Bísaro Pig

*João Santos Silva, José Pedro Araújo, Joaquim Orlando Cerqueira, Preciosa Pires, Carla Alves and Nina Batorek-Lukač*

#### **Abstract**

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

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

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

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

#### **Figure 1.**

*Census of Bísara breed, presenting a number of sows and boars per year, starting with the year of the herdbook establishment.*

Portuguese government in the 1990s [5]. From here, and following the establishment of the National Association for Bísaro Pig Breeders (ANCSUB) in 1994, the Bísaro pigs increased in number once again. In 1996, a national plan for conservation and characterization of the breed was launched (project PAMAF 7173). This plan allowed the first regional census of the breed and the selection of some of the few existing breeding animals to form the two experimental conservation nuclei *"*in vivo*"* and *"*in situ*"* (in Guimarães and Montalegre, respectively). From these two nuclei, some descending piglets were sent to the National Zootechnical Station (EZN, in Santarém), where individual performance tests were performed to characterize the growth and quality of the meat. The results of the performance tests, together with DNA analysis on animals, allowed the selection of some Bísaro pigs to return to the conservational nuclei for breeding and made available to the producers for commercial use. After the PAMAF programme, others followed (AGRO 247 and AGRO 339), which allowed the work of characterization to continue and assist the producers' knowledge and to develop the breed until the present day. The census of Bísaro pig breed is presented in **Figure 1**. In August 2017, according to the breed herdbook, there were 189 registered farms of Bísaro pigs with 5460 breeding sows and 520 boars and an average heard size of 29 animals.

Today this breed is indexed to a diversity of European protected products (https://tradicional.dgadr.gov.pt/pt/pesquisa?searchword=bisaro&searchphras e=all), and the maintenance or an increase of the Bísaro population is expected. Nowadays the Bísaro pig is reared in a variety of production systems, mainly in small family farms or in medium-sized outdoor or semi-extensive farms.

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

The Bísaro pig breed has a large body and long legs, with flat sides, strong shoulders and a big head. They have very long and floppy ears covering the eyes, a long and concave snout and a convex back. This local pig breed has several varieties of skin colour; they can be grey or black and white or spotted. The Bísaro has a docile temperament, is slow and somewhat clumsy and is characterized by a convex back and large drooping ears. There are two varieties of Bísaro pig in Portugal: a white-spotted one, common in Minho, and a black- to grey- or black-spotted one, found in Minho,

**53**

**Figure 3.** *Bísaro boar.*

*Bísaro Pig*

Body length1

*1*

**Table 1.**

**Figure 2.**

*Bísaro sow with piglets.*

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

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

*Summary of morphology information on Bísara breed.*

Trás-os-Montes and Beiras [6]. The average live weight of adult Bísaro pigs varies between 180 kg in males and 150 kg in females; the values of the height at withers

**Measurement (average) Adult male Adult female** Body weight (kg) 180 150

Head length (cm) 45 40 Tail length (cm) 60 55 Ear length Extra large Extra large Chest girth (cm) 170 150 Height at withers (cm) 97 89 Number of teats — ≥12

(cm) 190 170

vary between 97 and 89 cm, respectively (**Table 1**; **Figures 2** and **3**).

#### *Bísaro Pig DOI: http://dx.doi.org/10.5772/intechopen.83759*

Trás-os-Montes and Beiras [6]. The average live weight of adult Bísaro pigs varies between 180 kg in males and 150 kg in females; the values of the height at withers vary between 97 and 89 cm, respectively (**Table 1**; **Figures 2** and **3**).


#### **Table 1.**

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

Portuguese government in the 1990s [5]. From here, and following the establishment of the National Association for Bísaro Pig Breeders (ANCSUB) in 1994, the Bísaro pigs increased in number once again. In 1996, a national plan for conservation and characterization of the breed was launched (project PAMAF 7173). This plan allowed the first regional census of the breed and the selection of some of the few existing breeding animals to form the two experimental conservation nuclei *"*in vivo*"* and *"*in situ*"* (in Guimarães and Montalegre, respectively). From these two nuclei, some descending piglets were sent to the National Zootechnical Station (EZN, in Santarém), where individual performance tests were performed to characterize the growth and quality of the meat. The results of the performance tests, together with DNA analysis on animals, allowed the selection of some Bísaro pigs to return to the conservational nuclei for breeding and made available to the producers for commercial use. After the PAMAF programme, others followed (AGRO 247 and AGRO 339), which allowed the work of characterization to continue and assist the producers' knowledge and to develop the breed until the present day. The census of Bísaro pig breed is presented in **Figure 1**. In August 2017, according to the breed herdbook, there were 189 registered farms of Bísaro pigs with 5460 breeding sows and 520 boars and an average heard size of 29 animals. Today this breed is indexed to a diversity of European protected products (https://tradicional.dgadr.gov.pt/pt/pesquisa?searchword=bisaro&searchphras e=all), and the maintenance or an increase of the Bísaro population is expected. Nowadays the Bísaro pig is reared in a variety of production systems, mainly in small family farms or in medium-sized outdoor or semi-extensive farms.

*Census of Bísara breed, presenting a number of sows and boars per year, starting with the year of the herdbook* 

The Bísaro pig breed has a large body and long legs, with flat sides, strong shoulders and a big head. They have very long and floppy ears covering the eyes, a long and concave snout and a convex back. This local pig breed has several varieties of skin colour; they can be grey or black and white or spotted. The Bísaro has a docile temperament, is slow and somewhat clumsy and is characterized by a convex back and large drooping ears. There are two varieties of Bísaro pig in Portugal: a white-spotted one, common in Minho, and a black- to grey- or black-spotted one, found in Minho,

**52**

**Figure 1.**

*establishment.*

**2. Exterior phenotypic characteristics**

*Summary of morphology information on Bísara breed.*

**Figure 2.** *Bísaro sow with piglets.*

**Figure 3.** *Bísaro boar.*

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

The Bísara breed is scattered throughout the northern of Portugal, from the Tagus River to the border with Galicia (in Spain), but the highest concentration of farms and animals can be observed over the Douro River (Trás-os-Montes and Minho regions). Traditionally, Bísaro pigs were kept in very small family farms (1–2 sows per farm) where the pig is often considered an economic supplement for self-consumption and/or for processing artisanal products, sold directly to consumers and/or in small regional fairs (short supply chains) [7]. The traditional Bísaro feeding system includes diets based on a mixture of cereals (corn, wheat, barley, bran, triticale, others) and a large variety of forage foods, such as tubers (potatoes, turnips, beets), vegetables (cabbages, pumpkins, carrots) and grazing areas, where pigs can pasture different kinds of herbs and wild fruits (chestnuts and acorns). The nature of the raw feeds used in the traditional diets is a limiting factor of the herd size. Thus, the very small scale of the pig farms and the rudimentary buildings and animal facilities, which are poorly dimensioned, are the main weakness of this production system, limiting the farms' productivity and possibly impairing animal welfare.

