Nero Siciliano Pig

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

#### **Abstract**

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

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

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

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

#### **Figure 1.**

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

registered farms of Nero Siciliano pigs with about 1103 breeding sows and 124 boars in the latest available status (August 2015, [3]). Census of Nero Siciliano pig breed is presented in **Figure 1**.

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

The Nero Siciliano pig breed morphology information is summarised in **Table 1**. It is a medium-size breed with mainly black coat colour (**Figure 2**), robust with strong skeleton and black skin and bristles. Some subjects may have a partially or totally white face ('facciolo' pig). Head of remarkable development and long, straight profile, narrow and inclined snout; small ears obliquely directed at the top with tips brought horizontally forward. The presence of wattles is tolerated, even if not typical of the breed. Elongated neck and poorly developed trunk, compressed in the thoracic region.


#### **Table 1.**

*Summary of morphology information on Nero Siciliano pig breed.*

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

Nero Siciliano is raised mainly in the province of Messina, particularly in the Monti Nebrodi. The particular orography of this area, characterised by narrow and parallel valleys that end on the coast, favours the natural segregation of the

**235**

**Table 2.**

*Nero Siciliano Pig*

**Figure 2.**

*Nero Siciliano sow with piglets.*

*DOI: http://dx.doi.org/10.5772/intechopen.84438*

processing and selling products.

Associazione Nazionale Allevatori Suini (ANAS)

Consorzio di tutela 'Suino Nero dei Nebrodi'

animals, with consequent conservation of an interesting genetic variability. Since 2001, the conservation programme involves a group of companies that adopt the traditional extensive breeding techniques which usually foreseen to let the pigs in forest, if present, during all the year. Depending on climatic conditions the period in the forest could be limited to autumn-winter or spring-summer seasons. The pig breeding has always been present in the farms of the region with the function of recovery and reuse of waste and for their ability to produce supplementary income. It is bred with a fully extensive system by reproducing itself in the bush without any particular precaution using the resources made available by the pastures and the forest. A study of Aronica et al. [4] showed that almost all the farmers (88%) are only responsible of the breeding, whereas other professionals are in charge of

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

**Name of organisation Address Web and e-mail address**

Via Lazzaro Spallanzani 4, 00161 Rome, Italy

C/da Forte, 10–98069 Sinagra (ME), Italy

*Contact details of breeding organisations for Nero Siciliano pig breed.*

www.anas.it

consorzionerosicilia@tiscali.it

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, which is not interested by a selection scheme and the exclusion of the animals from the herdbook is based only on morphological characteristics. Indeed, the activity is aimed at the conservation of the breed with particular regard to the maintenance of genetic variability. In 2003, a private association was

registered farms of Nero Siciliano pigs with about 1103 breeding sows and 124 boars in the latest available status (August 2015, [3]). Census of Nero Siciliano pig breed is

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

The Nero Siciliano pig breed morphology information is summarised in **Table 1**. It is a medium-size breed with mainly black coat colour (**Figure 2**), robust with strong skeleton and black skin and bristles. Some subjects may have a partially or totally white face ('facciolo' pig). Head of remarkable development and long, straight profile, narrow and inclined snout; small ears obliquely directed at the top with tips brought horizontally forward. The presence of wattles is tolerated, even if not typical of the breed. Elongated neck and poorly

**Measurement (average) Adult male Adult female** Body weight (kg) 150 130

Ear length Small Small Chest girth (cm) 127 115 Height at withers (cm) 60–65 60–65 Number of teat (average) 11.4 11.4

(cm) 102 87

**234**

*1*

**Table 1.**

presented in **Figure 1**.

*herdbook establishment.*

**Figure 1.**

Body length1

**2. Exterior phenotypic characteristics**

developed trunk, compressed in the thoracic region.

