0

 65.2

 81.5

 256

 70.0

 55.9

 79.8

 180

 40.0

 31.1

 77.8

–

93.0

 72.6

 78.1

 220

 93.0

––

–

99.4

–

 –

–

99.3

–

 –

 299

 100.2

 80.3

 80.1

–

98.0

 78.4

 80.0

–

100.2

–

 –

 –

–

41.5 37.5 41.1

 –

–

51.7 45.0 45.6 42.9 41.5 42.6 42.1 45.9 35.9

–

 ––

–

 ––

 –

 –

 –

 –

–

 ––

–

 ––

–

 ––

–

 ––

–

 ––

–

 ––

–

 ––

 –

 ––

 –

28.9

–

 –

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

 –

15.5

17.9

18.5

20.0

20.1

20.4

22.1

–

 ––

–

 ––

 –

 –

–

 ––

 –

 ––

 –

22.0

 –

 ––

–

93.0

––

–

98.0

 75.0

 76.5

–

 –

 –

34.6

–

27.9

21.7

 –

 ––

 –

 Feeding regime and

No. of

Final age

Final BW

Hot CW

Dressing yield

Lean meat

Backfat thickness

M1

Loin eye area

(mm)

At

At last

withers

rib

(mm)

(cm2)

content (%)

animals

(d)

(kg)

(kg)

(%)

production

 system


References

27

 Feeding regime and

No. of

Final age

Final BW

Hot CW

Dressing yield

Lean meat

Backfat thickness

M1

Loin eye area

(mm)

At

At last

withers

rib

(mm)

(cm2

)

Alentejano Pig

content (%)

animals

5 5 5

 29 6

–

96.0

 75.7

corresponding

 source.

 78.9

–

160.0

 130.4

 81.5

[45] [46] No., number; BW, body weight; CW, carcass weight; Ad Lib, ad libitum feeding regime; Semi, semi ad libitum feeding regime; Rest, restrictive feeding regime.

1M muscle thickness measured according to ZP method (at the cranial edge of Gluteus medius muscle (mm).

2Groups differ in weight at slaughter; to see more details on study design, address to the

Table 6. Body composition

 and carcass traits in Alentejano

 pig breed.

Semi

Ad Lib; extensive; outdoor

–

110.0

 82.5

 75.0

–

100.5

 75.6

 75.2

–

89.6

 66.7

 74.4

–

–

–

–

–

 –

 ––

 –

 ––

 –

56.0

–

21.3

DOI: http://dx.doi.org/10.5772/intechopen.83757

31.7

18.9

 –

56.0

–

21.1

 –

51.0

–

20.3

(d)

(kg)

(kg)

(%)

production

 system

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


Table 6. Bodycompositionandcarcass traitsinAlentejanopigbreed.

#### Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

References

26

 Feeding regime and

No. of

Final age

Final BW

Hot CW

Dressing yield

Lean meat

Backfat thickness

M1

Loin eye area

(mm)

At

At last

withers

rib

(mm)

(cm2)

content (%)

animals

(d)

(kg)

(kg)

(%)

production

 system

> Rest

Ad Lib

Rest Ad Lib

Rest Ad Lib

Rest Ad Lib

> [40]

> Rest; intensive; indoor

8 4 8 4 8 4 8 12

5 5 5 5 5

 24

 5 5 5 5 5 5

–

80.2

 59.9

 74.7

–

70.9

 52.2

 73.6

–

42.2

 29.3

 69.4

–

109.8

 89.4

 81.4

–

100.5

 80.3

 79.9

–

89.1

 70.3

 78.9

–

100.0

––

[41, 42]

[43] [44]2

Rest; intensive; indoor

Rest; extensive; outdoor

 Ad Lib; intensive; indoor

–

110.0

––

–

100.0

––

–

90.0

––

–

80.0

––

–

70.0

––

–

131.4

 105.7

 80.4

–

78.5

 61.8

 78.7

–

93.8

 74.2

 79.1

–

129.7

 101.2

 78.1

–

132.5

 105.5

 79.6

–

114.8

 89.4

 77.9

–

115.4

 88.9

 77.1

–

132.2

 104.6

 79.1

–

–

–

–

–

–

–

–

 –

 –

 –

 –

 –

 –

–

–

–

–

–

–

 –

41.0

–

19.0

 –

30.0

–

18.1

 –

13.0

–

15.3

 –

 ––

 –

 ––

 –

 ––

 –

41.4

–

 –

 –

 –

 –

 –

36.3

–

21.5

 –

31.7

–

19.4

 –

33.0

–

17.6

 –

34.3

–

17.7

 –

34.1

–

17.3

77.7

 63.2

–

21.2

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

45.0

 28.4

–

20.0

52.8

 37.4

–

21.6

67.7

 46.1

–

22.4

73.3

 44.9

–

24.8

63.6

 47.1

–

21.4

61.3

 45.7

–

21.3

75.9

 60.2

–

22.6


Table 7.

Summary of collected literature data on meat quality traits measured in Longissimus muscle from pigs of Alentejano pig breed.

oxidative muscle metabolism. These high pH 24 values are also associated with lower drip loss [54], which corroborates with higher intramuscular fat content (ranging from 3.1 and 7.5%) and darker colour (high Minolta L\* value; L\* varying from 43 to 51). As previously observed, lower pH values are related with higher water losses by drip due to a reduction in the repulsive electrostatic forces between the myofilaments, partial denaturation of the myosin head (address to [55, 56] for review). On the other hand, higher values of intramuscular fat are generally associated to a decrease in the moisture diffusivity coefficient [57]. Intramuscular fat content is highly variable among studies (3.1 and

<sup>1</sup> Type of the product Status of the product

All related legislation and additional information about these products can be found at https://tradicional.dgadr.gov.

–51]), mainly due to study conditions (feeding

7.5%; [24, 27, 29, 40

Product name

Alentejano Pig

1

29

pt/en/.

Table 8.

List of certified products from Alentejano pig breed.

–42, 46, 49

DOI: http://dx.doi.org/10.5772/intechopen.83757

Carne de Porco Alentejano Raw meat PDO Presunto de Barrancos Dry cured ham PDO Paleta de Barrancos Dry cured shoulder PDO Presunto do Alentejo Dry cured ham PDO Paleta do Alentejo Dry cured shoulder PDO Presunto de Campo Maior e Elvas Dry cured ham PGI Paleta de Campo Maior e Elvas Dry cured shoulder PGI Presunto de Santana da Serra Dry cured ham PGI Paleta de Santana da Serra Dry cured shoulder PGI Cacholeira branca de Portalegre Sausage PGI Chouriço de Carne de Estremoz e Borba Smoked sausage PGI Chouriço de Portalegre Smoked sausage PGI Chouriço Grosso de Estremoz e Borba Smoked sausage PGI Chouriço Mouro de Portalegre Smoked sausage PGI Farinheira de Estremoz e Borba Smoked sausage PGI Farinheira de Portalegre Smoked sausage PGI Linguiça de Portalegre Smoked sausage PGI Linguiça do Baixo Alentejo Smoked sausage PGI Lombo Branco de Portalegre Dry-cured sausage PGI Lombo Enguitado de Portalegre Smoked sausage PGI Morcela de Assar de Portalegre Smoked sausage PGI Morcela de Cozer de Portalegre Sausage PGI Morcela de Estremoz e Borba Smoked sausage PGI Paia de Estremoz e Borba Smoked sausage PGI Paia de Lombo de Estremoz e Borba Smoked sausage PGI Paia de Toucinho de Estremoz e Borba Smoked sausage PGI Painho de Portalegre Smoked sausage PGI Paio de Beja Smoked sausage PGI

#### Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

oxidative muscle metabolism. These high pH 24 values are also associated with lower drip loss [54], which corroborates with higher intramuscular fat content (ranging from 3.1 and 7.5%) and darker colour (high Minolta L\* value; L\* varying from 43 to 51). As previously observed, lower pH values are related with higher water losses by drip due to a reduction in the repulsive electrostatic forces between the myofilaments, partial denaturation of the myosin head (address to [55, 56] for review). On the other hand, higher values of intramuscular fat are generally associated to a decrease in the moisture diffusivity coefficient [57]. Intramuscular fat content is highly variable among studies (3.1 and 7.5%; [24, 27, 29, 40–42, 46, 49–51]), mainly due to study conditions (feeding


1 All related legislation and additional information about these products can be found at https://tradicional.dgadr.gov. pt/en/.