Nowadays, the average number of sows per farm is 30 (ANCSUB, personal communication), raised in traditional family farms (50%) and kept in semi-intensive outdoors or semi-extensive systems. In some cases, the housing systems combine housed (confined) and outdoor rearing systems according to the different physiological stage of the animals. Normally, lactating sows and piglets are confined (housed) in maternities, while pregnant sows are reared outdoors or in semiconfinement [7]. Typically, fattening of Bísaro pigs to obtain high-quality meat products includes two growing phases: first, a fast to moderate growth up to 70–75 kg live weight (LW) and, second, a fattening-finishing phase until 120–180 kg LW, with variable diets depending on the availability of local food resources on specific farm and region. As alternatives to improve the traditional food, the incorporation of external input, for instance, cereals and food concentrates, has been developed. Growers and finishing pigs can be reared in mixed systems where animals are confined in an open-air park or in an enclosed stable with access to grazing areas of various sizes, depending on the availability of pastures and clumps. The growing-finishing phase can be classified as intensive, semi-extensive or extensive depending on the available pasture area and the stocking rate. The goal of the TREASURE project for the Bísaro pig in Portugal was to study the effect of outdoor production systems and to test some traditional agricultural crops in the fattening of Bísaro pigs and their impact on the quality of pork.

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

The National Association for Bísaro pig breeders (ANCSUB1 ) was created in 1994, and in March 1995, the Ministry of Agriculture recognized it to establish the herdbook and its regulation. ANCSUB aims to preserve and enhance the production of the Bísaro pig and meat products and to conduct the genetical management of the Bísaro breed and its herdbook. ANCSUB ensures technical support and animal management services to breeders, such as animal identification and health services (vaccination and deworming), technical support in protection and certification of PGI and PDO products and organization of technical meetings.

**55**

*Bísaro Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

interval and the risk of contagious diseases [9].

extent, during lactation and the first third of gestation.

coldest months of the year (between November and February).

**5.2 Growth performance**

The use of a boar in small pig farms entails high economic costs. This is why some farms (less 5% of the farm and less of 20% of sows) are using A.I. with semen purchased from a semen collection centre. However, due to the great distance from the pig farms, there are logistic problems related with the shipment of the seminal doses that affect the efficiency of A.I. [8]. To improve the results of A.I., it is advisable to improve the transport and storage of semen to the farms, as well as to promote training of farmers in reproductive management, namely, the identification of the best moment for insemination. In contrast, in small family farms (1–2 breeding sows), mating of Bísaro sows takes place in community facilities, by "the village boar". The sow is moved to the community farm for several days, until pregnancy is confirmed. Despite being economically advantageous, this reproduction system brings other technical problems such as increased inbreeding and farrowing

**Table 2** summarizes some available data on the breeding characteristics of the Bísara breed. For each study, the number of animals tested and the mean values recorded for each trait are given. In general, the analysed studies report that the first parturition of Bísara sows occurs between 10 [9] and 12 months of age [10] (11.2 months in average). On average, Bísara sows have 1.9 litters per year (ranging from 1.5 [9] to 2.2 [12]) with 9.3 piglets born per litter (variation 6.9 [10] to 12 [9]), weighing approximately 1.8 kg at birth [5, 10, 12] and 7.2 [12] to 11.1 kg at weaning [10]. Traditionally weaning is performed 60 days after birth [9], but can vary from 28 [12] to 60 days, depending on the intensity of breeding practices. The mortality rate of piglets is very variable in the available studies, ranging from 5 [12] to 11% at birth [10] and 14 [12] to 35% at weaning [10]. In the traditional and extensive production systems, the interval between parturitions is prolonged as a consequence of farmer's management decisions, such as the increase in the age at weaning (from 28 days usual for intensive systems [12] to 60 days in the traditional system [9]) and more extensive rearing and feeding conditions. In this case the piglets are sold with higher weights and for higher price. However, this system is more demanding for sows which are forced to mobilise body reserves to a much greater

In the traditional farms, Bísaro pigs are fed with local agricultural crops, usually produced on farm. The feed regime for fattening animals is closely linked to the products and by-products of plants and forages of each region which is dependent on the annual cycles and harvests. Generally, in traditional system Bísaro pigs are fattened slowly and slaughtered between 1 and 2 years of age, reaching a high but variable slaughter weight (between 120 and 180 kg), which is scheduled for the

Basic data on growth performance are presented in **Tables 3** and **4**. For each study the number of animals used is presented. Large differences have been found between studies with regard to the live weight range covered. Therefore, we defined the stages for growth performance as growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (herein defined as overall). It should also be noted that most collected studies simulated the conditions of the production system used and that only a small part of the studies

**5. Productive performance**

**5.1 Reproductive traits**

<sup>1</sup> ANCSUB, Associação Nacional de Criadores de Suínos de Raça Bísara- Edifício da Casa do Povo, Largo Toural, 5320-311, Vinhais, Portugal. e-mail: ancsub@mail.telepac.pt

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

#### **5.1 Reproductive traits**

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

The Bísara breed is scattered throughout the northern of Portugal, from the Tagus River to the border with Galicia (in Spain), but the highest concentration of farms and animals can be observed over the Douro River (Trás-os-Montes and Minho regions). Traditionally, Bísaro pigs were kept in very small family farms (1–2 sows per farm) where the pig is often considered an economic supplement for self-consumption and/or for processing artisanal products, sold directly to consumers and/or in small regional fairs (short supply chains) [7]. The traditional Bísaro feeding system includes diets based on a mixture of cereals (corn, wheat, barley, bran, triticale, others) and a large variety of forage foods, such as tubers (potatoes, turnips, beets), vegetables (cabbages, pumpkins, carrots) and grazing areas, where pigs can pasture different kinds of herbs and wild fruits (chestnuts and acorns). The nature of the raw feeds used in the traditional diets is a limiting factor of the herd size. Thus, the very small scale of the pig farms and the rudimentary buildings and animal facilities, which are poorly dimensioned, are the main weakness of this production system, limiting the

