Pre- and postnatal development of adipose depots in meat animals with a specific focus on the pig

Pre- and postnatal development of adipose depots in meat animals with a specific focus on the pig. 65. International Congress of Meat Science and Technology (ICoMST

Gascon Pig

The present chapter aims to present history and current status of Gascon pig breed, one of the local pig breeds investigated in the project TREASURE. This French autochthonous breed of pigs, which almost disappeared, now enjoys a new boom. The quality of its product is recognized by the consumers and by official quality labels (Protected Designation of Origin). Exterior phenotypic characteristics of the breed, geographical location, production system and main products are described. Reproductive performance data available in the literature and estimated from the LIGERAL database (herdbook) are presented. Literature data on production traits are also summarized for growth (early, middle, late and overall growth), feed intake, body composition and carcass traits. Meat quality traits (pH, colour, intramuscular fat content and composition) and fat tissue characteristics (fatty acid profile) are also described. Studies on Gascon pig breed are scarce and variability between studies, especially regarding productive traits, can be explained by differences in production systems, feeding regimes and feed composition according to studies. Nevertheless, the current review gives updated insights into the reproduction, production and quality traits of this local pig breed

Basque Pig

Local pig breeds are adapted to the specific local environment and fed with various locally available feedstuffs. Besides their genetic merit for agro-biodiversity, they represent the basis for sustainable local pork chains. The present chapter aims to present history and current status of the Basque pig breed, its exterior phenotypic characteristics, geographical location, production system and main products. This French autochthonous breed of pigs, which almost disappeared few decades ago, seems now consolidated, thanks to a chain organization and recognised high-quality products (Protected Designation of Origin). Reproductive performance data reviewed from the literature and estimated from the LIGERAL database (herdbook) are presented. Available data on production traits including growth (early, middle, late and overall growth), feed intake, body composition and carcass traits are also summarized. Meat quality traits (pH, colour, intramuscular fat content and fatty acid composition) and back fat tissue characteristics (fatty acid profile) are also described. Studies on the Basque pig breed are scarce. Different production systems, feeding regimes and feed composition used among studies can explain differences observed between studies, especially for productive traits. However, the current review gives insight into the reproduction, production and carcass and meat quality traits of this local pig breed

Sélectionner sur l'adiposité pour améliorer la qualité

Sélectionner sur l'adiposité pour améliorer la qualit

Accuracy of Near Infrared Spectroscopy to Predict Quality of Pork and Pork Products Including Samples of Krškopolje and Turopolje Pigs

Study demonstrates the preliminary results of the evaluation of pork and pork products of local Slovenian (Krškopolje) and Croatian (Turopolje) pig breeds using near infrared spectroscopy (NIRS) conducted in the frame of European Union H2020 project TREASURE. For that purpose, samples from meat and products of two local pig breeds were collected, scanned with near infrared spectroscopy apparatus and chemically analysed (for proximate composition, fatty acids composition, proteolysis index, salt content and water activity). Data obtained were added to the database of previously collected samples and prediction models were recalibrated and reassessed. In general, NIRS calibration models are considered to be fit for purpose when the requirements (chemometric parameters) for screening purposes are met. In the present study, the quality of recalibrations using the samples from local pig breeds confirmed practical applicability for majority of studied quality traits. Further efforts are needed to enlarge the database with additional samples from local pig breeds to improve the robustness of the models and to test the calibrations on the independent sets of samples (i.e. with external validation)

Molecular Biomarkers, Near Infra-Red Spectroscopy and Computed Tomography as New Methodologies Applied in TREASURE Project to Predict the Quality of Pork and Pork Products from Local Pig Breeds

Emerging non-destructive technologies are of interest in meat sector science and industry since they allow the characterization of products and quality control throughout processing. Three different new technologies described in this paper will be considered in the TREASURE project for the evaluation and prediction of quality of pork and processed products: molecular biomarkers, near-infra red spectroscopy (NIRS), and computed tomography (CT). Molecular biomarkers are single genes, or a set of few genes, whose expression level determined in muscle few minutes after slaughter are associated to technological or sensory pork traits. External validation of biomarkers of pork quality, available from previous studies, will be undertaken. NIRS shows a great potential to predict composition of muscle and fat tissues, in particular their lipid content and fatty acid profiles. These novel techniques will be assessed in the project using a wide variety of loin and subcutaneous fat samples from various European breeds. NIRS will also be used to determine chemical composition (water, salt, etc) and physical traits (rheology) of fresh meat and processed products. CT, which corresponds to 3D images constructed using X-ray technology, allows determining the quantity and repartition of lean, fat and bone tissues in living animals and in carcass or cuts. CT will be used to study the distribution of fat and muscle in carcasses and in loin from breeds exhibiting various adiposity levels

Animal welfare, a driving force to change pig production systems?