#### Table 8.

List of certified products from Alentejano pig breed.

References

28

[24] [27]

Rest; intensive; indoor

Rest; intensive; indoor

Rest; extensive; outdoor

> [29]

[33]

Rest; intensive; indoor

Ad Lib; extensive; outdoor

Semi; intensive; indoor

Rest; intensive; indoor

[40]3

Ad Lib; intensive; indoor

14 18 12 30 12 12 12

5 5 5 5 5 24

6 8 10 16 32

monounsaturated

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

 fatty acids; PUFA,

polyunsaturated

 source.

 muscle from pigs of Alentejano

 pig breed.

 fatty acids.

81

–

5.62

 47 11.9

 7.1

 45 min post mortem; pH 24, pH measured approximately

 source.

3.7

43.3

 51.9

 4.8

 24 h post mortem;

–

96

–

5.76

 48 14.0 8.8

105

–

5.71

 47 12.0

 5.2

6.9 4.8

43.7

 51.8

 4.8

–

––

 –

 –

–

 –

–––

 –

4.9

41.1

 52.1

 6.8

–

96

5.89

 5.39

 51

–

 –

4.1

––

 –

 –

100

–

5.79

 43 10.6 3.9

[41, 42]

[46] [49] [50] [51] No., number; Ad Lib, ad libitum feeding regime; Semi, semi ad libitum feeding regime; Rest, restrictive feeding regime; pH 45, pH measured approximately

IMF, intramuscular 1CIE, objective colour defined by the Commission Internationale

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

3Groups differ in weight at slaughter; to see more details on study design, address to the corresponding

Table 7. Summary of collected literature data on meat quality traits measured in Longissimus

 fat; SFA, saturated fatty acids; MUFA,

Ad Lib; intensive; indoor

Rest; intensive; indoor

Rest Ad; extensive; outdoor

Ad Lib; extensive; outdoor

Semi

Ad Lib; intensive; indoor

110

–

–––

 –

7.5 4.8

––

 –

 –

––

 –

 –

100

–

–––

 –

7.2

––

 –

 –

90

–

–––

 –

7.2

––

 –

 –

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

80

–

–––

 –

6.4

––

 –

 –

70

–

–––

 –

6.2

––

 –

 –

121

–

–––

 –

 –

37.8

––

 –

92

–

–––

 –

 –

35.0

––

 –

98

–

–––

 –

 –

41.8

––

 –

93

6.45

 5.73

 50 9.7 4.6

99

–

–––

 –

3.1 4.8

41.5

 47.7

 10.9

 25.2

38.4

 57.5

 4.1

 13.4

99

–

–––

 –

5.9

38.7

 57.2

 4.1

 16.2

100

–

5.51

 43 13.8

 6.5

3.1

––

 –

 –

 Feeding regime and production system

 No. of animals

 Final BW (kg)

 pH 45 min 24 h L\*

 a\*

 b\*

CIE1

IMF content (%)

Fatty acid composition2 (%)

SFA MUFA

 PUFA

 n 6/n 3 regime, intensity of rearing, age and body weight at slaughter) but generally increases with body weight at slaughter within specific study (e.g., from 6.2% at 70 kg to 7.5% in 110 kg [40]) and is higher when a restrictive feeding regime is applied. The extreme values obtained for SFA, MUFA and PUFA content of intramuscular fat in Longissimus muscle were 35.0–43.7, 47.7–57.5, and 4.1– 10.9% [27, 29, 33, 49–51]. Due to big differences between studies with regard to the feeding regime, feed composition, final body weight/age, and fatness, which are all important factors influencing the fatty acid composition of meat, the results of the fatty acid composition should be interpreted with caution. Nevertheless, it can be concluded that the results reported in the considered studies indicate higher proportions of SFA and particularly of MUFA, in contrast to lower PUFA content, in comparison to the modern meaty type of pigs [27, 49, 58, 59]. This can be attributed to a higher synthesis of MUFA (which increases with age [60]) and SFA, caused by higher fat deposition, as shown by the results of body composition (backfat thickness at the level of the last rib = 40 mm on average, Table 6).

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

The Alentejano pig is bred for the production of high-quality meat, sausages and dry-cured products. This slow growing-fat local pig breed is mostly reared in extensive finishing conditions, using the different agro-forest resources at their disposal. The high slaughter ages and weights grants great maturity and better flavour to the meat and meat products obtained, as already recognized in ancient Roman documents [4]. Meat from the Alentejano pig has high contents of oleic acid-rich intramuscular fat, micronutrients and antioxidants [27, 61]. It must be produced according to the conditions established in the Portuguese legislation (Decreto-Lei no. 95/2014, 24th of June—MAM, 2014) to be certified under the Protected Designation of Origin ("Carne de Porco Alentejano DOP"). Meat, fat and offal from Alentejano pigs are also used for the production of high-quality products (Table 8). There are currently five PDO and 23 PGI certified products [62].

#### Acknowledgements

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

Author details

\*, José Martins<sup>1</sup>

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: rmcc@uevora.pt

Sciences (ICAAM), Évora, Portugal

, Amadeu Freitas<sup>1</sup>

1 University of Évora, Institute of Mediterranean Agricultural and Environmental

2 ANCPA – Associação Nacional dos Criadores do Porco Alentejano, Évora, Portugal

© 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**

, Pedro Bento<sup>2</sup> and Nina Batorek-Lukač<sup>3</sup>

, José Neves<sup>1</sup>

, José Nunes<sup>1</sup>

,

Rui Charneca<sup>1</sup>

Alentejano Pig

DOI: http://dx.doi.org/10.5772/intechopen.83757

Hugo Paixim<sup>2</sup>

31

regime, intensity of rearing, age and body weight at slaughter) but generally increases with body weight at slaughter within specific study (e.g., from 6.2% at 70 kg to 7.5% in 110 kg [40]) and is higher when a restrictive feeding regime is applied. The extreme values obtained for SFA, MUFA and PUFA content of intramuscular fat in Longissimus muscle were 35.0–43.7, 47.7–57.5, and 4.1– 10.9% [27, 29, 33, 49–51]. Due to big differences between studies with regard to the feeding regime, feed composition, final body weight/age, and fatness, which are all important factors influencing the fatty acid composition of meat, the results of the fatty acid composition should be interpreted with caution. Nevertheless, it can be concluded that the results reported in the considered studies indicate higher proportions of SFA and particularly of MUFA, in contrast to lower PUFA content, in comparison to the modern meaty type of pigs [27, 49, 58, 59]. This can be attributed to a higher synthesis of MUFA (which increases with age [60]) and SFA, caused by higher fat deposition, as shown by the results of body composition (backfat thickness at the level of the last

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

The Alentejano pig is bred for the production of high-quality meat, sausages and

dry-cured products. This slow growing-fat local pig breed is mostly reared in extensive finishing conditions, using the different agro-forest resources at their disposal. The high slaughter ages and weights grants great maturity and better flavour to the meat and meat products obtained, as already recognized in ancient Roman documents [4]. Meat from the Alentejano pig has high contents of oleic acid-rich intramuscular fat, micronutrients and antioxidants [27, 61]. It must be produced according to the conditions established in the Portuguese legislation (Decreto-Lei no. 95/2014, 24th of June—MAM, 2014) to be certified under the Protected Designation of Origin ("Carne de Porco Alentejano DOP"). Meat, fat and offal from Alentejano pigs are also used for the production of high-quality products

(Table 8). There are currently five PDO and 23 PGI certified products [62].

This work has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement no. 634476 for project TREASURE. The content of this paper reflects only the authors' view, and the European Union Agency is not responsible for any use that may be made of the

rib = 40 mm on average, Table 6).

Acknowledgements

information it contains.