**3. Geographical location and production system**

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

*Summary of morphology information on Nero Siciliano pig breed.*

Nero Siciliano is raised mainly in the province of Messina, particularly in the Monti Nebrodi. The particular orography of this area, characterised by narrow and parallel valleys that end on the coast, favours the natural segregation of the

**Figure 2.** *Nero Siciliano sow with piglets.*

animals, with consequent conservation of an interesting genetic variability. Since 2001, the conservation programme involves a group of companies that adopt the traditional extensive breeding techniques which usually foreseen to let the pigs in forest, if present, during all the year. Depending on climatic conditions the period in the forest could be limited to autumn-winter or spring-summer seasons. The pig breeding has always been present in the farms of the region with the function of recovery and reuse of waste and for their ability to produce supplementary income. It is bred with a fully extensive system by reproducing itself in the bush without any particular precaution using the resources made available by the pastures and the forest. A study of Aronica et al. [4] showed that almost all the farmers (88%) are only responsible of the breeding, whereas other professionals are in charge of processing and selling products.

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

The Italian Pig Breeders Association (ANAS) is the organisation responsible for monitoring the breed, which is not interested by a selection scheme and the exclusion of the animals from the herdbook is based only on morphological characteristics. Indeed, the activity is aimed at the conservation of the breed with particular regard to the maintenance of genetic variability. In 2003, a private association was


**Table 2.** *Contact details of breeding organisations for Nero Siciliano pig breed.* established (Consorzio di Tutela Suino Nero dei Nebrodi) promoted by the Regional Breeders Association of Sicily in the province of Messina, within the Natural Park of Nebrodi. The activity of the Consortium is aimed at the protection and diffusion of the Nero Siciliano pig through the recognition of PDO that allows the enhancement of its meat and derived products (**Table 2**).

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

#### **5.1 Reproductive traits**

Basic data obtained on reproductive traits in this review are presented in **Table 3**. According to survey performed within TREASURE project, the age of sows at first parturition is 30 months [9], whereas age at culling is 47 months [1]. The only information reporting these traits does not allow making highly reliable inferences but, nevertheless, the relatively low age at culling could be due to the presence both of sows culled after the first event and of sows at the end of their productive life. It is actually quite frequent that the farmer tests the females keeping only some of them for reproductive career. Sows of Nero Siciliano pig breed have 1.1 litters per year [5] with 6.2–9.0 piglets [3, 5, 7, 11] of approximately 1.4 kg live body weight [7, 9, 10]. Stillborn percentage of piglets (0.4 and 4.8%; [3, 7]) and piglet mortality rate until weaning (1.3 and 8.9%; [3, 7]) are relatively low in the considered studies. As in most of extensive systems of rearing, farrowing interval is prolonged, in comparison to modern intensive systems to 332 days [5].

#### **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 early and middle fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg live body weight, respectively. No studies on late fattening period were found even if, sometimes, the source provided the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that most of the


**237**

*1*

*as overall).*

**Table 5.**

*1*

**Table 4.**

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

**References Feeding ME content of** 

*feeding regime; ME = metabolisable energy, CP = crude protein.*

*Nero Siciliano Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.84438*

collected studies simulated practical conditions of the production systems used. Only the study of Liotta et al. [17] actually aimed at evaluating the breed potential for growth in *ad libitum* conditions of feeding, showing that maximal growth rate of Nero Siciliano pigs is 540 g/day in overall fattening stage (observed from 42 to 93 kg live weight; [17]). In the considered studies, data for average daily gain in lactation and growing period were not found, whereas reported average daily gains in early, middle and overall fattening stage were low and variable (241–360,

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

**feed (MJ/kg)**

**References Feeding No. of animals ADG fattening1 ADG birth-**

– 9 – – 191 –

– 12 – 346 346 – Rest 10 – – 358 – Rest 10 – – 393 –

Rest 20 – 162 162 –

Rest 15 360 – 360 –

Ad Lib 10 – – 540 –

Rest 41 – – 208 –

**CP content of feed (%)**

Rest 10.3 10.27 20 2.2 –

Ad Lib 13.1 15.91 10 – 2.93

[14] Rest 12.8 15.19 20 1.5 –

[15] Rest 13.1 15.91 10 – 1.72

*ADFI in a period of fattening is reported for early fattening stage estimated between approximately 30 and 60 kg. Sometimes, the source provided only the overall daily feed intake for the whole fattening period (in that case defined* 

*No. = number, ADFI = average daily feed intake in kg/day, Ad Lib = ad libitum feeding regime, Rest = restrictive* 

