Mora Romagnola Pig

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

#### **Abstract**

Mora Romagnola breed, one of the Italian local pig breeds, owes its name to its colour, dark brown tending to black. Currently 31 farms are registered in the herdbook started in 2001 with about 270 breeding females and 67 boars. During the 1990s, only 18 animals were left, all concentrated in one single farm. The breed was investigated within the H2020 project TREASURE, and a collection and review of available literature data on reproductive and productive traits of Mora Romagnola pig breed were carried out. The average age of sows at first parturition was 22 months, whereas age at culling was 58 months. On average, Mora Romagnola pig breed has 8.0 piglets per parity with 1.4 parities per year. Slaughter weight was on average 163 kg with a dressing yield of 80%. Few information is available for meat quality traits. Although studies on Mora Romagnola pig are scarce, the current review gives the first insight into this local pig breed.

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

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

The Mora Romagnola is a breed of pig from Emilia-Romagna, in northern Italy [1]. The breeding of pigs in Romagna has very ancient origins, and trace of its presence dates back to the Lombard period. The Mora Romagnola was bred in the province of Forlì and Ravenna, and different types were distinguished according to the breeding areas and different shades of colour [2]. The name 'Mora' was codified in 1942 and is due to its colour, dark brown tending to black. The Romagna region belonged to different states in the past, and this is probably the reason of the different varieties of the breed, very distinct until the early twentieth century [2]. Usually the name of the varieties reflects the place of origin (forlivese, faentina, bolognese) or the characteristics of the mantle (brunette, blackberry, castagnina). In these last years, a morphotype with a blackish coat, with tints of the lighter abdomen and with the characteristic 'Sparta line', became diffused, and it was probably derived from repeated crossing of Mora and Chianina and Cappuccia (two other local pig breeds now extinct) [2]. The Mora Romagnola is one of the Italian pig breeds interested by the crossing with the Large White forming the so-called 'Fumato' very popular for the heavy weights reached. During the 1990s, the breed was very close to extinction, and only the activation of the registry, in 2001, allowed to set up the technical basis for initiatives to enhance the breed through a gradual and progressive recovery. Presently, there are 31 registered farms of Mora Romagnola pigs with about 270 breeding sows and 67 boars in the latest available status (August 2015; [3]). Census of Mora Romagnola pig breed is presented in **Figure 1**.

**Figure 1.**

*Census of Mora Romagnola pig breed, presenting number of sows and boars per year, starting with the year of herdbook establishment.*

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

The Mora Romagnola pig breed morphology information is summarised in **Table 1**. It is a medium-sized breed with a dark-coloured coat (**Figures 2** and **3**). The breed type is robust and rustic, with thin but solid skeleton. The skin is pigmented (black or dark grey) on the back and in the external areas of the limbs and rosy in the abdomen and in the inner sides of the forearm and thighs. Bristles are particularly robust in correspondence with the 'Sparta line' on the back (this is a peculiar characteristic of the breed). The breed presents head of medium development, concave profile, long and thin snout; medium-sized ears directed forward; eyes with characteristic almond shape with black pigmented sclera.


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

#### **Table 1.**

*Summary of morphology information on Mora Romagnola pig breed.*

**189**

**Table 2.**

(ANAS)

(COPAF)

*Mora Romagnola Pig*

heat protections.

**Figure 3.**

*Mora Romagnola pigs on pasture.*

but the process is still ongoing (**Table 2**).

Associazione Nazionale Allevatori Suini

*Contact details of breeding organisation for Mora Romagnola pig breed.*

Consorzio di tutela e valorizzazione della razza suina 'Mora Romagnola'

*DOI: http://dx.doi.org/10.5772/intechopen.83775*

**3. Geographical location and production system**

In the early 1990s, only 18 animals were left concentrated in a single farm with high levels of inbreeding. Subsequently, WWF Italy in collaboration with the University of Torino decided to implement a recovery plan for the Mora Romagnola breed, and later the ANAS established the registry of Italian native breeds to protect them. Today there are dozens of farms registered in the register of Mora Romagnola, mainly found in the provinces of Ravenna (Faenza, Brisighella, Bagnacavallo), Forlì, Bologna and Modena but also in the rest of Emilia-Romagna (Reggio Emilia, Parma). There are also few farms in other areas of Italy (Torino, Arezzo, Benevento). Animals are usually intensive raised in confined spaces by small farmers even if outdoor farming is also present. Animals are usually kept continuously confined with limited control of climate conditions but with basic