30

6. Use of the breed and main products

#### Author details

Rui Charneca<sup>1</sup> \*, José Martins<sup>1</sup> , Amadeu Freitas<sup>1</sup> , José Neves<sup>1</sup> , José Nunes<sup>1</sup> , Hugo Paixim<sup>2</sup> , Pedro Bento<sup>2</sup> and Nina Batorek-Lukač<sup>3</sup>

1 University of Évora, Institute of Mediterranean Agricultural and Environmental Sciences (ICAAM), Évora, Portugal

2 ANCPA – Associação Nacional dos Criadores do Porco Alentejano, Évora, Portugal

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: rmcc@uevora.pt

© 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

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[27] Martins JM, Neves JA, Freitas A, Tirapicos JL. Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed. Animal. 2015;

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Portugal; 2003. p. 4

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[11] Pereira JG. Relatório da Intendência de Pecuária de Elvas—Arrolamento Geral de Gados e Animais de Capoeira de 1940. Boletim Pecuário. 1945;XII: 101-143

[12] Frazão TL. O porco Alentejano. Boletim Pecuário. 1965;XXXIII:5-30

[13] Santos Silva J, Tirapicos Nunes JL. Inventory and characterization of traditional Mediterranean pig production systems. Advantages and constraints towards its development. Acta Agriculturae Slovenica. 2013; (Suppl. 4):61-67

[14] Charneca R, Freitas A, Martins J, Neves J, Elias M, Laranjo M, et al. Alentejano and Bísaro pigs: Tradition and innovation – The TREASURE Project. In: Petrović MM, editor. Proceedings of the 11th International Symposium - Modern Trends in Livestock Production. Belgrade, Serbia: Institute for Animal Husbandry; 2017. pp. 148-155

[15] Charneca R. Estudo Comparativo da Composição Química do Colostro e do Leite de Porcas de Raça Alentejana e Porcas Large-White X Landrace (Efeitos sobre a sobrevivência neo-natal,

#### Alentejano Pig DOI: http://dx.doi.org/10.5772/intechopen.83757

o crescimento e a composição corporal dos leitões) [MSc thesis]. Lisbon, Portugal: Technical University of Lisbon, Agronomy Superior Institute and Faculty of Veterinary Medicine; 2001. p. 88

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[15] Charneca R. Estudo Comparativo da Composição Química do Colostro e do Leite de Porcas de Raça Alentejana e Porcas Large-White X Landrace (Efeitos

sobre a sobrevivência neo-natal,

Portuguesa de Associações de Suinicultores; 1995. 120 p

2018]

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

pp. 315-319

101-143

(Suppl. 4):61-67

pp. 148-155

[2] Charneca R, Nunes J, Le Dividich J. Reproductive and productive traits of sows from Alentejano compared to sows Large-White Landrace genotype. Revista Portuguesa de Zootecnia (electronic edition). 2012;Ano 1(1). Available from: https://www.apez.pt/d ocumentos/RPZ/Charneca\_2012\_1\_1. pdf [Accessed: September 24, 2018]

[3] Neves JA, Sabio E, Freitas A, Almeida

Alentejano. L'effet du niveau nutritif pendant la croissance et du régime alimentaire pendant l'engraissement. Produzione Animale. 1996;9:93-97

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JAA. Déposition des lipides intramusculaires dans le porc

Pecuário. 1944;XII:3-192

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Animal. 1995;V:4-12

pp. 55-80. 416 p

32

Press; 1993. pp. 137-140

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Longissimus dorsi muscle of Alentejano pigs between 70 and 110 kg LW. Options Méditerranéennes. Série A. Séminaires Méditerranéens. 2012;101: 475-478

in the subcutaneous adipose tissue and longissimus lumborum muscle from lean and fat pigs under dietary protein reduction. Animal. 2014;8:629-637. DOI: [34] Freitas AB, Vaz I, Almeida JAA, Nunes JLT. Utilização de uma "dieta de exploração" na alimentação de preacabamento do porco Alentejano. Revista Portuguesa de Zootecnia. 1995;2:

[35] Freitas AB, Charneca R, Maceira P and Nunes JT. Avaliação de parâmetros

produtivos e biométricos em varrasquetes de raça Alentejana. In: Proceedings of the XIII Congresso de Zootecnia–Produzir Qualidade em Segurança–Évora; 1–4 October 2003; Evora, Portugal. Evora, Portugal; 2003.

[36] Freitas AB, Neves J, Silva H, Charneca R, Nunes JT. Avaliação do crescimento do porco Alentejano entre

os 40 e 80 kg do peso vivo. In: Proceedings of the XII Congresso de Zootecnia; Vila Real, Portugal. Vila Real,

[37] Freitas A. Influência do nível e regime alimentar em pré-acabamento sobre o crescimento e desenvolvimento do porco Alentejano e suas repercussões sobre o acabamento em montanheira e com alimento comercial [PhD thesis]. Evora, Portugal: Universidade de Évora;

[38] Affentranger P, Gerwig C, Seewer GJF, Schwörer D, Künzi N. Growth and carcass characteristics as well as meat and fat quality of three types of pigs under different feeding regimens. Livestock Production Science. 1996;45:

[39] McCann MEE, Beattie VE, Watt D, Moss BW. The effect of boar breed type

Agricultural and Food Research. 2008;

[40] Neves JA, Freitas A, Martins JM, Nunes JLT. Physical measures of the carcass and the chemical composition of

on reproduction, production performance and carcass and meat quality in pigs. Irish Journal of

Portugal; 2002

1998. p. 305

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47:171-185

87-94

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p. 3

[29] Madeira MS, Costa P, Alfaia CM, Lopes PA, Bessa RJB, Lemos JPC, et al. The increased intramuscular fat promoted by dietary lysine restriction

[30] Freitas AB, Neves J, Charneca R, Nunes JLT, Martins JM. Influence of slaughter weight on growth and carcass characteristics of Alentejano pigs. Options Méditerranéennes. Série A. Séminaires Méditerranéens. 2007;76:

[31] Freitas AB, Neves JA, Lança M, Charneca R, Tirapicos Nunes J.

[32] Freitas AB, Cancela d' Abreu M, Kletschke MC, Simòes F, Almeida JA. Influence de l'alimentation avec triticale et foin de luzerne pendant la période de préfinition de porcs Alentejanos sur la composition tissulaire des carcasses au début et à la fin de la finition en

Méditerranéennes. Série A. Séminaires Méditerranéens. 2000;41:155-158

Optimisation de la production du porc Alentejano destiné à la transformation en produits secs traditionnels de haute qualité–Evaluation des performances productives dans des conditions

Méditerranéennes. Série A. Séminaires Méditerranéens. 2000;41:137-146

"Montanheira". Options

expérimentales. Options

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[33] Pires da CJ, Oliveira OER.

Influence of the feeding level on growth and carcass characteristics of Alentejano pigs. Options Méditerranéennes. Série A. Séminaires Méditerranéens. 2007;76:

10.1017/S1751731114000160

in lean but not in fatty pig genotypes improves pork sensory attributes. Journal of Animal Science. 2013;91:3177-3187. DOI: 10.2527/

jas.2012-5424

109-113

105-108

[41] Santos R, Ribeiro M da G, Farinha N, Barradas A, Neves JA, Bento P. Estudo da influência de diferentes alimentos sobre características quantitativas e qualitativas da gordura em porcos de raça alentejana. Revista de Ciências Agrárias. 2008;31:5-16

[42] Ribeiro GP, Farinha N, Santos R, Neves J. Efeito de três alimentos diferentes sobre as características físicoquímicas do músculo Longissimus dorsi do porco de raça Alentejana. Revista de Ciências Agrárias. 2007;30:375-384

[43] Neves J, Freitas AB, Bento P, Charneca R, Nunes JL. Características da carcaça de suínos de raça Alentejana. In: Proceedings of the XIII Congresso de Zootecnia–Produzir Qualidade em Segurança–Évora; 1–4 October 2003; Evora, Portugal. Evora, Portugal; 2003. p. 4

[44] Neves J, Freitas A, Charneca R, Nunes J. Effect of slaughter weight on carcass quality traits of Alentejano pig breed. In: Proceedings of the 49th International Congress of Meat science and Technology; Sao Paulo, Brazil. Sao Paulo, Brazil: Universidade Estadual de Campinas/ICoMST; 2003. pp. 343- 344

[45] Grave MMF. Características da carcaça em suínos de raça Alentejana e cruzados Large White x Landrace terminados em montanheira [MSc thesis]. Lisbon, Portugal: University of Lisbon; 2015. p. 84

[46] Santos e Silva J, Ferreira-Cardoso J, Bernardo A, da Costa JSP. Conservation and development of the Bisaro pig. Characterisation and zootechnical evaluation of the breed for production

and genetic management. In: Wenk C, Fernandez JA, Dupuis M, editors. Quality of Meat and Fat in Pigs Affected by Genetics and Nutrition. Proceedings of the Joint Session of the EAAP Commissions on Pig Production, Animal Genetics and Animal Nutrition; 1999; Zurich, Switzerland: Wageningen Press; 2000. pp. 85-92