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

**No. of animals** **ADFI fattening1**

**Middle Overall**

[1] – – – – 600 – [10] – 31 – – 253 –

[11, 12] – – – – – 211 [13] – 12 – 465 465 –

[14] Rest 20 – 264 264 –

[15, 16] Rest 15 328 – 328 –

[17] Rest 10 – – 431 –

[18, 19] – 37 241 333 287 –

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

*ADG in a period of fattening is reported for early and middle fattening stages estimated between approximately 30–60 kg and 60–100 kg, respectively. Sometimes, the source provided only the overall growth rate for the whole* 

**Early Middle Overall**

**slaughter**

#### **Table 3.**

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


*No. = number; ADG = average daily gain in g; Ad Lib = ad libitum feeding regime; Rest = restrictive feeding regime. 1 ADG in a period of fattening is reported for early and middle fattening stages estimated between approximately 30–60 kg and 60–100 kg, 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*

of its meat and derived products (**Table 2**).

comparison to modern intensive systems to 332 days [5].

**Litters per sow per year**

**No. of piglets alive per litter**

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

**5. Productive performance**

**5.1 Reproductive traits**

**5.2 Growth performance**

**References Sow age** 

**at first parturition (mth)**

*No. = number, mth = month, BW = body weight, d = days.*

established (Consorzio di Tutela Suino Nero dei Nebrodi) promoted by the Regional Breeders Association of Sicily in the province of Messina, within the Natural Park of Nebrodi. The activity of the Consortium is aimed at the protection and diffusion of the Nero Siciliano pig through the recognition of PDO that allows the enhancement

Basic data obtained on reproductive traits in this review are presented in **Table 3**. According to survey performed within TREASURE project, the age of sows at first parturition is 30 months [9], whereas age at culling is 47 months [1]. The only information reporting these traits does not allow making highly reliable inferences but, nevertheless, the relatively low age at culling could be due to the presence both of sows culled after the first event and of sows at the end of their productive life. It is actually quite frequent that the farmer tests the females keeping only some of them for reproductive career. Sows of Nero Siciliano pig breed have 1.1 litters per year [5] with 6.2–9.0 piglets [3, 5, 7, 11] of approximately 1.4 kg live body weight [7, 9, 10]. Stillborn percentage of piglets (0.4 and 4.8%; [3, 7]) and piglet mortality rate until weaning (1.3 and 8.9%; [3, 7]) are relatively low in the considered studies. As in most of extensive systems of rearing, farrowing interval is prolonged, in

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 early and middle fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg live body weight, respectively. No studies on late fattening period were found even if, sometimes, the source provided the overall growth rate for the whole fattening stage (defined as overall). It should also be noted that most of the

> **Piglet live weight (kg)**

[3] – – 7.8 – 0.4 8.9 – 47 [5] – 1.1 7.3 – – – 332 – [6] – – – – – – – – [7] – – 6.2 1.4 4.9 1.3 – – [8] – – – – – – – – [9] 30 – – 1.5 – – – – [10] – – – 1.5 – – – – [11] – – 9.0 – – – –

**Stillborn per litter (%)**

**Mortality at weaning (%)**

**Farrowing interval (d)**

**Sow age at culling (mth)**

**236**

**Table 3.**

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

collected studies simulated practical conditions of the production systems used. Only the study of Liotta et al. [17] actually aimed at evaluating the breed potential for growth in *ad libitum* conditions of feeding, showing that maximal growth rate of Nero Siciliano pigs is 540 g/day in overall fattening stage (observed from 42 to 93 kg live weight; [17]). In the considered studies, data for average daily gain in lactation and growing period were not found, whereas reported average daily gains in early, middle and overall fattening stage were low and variable (241–360,


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

*1 ADFI in a period of fattening is reported for early fattening stage estimated between approximately 30 and 60 kg. Sometimes, the source provided only the overall daily feed intake for the whole fattening period (in that case defined as overall).*

#### **Table 5.**

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

162–465 and 162–600 g/day in early, middle and overall fattening stage, respectively). Also, average daily gain in the period from birth to slaughter (at 18 months of age) observed for Nero Siciliano pig in QUBIC project was much lower compared to modern breeds of pigs (211 g/day; [11, 12]).

In considered studies, the information on feed intake and feed nutritional value were scarce, which limits the evaluation of growth potential. Average daily feed intake reported was 1.5–2.2 kg/day in middle fattening stage and 1.7–2.9 kg/day in overall fattening stage [14, 15]. Observing the average feed intakes registered in the different fattening periods and considering the low slaughter weights achieved, it could be argued that the feed transformation efficiency is quite low.

