Italian autochthonous pigs: progress report and research perspectives.

Characteristics and research perspectives of autochthonous Italian pig are summarised and discussed. Nowadays only six breeds are still farmed (Mora Romagnola, Cinta Senese, Casertana, Calabrese, Nero Siciliano and Sarda), on twenty-one local pig genotypes existing in Italy at beginning of the last century. Recently all the breeds are recorded on the National Pedigree Register. For the genetic conservation of these populations, an adequate management of mating appears fundamental to limit the inbreeding and to increase the genetic variability, as nowadays it is carried out in Cinta Senese that offers the deepest pedigree. For Nero Siciliano and Sarda, individuation of morphological standard and recovery of appropriate genotypes appear also urgent. From the recent literature it is evident that the local breeds are worse than the improved ones in reproductive performance and productive traits as growth rate, feed conversion and carcass composition but they show interesting quality of meat and fat. Among the six breeds Cinta Senese, Mora Romagnola and Casertana seem to show higher body size and faster growth rate. The link with free-range rearing increases the commercial value of products of local pigs, because of both effective characterization and consumer suggestion, but research is helpful to increase the knowledge of their rearing system. The more interesting fields of research seem the following: genetic traceability; feeding traceability; evolution of body composition; sustainable exploitation of natural resources

Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout (Oncorhynchus Mykiss) from Different Strains and Farms

Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best