[47] Frazão TL. O porco Alentejano melhorado. Boletim Pecuário. 1984;L: 13-75

[48] Freitas A, Neves J, Nunes JT, Charneca R, Martins JM. Desenvolvimento do tecido adiposo e muscular em suínos de raça Alentejana. Revista de Ciências Agrárias. 2007;30: 317-322

[49] Teixeira A, Rodrigues S. Pork meat quality of Preto Alentejano and commercial Largewhite Landrace cross. Journal of Integrative Agriculture. 2013; 12:1961-1971

[50] Neves JA, Martins JM, Freitas AB. Effect of betaine intake on muscle and backfat characteristics of pigs. In: Proceedings of the 55th International Congress of Meat Science and Technology; Copenhagen, Denmark. Copenhagen, Denmark; 2009. PE1.43

[51] Neves JAFM. Influência da engorda em montanheira sobre as características bioquímicas e tecnológicas da matéria prima e do presunto curado de porco alentejano [PhD thesis]. Evora, Portugal: Universidade de Évora; 1998. p. 213

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

[53] Monin G. Influence des facteurs de production sur les qualités

technologiques et sensorielles des viandes de porc. Options Méditerranéennes. Série A. Séminaires Méditerranéens. 2000;41:167-179

[54] Huff-Lonergan E, Baas TJ, Malek M, Dekkers JCM, Prusa K, Rothschild MF. Correlations among selected pork quality traits. Journal of Animal Science. 2002;80:617-627

[55] Honikel KO. Reference methods for the assessment of physical characteristics of meat. Meat Science. 1998;49:447-457

[56] Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science. 2005;71:194-204

[57] Muriel E, Ruiz J, Ventanas J, Petrón MJ, Antequera T. Meat quality characteristics in different lines of Iberian pigs. Meat Science. 2004;67: 299-307

[58] Alonso V, Campo MM, Español S, Roncalés P, Beltrán JA. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Science. 2009;81:209-217

[59] Pugliese C, Sirtori F. Quality of meat and meat products produced from southern European pig breeds. Meat Science. 2012;90:511-518

[60] Girard JP, Denoyer C, Desmoulin B, Gandemer G. Facteurs de variation de la composition en acides gras des tissus adipeux (bardière) et musculaires (long dorsal) de porc. Revue Française des Corps Gras. 1983;30:73-79

[61] Neves J, Freitas A, Martins JM, Nunes J. Alpha-tocopherol content on the semimembranosus muscle of Alentejano pigs reared in intensive and extensive conditions. In: Costa LN, Zambonelli P, Russo V, editors. Proceedings of the 6th International

Symposium on the Mediterranean Pig; 11–13 October 2007; Messina, Capo d'Orlando (ME), Italy. Bologna, Italy: AlmaDL; 2008. pp. 165-167

[62] DGADR. Portuguese Traditional Products [Internet]. 2017. Available from: https://tradicional.dgadr.gov.pt/e n/ [Accessed: April 3, 2018]

**37**

**Chapter 3**

**Abstract**

pig breed.

France

Basque Pig

*and Nina Batorek-Lukač*

*Marie-José Mercat, Bénédicte Lebret, Herveline Lenoir* 

Local pig breeds are adapted to the specific local environment and fed with various locally available feedstuffs. Besides their genetic merit for agro-biodiversity, they represent the basis for sustainable local pork chains. The present chapter aims to present history and current status of the Basque pig breed, its exterior phenotypic characteristics, geographical location, production system and main products. This French autochthonous breed of pigs, which almost disappeared few decades ago, seems now consolidated, thanks to a chain organization and recognised high-quality products (Protected Designation of Origin). Reproductive performance data reviewed from the literature and estimated from the LIGERAL database (herdbook) are presented. Available data on production traits including growth (early, middle, late and overall growth), feed intake, body composition and carcass traits are also summarized. Meat quality traits (pH, colour, intramuscular fat content and fatty acid composition) and back fat tissue characteristics (fatty acid profile) are also described. Studies on the Basque pig breed are scarce. Different production systems, feeding regimes and feed composition used among studies can explain differences observed between studies, especially for productive traits. However, the current review gives insight into the reproduction, production and carcass and meat quality traits of this local

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

The Basque pig (French, Pie Noir du Pays Basque) is a breed of pig native of the Basque Country (South-West of France). What is today called the Basque pig comes from the two historical breeds kept by Basque people. It was consolidated under the name only in the 1920s. With livestock sector modernisation, production of Basque pigs sharply declined in the 1960s. The breed was considered in the way of extinction in 1981 further to an inventory requested by the French Ministry of Agriculture. By this time, ITP (former IFIP name) and INRA counted only 50 sows and 5 boars left. Then, few pig breeders gathered by a dry-cured ham artisan producer, Pierre Oteiza, decided to revive the Basque breed and developed a local chain organisation. Their objective was to maintain peasant and butcher-processor artisan activities in Les Aldudes valley in the Basque Country. Afterwards, a specific farm for the preservation of Basque breed and genetic resources was developed, assisted by ITP. In 2001, the Basque chain association was created, and the instruction for further registration as protected designation of origin (PDO)

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

#### **Chapter 3**

technologiques et sensorielles des

Méditerranéennes. Série A. Séminaires Méditerranéens. 2000;41:167-179

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

Symposium on the Mediterranean Pig; 11–13 October 2007; Messina, Capo d'Orlando (ME), Italy. Bologna, Italy:

[62] DGADR. Portuguese Traditional Products [Internet]. 2017. Available from: https://tradicional.dgadr.gov.pt/e

AlmaDL; 2008. pp. 165-167

n/ [Accessed: April 3, 2018]

[54] Huff-Lonergan E, Baas TJ, Malek M, Dekkers JCM, Prusa K, Rothschild MF. Correlations among selected pork quality traits. Journal of Animal Science.

[55] Honikel KO. Reference methods for

characteristics of meat. Meat Science.

[56] Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science. 2005;71:194-204

[57] Muriel E, Ruiz J, Ventanas J, Petrón

[58] Alonso V, Campo MM, Español S, Roncalés P, Beltrán JA. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Science. 2009;81:209-217

[59] Pugliese C, Sirtori F. Quality of meat and meat products produced from southern European pig breeds. Meat

[60] Girard JP, Denoyer C, Desmoulin B, Gandemer G. Facteurs de variation de la composition en acides gras des tissus adipeux (bardière) et musculaires (long dorsal) de porc. Revue Française des

Science. 2012;90:511-518

Corps Gras. 1983;30:73-79

36

[61] Neves J, Freitas A, Martins JM, Nunes J. Alpha-tocopherol content on the semimembranosus muscle of Alentejano pigs reared in intensive and extensive conditions. In: Costa LN, Zambonelli P, Russo V, editors. Proceedings of the 6th International

MJ, Antequera T. Meat quality characteristics in different lines of Iberian pigs. Meat Science. 2004;67:

viandes de porc. Options

2002;80:617-627

1998;49:447-457

299-307

the assessment of physical

## Basque Pig

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

#### **Abstract**

Local pig breeds are adapted to the specific local environment and fed with various locally available feedstuffs. Besides their genetic merit for agro-biodiversity, they represent the basis for sustainable local pork chains. The present chapter aims to present history and current status of the Basque pig breed, its exterior phenotypic characteristics, geographical location, production system and main products. This French autochthonous breed of pigs, which almost disappeared few decades ago, seems now consolidated, thanks to a chain organization and recognised high-quality products (Protected Designation of Origin). Reproductive performance data reviewed from the literature and estimated from the LIGERAL database (herdbook) are presented. Available data on production traits including growth (early, middle, late and overall growth), feed intake, body composition and carcass traits are also summarized. Meat quality traits (pH, colour, intramuscular fat content and fatty acid composition) and back fat tissue characteristics (fatty acid profile) are also described. Studies on the Basque pig breed are scarce. Different production systems, feeding regimes and feed composition used among studies can explain differences observed between studies, especially for productive traits. However, the current review gives insight into the reproduction, production and carcass and meat quality traits of this local pig breed.