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

Basic data obtained in this review for some of the most commonly encountered carcass traits that could be compared are presented in **Table 6**. In considered studies, the age at slaughter for Nero Siciliano breed ranges from 169 to 730 days of age [10, 15–20], with live weight ranges from 62 to 121 kg [10, 13–20]. These results actually indicating three different orientations of the farmers: one system with older animals and quite high slaughter weights, a second one producing small carcasses with middle age animals (approximately 1 year of age) and a last one devoted to produce light carcasses (60 kg). Dressing yield in considered studies was around 80% [1, 10, 13–20] and lean meat content varied from 39.7 to 59.0% ([13,


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

#### **Table 6.**

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

**239**

**References**

[10]

31

9

> [13]

12 12 10 10

> [14]

20 20

> [15, 16]

15 15

> [18, 19]

37 41

> [20]

15 *MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids.*

*colour.*

6.06

5.45

51

15.7

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

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

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

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

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

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

**Table 7.**

*Summary of collected literature data on meat quality in Nero Siciliano pig breed.*

–

–

–

–

–

–

–

–

–

6.18

–

50

14.7

5.8

4.3

–

–

–

–

35.8

53.3

10.9

10.7

6.29

–

47

15.3

4.9

3.3

–

–

–

–

38.3

47.4

14.5

18.3

6.34

5.56

61

.

.

3.1

41.4

49.5

9.1

10.8

41.0

47.6

11.4

13.8

6.37

5.65

61

–

–

2.7

38.6

49.3

12.1

7.5

40.9

49.1

10.0

9.7

6.38

5.64

47

11.4

13.4

4.6

35.6

58.6

5.79

33.1

–

–

–

–

6.28

5.65

46

11.0

12.4

5.6

35.7

58.9

5.44

37.8

–

–

–

–

6.14

6.38

–

–

–

–

5.7

–

–

–

–

–

–

–

–

–

–

10.0

–

–

–

–

–

–

–

–

6.28

6.12

49 46

10.1

11.4

3.0

34.04

59.93

6.03

13.0

–

–

–

–

10.6

10.1

3.7

39.66

48.9

11.44

3.4

–

–

–

–

–

–

49

–

–

–

–

–

–

–

–

–

–

–

6.07

5.51

52

–

–

–

–

–

–

–

–

–

–

–

**No. of animals**

**pH 45**

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

**a\***

**b\***

**SFA**

**MUFA**

**PUFA**

**n6/n3**

**SFA**

**MUFA**

**PUFA**

**n6/n3**

**CIE1**

**IMF (%)**

**IMF fatty acid composition2 (%)**

*Nero Siciliano Pig*

**BFT fatty acid composition3 (%)**

*DOI: http://dx.doi.org/10.5772/intechopen.84438*


**Table 7.**

*Summary of collected literature data on meat quality in Nero Siciliano pig breed.*

#### *Nero Siciliano Pig DOI: http://dx.doi.org/10.5772/intechopen.84438*

*European Local Pig Breeds - Diversity and Performance. A* 

to modern breeds of pigs (211 g/day; [11, 12]).

**5.3 Body composition and carcass traits**

**References No. of** 

[13] 12

[14] 20

[1]

**animals**

–

12

10

10

20

**Final age (d)**

–

[10] 31 380 96 78 81.1

**Final BW (kg)**

9 452 86 71 82.9

[15, 16] 15 169 62 45 72.9 48.7

[18, 19] 37 448 102 83 82.5

[20] 15 730 107 89 82.9

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

[17] 10 339 83 64 76.8 42.3 35

41 487 88 82 81.9

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

– 121 98 81.0

– 110 88 80.5

– 110 89 80.6

– 100 81 81.2

15 169 67 54 79.9 49.9

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

10 339 93 74 79.1 39.7 49

**Hot CW (kg)**

– 105 80.0

– 97 77 79.4 58.2

– 102 82 80.8 59.0

**Dressing yield (%)**

**Lean meat content (%)**

–

–

–

–

–

**Back fat thickness (mm)**

–

–

–

**At last rib**

–

–

–

– 42

– 34

– 42

– 49

– 34

– 28

– 17

– 23

– 32

– 39

– 37

– 33

– 46 52 47

**S1 At withers**

–

–

–

–

–

–

–

–

–

– 40

– 30

– 45

– 39

**238**

**Table 6.**

*1*

*Study of* 

162–465 and 162–600 g/day in early, middle and overall fattening stage, respec

could be argued that the feed transformation efficiency is quite low.