Animal welfare requirements are expected to affect the future development of pig production systems in France. Rules and regulations play a major role in this evolution. This could be in favour of larger farms, better able to sustain their economic burden. The development of alternative production systems should also be in favour of improved animal welfare. However, French consumer demand for this type of production remains very low due to higher prices. On the other hand, simultaneous improvement of animal performance and welfare provides an interesting approach, as the price increase due to the welfare-related cost may be at least partly offset by enhanced animal performance.La prise en compte du bien-être animal devrait jouer un rôle important dans l'évolution des systèmes de production porcine en France. La réglementation y contribue de manière prépondérante. Elle pourrait favoriser le développement de structures de plus grande taille, mieux armées pour faire face à ses conséquences économiques. Les élevages labellisés incluent dans leurs cahiers des charges le respect du bien-être des animaux. De ce fait leur développement contribue à celui du respect du bien-être animal. Cependant, la demande des consommateurs pour ce type de productions reste jusqu'à présent très limitée en raison de leurs prix plus élevés. L'amélioration conjointe du bien-être et des performances constitue une approche intéressante, dans la mesure où l'augmentation des coûts liés au bien-être peut être, tout au moins en partie, compensée par l'accroissement des performances zootechniques

Molecular Biomarkers, Near Infra-Red Spectroscopy and Computed Tomography as New Methodologies Applied in TREASURE Project to Predict the Quality of Pork and Pork Products from Local Pig Breeds

Emerging non-destructive technologies are of interest in meat sector science and industry since they allow the characterization of products and quality control throughout processing. Three different new technologies described in this paper will be considered in the TREASURE project for the evaluation and prediction of quality of pork and processed products: molecular biomarkers, near-infra red spectroscopy (NIRS), and computed tomography (CT). Molecular biomarkers are single genes, or a set of few genes, whose expression level determined in muscle few minutes after slaughter are associated to technological or sensory pork traits. External validation of biomarkers of pork quality, available from previous studies, will be undertaken. NIRS shows a great potential to predict composition of muscle and fat tissues, in particular their lipid content and fatty acid profiles. These novel techniques will be assessed in the project using a wide variety of loin and subcutaneous fat samples from various European breeds. NIRS will also be used to determine chemical composition (water, salt, etc) and physical traits (rheology) of fresh meat and processed products. CT, which corresponds to 3D images constructed using X-ray technology, allows determining the quantity and repartition of lean, fat and bone tissues in living animals and in carcass or cuts. CT will be used to study the distribution of fat and muscle in carcasses and in loin from breeds exhibiting various adiposity levels

Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process

Extensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing in Europe. In this context, the main aim of this study was to assess the potential feasibility of marketing strategies to act as guidelines for stakeholders along the supply chain to create and improve added value and match market demands. The sustainability of five production systems was evaluated together with 60 stakeholders representing five local swine breeds, using a World Café (WC) method combined with an Analytical Hierarchical Process (AHP). The results showed that the proposed strategies could differ slightly depending on each system, while the product strategy was a common marketing priority for most of the stakeholders and represented all the systems evaluated. Diversifying production toward quality, innovative products, enhanced standardization, and quality labeling or seals of guarantee, such as the protected geographical indication or the protected designation of origin, would contribute to the sustainability of these chains. Advertising the storytelling of the meat products and emphasizing their healthier properties were also considered as positive strategies. To this effect, promotion should involve improving knowledge of the local systems and raising the profile of the meat products via public relations (networks, web pages, food and gastronomic events, workshops and so on) in the Hotels, Restaurants and Catering (HORECA) sector, stores selling top-quality products and local food shops. Better showcasing of these products and keeping the price in the premium segment would indirectly help the primary sector. By way of conclusion, other more developed local swine systems could be strong competitors, hence it is extremely important to effectively identify and trace all autochthonous swine breed products throughout the production chain. Furthermore, the entire chain must place greater emphasis on grazing (extensive or semi-extensive), the origin of the swine and their meat products. However, of utmost importance is cooperation between farms, firms and institutionsPostprint (author's final draft

Introductory Chapter: Concept and Ambition of Project TREASURE

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 63447