Nowadays, the average number of sows per farm is 30 (ANCSUB, personal communication), raised in traditional family farms (50%) and kept in semi-intensive outdoors or semi-extensive systems. In some cases, the housing systems combine housed (confined) and outdoor rearing systems according to the different physiological stage of the animals. Normally, lactating sows and piglets are confined (housed) in maternities, while pregnant sows are reared outdoors or in semiconfinement [7]. Typically, fattening of Bísaro pigs to obtain high-quality meat products includes two growing phases: first, a fast to moderate growth up to 70–75 kg live weight (LW) and, second, a fattening-finishing phase until 120–180 kg LW, with variable diets depending on the availability of local food resources on specific farm and region. As alternatives to improve the traditional food, the incorporation of external input, for instance, cereals and food concentrates, has been developed. Growers and finishing pigs can be reared in mixed systems where animals are confined in an open-air park or in an enclosed stable with access to grazing areas of various sizes, depending on the availability of pastures and clumps. The growing-finishing phase can be classified as intensive, semi-extensive or extensive depending on the available pasture area and the stocking rate. The goal of the TREASURE project for the Bísaro pig in Portugal was to study the effect of outdoor production systems and to test some traditional agricultural crops in the

**3. Geographical location and production system**

farms' productivity and possibly impairing animal welfare.

fattening of Bísaro pigs and their impact on the quality of pork.

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

The National Association for Bísaro pig breeders (ANCSUB1

Toural, 5320-311, Vinhais, Portugal. e-mail: ancsub@mail.telepac.pt

1994, and in March 1995, the Ministry of Agriculture recognized it to establish the herdbook and its regulation. ANCSUB aims to preserve and enhance the production of the Bísaro pig and meat products and to conduct the genetical management of the Bísaro breed and its herdbook. ANCSUB ensures technical support and animal management services to breeders, such as animal identification and health services (vaccination and deworming), technical support in protection and certification of PGI and PDO products and organization of

ANCSUB, Associação Nacional de Criadores de Suínos de Raça Bísara- Edifício da Casa do Povo, Largo

) was created in

**54**

1

technical meetings.

The use of a boar in small pig farms entails high economic costs. This is why some farms (less 5% of the farm and less of 20% of sows) are using A.I. with semen purchased from a semen collection centre. However, due to the great distance from the pig farms, there are logistic problems related with the shipment of the seminal doses that affect the efficiency of A.I. [8]. To improve the results of A.I., it is advisable to improve the transport and storage of semen to the farms, as well as to promote training of farmers in reproductive management, namely, the identification of the best moment for insemination. In contrast, in small family farms (1–2 breeding sows), mating of Bísaro sows takes place in community facilities, by "the village boar". The sow is moved to the community farm for several days, until pregnancy is confirmed. Despite being economically advantageous, this reproduction system brings other technical problems such as increased inbreeding and farrowing interval and the risk of contagious diseases [9].

**Table 2** summarizes some available data on the breeding characteristics of the Bísara breed. For each study, the number of animals tested and the mean values recorded for each trait are given. In general, the analysed studies report that the first parturition of Bísara sows occurs between 10 [9] and 12 months of age [10] (11.2 months in average). On average, Bísara sows have 1.9 litters per year (ranging from 1.5 [9] to 2.2 [12]) with 9.3 piglets born per litter (variation 6.9 [10] to 12 [9]), weighing approximately 1.8 kg at birth [5, 10, 12] and 7.2 [12] to 11.1 kg at weaning [10]. Traditionally weaning is performed 60 days after birth [9], but can vary from 28 [12] to 60 days, depending on the intensity of breeding practices. The mortality rate of piglets is very variable in the available studies, ranging from 5 [12] to 11% at birth [10] and 14 [12] to 35% at weaning [10]. In the traditional and extensive production systems, the interval between parturitions is prolonged as a consequence of farmer's management decisions, such as the increase in the age at weaning (from 28 days usual for intensive systems [12] to 60 days in the traditional system [9]) and more extensive rearing and feeding conditions. In this case the piglets are sold with higher weights and for higher price. However, this system is more demanding for sows which are forced to mobilise body reserves to a much greater extent, during lactation and the first third of gestation.

#### **5.2 Growth performance**

In the traditional farms, Bísaro pigs are fed with local agricultural crops, usually produced on farm. The feed regime for fattening animals is closely linked to the products and by-products of plants and forages of each region which is dependent on the annual cycles and harvests. Generally, in traditional system Bísaro pigs are fattened slowly and slaughtered between 1 and 2 years of age, reaching a high but variable slaughter weight (between 120 and 180 kg), which is scheduled for the coldest months of the year (between November and February).

Basic data on growth performance are presented in **Tables 3** and **4**. For each study the number of animals used is presented. Large differences have been found between studies with regard to the live weight range covered. Therefore, we defined the stages for growth performance as growing stage (from weaning to approximately 30 kg live body weight) and early, middle and late fattening stages estimated between approximately 30 and 60 kg, 60 and 100 kg and above 100 kg live body weight, respectively. Sometimes the source provided only the overall growth rate for the whole fattening stage (herein defined as overall). It should also be noted that most collected studies simulated the conditions of the production system used and that only a small part of the studies



**Table 2.**

**57**

*1*

*2*

**Table 3.**

*Bísaro Pig*

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

**production system**

concentrate)

Rest (75% concentrate +4 kg/day herb)

Rest (50% concentrate +4 kg/day herb)

housing—performance test

outdoor

**No. of animals**

[10] Semi; outdoor 13 — — — — 514

[15] Semi; closed pavilion 38 — — — — 593

[16] Semi; outdoor 22 — — 431 — 431

*No. = number, ADG = average daily gain in g, Semi = semi ad libitum feeding regime, Rest = restrictive feeding regime.*

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

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

*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).*

Semi; outdoor 10 — — — — 460 Semi; traditional stable 30 — — — — 653 Rest; outdoor 20 — — — — 345 Rest; outdoor 20 — — — — 343