tively). Also, average daily gain in the period from birth to slaughter (at 18 months of age) observed for Nero Siciliano pig in QUBIC project was much lower compared

In considered studies, the information on feed intake and feed nutritional value were scarce, which limits the evaluation of growth potential. Average daily feed intake reported was 1.5–2.2 kg/day in middle fattening stage and 1.7–2.9 kg/day in overall fattening stage [14, 15]. Observing the average feed intakes registered in the different fattening periods and considering the low slaughter weights achieved, it

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

carcass traits that could be compared are presented in **Table 6**. In considered studies, the age at slaughter for Nero Siciliano breed ranges from 169 to 730 days of age [10, 15–20], with live weight ranges from 62 to 121 kg [10, 13–20]. These results actually indicating three different orientations of the farmers: one system with older animals and quite high slaughter weights, a second one producing small carcasses with middle age animals (approximately 1 year of age) and a last one devoted to produce light carcasses (60 kg). Dressing yield in considered studies was around 80% [1, 10, 13–20] and lean meat content varied from 39.7 to 59.0% ([13,

*Project TREASURE*


15–17]; SEUROP classification). The back fat thickness value measured on the withers was 52 mm [20], from 17 to 49 mm at the level of last rib [13–20] and from 30 to 49 mm above *gluteus medius* muscle [14, 17–20]. No data providing measurements of muscularity were found in considered studies.

#### **5.4 Meat quality**

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *longissimus* muscle that could be compared are presented in **Table 7**. In the studies reporting meat quality of Nero Siciliano pigs, pH measured in *longissimus* muscle at 45 min and 24 h *post-mortem* was on average 6.24 [10, 13–16, 18–20] and 5.58 [10, 14–16, 20], respectively. Intramuscular fat content in the considered studies ranged from 2.7 to 10.0% [13–16, 18, 19], increasing with slaughter weight. Colour measured in CIE L, a, b colour space was very variable (46–61, 10.1–15.7 and 4.6–13.4 for L, a\* and b\*, respectively). SFA, MUFA and PUFA content of intramuscular fat in *longissimus* muscle were approximately 37.5, 54.2 and 8.3% [13–16], whereas SFA, MUFA and PUFA content of back fat tissue in the considered studies were around 39.0, 49.4 and 11.7% [15, 16, 18, 19], respectively.

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

The Nero Siciliano breed is raised with a full extensive system. Animals are raised in wide areas of Nebrodi Natural Park (woods of beech and oak trees) limited by fences, exploiting the natural pastures used for grazing: food integration is provided only during the gestation period. In few cases, close to the slaughter weight, the animals are captured and submitted to a finishing phase with a diet based on cereals. Breeders have very small companies and, in most cases, they are also transformers. Their products are intended for family consumption or subject to small local exchanges as well as to local and national markets. The meat of Nero Siciliano is extremely sapid, ruby red coloured, suitable for typical products such as the salami of 'S.Angelo', the Troinese sausage, the Nebrodi bacon and the Nicosia ham. The Sant'Angelo salami obtained the PGI since 2008 even if Nero Siciliano could be employed in this production only with cross-bred animals.

#### **Acknowledgements**

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

**241**

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.

*Nero Siciliano Pig*

**Author details**

Riccardo Bozzi1

and Nina Batorek-Lukač

\*, Maurizio Gallo2

4

2 ANAS–Italian Pig Breeders Association, Rome, Italy

4 KIS-Agricultural Institute of Slovenia, Ljubljana, Slovenia

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

*DOI: http://dx.doi.org/10.5772/intechopen.84438*

*Nero Siciliano Pig DOI: http://dx.doi.org/10.5772/intechopen.84438*

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

muscularity were found in considered studies.

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

**5.4 Meat quality**

respectively.