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

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

The Basque pig (French, Pie Noir du Pays Basque) is a breed of pig native of the Basque Country (South-West of France). What is today called the Basque pig comes from the two historical breeds kept by Basque people. It was consolidated under the name only in the 1920s. With livestock sector modernisation, production of Basque pigs sharply declined in the 1960s. The breed was considered in the way of extinction in 1981 further to an inventory requested by the French Ministry of Agriculture. By this time, ITP (former IFIP name) and INRA counted only 50 sows and 5 boars left. Then, few pig breeders gathered by a dry-cured ham artisan producer, Pierre Oteiza, decided to revive the Basque breed and developed a local chain organisation. Their objective was to maintain peasant and butcher-processor artisan activities in Les Aldudes valley in the Basque Country. Afterwards, a specific farm for the preservation of Basque breed and genetic resources was developed, assisted by ITP. In 2001, the Basque chain association was created, and the instruction for further registration as protected designation of origin (PDO)

**Figure 1.** *Census of Basque pig breed, presenting the evolution of the number of sows and boars per year, starting with the year of heard book establishment.*

was initiated. The Basque pork sector has progressively developed, based on the production of traditional and high-quality pork products. In 2016 the "Kintoa" fresh pork and Kintoa dry-cured ham (Jambon du Kintoa), produced from Basque pigs, obtained the French AOC (Appellation d'Origine Contrôlée) label. In October 2017, this national recognition was further translated at European level into the "Kintoa" PDO registration.

Presently the Basque pork chain gathers 80 members including 57 breeders or fatteners, 16 of them being also processors, 1 slaughterhouse, 4 butcherprocessor artisans, and 2 processing plants for dry-cured products. The census of Basque pig breed is presented in **Figure 1**. Currently, there are 28 farms of Basque breeders registered in the LIGERAL herd book, with 580 breeding sows (01/01/2017).

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

The Basque pig breed morphology information is summarised in **Table 1**. As suggested by its name in French, pigs are piebald, black and white (**Figures 2** and **3**): black head and rump. The breed standard describes animals with a slightly convex back, some of them with large black areas and a sloping croup. Limbs are large and strong well suited for outdoor rearing in extensive hilly zones. The chest is large, ribs are round, and hams have an elongated shape. Pigs have large horizontal ears, tilted over the eyes, representing two thirds of the head length. Bristles are rare and fine with a circular aspect above the rump.


**39**

*Basque Pig*

**Figure 2.**

**Figure 3.**

*DOI: http://dx.doi.org/10.5772/intechopen.83758*

*Sow of Basque breed with piglets (photo credit B. Lebret).*

**3. Geographical location and production system**

*Boar of Basque breed (photo credit Kintoa).*

The Basque pig is originated from the Basque Country, a region located in the South-West of France and across Spain border. Nowadays farms producing Basque pigs are still located in this historical region of production. The geographical area and rearing conditions for Basque pigs dedicated to PDO Kintoa pork and dry-cured hams are detailed in specifications for AOC, the national label required before PDO registration [1]. Briefly, this region has a mild and humid climate under the influence of the Atlantic Ocean and warm winds from the South that are essential for the ripening process of the dry-cured hams. Located close to the Pyrénées mountains, this area exhibits a hilly landscape and includes grasslands and forests. To benefit from AOC/PDO registration, the pigs must be born, reared and slaughtered in the specified geographical area. Pigs (either castrated males or females before any lactation) are generally born and kept indoors with possible access to an outdoor area, up to a maximum of 5 months of age. They are then placed until slaughter in an extensive plot land that provides natural feeding resources (grass or herbaceous vegetation, roots, chestnuts or acorns) with a maximal animal density of 35 pigs/ha grassland

#### **Table 1.**

*Summary of morphology information on Basque pig breed.*

was initiated. The Basque pork sector has progressively developed, based on the production of traditional and high-quality pork products. In 2016 the "Kintoa" fresh pork and Kintoa dry-cured ham (Jambon du Kintoa), produced from Basque pigs, obtained the French AOC (Appellation d'Origine Contrôlée) label. In October 2017, this national recognition was further translated at European level into the

*Census of Basque pig breed, presenting the evolution of the number of sows and boars per year, starting with* 

Presently the Basque pork chain gathers 80 members including 57 breeders or fatteners, 16 of them being also processors, 1 slaughterhouse, 4 butcherprocessor artisans, and 2 processing plants for dry-cured products. The census of Basque pig breed is presented in **Figure 1**. Currently, there are 28 farms of Basque breeders registered in the LIGERAL herd book, with 580 breeding sows

The Basque pig breed morphology information is summarised in **Table 1**. As suggested by its name in French, pigs are piebald, black and white (**Figures 2** and **3**): black head and rump. The breed standard describes animals with a slightly convex back, some of them with large black areas and a sloping croup. Limbs are large and strong well suited for outdoor rearing in extensive hilly zones. The chest is large, ribs are round, and hams have an elongated shape. Pigs have large horizontal ears, tilted over the eyes, representing two thirds of the head length. Bristles are rare and fine

**Measurement (average) Adult male Adult female** Body weight (kg) 250 200 Body length (cm)1 140 140 Height at withers (cm) 78 75 Number of teats ≥10 ≥10

"Kintoa" PDO registration.

*the year of heard book establishment.*

**2. Exterior phenotypic characteristics**

with a circular aspect above the rump.

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

*Summary of morphology information on Basque pig breed.*

(01/01/2017).

**Figure 1.**

**38**

*1*

**Table 1.**

**Figure 2.** *Sow of Basque breed with piglets (photo credit B. Lebret).*

**Figure 3.** *Boar of Basque breed (photo credit Kintoa).*

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

The Basque pig is originated from the Basque Country, a region located in the South-West of France and across Spain border. Nowadays farms producing Basque pigs are still located in this historical region of production. The geographical area and rearing conditions for Basque pigs dedicated to PDO Kintoa pork and dry-cured hams are detailed in specifications for AOC, the national label required before PDO registration [1]. Briefly, this region has a mild and humid climate under the influence of the Atlantic Ocean and warm winds from the South that are essential for the ripening process of the dry-cured hams. Located close to the Pyrénées mountains, this area exhibits a hilly landscape and includes grasslands and forests. To benefit from AOC/PDO registration, the pigs must be born, reared and slaughtered in the specified geographical area. Pigs (either castrated males or females before any lactation) are generally born and kept indoors with possible access to an outdoor area, up to a maximum of 5 months of age. They are then placed until slaughter in an extensive plot land that provides natural feeding resources (grass or herbaceous vegetation, roots, chestnuts or acorns) with a maximal animal density of 35 pigs/ha grassland

#### **Figure 4.**

*Geographical localisation of the production of Basque pigs for the Kintoa protected designation of origin in France (BDCARTO-IGN, MAPINFO, INAO, 2014).*

and 25 pigs/ha forest. Plot lands must be approved by the authorities responsible for quality sign management and control. Plots include a shed, water access and a feeding area. In addition to natural feeding resources that correspond to around 50% volume of feed intake, pigs are fed with complementary (without GMO) food up to a maximum of 3.2 kg per pig and per day between 3 and 8 months of age and 2.7 kg afterwards. From weaning, the allowed foodstuffs include wheat, corn, barley, rye, triticale, sorghum, oats, peas, faba beans, lupine, vetch, flax (as seeds or derived products), soybean, sunflower and rapeseed (as seeds, meal or oil), cane or beet molasses, alfalfa, beet pulp and whey only up to 2 months before slaughter.

Pigs are slaughtered at minimum 12 and maximum 24 months of age. Specifications for carcasses are minimum 100 kg hot weight and 25 mm back fat thickness (fourth/ fifth lumbar vertebra level). Whole traceability is a guarantee for pigs and carcasses. A minimum green ham weight of 10 kg and minimum ripening duration of 16 months including 10 months in natural conditions are required for Kintoa hams (**Figure 4**).

