An example of successful practice of pig rearing: Cinta Senese

Carolina PuglieseDepartment of Agriculture, Food and Environmental Science

Animal Science Section

University of Firenze - Italy

Workshop"Fattening pigs on higher weights in relation to high quality meat products"

Maribor - 4 June 2015)Ni za

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Department of Agrifood Productionand Environmental Sciences- Animal Science Section -

Universita' degli Studi di Firenze

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The activity of the Animal Science Section of the Department of Agricultural Biotechnology is mainly focussed on the following areas:

Extensive animal breeding and sustainability Animal biotechnology Management and breeding of wildlife Aquaculture and fishing Lipid metabolism and nutraceutic Conservation and exploitation of animal germplasm Traceability and characterization of feed of animal origin Quality of animal productsNi

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Croatia France Greece Italy Portugal Slovenia Spain Black Slavonian Bayeux Greek

Apulo-Calabrese Alentejana Krskopolje Iberico Celta

Turopolje Blanc del'Ouest Casertana Bisaro Ibrico (Dorado Gaditano)

Chato Murciano

Basque Cinta Senese

Ibrico (Mamellado)

Gochu Asturcelta

Corse (Nustrale) Mora Romagnola

Ibrico (Negro Entrepelado)

Negra Mallorquina

Cul noire de Limousine Nero Siciliano

Ibrico (Negro Lampio)

Gasconne Sarda Iberico (Retinto)

Siciliano Ibrico (Torbiscal)

Manchada de Jabugo

Negra Canaria

Local breeds of some Mediterranean countries listed by Domestic Animal Diversity Information System of FAO (http://dad.fao.org/)

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Croatia

France

Greece

Italy

Portugal

Slovenia

Spain

Black Slavonian

Bayeux

Greek

Apulo-Calabrese

Alentejana

Krskopolje

Iberico

Celta

Turopolje

Blanc

del'Ouest

Casertana

Bisaro

Ibrico

(Dorado Gaditano)

Chato

Murciano

Basque

Cinta Senese

Ibrico

(Mamellado)

Gochu Asturcelta

Corse (Nustrale)

Mora

Romagnola

Ibrico

(Negro Entrepelado)

Negra

Mallorquina

Cul noire de Limousine

Nero Siciliano

Ibrico

(Negro Lampio)

Gasconne

Sarda

Iberico

(Retinto)

Siciliano

Ibrico

(Torbiscal)

Manchada

de Jabugo

Negra

Canaria

Cinta Senese Mora Romagnola

Apulo Calabrese

Casertana

Nero Siciliano

Sarda

http://www.anas.it

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lardo

Products from Cinta Senese

capocollo

Prosciutto crudo

salame

pancetta

None, among these, have the PDO

label !

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http://images.google.it/imgres?imgurl=http://www.salumibruschi.it/SALAMI.GIF&imgrefurl=http://www.salumibruschi.it/prodotti.htm&usg=__rCrq1TigIhVF9JYkpQ-5XlLd58U=&h=300&w=300&sz=36&hl=it&start=29&um=1&tbnid=DxxfcgfbKpJ8JM:&tbnh=116&tbnw=116&prev=/images?q=salame+cinta+senese&ndsp=18&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&start=18&um=1

PDO label only for

fresh meat

2000: Consorzio di Tutela del Suino Cinto Toscano was born and the application for the PDO label at fresh meat of Suino Cinto toscano was made (the name of the breed Cinta Senese cant be used). 2006: The Consorzio obtained the transitory protection at national level. 2007: The Istituto Nord Est Qualit (INEQ) started to made the controls.2009: The Europen Commission accepts the request but reject the name Cinto Toscano, due to the absence of historical relevance of this name. 2012 The Consorzio obtain the permission by the EU to call the PDO fresh meat with the name of the breeds: Cinta Senese2014 The Consortio obtained the DOP label

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http://images.google.it/imgres?imgurl=http://www.bioagricert.org/bioagricert/images/stories/DOP.jpg&imgrefurl=http://www.bioagricert.org/bioagricert/index.php?option=com_content&task=category&sectionid=15&id=37&Itemid=185&usg=__DFP7LkxpVd-zp6iaBPuexqlTnnk=&h=585&w=568&sz=52&hl=it&start=6&um=1&tbnid=qm-zuzFM19f-TM:&tbnh=135&tbnw=131&prev=/images?q=dop&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1

100110120130140150160170180190200210220

10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27

Kg

months

Age and weight at slaughtering

Cinta Senese pig reaches the slaughter weight of 150 kg at age variable from 12 to 24 months

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Strategies for feeding in pigs have a great importance in the determination of chemical,

physical and sensorial characteristics of meat and of processed products

The literature refers largely to conventional and improved breeds

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chemical, physical and sensorial traits, considered to define the quality of pig products,

are largely influenced by the fat component

Intramuscular Intermuscular Subcutaneous

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Authors Breeds IMF(% on w.b.)