**Acknowledgements**

15–17]; SEUROP classification). The back fat thickness value measured on the withers was 52 mm [20], from 17 to 49 mm at the level of last rib [13–20] and from 30 to 49 mm above *gluteus medius* muscle [14, 17–20]. No data providing measurements of

Basic data obtained in this review with some of the most commonly encountered meat and fat quality traits measured in *longissimus* muscle that could be compared are presented in **Table 7**. In the studies reporting meat quality of Nero Siciliano pigs, pH measured in *longissimus* muscle at 45 min and 24 h *post-mortem* was on average 6.24 [10, 13–16, 18–20] and 5.58 [10, 14–16, 20], respectively. Intramuscular fat content in the considered studies ranged from 2.7 to 10.0% [13–16, 18, 19], increasing with slaughter weight. Colour measured in CIE L, a, b colour space was very variable (46–61, 10.1–15.7 and 4.6–13.4 for L, a\* and b\*, respectively). SFA, MUFA and PUFA content of intramuscular fat in *longissimus* muscle were approximately 37.5, 54.2 and 8.3% [13–16], whereas SFA, MUFA and PUFA content of back fat tissue in the considered studies were around 39.0, 49.4 and 11.7% [15, 16, 18, 19],

The Nero Siciliano breed is raised with a full extensive system. Animals are raised in wide areas of Nebrodi Natural Park (woods of beech and oak trees) limited by fences, exploiting the natural pastures used for grazing: food integration is provided only during the gestation period. In few cases, close to the slaughter weight, the animals are captured and submitted to a finishing phase with a diet based on cereals. Breeders have very small companies and, in most cases, they are also transformers. Their products are intended for family consumption or subject to small local exchanges as well as to local and national markets. The meat of Nero Siciliano is extremely sapid, ruby red coloured, suitable for typical products such as the salami of 'S.Angelo', the Troinese sausage, the Nebrodi bacon and the Nicosia ham. The Sant'Angelo salami obtained the PGI since 2008 even if Nero Siciliano

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

could be employed in this production only with cross-bred animals.

that may be made of the information it contains.

**240**

#### **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 KIS-Agricultural Institute of Slovenia, Ljubljana, Slovenia

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

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

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

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

[11] Bonanzinga M, Franci O, Cappè F, Sirtori F, Crovetti A, Esposito S, et al. The breeding of the main local pig breeds in Mediterranean Europe. In: De Pedro EJ and Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM; 2012. pp. 117-124

[12] Spartà G, Diaferia C, Bonanzinga M, Molina J, Argiriou N. The sustainable use of biodiversity in med area: The contribution of the QUBIC project [Internet]. Available from: www.programmemed.eu/uploads/ tx\_ausybibliomed/QUBIC\_1\_final\_ result\_publication\_EN.pdf [Accessed: 8 November 2018]

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[16] D'Alessandro E, Liotta L, Pagliaro M, Chiofalo V. Influence of the feeding system on in vitam and post mortem performances of Nero Siciliano pigs. Italian Journal of Animal Science.

[17] Liotta L, Chiofalo B, Zumbo A, Chiofalo V. Effects of different

nutritional levels on Nero Siciliano pig performance. Italian Journal of Animal

[18] Pugliese C, Madonia G, Chiofalo V, Margiotta S, Acciaioli A, Gandini G. Comparison of the performances of Nero Siciliano pigs reared indoors

[19] Pugliese C, Calagna G, Chiofalo V, Moretti VM, Margiotta S, Franci O, et al. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits. Meat Science.

[20] Porcu S, Madonia G, Liotta L, Margiotta S, Chiofalo V, Ligios S. Physical characteristics of Longissimus lumborum muscle of "Sarda" and "Nero Siciliano" pigs reared outdoor. Preliminary results. Italian Journal of Animal Science.

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Sassari, Italy: Università degli studi di Sassari; 2012. 68p

[14] Sciacca D. Strategie nutrizionali per l'ottimizzazione delle performance produttive del suino Nero Siciliano: Effetti del tenore in fibra della dieta sugli indici zootecnici e sulla qualità della carne [dissertation]. Sassari, Italy: Università degli studi di Sassari; 2012. 86p

[15] Chiofalo B, Lo Presti V, Piccolo D, Arena G. Nero Siciliano pig: Effect of the diet on meat quality. Italian Journal of Animal Science. 2007;**6**:679-679