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

All animals, boars, sows and piglets are individually identified and recorded in the LIGERAL herd book. A committee, composed of an expert and the technician in charge of following up the breed, validates each potential breeder considering the breed standard, the teats' number (minimum 10 functioning teats) and the inbreeding coefficient. Only pure breed reproduction is performed: natural mating usually. Also, for few years, few artificial insemination boars are available but just for slaughter pig production purposes. Usually, farms self-renew their sows and buy boars. Replacement breeding policy is based on relationship coefficients estimated by IFIP and the number of live animals per family (sows) or line (boars). One farm, dedicated to sow and boar rearing, has recently been created for the production of

**41**

*1*

*2*

*3*

**Table 3.**

*Basque Pig*

**Table 2.**

*DOI: http://dx.doi.org/10.5772/intechopen.83758*

**5. Productive performance**

**5.1 Reproductive traits**

**Reference Sow age** 

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

**at the first parturition (mth)**

**Litters per sow per year1**

*breed\*parity interaction, the age of the sow and birth year as a covariate.*

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

**No. of piglets alive per litter**

[3] — 1.5 7.2 20.8 — 243 — [4]2 — — 8.3 25 — — — [5] — — 7.4 23 — — — [6] — 1.4 7.4 16.2 — 261 — [7] 16.4 1.6 7.7 18.6 33 228 38 [8] — 1.4 7.6 21 — 261 — [9]3 **16.6 1.6 7.5 18.9 38.5 228 44**

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

*Least squares mean with a GLM model including breed (five local breeds), parity season as a fixed effect,* 

*Five-year average value from the herd book data (LIGERAL database between 2012 and 2016).*

**Mortality at weaning (%)**

**Duration of lactation (d)**

**Farrowing interval (d)**

**Sow age at culling (mth)**

replacement animals and to facilitate the establishment of new farms. The number of breeders per family and line, reproductive performances and inbreeding are reviewed at least once a year. More complete analyses of the genetic variability based on probabilities of gene origin studies are occasionally performed [2]. In addition, Basque semen doses are preserved in the French National Cryobank which contains semen collected explicitly in the 1990s and the beginning of the 2000s.

Basic data obtained on reproductive traits in this review are presented in **Table 3**. Averages are calculated from data recorded in the LIGERAL database. For the last available 5-year period (2012–2016), the average age of sows at the first parturition is 16.6 months. On average, sows of Basque pig breed have 1.6 litters per year with 7.5 piglets born alive [9]. The death rate of piglets until weaning in the considered study (last 5 years available period) of Basque pig breed averages 18.9%. Published data are also synthesised in **Table 3**. Without selection on reproductive performances, a progressive decline in litter size (born alive and weaned piglets) had been seen until 2003. Then, a slight improvement was observed [3]. Most recent

This heritage material is only dedicated to breed preservation (**Table 2**).

**Name of organisation Address Web address**

LIGERAL—c/o IFIP La Motte au Vicomte, BP 35104,

*Contact details of breeding organisation for Basque pig breed.*

Filière Porc Basque Kintoa 64430 Les Aldudes, France https://www.kintoa.fr/

35651 Le Rheu Cedex, France

http://www.asp.asso.fr/

#### *Basque Pig DOI: http://dx.doi.org/10.5772/intechopen.83758*

replacement animals and to facilitate the establishment of new farms. The number of breeders per family and line, reproductive performances and inbreeding are reviewed at least once a year. More complete analyses of the genetic variability based on probabilities of gene origin studies are occasionally performed [2]. In addition, Basque semen doses are preserved in the French National Cryobank which contains semen collected explicitly in the 1990s and the beginning of the 2000s. This heritage material is only dedicated to breed preservation (**Table 2**).


#### **Table 2.**

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

and 25 pigs/ha forest. Plot lands must be approved by the authorities responsible for quality sign management and control. Plots include a shed, water access and a feeding area. In addition to natural feeding resources that correspond to around 50% volume of feed intake, pigs are fed with complementary (without GMO) food up to a maximum of 3.2 kg per pig and per day between 3 and 8 months of age and 2.7 kg afterwards. From weaning, the allowed foodstuffs include wheat, corn, barley, rye, triticale, sorghum, oats, peas, faba beans, lupine, vetch, flax (as seeds or derived products), soybean, sunflower and rapeseed (as seeds, meal or oil), cane or beet molasses, alfalfa, beet pulp and whey only up to 2 months before slaughter.

*Geographical localisation of the production of Basque pigs for the Kintoa protected designation of origin in* 

Pigs are slaughtered at minimum 12 and maximum 24 months of age. Specifications for carcasses are minimum 100 kg hot weight and 25 mm back fat thickness (fourth/ fifth lumbar vertebra level). Whole traceability is a guarantee for pigs and carcasses. A minimum green ham weight of 10 kg and minimum ripening duration of 16 months including 10 months in natural conditions are required for Kintoa hams (**Figure 4**).

All animals, boars, sows and piglets are individually identified and recorded in the LIGERAL herd book. A committee, composed of an expert and the technician in charge of following up the breed, validates each potential breeder considering the breed standard, the teats' number (minimum 10 functioning teats) and the inbreeding coefficient. Only pure breed reproduction is performed: natural mating usually. Also, for few years, few artificial insemination boars are available but just for slaughter pig production purposes. Usually, farms self-renew their sows and buy boars. Replacement breeding policy is based on relationship coefficients estimated by IFIP and the number of live animals per family (sows) or line (boars). One farm, dedicated to sow and boar rearing, has recently been created for the production of

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

**40**

**Figure 4.**

*France (BDCARTO-IGN, MAPINFO, INAO, 2014).*

*Contact details of breeding organisation for Basque pig breed.*

### **5. Productive performance**

#### **5.1 Reproductive traits**

Basic data obtained on reproductive traits in this review are presented in **Table 3**. Averages are calculated from data recorded in the LIGERAL database. For the last available 5-year period (2012–2016), the average age of sows at the first parturition is 16.6 months. On average, sows of Basque pig breed have 1.6 litters per year with 7.5 piglets born alive [9]. The death rate of piglets until weaning in the considered study (last 5 years available period) of Basque pig breed averages 18.9%. Published data are also synthesised in **Table 3**. Without selection on reproductive performances, a progressive decline in litter size (born alive and weaned piglets) had been seen until 2003. Then, a slight improvement was observed [3]. Most recent


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

*1 Litters per sow per year calculated as the average number of litters per sow having at least one litter in the year. 2 Least squares mean with a GLM model including breed (five local breeds), parity season as a fixed effect, breed\*parity interaction, the age of the sow and birth year as a covariate. 3 Five-year average value from the herd book data (LIGERAL database between 2012 and 2016).*

#### **Table 3.**

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

TREASURE data confirm this tendency with +0.5 born alive and +0.6 weaned piglets in the last 10 years. Technical improvement of farming can explain this. Duration of lactation is prolonged in comparison to modern intensive systems to 38.5 days, which is also reflected in the prolonged farrowing interval (228 days on average). Thus, it can be concluded that Basque pig breed has moderate fertility compared to the most prevalent breeds.

#### **5.2 Growth performance**

Basic data on growth performance obtained in this review are presented in **Tables 4** and **5**. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as lactation (regardless of how long it was), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that a big part of the collected studies tries to simulate to some extent 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, the weight gain in the growing stage (around 320 g/day in the three studies) is lower than observed for modern breeds denoting lesser intensity of rearing and lower growth potential. It also reflects the fact that no selection is undertaken on growth in the Basque breed, unlike modern breeds. Also the early, middle, late and overall fattening stages are characterised by much slower growth than in "modern" selected breeds and big heterogeneity (358–640, 452–560, 236–499 and 335–544 g/day in early, middle, late and overall growing stage, respectively), related to the fact that this review comprises studies where different systems and feeding levels were practised. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values,


*No. = number, ADG = average daily gain in g, Ad lib = ad libitum feeding regime; Semi = semi ad libitum feeding regime. 1 ADG in growing period estimated from weaning to approximately 30 kg live body weight.*

*2 ADG in period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively, in studies 1–2 and between approximately 30 and 75 kg, 75 and 110 kg and above 110 kg live body weight, respectively, in study 4. Sometimes the source provided only the overall growth rate for the whole studied period (in that case defined as overall); in study 3 this is between 26 and 86 kg LW.*

*3 ADG from birth to slaughter was calculated from the individual data, considering the birth weight as 1.00 kg.*

**43**

**Table 6.**

*1*

*Kintoa studies [14–16]).*

*Basque Pig*

*1*

*2*

**Table 5.**

fattening stage).

regime was applied.

**Reference No. of** 

**5.3 Body composition and carcass traits**

**animals**

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

**Final age (d)**

*DOI: http://dx.doi.org/10.5772/intechopen.83758*

*libitum feeding regime, NE = net energy, CP = crude protein.*

**content of feed1 (MJ/kg)** **CP content of feed1 (%)**

[11, 15] Semi 10.3 15.5 20 — — — 2.1 [12] — — — — — — — 3.70 [13] — — 17.7 — — — — 2.30 [14–16] Ad lib 10.3 14.7 20 2.23 2.51 2.41 2.39

*No. = number, ADFI = average daily feed intake in kg/day, Ad lib = ad libitum feeding regime, Semi = semi ad* 

*ADFI in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 75 kg, 75 and 110 kg and above 110 kg live body weight, respectively. Sometimes the source provided only the* 

*NE and CP content of the feed is reported for the finishing diet distributed from 75 up to 145 kg.*

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

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

**No. of animals**

Ad lib 10.3 14.7 20 2.43 2.64 2.85 2.67

**ADFI fattening2**

**Early Middle Late Overall**

**Reference Feeding NE** 

because it can be assumed that the maximum figures exhibit the growth potential of Basque pigs in ad libitum conditions of feeding (≈544 g/day in overall

were scarce (max five available values), which limits the evaluation of growth potential. Average daily feed intake increased from 2.3 kg/day in the early growing stage up to max 2.9 kg/day in the late fattening stage when ad libitum feeding

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in **Table 6**.