Semi; traditional stable 10 563 — — — 505

**ADG growing1** **ADG fattening2**

**Early Middle Late Overall**

6 — 513\* 641 — 577

8 — 467 — 490

8 — 356 — 435

24 — — 559 534 559

10 546 — — — 535

**Reference Feeding regime and** 

[13] Semi (100%

[14] Semi; individual

[17] Semi; hoop-barn,

*\*Recorded on 22 animals.*

actually aimed at evaluating the breed potential for growth. In the considered studies, data on growth performance during lactation are missing. Daily gain in the growing stage varies between 546 and 563 g/day [17]. The early, middle and late fattening stages are characterized by moderate growth (513 g/day [13], 356–641 g/day [14] or 534 g/day [16]). In the overall fattening stage, for which data are available in most studies, moderate growth and big heterogeneity are observed (ranging between 343 and 653 g/day) [10, 13–17] which could be due to the fact that this review comprises studies performed

The available information on Bísaro's feed intake and feed nutritional value is scarce, which limits the evaluation of the Bísaro growth potential. Average daily feed intake increases from approximately 1.7 kg/day in the growing stage to a maximum of 2.7 kg/day in the middle fattening stage [16] and 2.6 kg/day in the late fattening stage [14] when a *semi* ad libitum feeding regime was applied. In contrast, in the overall fattening stage, the average feed intake varied between 1.8 and 2.6 kg/day [10, 14, 15, 17].

**Table 5** presents the basic data regarding some of the most commonly measured

carcass traits. The number of animals included in each study is given whenever possible. In general, the breed, age and weight at slaughter, the climatic conditions,

in different production systems and using varying feeding levels.

**5.3 Body composition and carcass traits**


#### *Bísaro Pig DOI: http://dx.doi.org/10.5772/intechopen.83759*

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

**56**

**Reference**

[5] [9] [10] [11] [12]

Intensive, outdoor

Intensive, outdoor

Semi-intensive,

11

11.3

2.2

10.0

1.7

5.0

14.3

7.2

28

162

outdoor

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

**Table 2.**

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

32

—

1.8

8.7

—

—

20.5

—

—

203

14

11.9

—

6.9

1.7

11.0

34.8

11.1

52

—

Intensive, outdoor

Traditional

4

10.0

1.5

12.0

—

8.3

16.6

—

60

232

21

11.6

1.6

9.1

1.8

9.8

29.4

8.6

42

200

**Production** 

**No.** 

**Age at the first** 

**Litters** 

**No.** 

**Piglet** 

**Still** 

**Mortality** 

**Piglet** 

**Duration** 

**Farrowing** 

**interval (d)**

**of** 

**lactation** 

**weaning** 

**weight** 

**(kg)**

**(d)**

**at weaning** 

**(%)**

**live** 

**born** 

**per sow** 

**piglets** 

**alive per** 

**weight** 

**per** 

**litter** 

**(%)**

**(kg)**

**litter**

**per year**

**parturition** 

**(mth)**

**of** 

**sows**

**system**

*No. = number, ADG = average daily gain in g, Semi = semi ad libitum feeding regime, Rest = restrictive feeding regime. 1 ADG in growing period estimated from weaning to approximately 30 kg live body weight. 2*

*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). \*Recorded on 22 animals.*

#### **Table 3.**

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

actually aimed at evaluating the breed potential for growth. In the considered studies, data on growth performance during lactation are missing. Daily gain in the growing stage varies between 546 and 563 g/day [17]. The early, middle and late fattening stages are characterized by moderate growth (513 g/day [13], 356–641 g/day [14] or 534 g/day [16]). In the overall fattening stage, for which data are available in most studies, moderate growth and big heterogeneity are observed (ranging between 343 and 653 g/day) [10, 13–17] which could be due to the fact that this review comprises studies performed in different production systems and using varying feeding levels.

The available information on Bísaro's feed intake and feed nutritional value is scarce, which limits the evaluation of the Bísaro growth potential. Average daily feed intake increases from approximately 1.7 kg/day in the growing stage to a maximum of 2.7 kg/day in the middle fattening stage [16] and 2.6 kg/day in the late fattening stage [14] when a *semi* ad libitum feeding regime was applied. In contrast, in the overall fattening stage, the average feed intake varied between 1.8 and 2.6 kg/day [10, 14, 15, 17].

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

**Table 5** presents the basic data regarding some of the most commonly measured carcass traits. The number of animals included in each study is given whenever possible. In general, the breed, age and weight at slaughter, the climatic conditions,


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

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

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

#### **Table 4.**

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

the use of regional raw materials (acorns, oaks, chestnuts, grass and agricultural byproducts) and the exercise of animals during grazing are the main differentiating factors of meat quality compared to modern pig breeds reared in intensive system. Traditionally, Bísaro pigs are slaughtered at weights well above the age of sexual maturity, when muscle growth has stabilized at the expense of greater capacity of deposition and infiltration of intramuscular fat (+60% monounsaturated fatty acids), an essential condition in order to develop the organoleptic characteristics that are highly valued by consumers [19].

Three studies report that Bísaro pigs were slaughtered between 282 and 333 days of age [15, 16, 18], while in the other studies, the age of pigs is missing. Considering information available in all studies, animals are slaughtered between 88 and 124 kg live weight, and dressing yield ranges from 73.4 to 77.6% [10, 13–16, 18]. The backfat thickness at withers ranged from 45 to 62 mm [10, 18] and at the level of the last rib from 19 to 42 mm [10, 13–16, 18]. Also, muscularity, measured as the lean meat content (either by SEUROP classification or dissection), varied from 46.1 to 51.0% [10, 13, 15, 16] and the loin eye area from 29 to 40 cm2 [13, 14], which indicates good muscular development compared to other traditional breeds. Variation in backfat and muscle thickness may be a consequence of the wide range of final live weight of pigs and different feeding regimes applied in different experiments.

