Livestock management to optimise carcass and meat characteristics in farming systems using natural resources

• Published in: Options Méditerranéennes. Série A : Séminaires Méditerranéens (CIHEAM) no. 76
• Main Author: Tirapicos Nunes, J.L., Universidade de Évora (Portugal). Departamento de Zootecnia
• Format: Journal Article
• Language: English
• Published: Zaragoza (Spain) CIHEAM-IAMZ 2007
• Subjects: CANAL ANIMAL; CARCASSE; CARCASSES; CERDO; CONDUITE D'ELEVAGE; ELEVAGE EXTENSIF; EXTENSIVE HUSBANDRY; GANADERIA EXTENSIVA; http://www.fao.org/aos/agrovoc#c_1310; http://www.fao.org/aos/agrovoc#c_16093; http://www.fao.org/aos/agrovoc#c_2764; http://www.fao.org/aos/agrovoc#c_7555; LIVESTOCK MANAGEMENT; MANEJO DEL GANADO; PORCIN; SWINE
• ISBN: 9782853523646; 2853523640
• ISSN: 1016-121X

During the first half of XXth century, Mediterranean pig production based on natural resources and local genotypes was very important. The Alentejano breed represented almost 50 per cent of the total Portuguese pig population. Intensification of agricultural and livestock systems caused a strong decrease of pig extensive systems. In 1986, autochthonous pigs represented about 2 per cent of the Portuguese pigs. Progressive demand for high graded products, protected by PDO or IGP, resulted in a new development of pig production under traditional systems. These products provide added value valorising its originality linked to the traditional production system in oak or chestnut woodlands. The CAP and a progressive environmental concern also helped to restore the system of finishing pigs with acorns (montanheira) or chestnuts. This means fattening hogs aged 14-18 months grazing in oak stands, during autumn and winter. The late fattening performed with a starch rich diet produces heavy carcasses (120-140 kg) with high percentage of fat and an important fat intramuscular infiltration. To make recommendations for livestock management to optimize carcass and meat characteristics using natural resources, it is necessary to know, objectively, natural feedstuff resources, specific physiology of local breeds, and physical, chemical and sensorial characteristics of traditional products and of fresh meatDuring the first half of XXth century, Mediterranean pig production based on natural resources and local genotypes was very important. The Alentejano breed represented almost 50 per cent of the total Portuguese pig population. Intensification of agricultural and livestock systems caused a strong decrease of pig extensive systems. In 1986, autochthonous pigs represented about 2 per cent of the Portuguese pigs. Progressive demand for high graded products, protected by PDO or IGP, resulted in a new development of pig production under traditional systems. These products provide added value valorising its originality linked to the traditional production system in oak or chestnut woodlands. The CAP and a progressive environmental concern also helped to restore the system of finishing pigs with acorns (montanheira) or chestnuts. This means fattening hogs aged 14-18 months grazing in oak stands, during autumn and winter. The late fattening performed with a starch rich diet produces heavy carcasses (120-140 kg) with high percentage of fat and an important fat intramuscular infiltration. To make recommendations for livestock management to optimize carcass and meat characteristics using natural resources, it is necessary to know, objectively, natural feedstuff resources, specific physiology of local breeds, and physical, chemical and sensorial characteristics of traditional products and of fresh meat