> **Final BW (kg)**

**Hot CW (kg)**

16 — 154 113 73.2 48 —

20 312 146 117 81.3 51 — 20 423 142 116 80.4 39 —

[8] — 458 130 114 — 39 — [10, 11] 12 — 105 77 72.9 41 —

[13] 18 202 86 65 75.4 26 18.1 [14–16] 20 320 140 118 81.8 47 —

[17] 10 — 145 — — 45 —

*Backfat thickness was either measured at the level of the last rib, reported as the average of measurements taken along the carcass, or between the fourth and fifth lumbar vertebra level (in agreement with specifications for AOC* 

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

**Dressing yield (%)**

**Back fat thickness1 (mm)**

**Loin eye area (cm2 )**

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

#### **Table 4.**

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


*No. = number, ADFI = average daily feed intake in kg/day, Ad lib = ad libitum feeding regime, Semi = semi ad libitum feeding regime, NE = net energy, CP = crude protein.*

*1 NE and CP content of the feed is reported for the finishing diet distributed from 75 up to 145 kg.*

*2 ADFI in a period of fattening is reported for early, middle and late fattening stages estimated between approximately 30 and 75 kg, 75 and 110 kg and above 110 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 5.**

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

compared to the most prevalent breeds.

**5.2 Growth performance**

**Reference Feeding No. of** 

*study 3 this is between 26 and 86 kg LW.*

**animals**

**ADG growing1**

[10, 11] Ad lib 28 — 560 560 — — —

[12] — 309 — — — — 539 — [13] Ad lib 18 — — — — 488 — [14–16] Ad lib 20 316 599 481 429 498 437

*No. = number, ADG = average daily gain in g, Ad lib = ad libitum feeding regime; Semi = semi ad libitum feeding regime.*

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

*30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively, in studies 1–2 and between approximately 30 and 75 kg, 75 and 110 kg and above 110 kg live body weight, respectively, in study 4. Sometimes the source provided only the overall growth rate for the whole studied period (in that case defined as overall); in* 

*ADG from birth to slaughter was calculated from the individual data, considering the birth weight as 1.00 kg.*

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

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

Semi 16 — — — 316 443 —

Ad lib 20 321 640 508 499 544 467 Semi 20 325 358 452 236 335 333

**ADG fattening2 ADG** 

**slaughter3 Early Middle Late Overall**

**birth to** 

TREASURE data confirm this tendency with +0.5 born alive and +0.6 weaned piglets in the last 10 years. Technical improvement of farming can explain this. Duration of lactation is prolonged in comparison to modern intensive systems to 38.5 days, which is also reflected in the prolonged farrowing interval (228 days on average). Thus, it can be concluded that Basque pig breed has moderate fertility

Basic data on growth performance obtained in this review are presented in **Tables 4** and **5**. Due to big differences between studies with regard to the live weight range covered, we defined the stages for growth performance as lactation (regardless of how long it was), growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that a big part of the collected studies tries to simulate to some extent 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, the weight gain in the growing stage (around 320 g/day in the three studies) is lower than observed for modern breeds denoting lesser intensity of rearing and lower growth potential. It also reflects the fact that no selection is undertaken on growth in the Basque breed, unlike modern breeds. Also the early, middle, late and overall fattening stages are characterised by much slower growth than in "modern" selected breeds and big heterogeneity (358–640, 452–560, 236–499 and 335–544 g/day in early, middle, late and overall growing stage, respectively), related to the fact that this review comprises studies where different systems and feeding levels were practised. In the context of the evaluation of growth performance, it is also of interest to observe the extreme values,

**42**

*1*

*2*

*3*

**Table 4.**

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

because it can be assumed that the maximum figures exhibit the growth potential of Basque pigs in ad libitum conditions of feeding (≈544 g/day in overall fattening stage).

In considered studies, the information on feed intake and feed nutritional value were scarce (max five available values), which limits the evaluation of growth potential. Average daily feed intake increased from 2.3 kg/day in the early growing stage up to max 2.9 kg/day in the late fattening stage when ad libitum feeding regime was applied.

#### **5.3 Body composition and carcass traits**

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in **Table 6**.


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

*1 Backfat thickness was either measured at the level of the last rib, reported as the average of measurements taken along the carcass, or between the fourth and fifth lumbar vertebra level (in agreement with specifications for AOC Kintoa studies [14–16]).*

#### **Table 6.**

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


**45**

chain (**Figure 5**).

*Basque Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.83758*

measured as loin eye area was 18.1 cm<sup>2</sup>

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

in considered studies.

**5.4 Meat and fat quality**

tion of meat.

In considered studies, pigs of Basque breed were slaughtered between 202 and 458 days of age (n = 5 studies) and between 86 and 154 kg live weight (over 130 kg in 6 out the 8 references). In the six listed references, dressing yield was in the 72.9–81.8% interval. The back fat thickness value measured at the level of the last rib, reported as the average of measurements taken along the carcass or between the fourth and fifth lumbar vertebra level (according to AOC specifications), spanned from 26 to 51 mm (n = 8 studies), whereas muscularity

lar development and greater carcass fatness compared to modern breeds which can be explained by the absence of selection on fatness and muscle in the Basque breed. This variation in back fat and muscle thickness is also a consequence of the wide range of final live weight of pigs and different feeding regimes applied

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *longissimus* muscle and subcutaneous back fat tissue that could be compared are presented in **Table 7**. In the studies reporting meat quality of Basque pigs, pH measured in *longissimus* muscle at 45 minutes and 24 h *post-mortem* was between 6.27 and 6.63 and between 5.54 and 5.76, respectively (n = 4 studies). Loin meat from Basque pigs also exhibited high intramuscular fat content (over 3.3% and with a maximum of 5.7%; n = 6) and a dark colour (high Minolta a\* value over 9.3 in four out of five studies and moderate lightness with L\* value within the 43–52 interval). Big differences in the SFA, MUFA and PUFA content of intramuscular fat in *longissimus* muscle were observed between the considered studies (n = 5 studies). These are due to differences concerning the feeding regime, feed composition, final body weight/age and fatness, which are all important factors influencing the fatty acid composi-

The Basque pig breed is intended for the production of traditional high-quality pork and processed products that have been now protected at national (AOC) and European (PDO) levels. The main products are listed in **Table 8**. The low growth rate of animals, low lean growth potential and high fatness, associated with the extensive production system including natural feeding resources, strongly interact and lead to muscle and meat phenotypic traits that are favourable for the high sensory and technological quality of pork and pork products [20]. Notably, the meat of Basque pigs exhibits a red colour, very low drip loss, low rate and moderate amplitude of *post-mortem* pH decline and high intramuscular fat content, all these traits playing an important and positive role on the appearance, tenderness and juiciness of pork products [18]. The high intramuscular fat associated with the high content of monounsaturated fatty acids of ham muscles is also of great interest for sensory (tenderness, flavour) and nutritional quality of dry-cured hams [15]. The very high sensory quality of pork and products from Basque pigs is recognised at both national and international levels, with the export of dry-cured hams to Japan and Hong Kong. The recent AOC/PDO official label certification will be helpful to improve consumer awareness and knowledge about these specific products and production systems and thereby should enhance the sustainability of the local Basque pork

[13]. These values indicate lower muscu-

**44**

**Reference**

[10, 11]

16 12

[13] [14–16, 18]

20 20 20

> [19]

**Table 7.**

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

12

—

—

—

—

*acids, MUFA = monounsaturated fatty acids, PUFA = polyunsaturated fatty acids, n6/n3 = the proportion between n-6 and n-3 polyunsaturated fatty acids.*

—

3.4 *No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, pH 24 = pH measured approximately 24 h post-mortem, IMF = intramuscular fat, BFT = back fat tissue, SFA = saturated fatty* 