**59**

*1*

*2*

**Table 6.**

*of Bísara breed.*

*Bísaro Pig*

**Reference No. of** 

**animals**

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

**Final age (d)**

**Final BW (kg)**

**Hot CW (kg)**

**Dressing yield (%)**

[10] 13 — 99 75 76.3 46.1 — 45 25 —

[13] 6 — 116 90 77.6 46.3 — — 31 40

[14] 12 — 106 81 77.0 — — — 20 29 [15] 13 333 105 81 76.9 51.0 — — 19 —

[16] 22 325 106 78 73.4 48.6 — — 21 — [18] 18 282 124 94 75.5 — 46 62 42 —

*Backfat thicknesses measured according to ZP method (above the gluteus medius muscle (mm)).*

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

**pH 45 pH 24 CIE** 

6 — 88 68 76.7 46.8 — — — —

8 — 108 82 75.9 48.5 — — 24 40 8 — 102 76 74.7 49.4 — — 22 36

10 112 83 74.0 49.9 — — 20 — 20 106 78 73.4 48.7 — — 19 —

**Lean meat content (%)**

**Backfat thickness (mm)**

**withers**

**(cm2 <sup>S</sup> ) <sup>1</sup> At** 

**At the last rib**

**Loin eye area** 

**5.4 Meat and fat quality**

**Reference No. of** 

**animals**

*PUFA = polyunsaturated fatty acids.*

*composition address to the corresponding source.*

*1*

**Table 5.**

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

**Table 6** summarizes the basic data available for some of the most commonly measured meat and fat quality traits in *longissimus* muscle. In studies reporting the Bísaro meat quality, pH measured in *longissimus* muscle at 45 minutes and 24 h *postmortem* varied between 5.95 and 6.34 and 5.32 and 5.56, respectively [13, 14]. Other data on meat quality were scarce. The intramuscular fat content was determined only in two studies and range from 2.6 to 2.7% [14, 16], whereas only one study referred to meat colour (Minolta L value; L\* = 54 [14]). Regarding fat composition,

**L1**

[13] 6 6.04 5.32 — — — — — —

[14] 12 5.95 5.56 54 2.6 — — — — [16] 22 — — — 2.7 — — — — [20] — — — — — 40 47 13 12 *No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, pH 24 = pH measured approximately 24 h 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 colour.*

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

*Summary of collected literature data on meat and fat quality traits measured in longissimus muscle from pigs* 

**IMF content (%)**

8 6.23 5.37 — — — — — — 8 6.34 5.38 — — — — — —

**Fatty acid composition2**

**SFA MUFA PUFA n-6/**

 **(%)**

**n-3**



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

*1 Backfat thicknesses measured according to ZP method (above the gluteus medius muscle (mm)).*

#### **Table 5.**

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

**CP content of feed (%)**

**No. of animals**

Rest; outdoor 12 16 8 — 0.90 — —

**ADFI growing1**

13 13.8 13 — — — 2.04

12 16 6 — 2.70 — —

12 16 8 — 1.80 — —

12 16 24 — 2.05 2.62 2.05

— — 38 — — — 2.06

12 15 22 — 2.70 — —

— — 10 1.70 — — 1.84

— — 10 1.76 — — 1.78

**ADFI fattening2 Middle Late Overall**

**ME content of feed (MJ/kg)**

**Reference Feeding** 

[10] Semi;

[13] Semi;

[14] Semi;

[15] Semi;

[16] Semi;

[17] Semi; hoop-

*1*

*2*

**Table 4.**

**regime and production system**

outdoor

outdoor

Semi; traditional stable

individual housing performance test

individual housing performance test

outdoor

barn outdoor

Semi; traditional stable

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

the use of regional raw materials (acorns, oaks, chestnuts, grass and agricultural byproducts) and the exercise of animals during grazing are the main differentiating factors of meat quality compared to modern pig breeds reared in intensive system. Traditionally, Bísaro pigs are slaughtered at weights well above the age of sexual maturity, when muscle growth has stabilized at the expense of greater capacity of deposition and infiltration of intramuscular fat (+60% monounsaturated fatty acids), an essential condition in order to develop the organoleptic characteristics

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

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

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

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

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

Three studies report that Bísaro pigs were slaughtered between 282 and 333 days of age [15, 16, 18], while in the other studies, the age of pigs is missing. Considering information available in all studies, animals are slaughtered between 88 and 124 kg live weight, and dressing yield ranges from 73.4 to 77.6% [10, 13–16, 18]. The backfat thickness at withers ranged from 45 to 62 mm [10, 18] and at the level of the last rib from 19 to 42 mm [10, 13–16, 18]. Also, muscularity, measured as the lean meat content (either by SEUROP classification or dissection), varied from 46.1 to 51.0% [10, 13, 15, 16] and

ment compared to other traditional breeds. Variation in backfat and muscle thickness may be a consequence of the wide range of final live weight of pigs and different

[13, 14], which indicates good muscular develop-

that are highly valued by consumers [19].

the loin eye area from 29 to 40 cm2

feeding regimes applied in different experiments.

**58**

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

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

**Table 6** summarizes the basic data available for some of the most commonly measured meat and fat quality traits in *longissimus* muscle. In studies reporting the Bísaro meat quality, pH measured in *longissimus* muscle at 45 minutes and 24 h *postmortem* varied between 5.95 and 6.34 and 5.32 and 5.56, respectively [13, 14]. Other data on meat quality were scarce. The intramuscular fat content was determined only in two studies and range from 2.6 to 2.7% [14, 16], whereas only one study referred to meat colour (Minolta L value; L\* = 54 [14]). Regarding fat composition,


*No. = number, pH 45 = pH measured approximately 45 minutes post-mortem, pH 24 = pH measured approximately 24 h 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. 2 For fatty acid composition, only pigs on control diets 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 and fat quality traits measured in longissimus muscle from pigs of Bísara breed.*

one study discriminates the fatty acid content in MUFA (47%), PUFA (13%) and SFA (40%), together with a n-6/n-3 ratio of 12 [20]. It should be noted that the values mentioned in the experiments respect to Bísaro pigs under controlled conditions, which may be quite different from those obtained in traditional production systems and at heavier weights, around 160 kg.

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

Bísaro pork is much appreciated in Portugal, with many gastronomical uses. Meat is consumed in fresh on a wide variety of traditional dishes or transformed into a large number of traditional smoke cured products, such as *chouriços, salpicões, presunto* (ham) and other traditional products. Besides the diverse PDO and PGI products created from Bísaro pork (**Table 7**), Bísaro meat is valued in the traditional cuisine, such as roast piglets or *cozido à portuguesa* cooked from heavy pigs.


#### **Table 7.**

*List of products from Bísara breed.*

#### **7. Conclusion**

Although we may know the Bísara breed a little better today, much is still to be done, especially in the development of production systems and environmental and husbandry strategies that may improve the effectiveness and quality of the Bísaro products.

**61**

© 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.