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

The Italian Swine Breeders Association (ANAS) is responsible for monitoring the breed. Activity is focussed towards the maintenance of genetic variability, promoting economic exploitation. The farmers have been associated since 2005 with the COPAF, which was established as a consortium for the protection of the Mora Romagnola. COPAF also presented to the Ministry of Agriculture, Forestry and Fisheries (MIPAAF) the PDO application for the Mora Romagnola pig breed,

**Name of organisation Address Web address**

Rome, Italy

Via Masironi, 7 Brisighella (RA), Italy

Via Lazzaro Spallanzani 4, 00161

www.anas.it

**Figure 2.** *Mora Romagnola sow.*

The Mora Romagnola pig breed morphology information is summarised in **Table 1**. It is a medium-sized breed with a dark-coloured coat (**Figures 2** and **3**). The breed type is robust and rustic, with thin but solid skeleton. The skin is pigmented (black or dark grey) on the back and in the external areas of the limbs and rosy in the abdomen and in the inner sides of the forearm and thighs. Bristles are particularly robust in correspondence with the 'Sparta line' on the back (this is a peculiar characteristic of the breed). The breed presents head of medium development, concave profile, long and thin snout; medium-sized ears directed forward;

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

**Measurement (average) Adult male Adult female** Body weight (kg) 160–200 160–200

Ear length Medium Medium Height at withers (cm) 80–90 80–90 Number of teats (average) 12.8 12.8

(cm) 120 120

eyes with characteristic almond shape with black pigmented sclera.

**2. Exterior phenotypic characteristics**

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

*Summary of morphology information on Mora Romagnola pig breed.*

**188**

**Figure 2.**

*Mora Romagnola sow.*

Body length1

*1*

**Table 1.**

**Figure 1.**

*herdbook establishment.*

**Figure 3.** *Mora Romagnola pigs on pasture.*

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

In the early 1990s, only 18 animals were left concentrated in a single farm with high levels of inbreeding. Subsequently, WWF Italy in collaboration with the University of Torino decided to implement a recovery plan for the Mora Romagnola breed, and later the ANAS established the registry of Italian native breeds to protect them. Today there are dozens of farms registered in the register of Mora Romagnola, mainly found in the provinces of Ravenna (Faenza, Brisighella, Bagnacavallo), Forlì, Bologna and Modena but also in the rest of Emilia-Romagna (Reggio Emilia, Parma). There are also few farms in other areas of Italy (Torino, Arezzo, Benevento). Animals are usually intensive raised in confined spaces by small farmers even if outdoor farming is also present. Animals are usually kept continuously confined with limited control of climate conditions but with basic heat protections.

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

The Italian Swine Breeders Association (ANAS) is responsible for monitoring the breed. Activity is focussed towards the maintenance of genetic variability, promoting economic exploitation. The farmers have been associated since 2005 with the COPAF, which was established as a consortium for the protection of the Mora Romagnola. COPAF also presented to the Ministry of Agriculture, Forestry and Fisheries (MIPAAF) the PDO application for the Mora Romagnola pig breed, but the process is still ongoing (**Table 2**).


**Table 2.**

*Contact details of breeding organisation for Mora Romagnola pig breed.*

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

#### **5.1 Reproductive traits**

Basic data obtained on reproductive traits in this review are presented in **Table 3**. The age of sows at first parturition is between 19 and 25 months [1, 8], whereas age at culling is 58 months [3]. On average sows of Mora Romagnola pig breed have 1.4 litters per year (from 0.8 to 1.3; [1, 4, 10, 11]) with around 8 piglets [3, 4, 6, 10, 11] of approximately 0.9 kg live body weight [1, 6, 8, 9]. Stillborn percentage of piglets is low (3–3.8% [3, 6]), whereas piglet mortality rate until weaning in the considered studies ranges from 4.4 to 20.8% [3, 4, 6]. The farrowing interval is prolonged in comparison to modern intensive systems (from 209 to 435 days; [1, 4, 10, 11]).

#### **5.2 Growth performance**

Basic data on growth performance obtained in this review are presented in **Tables 4** and **5**. In the considered studies, the information on daily gain was rarely provided. Due to big differences between studies with regard to the live weight range covered, we defined the periods for growth performance as early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall) or even from birth to slaughter (defined as birth-slaughter, which is calculated from the data given on live weight and age of pigs). It should also be noted that the collected studies simulated practical conditions of the production systems used not aiming to evaluate breed potential for growth. Fortina et al. [12] showed that daily gain in the early, middle and late fattening stage was 517, 501, 560 and 488 g/day, whereas according to Bonanzinga et al. [11], pigs of Mora Romagnola gain only 331 g per day considering the period from birth to slaughter. The maximal growth rate observed for Mora Romagnola pigs was 600 g/day in overall fattening stage [1].