*1CIE, objective colour defined by the Commission Internationale de l'Eclairage; L\* greater value indicates a lighter colour; a\* greater value indicates a redder colour; b\* greater value indicates a more yellow colour.*

34.6

56.1

9.3

15.9

—

—

—

—

6.63

5.67

48

9.3

4.9

3.3

35.7

54.0

10.0

11.0

35.7

49.0

15.0

10.0

6.52

5.54

52

9.7

6.9

4.1

38.5

53.6

7.6

9.3

37.5

49.8

12.5

9.1

6.48

5.59

51

9.6

6.6

3.8

38.2

54.0

7.6

9.3

38.9

48.6

12.4

9.5

18

—

—

43

6.0

8.0

5.7

42.9

43.4

13.8

—

—

—

—

—

—

—

—

—

—

3.9

—

—

—

—

43.1

45.2

11.7

—

6.27

5.76

47

11

—

—

—

—

—

—

—

—

—

—

**No. of animals**

**pH 45**

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

**a\***

**b\***

**SFA**

**MUFA**

**PUFA**

**n6/n3**

**SFA**

**MUFA**

**PUFA**

**n6/n3**

**CIE1**

**IMF (%)**

**FA composition of IMF (%)**

**FA composition of BFT (%)**

In considered studies, pigs of Basque breed were slaughtered between 202 and 458 days of age (n = 5 studies) and between 86 and 154 kg live weight (over 130 kg in 6 out the 8 references). In the six listed references, dressing yield was in the 72.9–81.8% interval. The back fat thickness value measured at the level of the last rib, reported as the average of measurements taken along the carcass or between the fourth and fifth lumbar vertebra level (according to AOC specifications), spanned from 26 to 51 mm (n = 8 studies), whereas muscularity measured as loin eye area was 18.1 cm<sup>2</sup> [13]. These values indicate lower muscular development and greater carcass fatness compared to modern breeds which can be explained by the absence of selection on fatness and muscle in the Basque breed. This variation in back fat and muscle thickness is also a consequence of the wide range of final live weight of pigs and different feeding regimes applied in considered studies.

#### **5.4 Meat and fat quality**

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *longissimus* muscle and subcutaneous back fat tissue that could be compared are presented in **Table 7**. In the studies reporting meat quality of Basque pigs, pH measured in *longissimus* muscle at 45 minutes and 24 h *post-mortem* was between 6.27 and 6.63 and between 5.54 and 5.76, respectively (n = 4 studies). Loin meat from Basque pigs also exhibited high intramuscular fat content (over 3.3% and with a maximum of 5.7%; n = 6) and a dark colour (high Minolta a\* value over 9.3 in four out of five studies and moderate lightness with L\* value within the 43–52 interval). Big differences in the SFA, MUFA and PUFA content of intramuscular fat in *longissimus* muscle were observed between the considered studies (n = 5 studies). These are due to differences concerning the feeding regime, feed composition, final body weight/age and fatness, which are all important factors influencing the fatty acid composition of meat.

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

The Basque pig breed is intended for the production of traditional high-quality pork and processed products that have been now protected at national (AOC) and European (PDO) levels. The main products are listed in **Table 8**. The low growth rate of animals, low lean growth potential and high fatness, associated with the extensive production system including natural feeding resources, strongly interact and lead to muscle and meat phenotypic traits that are favourable for the high sensory and technological quality of pork and pork products [20]. Notably, the meat of Basque pigs exhibits a red colour, very low drip loss, low rate and moderate amplitude of *post-mortem* pH decline and high intramuscular fat content, all these traits playing an important and positive role on the appearance, tenderness and juiciness of pork products [18]. The high intramuscular fat associated with the high content of monounsaturated fatty acids of ham muscles is also of great interest for sensory (tenderness, flavour) and nutritional quality of dry-cured hams [15]. The very high sensory quality of pork and products from Basque pigs is recognised at both national and international levels, with the export of dry-cured hams to Japan and Hong Kong. The recent AOC/PDO official label certification will be helpful to improve consumer awareness and knowledge about these specific products and production systems and thereby should enhance the sustainability of the local Basque pork chain (**Figure 5**).


#### **Table 8.**

*Main products from Basque pig breed.*

#### **Figure 5.**

*New logo (2018) of Kintoa pork produced from Basque pigs: On the left, French logo for AOC label on drycured ham (AOC, French label mandatory before PDO registration at EU level) and on the right AOP on fresh pork (AOP, French translation for PDO).*

#### **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.

**47**

**Author details**

France

Marie-José Mercat1

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

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

, Herveline Lenoir1

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.

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

\*, Bénédicte Lebret2

2 PEGASE, INRA, Agrocampus Ouest, Rennes, France

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

*Basque Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.83758*

Kintoa

Carcass and meat AOC (French label) and PDO Kintoa

Basque pork"

Basque pork"

Basque pork"

Basque pork"

No specific status; "from

Jambon du Kintoa Dry-cured ham AOC (French label) and PDO

Saucisson sec Dry sausage No specific status; "from

Pâté Pâté No specific status; "from

Chichons Kind of rillettes No specific status; "from

**Status of the product Label**

*AOC Kintoa, PDO in* 

*AOC Kintoa and PDO*

*progress*

**Product name Type of the** 

Boudin noir Black blood

*Main products from Basque pig breed.*

Viande fraîche Kintoa

**Table 8.**

**Figure 5.**

**product**

pudding

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

*New logo (2018) of Kintoa pork produced from Basque pigs: On the left, French logo for AOC label on drycured ham (AOC, French label mandatory before PDO registration at EU level) and on the right AOP on fresh* 

**46**

**Acknowledgements**

*pork (AOP, French translation for PDO).*

that may be made of the information it contains.

#### **Author details**

Marie-José Mercat1 \*, Bénédicte Lebret2 , Herveline Lenoir1 and Nina Batorek-Lukač 3

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

2 PEGASE, INRA, Agrocampus Ouest, Rennes, France

3 Agricultural Institute of Slovenia, Ljubljana, Slovenia

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

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

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Portugal

**Chapter 4**

**Abstract**

Bísaro Pig

*and Nina Batorek-Lukač*

*João Santos Silva, José Pedro Araújo,* 

*Joaquim Orlando Cerqueira, Preciosa Pires, Carla Alves* 

included in the current review, data on meat and fat quality are scarce.

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

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

The Bísaro pig is a Portuguese native breed belonging to the Celtic line—*sus Celtics* [1, 2]—that was maintained in its primitive state throughout the North of Portugal until the mid-twentieth century [3, 4]. This breed presents a slow growth, unfavourable carcass conformation and medium fat and has always been recognized for its high prolificacy, excellent sensorial quality of meat and aptitude for processing typical products. In the second half of the last century, industrialization of the livestock production has changed meat consumption patterns, and the Bísara breed has declined to be replaced by more productive breeds originating from the centre and north of Europe and Asia. In the 1990s, this breed was practically extinct and reduced to only about 100 breeding stock in small farmers in the North of Portugal. The first conservation and recovery programme for the Bísaro breed was approved and supported by the

Local pig breeds are adapted to the specific local environment and fed with various locally available feedstuffs. So besides their genetic merit for agro-biodiversity, they represent the foundations of sustainable local pork chains. Thus, the aim of the current chapter is to present the history and current status of the Bísara breed (Bísaro pig), its exterior phenotypic characteristics, geographical location, production system and main products from this Portuguese autochthonous breed of pigs. Moreover, a collection and review of available literature data, set until August 2017, on reproductive and productive traits (growth, carcass, meat and fat quality) of Bísaro pig breed were carried out. Reproductive performance has been estimated by means of sow's age at the first parturition, annual litters per sow, piglets alive per litter, piglet live birth and weaning weight, percentage of stillborn per litter, mortality to weaning, lactation length and farrowing interval. Growth performance has been estimated through the average daily gain and feed intake in both the growing stage and the early, middle, late and overall fattening stage. Carcass traits have been evaluated by means of age and weight at slaughter, hot carcass weight, carcass yield, lean meat content, backfat thickness at withers, last rib, above the muscle *gluteus medius* and the loin eye area. Meat and fat quality traits of *longissimus* muscle have been evaluated by means of pH at 45 minutes and 24 h after slaughter, objective colour (CIE L\*), intramuscular fat content and fatty acid composition of intramuscular fat. Although a considerable number of studies on Bísaro pig were

#### **Chapter 4**