*Bísaro Pig*

**Acknowledgements**

**Author details**

João Santos Silva1

Guimarães, Portugal

Castelo, Portugal

Portugal

Preciosa Pires5

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

that may be made of the information it contains.

, Carla Alves6

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

\*, José Pedro Araújo2,3, Joaquim Orlando Cerqueira2,4,

7

and Nina Batorek-Lukač

1 Ministério da Agricultura Florestas e Desenvolvimento Rural, DRAPNorte,

2 Escola Superior Agrária de Ponte de Lima, Instituto Politécnico de Viana do

4 Centro de Ciência Animal e Veterinária (CECAV)-UTAD, Vila Real, Portugal

5 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo,

6 Associação Nacional de Criadores de Suínos de Raça Bísara (ANCSUB), Portugal

3 Centro de Investigação de Montanha, ESA-IPVC, Portugal

7 Agricultural institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: joao.silva@drapnorte.pt

### **Acknowledgements**

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

systems and at heavier weights, around 160 kg.

*Alheira de Vinhais*

*Vinhais*

*Presunto de Barroso Presunto de Melgaço*

*Salpicão de Melgaço Salpicão de Vinhais*

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

pigs.

**Type of the product**

Cured meat product

one study discriminates the fatty acid content in MUFA (47%), PUFA (13%) and SFA (40%), together with a n-6/n-3 ratio of 12 [20]. It should be noted that the values mentioned in the experiments respect to Bísaro pigs under controlled conditions, which may be quite different from those obtained in traditional production

Bísaro pork is much appreciated in Portugal, with many gastronomical uses. Meat is consumed in fresh on a wide variety of traditional dishes or transformed into a large number of traditional smoke cured products, such as *chouriços, salpicões, presunto* (ham) and other traditional products. Besides the diverse PDO and PGI products created from Bísaro pork (**Table 7**), Bísaro meat is valued in the traditional cuisine, such as roast piglets or *cozido à portuguesa* cooked from heavy

Fresh meat *Carne de Bísaro Transmontano PT/PDO*

*Butelo de Vinhais; Bucho de Vinhais; Chouriço de Ossos de Vinhais*

*Chouriço Azedo de Vinhais; Azedo de Vinhais; Chouriço de Pão de* 

*Chouriça de Carne de Barroso-Montalegre*

*Chouriço de Abóbora de Barroso-Montalegre*

*Presunto de Vinhais/Presunto Bísaro de Vinhais*

*Chouriça de Carne de Vinhais; Linguiça de Vinhais*

*Chouriça de Carne de Melgaço*

*Chouriça de sangue de Melgaço Chouriça Doce de Vinhais*

*Salpicão de Barroso-Montalegre*

*Sangueira de Barroso-Montalegre*

**Name of the product Status of the** 

*Alheira de Barroso-Montalegre PT/PGI*

**product**

Although we may know the Bísara breed a little better today, much is still to be done, especially in the development of production systems and environmental and husbandry strategies that may improve the effectiveness and quality of the Bísaro

**60**

products.

**Table 7.**

**7. Conclusion**

*List of products from Bísara breed.*

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

### **Author details**

João Santos Silva1 \*, José Pedro Araújo2,3, Joaquim Orlando Cerqueira2,4, Preciosa Pires5 , Carla Alves6 and Nina Batorek-Lukač 7

1 Ministério da Agricultura Florestas e Desenvolvimento Rural, DRAPNorte, Guimarães, Portugal

2 Escola Superior Agrária de Ponte de Lima, Instituto Politécnico de Viana do Castelo, Portugal

3 Centro de Investigação de Montanha, ESA-IPVC, Portugal

4 Centro de Ciência Animal e Veterinária (CECAV)-UTAD, Vila Real, Portugal

5 Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Portugal

6 Associação Nacional de Criadores de Suínos de Raça Bísara (ANCSUB), Portugal

7 Agricultural institute of Slovenia, Ljubljana, Slovenia

\*Address all correspondence to: joao.silva@drapnorte.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.

#### **References**

[1] Pinto J, Macedo F. Zootechnia dos animaes suinos. Compêndio Veterinaria, Zooiatrica Doméstica ed. Coimbra Imprensa da Universidade; 1878. 440 p

[2] Lima BS. História natural e economia do porco. Classificação e indicação das espécies suideas e das raças suínas. Arquivo Rural. 1856;**VIII**:91-99

[3] Póvoas Janeiro J. A suinicultura em Portugal. Boletim Pecuário. 1944;**XII**(2):194

[4] Vale JM. Gado Bissulco. Livraria Sá Costa; 1949. 418 p

[5] PAMAF 7173. Conservação, recuperação da raça suína Bísara. Caracterização e Valorização dos produtos suinícolas alternativos. EZN, DRAEDM, DRATM, UTAD, ANCSUB; 2001

[6] Santos e Silva J, Bernardo A, Pires da Costa JS. Genetic characterization and inventory of the Bísaro pig trough visible effect genes their utilization in the genotypic comparison between populations and in the establishing of a nucleus for in vivo genetic conservation. In: Afonso de Almeida JA, Tirapicos Nunes J, editors. Tradition Innovation Mediterranean pig production. Options Mediterranéennes. Série A. Séminaires Mediterranéennes. No. 41; 26-28 November 1998; Évora, Portugal. Zaragoza. pp. 39-51

[7] 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;**4**(Supplement):61-67

[8] Castro A, Santos Silva J. Avaliação da qualidade de esperma de suínos pertencentes a um núcleo de conservação da raça. Revista Portuguesa de Zootecnia. 2000;**Ano VII**:252-260

[9] Santos e Silva J. O Porco Bísaro em Extinção. Contributo para a sua Identificação e Recuperação. Veterinária Técnica. 1996;**6**(3):12-22

[10] AGRO 254. Medida 8. Desenvolvimento Tecnológico e Demonstração. Acção 8.1. DE & D. Produção de suínos ao Ar Livre. Unidade de Demonstração—Relatório final [Internet]. 2007. Available from: http:// www.drapc.min-agricultura.pt/base/ projectos/AGRO/projecto\_agro\_254\_ relatorio\_final.pdf [Accessed: April 5, 2018]

[11] Santos e Silva J, Gomes P, Salvador N, Pires da Costa JS. Evaluation of reproductive performance in Bísaro sows in outdoor housing and their variation during the year. In: Aleixo A, Oliveira J, Leitão A, Gordon A, Martins CL, editors. Proceedings of the Veterinary Sciences Congress; 10-12 October 2002; Taguspark-Oeiras, Portugal. Taguspark-Oeiras, Portugal: SPCV; 2002. p. 414