**191**

*1*

**Table 5.**

*Mora Romagnola Pig*

*1*

**Table 4.**

*DOI: http://dx.doi.org/10.5772/intechopen.83775*

energy and 17% crude protein).

**5.3 Body composition and carcass traits**

larity were not found in considered studies.

**Final age (d)**

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

**Final BW (kg)**

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

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

**5.4 Meat quality**

**Reference No. of** 

**animals**

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

**Reference Feeding No. of animals ADG fattening1 ADG**

[1] — — — — — 600 — [11] — — — — — — 331 [12] Semi 11 517 501 560 — —

**birth-**

**Early Middle Late Overall slaughter**

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in **Table 5**. Pigs of Mora Romagnola breed were slaughtered at approximately 514 days of age [12] and at an average live weight of 163 kg [11–14]. Dressing yield was around 80% [1, 12, 14] and lean meat content 39.2% ([12]; SEUROP classification), which corresponds to high slaughter weight. An average backfat thickness measured on the withers was 68 mm [12–14], 52 mm at the position of the last rib [12, 13] and 54 mm measured above the gluteus medius muscle [12–14]. Other data providing measurements of muscu-

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

[1] — — — 240 80.0 — — — — [11] — — 160 — — — — — — [12] 11 514 193 155 80.4 39.2 62 76 57 [13] 4 — 152 — — — 45 64 47 [14] 50 — 146 119 81.2 — 55 64 —

**Dressing yield (%)**

**Lean meat content (%)**

**Backfat thickness (mm)**

**At last rib**

**S1 At withers**

**Hot CW (kg)**

were scarce, which limits the evaluation of growth potential. In the only available study by Fortina et al. [12], average daily feed intake reported for the overall fattening period (body weight from 42 to 193 kg) was 2.1 kg/day (declared as semi ad libitum feeding with complete feed mixture containing 13.8 MJ/metabolisable

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

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

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

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

#### **Table 3.**

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


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

#### **Table 4.**

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

Basic data obtained on reproductive traits in this review are presented in **Table 3**. The age of sows at first parturition is between 19 and 25 months [1, 8], whereas age at culling is 58 months [3]. On average sows of Mora Romagnola pig breed have 1.4 litters per year (from 0.8 to 1.3; [1, 4, 10, 11]) with around 8 piglets [3, 4, 6, 10, 11] of approximately 0.9 kg live body weight [1, 6, 8, 9]. Stillborn percentage of piglets is low (3–3.8% [3, 6]), whereas piglet mortality rate until weaning in the considered studies ranges from 4.4 to 20.8% [3, 4, 6]. The farrowing interval is prolonged in comparison to modern intensive systems (from 209 to 435 days; [1, 4, 10, 11]).

Basic data on growth performance obtained in this review are presented in **Tables 4** and **5**. In the considered studies, the information on daily gain was rarely provided. Due to big differences between studies with regard to the live weight range covered, we defined the periods for growth performance as early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (defined as overall) or even from birth to slaughter (defined as birth-slaughter, which is calculated from the data given on live weight and age of pigs). It should also be noted that the collected studies simulated practical conditions of the production systems used not aiming to evaluate breed potential for growth. Fortina et al. [12] showed that daily gain in the early, middle and late fattening stage was 517, 501, 560 and 488 g/day, whereas according to Bonanzinga et al. [11], pigs of Mora Romagnola gain only 331 g per day considering the period from birth to slaughter. The maximal growth rate observed for Mora Romagnola pigs was 600 g/day in

**5. Productive performance**

**5.1 Reproductive traits**

**5.2 Growth performance**

overall fattening stage [1].

**at first parturition (mth)**

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

**Litters per sow per year**

**No. of piglets alive per litter**

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

**Piglet live weight (kg)**

[1] 25 0.8 — 0.6 — — 435 — [3] — — 7.7 — 3.8 20.6 — 58 [4] — 1.3 8.7 — — 4.4 281 — [5] — — — — — — — — [6] — — 6.9 0.7 3.0 20.8 — — [7] — — — — — — — — [8] 19 — — 1.1 — — — — [9] — — — 1.3 — — — — [10] — 1.8 8.3 — — — 209 — [11] — 1.8 8.3 — — — 209 —

**Stillborn per litter (%)**

**Mortality at weaning (%)**

**Farrowing interval (d)**

**Sow age at culling (mth)**

**Reference Sow age** 

**190**

**Table 3.**

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

In considered studies, the information on feed intake and feed nutritional value were scarce, which limits the evaluation of growth potential. In the only available study by Fortina et al. [12], average daily feed intake reported for the overall fattening period (body weight from 42 to 193 kg) was 2.1 kg/day (declared as semi ad libitum feeding with complete feed mixture containing 13.8 MJ/metabolisable energy and 17% crude protein).