[16] D'Alessandro E, Liotta L, Pagliaro M, Chiofalo V. Influence of the feeding system on in vitam and post mortem performances of Nero Siciliano pigs. Italian Journal of Animal Science. 2007;**6**:683-683

[17] Liotta L, Chiofalo B, Zumbo A, Chiofalo V. Effects of different nutritional levels on Nero Siciliano pig performance. Italian Journal of Animal Science. 2005;**4**:470-472

[18] Pugliese C, Madonia G, Chiofalo V, Margiotta S, Acciaioli A, Gandini G. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition. Meat Science. 2003;**65**:825-831

[19] Pugliese C, Calagna G, Chiofalo V, Moretti VM, Margiotta S, Franci O, et al. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits. Meat Science. 2004;**68**:523-528

[20] Porcu S, Madonia G, Liotta L, Margiotta S, Chiofalo V, Ligios S. Physical characteristics of Longissimus lumborum muscle of "Sarda" and "Nero Siciliano" pigs reared outdoor. Preliminary results. Italian Journal of Animal Science. 2007;**6**:710-710

**242**

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

d'Orlando, Italy. Bologna, Italy: AlmaDL; 2008. pp. 429-434. DOI: 10.6092/unibo/amsacta/2513

[8] Franci O, Pugliese C. Italian

10.4081/ijas.2007.1s.663

autochthonous pigs: Progress report and research perspectives. Italian Journal of Animal Science. 2007;**6**:663-671. DOI:

[9] Bozzi R. Personal communication, data collected within TREASURE survey 2.1. Florence, Italy: University of Florence, Department of Agro-Food and Environmental Production Sciences; 2015

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

[11] Bonanzinga M, Franci O, Cappè F, Sirtori F, Crovetti A, Esposito S, et al. The breeding of the main local pig breeds in Mediterranean Europe. In: De Pedro EJ and Cabezas AB, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM; 2012.

[12] Spartà G, Diaferia C, Bonanzinga M, Molina J, Argiriou N. The sustainable use of biodiversity in med area: The contribution of the QUBIC project [Internet]. Available from: www.programmemed.eu/uploads/ tx\_ausybibliomed/QUBIC\_1\_final\_ result\_publication\_EN.pdf [Accessed: 8

[13] Scianò S. Differenti piani alimentari per la valutazione delle performances e della qualità della carne e dei trasformati di suino Nero Siciliano [dissertation].

pp. 117-124

November 2018]

**References**

2018]

[1] FAO. The Domestic Animal Diversity

[2] ANAS. Nero Siciliano Standard di razza [Internet]. 12/11/2013. Available from: https://www.google.com/url?sa =t&rct=j&q=&esrc=s&source=web& cd=1&cad=rja&uact=8&ved=0ahUK EwjY9-bf9KDbAhUJJMAKHYERBEA QFggnMAA&url=http%3A%2F%2F www.anas.it%2Fdocumenti%2FScheda\_ nerosiciliano.pdf&usg=AOvVaw3rh7q3 0ecUYCNKdQ3Bj7Co [Accessed: 25 May

[3] Gallo M. ANAS database, personal

[4] Aronica V, Di Rosa A, Spartà G, Pruiti V, Lazzara A, Russo M, et al. The Nebrodi Black pig: Socioeconomic analysis and perspectives (opportunities) of development. Options Méditerrannéennes, Series A.

[5] Leenhouwers JI, Merks JWM. Suitability of traditional and conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature. Animal Genetic Resources/ Resources Génétiques Animales/ Recursos Genéticos Animales. 2013;**53**:169-184. DOI: 10.1017/

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

[7] Gallo M, Buttazzoni L. Ruolo del Registro anagrafico per la conservazione dei tipi genetici autoctoni. In: Nanni Costa L, Zambonelli P, Russo V, editors. Proceedings of the 6th International Symposium on the Mediterranean Pig; 11-13 October 2007; Messina-Capo

communication; 2015

2012;(101):633-640

S2078633612000446

Science. 2009;**42**:159-166

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

[Accessed: 19 July 2017]

Chapter 19

Abstract

pig breed.

Italy

245

Sarda Pig

Riccardo Bozzi, Maurizio Gallo, Claudia Geraci,

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

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

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

available status [5]. Census of Sarda pig breed is presented in Figure 1.

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

Luca Fontanesi and Nina Batorek-Lukač

#### Chapter 19