[12] Santos e Silva J. Progesterona fecal como indicador da eficiência reprodutiva em porcas primíparas Bísaras e Large White [Master´s thesis]. Lisbon, Portugal: Universidade Técnica de Lisboa: Faculdade de Medicina Veterinária, Instituto Superior de Agronomia; 2006

[13] Santos e Silva J, Enes M, Figueiredo FO, Pires da Costa JS, Abreu JMF. Grass utilization in growing finishing Bísaro pigs (85-107 kg): Performance and carcass composition. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; No. 76; 16-19 October 2004; Tarbes, France. Zaragoza, Spain: CIHEAM; 2007. pp. 143-149

[14] Santos e Silva J, Ferreira-Cardoso J, Bernardo A, da Costa JSP. Conservation and development of the Bísaro pig.

**63**

*Bísaro Pig*

pp. 85-92

*DOI: http://dx.doi.org/10.5772/intechopen.83759*

Animais; 2015; Castelo Branco, Portugal. ESA-IPCB; 2016. p. 72

pp. 99-108

[19] Santos Silva J. Production systems and sustainable management of pigs in the Mediterranean region. The breeding of the main local breeds in Mediterranean Europe. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes, Series A, No. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM/UCO; 2012.

[20] Santos e Silva J. O porco Bísaro. Avaliação da raça e estratégias de desenvolvimento. Projecto

Galiza, Espanha; 2005

conservación recuperacion e mejora de los recursos de las especies pecuarias da zona trasfonteiriza (INTERREG III-A CRMRZ). In: Proceedings of Encontro de raças autóctones Galaico-Portuguesas; 2-4 December 2005; Ourense, Galiza, Espanha. Ourense,

Characterisation and zootechnical evaluation of the breed for production and genetic management. In: Wenk C, Fernandez JA, Dupuis M, editors. Proceedings of the Joint Session of the EAAP Commissions on Pig Production, Animal Genetics and Animal Nutrition; 1999; Zurich, Switzerland. Wageningen, Netherlands: Wageningen Press; 2000.

[15] Figueiredo FO, Santos e Silva J, Abreu JM, Pires da Costa JS. Influência

alojamento (tradicional e "Ar livre") na performance de suínos Bísaros. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. No. 76; 16-19 November 2004; Tarbes, France. Zaragoza, Spain: CIHEAM; 2007. pp. 95-104

do sistema de alimentação e

[16] Santos e Silva J, Pires da Costa J, Ramalho Ribeiro J, Abreu JM. Utilization of maize silage by growing finishing Bísaro pigs

2010. p. 367

(50-100 kg LW). In: Ramalho Ribeiro JMC, Horta AEM, Moscon C, Rosati A, editors. Animal Products from the Mediterranean Area, EAAP Publication No. 119; 2006; Santarém, Portugal. Wageningen, Netherlands, Wageningen Academic Publishers;

[17] Araújo JP, Cerqueira J, Pires P, Amorim I, Durão J, Cadavez V, et al. Growth performance on Bísaro pigs: Hoop barn model vs confinement. In: Charneca R, Tirapicos Nunes J, Loures L, Rato Nunes J, editors. Book of Abstracts of the IX International Symposium on Mediterranean Pig; 3-5 November 2016; Portalegre,

Portugal. Portalegre, Portugal: Instituto Politécnico de Portalegre; 2016. p. 37

[18] Araújo JP, Cerqueira JL, Pires P, Amorim I, Carneiro M, Santos Silva J, et al. Influence of rearing systems on carcass quality of Bísaro pig breed. In: Resumo das Comunicações: X Congresso

Ibérico sobre Recursos Genéticos

#### *Bísaro Pig DOI: http://dx.doi.org/10.5772/intechopen.83759*

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

[9] Santos e Silva J. O Porco Bísaro em Extinção. Contributo para a sua Identificação e Recuperação. Veterinária

[11] Santos e Silva J, Gomes P, Salvador N, Pires da Costa JS. Evaluation of reproductive performance in Bísaro sows in outdoor housing and their variation during the year. In: Aleixo A, Oliveira J, Leitão A, Gordon A, Martins CL, editors. Proceedings of the Veterinary Sciences Congress; 10-12 October 2002; Taguspark-Oeiras, Portugal. Taguspark-Oeiras, Portugal:

Técnica. 1996;**6**(3):12-22

[10] AGRO 254. Medida 8. Desenvolvimento Tecnológico e Demonstração. Acção 8.1. DE & D. Produção de suínos ao Ar Livre. Unidade de Demonstração—Relatório final [Internet]. 2007. Available from: http:// www.drapc.min-agricultura.pt/base/ projectos/AGRO/projecto\_agro\_254\_ relatorio\_final.pdf [Accessed: April 5,

2018]

SPCV; 2002. p. 414

Agronomia; 2006

[12] Santos e Silva J. Progesterona fecal como indicador da eficiência reprodutiva em porcas primíparas Bísaras e Large White [Master´s thesis]. Lisbon, Portugal: Universidade Técnica de Lisboa: Faculdade de Medicina Veterinária, Instituto Superior de

[13] Santos e Silva J, Enes M, Figueiredo FO, Pires da Costa JS, Abreu JMF. Grass utilization in growing finishing Bísaro pigs (85-107 kg): Performance and carcass composition. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. Séminaires Méditerranéens; No. 76; 16-19 October 2004; Tarbes, France. Zaragoza, Spain:

[14] Santos e Silva J, Ferreira-Cardoso J, Bernardo A, da Costa JSP. Conservation and development of the Bísaro pig.

CIHEAM; 2007. pp. 143-149

**References**

1944;**XII**(2):194

Costa; 1949. 418 p

[1] Pinto J, Macedo F. Zootechnia dos animaes suinos. Compêndio Veterinaria, Zooiatrica Doméstica ed. Coimbra Imprensa da Universidade; 1878. 440 p

[2] Lima BS. História natural e economia do porco. Classificação e indicação das espécies suideas e das raças suínas. Arquivo Rural. 1856;**VIII**:91-99

[3] Póvoas Janeiro J. A suinicultura em Portugal. Boletim Pecuário.