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

Basic data obtained in this review with some of the most commonly encountered carcass traits that could be compared are presented in **Table 5**. Pigs of Mora Romagnola breed were slaughtered at approximately 514 days of age [12] and at an average live weight of 163 kg [11–14]. Dressing yield was around 80% [1, 12, 14] and lean meat content 39.2% ([12]; SEUROP classification), which corresponds to high slaughter weight. An average backfat thickness measured on the withers was 68 mm [12–14], 52 mm at the position of the last rib [12, 13] and 54 mm measured above the gluteus medius muscle [12–14]. Other data providing measurements of muscularity were not found in considered studies.

#### **5.4 Meat quality**

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


*1*

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

#### **Table 5.**

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


*No. = number; pH 45 = pH measured approximately 45 minutes post-mortem; pH 24 = pH measured approximately 24 hours post-mortem; IMF = intramuscular fat; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids.*

*1 CIE, objective colour defined by the Commission Internationale de l'Eclairage; L\* greater value indicates a lighter colour; a\* greater value indicates a redder colour; b\* greater value indicates a more yellow colour. 2 For fatty acid composition, only pigs on control diet were considered. Control diets differed among studies, to see diet composition address to the corresponding source.*

#### **Table 6.**

*Summary of collected literature data on meat quality in Mora Romagnola pig breed.*

be found are presented in **Table 6**. In the studies reporting meat quality of Mora Romagnola pigs, pH measured in the *longissimus* muscle at 45 min and 24 h *post-mortem* was 6.57 [12] and 5.97 [12, 13], respectively. High intramuscular fat content was observed (in average 6.8%; [12, 13]) and relatively dark colour (43 for CIE L, [12, 13]). In the only available study, SFA, MUFA and PUFA content of intramuscular fat in the *longissimus* muscle were 41.3, 47.6 and 11.0%, respectively.

#### **6. The use of breed and main products**

The Mora Romagnola breed is a good grazer, adaptable to difficult geographical conditions. Reproduction takes place outdoors in all periods of the year, as the Mora resists well even at low temperatures. The breeding is a closed cycle; in fact, the arable crops provide cereals and legumes necessary for feeding the animals. Strengths of the breed are the hardiness, the good resistance to diseases and the already cited excellent grazing ability (in several months of the year, it provides itself with food in the sparse woods). Weaknesses are poor prolificity, mediocre feeder and late fattening. Animals are very voracious and precocious, with a good meat quality: excellent for cured meats with firm fat and good shelf life. The slaughter of pigs takes place all year round for the production of fresh meat but preferably in the period from autumn to spring for the preparation of cured meats. The breed produces sapid, soft but compact meat, rather fatty: these are the characteristics that distinguish Mora. Excellent results have been achieved by using it for the production of high-quality salami such as 'culatello', 'cotechino', or cured shoulder.

#### **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.

**193**

Italy

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

, Claudia Geraci3

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

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

, Luca Fontanesi3

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

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

*Mora Romagnola Pig*

**Author details**

Riccardo Bozzi1

and Nina Batorek-Lukač

\*, Maurizio Gallo2

4

2 ANAS- Italian Pig Breeders Association, Rome, Italy

4 Agricultural Institute of Slovenia, Ljubljana, Slovenia

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

*DOI: http://dx.doi.org/10.5772/intechopen.83775*

*Mora Romagnola Pig DOI: http://dx.doi.org/10.5772/intechopen.83775*

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

**IMF content (%) Fatty acid composition2**

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

 **(%)**

**pH 45 pH 24 CIE1**

be found are presented in **Table 6**. In the studies reporting meat quality of Mora Romagnola pigs, pH measured in the *longissimus* muscle at 45 min and 24 h *post-mortem* was 6.57 [12] and 5.97 [12, 13], respectively. High intramuscular fat content was observed (in average 6.8%; [12, 13]) and relatively dark colour (43 for CIE L, [12, 13]). In the only available study, SFA, MUFA and PUFA content of intramuscular fat in the *longissimus* muscle were 41.3, 47.6 and 11.0%, respectively.

1 [12] 11 6.57 6.15 42 8.7 2.2 6.1 41.31 47.63 11.04 2 [13] 4 — 5.79 43 — — 7.5 — — — *No. = number; pH 45 = pH measured approximately 45 minutes post-mortem; pH 24 = pH measured approximately 24 hours post-mortem; IMF = intramuscular fat; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids;* 

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

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

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

*Summary of collected literature data on meat quality in Mora Romagnola pig breed.*

The Mora Romagnola breed is a good grazer, adaptable to difficult geographical conditions. Reproduction takes place outdoors in all periods of the year, as the Mora resists well even at low temperatures. The breeding is a closed cycle; in fact, the arable crops provide cereals and legumes necessary for feeding the animals. Strengths of the breed are the hardiness, the good resistance to diseases and the already cited excellent grazing ability (in several months of the year, it provides itself with food in the sparse woods). Weaknesses are poor prolificity, mediocre feeder and late fattening. Animals are very voracious and precocious, with a good meat quality: excellent for cured meats with firm fat and good shelf life. The slaughter of pigs takes place all year round for the production of fresh meat but preferably in the period from autumn to spring for the preparation of cured meats. The breed produces sapid, soft but compact meat, rather fatty: these are the characteristics that distinguish Mora. Excellent results have been achieved by using it for the production of high-quality salami such as 'culatello', 'cotechino', or cured

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

**6. The use of breed and main products**

**192**

shoulder.

**Reference No. of** 

*1*

*2*

**Table 6.**

**animals**

*PUFA = polyunsaturated fatty acids.*

*composition address to the corresponding source.*

**Acknowledgements**

that may be made of the information it contains.

#### **Author details**

Riccardo Bozzi1 \*, Maurizio Gallo2 , Claudia Geraci3 , Luca Fontanesi3 and Nina Batorek-Lukač 4

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

2 ANAS- Italian Pig Breeders Association, Rome, Italy

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

4 Agricultural Institute of Slovenia, Ljubljana, Slovenia

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

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

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**197**

**Chapter 15**

**Abstract**

intramuscular fat.

Serbia

Moravka Pig

*Radomir Savić, Čedomir Radović, Milica Petrović,* 

*Marija Gogić, Dragan Radojković and Nina Batorek-Lukač*

Indigenous breeds of pigs are adapted to the specific areas in which they were created. In terms of scientific substantiation, their production potential and the products obtained from them are, as in the case of Moravka pig, practically untapped. The main objective of the present chapter is to present history and current status of this breed, breeding area, its performance, production systems and main products from this local breed of pigs. Reproductive traits were estimated by means of sow age at first farrowing, litter size, weaning weight, duration of lactation and length of the farrowing interval. Growth performance was estimated by means of average daily gain and average daily feed intake in the early, middle, late and overall fattening stage. Carcass performance was evaluated by means of slaughter weight, hot carcass weight, carcass yield, lean meat content, loin eye area, the back fat thickness at the level of the last rib and withers and the back fat and muscle thickness above the *gluteus medius* muscle. Meat quality traits of the *longissimus* muscle were evaluated by means of pH at 45 min and 24 h after slaughter, objective colour (CIE L\*, a\* b\*), intramuscular fat content and fatty acid content of

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

Šiška, a primitive breed of pigs created by domestication of wild pigs [1], was of great importance in the eighteenth century for the development of pig farming in the territory of Serbia, Croatia, Slovenia, Hungary, Romania, and Bulgaria. In the nineteenth century, in better conditions of rearing, from Šiška the Šumadinka breed of pig was created. Unfortunately, both breeds had disappeared permanently today. However, Moravka a breed of combined production traits was created as a result of unsystematic crossings of Šumadinka and Berkshire [2]. In order to create herds of pigs for pure breeding, and partly to improve the production characteristics of domestic breed Šumadinka, at the end of nineteenth and beginning of twentieth century, the breeds Berkshire and Yorkshire have been imported [2]. This is why Moravka is also known by the name "Moravka Black English". In 1909 there was a proposal that Black English pigs called "Moravka" should be bred in a pure breed with better care, nutrition and selection, but also crossing with Yorkshire was proposed, with the selection control of cross pigs. However, there is no relevant information whether this crossing was done. In addition to Moravka, at the same time, Resavka breed ("Colourful Moravka") was created in a similar way but in smaller numbers. The only difference is the colour, since Resavka has unequal fields

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

#### **Chapter 15**