[4] Vale JM. Gado Bissulco. Livraria Sá

Caracterização e Valorização dos produtos suinícolas alternativos. EZN, DRAEDM,

[5] PAMAF 7173. Conservação, recuperação da raça suína Bísara.

DRATM, UTAD, ANCSUB; 2001

Portugal. Zaragoza. pp. 39-51

Acta Agriculturae Slovenica. 2013;**4**(Supplement):61-67

[8] Castro A, Santos Silva J. Avaliação da qualidade de esperma de suínos pertencentes a um núcleo de

conservação da raça. Revista Portuguesa de Zootecnia. 2000;**Ano VII**:252-260

[7] Santos Silva J, Tirapicos Nunes JL. Inventory and characterization of traditional mediterranean pig production systems. Advantages and constraints towards its development.

[6] Santos e Silva J, Bernardo A, Pires da Costa JS. Genetic characterization and inventory of the Bísaro pig trough visible effect genes their utilization in the genotypic comparison between populations and in the establishing of a nucleus for in vivo genetic conservation. In: Afonso de Almeida JA, Tirapicos Nunes J, editors. Tradition Innovation Mediterranean pig production. Options Mediterranéennes. Série A. Séminaires Mediterranéennes. No. 41; 26-28 November 1998; Évora,

**62**

Characterisation and zootechnical evaluation of the breed for production and genetic management. In: Wenk C, Fernandez JA, Dupuis M, editors. Proceedings of the Joint Session of the EAAP Commissions on Pig Production, Animal Genetics and Animal Nutrition; 1999; Zurich, Switzerland. Wageningen, Netherlands: Wageningen Press; 2000. pp. 85-92

[15] Figueiredo FO, Santos e Silva J, Abreu JM, Pires da Costa JS. Influência do sistema de alimentação e alojamento (tradicional e "Ar livre") na performance de suínos Bísaros. In: Audiot A, Casabianca F, Monin G, editors. Options Méditerranéennes: Série A. No. 76; 16-19 November 2004; Tarbes, France. Zaragoza, Spain: CIHEAM; 2007. pp. 95-104

[16] Santos e Silva J, Pires da Costa J, Ramalho Ribeiro J, Abreu JM. Utilization of maize silage by growing finishing Bísaro pigs (50-100 kg LW). In: Ramalho Ribeiro JMC, Horta AEM, Moscon C, Rosati A, editors. Animal Products from the Mediterranean Area, EAAP Publication No. 119; 2006; Santarém, Portugal. Wageningen, Netherlands, Wageningen Academic Publishers; 2010. p. 367

[17] Araújo JP, Cerqueira J, Pires P, Amorim I, Durão J, Cadavez V, et al. Growth performance on Bísaro pigs: Hoop barn model vs confinement. In: Charneca R, Tirapicos Nunes J, Loures L, Rato Nunes J, editors. Book of Abstracts of the IX International Symposium on Mediterranean Pig; 3-5 November 2016; Portalegre, Portugal. Portalegre, Portugal: Instituto Politécnico de Portalegre; 2016. p. 37

[18] Araújo JP, Cerqueira JL, Pires P, Amorim I, Carneiro M, Santos Silva J, et al. Influence of rearing systems on carcass quality of Bísaro pig breed. In: Resumo das Comunicações: X Congresso Ibérico sobre Recursos Genéticos

Animais; 2015; Castelo Branco, Portugal. ESA-IPCB; 2016. p. 72

[19] Santos Silva J. Production systems and sustainable management of pigs in the Mediterranean region. The breeding of the main local breeds in Mediterranean Europe. In: De Pedro EJ, Cabezas AB, editors. Options Méditerranéennes, Series A, No. 101; 14-16 October 2010; Córdoba, Spain. Zaragoza, Spain: CIHEAM/UCO; 2012. pp. 99-108

[20] Santos e Silva J. O porco Bísaro. Avaliação da raça e estratégias de desenvolvimento. Projecto conservación recuperacion e mejora de los recursos de las especies pecuarias da zona trasfonteiriza (INTERREG III-A CRMRZ). In: Proceedings of Encontro de raças autóctones Galaico-Portuguesas; 2-4 December 2005; Ourense, Galiza, Espanha. Ourense, Galiza, Espanha; 2005

**65**

**Chapter 5**

**Abstract**

into this local pig breed.

was established in 2001 [5].

Italy

Apulo-Calabrese Pig

*Luca Fontanesi and Nina Batorek-Lukač*

*Riccardo Bozzi, Maurizio Gallo, Claudia Geraci,* 

The aim of the present chapter is to present history and current status of Apulo-Calabrese pig breed, one of the local pig breeds investigated in the project TREASURE. Apulo-Calabrese breed is one of the Italian autochthonous pig breeds. Its origin dates back to the Roman times, but it suffered a drastic decline during the past century and the recovery started in the 1990s. A herd book for this breed was established in 2001, but its performances and products are practically untapped. There are 45 registered farms with around 500 breeding sows and 100 boars. Apulo-Calabrese pig is characterised by black coat colour. On average sows of Apulo-Calabrese pig breed have 1.7 litters per year with 6.9 piglets. Regarding growth performances, the potential of Apulo-Calabrese pigs in ad libitum conditions of feeding is high (≈762 g/day in middle fattening stage) although information on feed intake and feed nutritional value was scarce, which limits the evaluation of growth potential. Data on body composition, carcass traits and meat and fat quality are scarce. The present review gives a first insight

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

The Apulo-Calabrese is a breed of black domestic pig from Calabria, in Southern Italy [1]. Census of the Apulo-Calabrese pig breed is presented in **Figure 1**. Presently, there are 45 registered farms of Apulo-Calabrese pigs with about 489 breeding sows and 93 boars in the latest available status (August 2015 [2]). From the historical point of view, already in pre-Roman times, the migratory flows from Central Italy to the South favoured the spread of pig breeding along the Apennine ridges [3]. The Apulo-Calabrese breed is, therefore, a swine population that has been established over the centuries and has spread with the transhumance of the flocks on the road routes dating back to Roman times [3]. In the past century, black coat pigs, capable of using poor food resources, were present along the Apennine foothills. The abandonment of the lands and the uncontrolled introduction of cosmopolitan breeds provoked a rapid decline of this breed too, until, eventually in the 1990s, a recovery action started [3, 4]. The conservation programme has progressively been consolidated, and the herd book

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

### **Chapter 5**