Labroue et al.(2000) BasqueGasconLimousineBlanc de lOueste(on LL)

3.93.23.42.9

Karolyi D. et al. (2007) Black Slavonian ~ 6

Zullo et al., (2003)Salvatori et al., (2008)Fortina et al., (2005)

Casertana(means of several muscles)Casertana (on LL)Casertana (on LT)

~ 4~ 2~ 5

Poto et al., (2007) Chato Murchano(on LL)

~ 10

Franci et al. (2005) Cinta Senese (on LL) ~ 3

Coutron-Gambotti et al.,(1998) Corsican (on BF) 8.2

Fernndez et al., (2007) Iberico (on LL of 2664 pigs)

~ 10(minimum 3.27-maximum 29.21)

Fortina et al., (2005) Mora Romagnola(on LT) ~ 6

Pugliese et al. (2004) Nero Siciliano (on LT) > 3Ni za

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Chemical parameter: lipidsBy quantitative point of view

Increased amount of IMF-> more tasty meat (within certain limits)

IMF levels

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http://www.ilcomuneinforma.it/viaggi/wp-content/uploads/2008/10/prosciutto.jpg

Aroma

aldehydesketonesEsters

alcoholsAcids

hydrocarbons

glycerol

Oleic acid Oleic acidLinoleic acid

Palmitic acid

Oleic acid

Oleic acid

Chemical parameter: lipidsBy qualitative point of view

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Fattening phase

Outdoorin confined area

mixture only

OutdoorPasture on wood

+ mixture

Pasture on wood

High characterization

of products

But what we talk about when we talk about outdoor

Rearing systems in the Cinta Senese fattening = outdoor

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http://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1http://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1http://images.google.it/imgres?imgurl=http://images02.olx.com.ec/ui/1/72/38/41206438_2.jpg&imgrefurl=http://quito.olx.com.ec/balanceado-para-cerdos-inicial-crecimiento-engorde-gestacion-lactancia-saco-40kg-21-iid-41206438&usg=__JCzjO9e5qQXRPpMgQw3QQ7DFtcI=&h=538&w=450&sz=25&hl=it&start=52&um=1&tbnid=8oip6EseJtA3rM:&tbnh=132&tbnw=110&prev=/images?q=engorde&ndsp=18&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&start=36&um=1

How to increase the quantity of IMF

Growinglimiting the earliest fat depots + stimulating the skeletal and muscle growth =feeding restriction -> 70% of ad libitum consumption

FatteningPromoting compensatory growth

++ IMF

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According to Lebret (2008), the nutritional strategies to improvethe quality of the products, are:-- feeding restriction-- feeding restriction and re-alimentation-- protein level and quality

Feeding restriction - improved breedsfeeding restriction vs ad libitum reduces the growth rate and

leads to leaner caracasses (Quiniou et al. 1995; Lebret et al., 2001)

The growth rate of adipose tissue increases with the age, whereas the protein deposition remains constant the fat deposition is more sensitive to a reduction of energy intake during the fattening periodNi

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In Cinta Senese the 15% decreasing in growing rate determines a lower percentages of fat cuts and IMF and also lower WHC (Franci et al., 2005; Pugliese et al., 2003; Sirtori et al. 2011)

in the extensive conditions, the reduction of growth rate is consequence both of feeding allowance and use of natural resources so, it is not possible to evaluate the true effect of

feeding restriction on the quality of the products.

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Feeding restriction and re-alimentationapplied to produce the compensatory growth, an accelerated rate of weight gain due to ad libitum feeding subsequent to a

period of limited food supplied.

this strategy allows to locate the high energy supply when the pig is older and, because of the limited growth in the previous phase, it favours the fat deposition, both in the subcutaneous

and muscular depots.

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0

20

40

60

80

100

120

140

Age 30 70 110 150 190 230 270 310 350 390 430 470 510 d

kgPasture Indoor

Trend of growth and meat quality traits in Cinta Senese pig according two rearing systems (Acciaioli et al., 2002; Pugliese et al., 2005)

Indoor OutdoorSlaughter weight kg 136.2a 127.7bAge d 312 a 510 bTotal fat cuts % 36.7 a 41.0 bIMF % 3.3 a 4.0 bCooking loss % 26.6 a 30.3 bShear force on cooked meat N 105 a 151 bL* 50.13 a 45.78 ba* 11.77 a 14.95 bOn subcutaneous fat (% of FAs)MUFA 53.3 a 55.08 bPUFA n-3 0.39 a 1.02 bPUFA n-6 10.05 a 12.30 b

Compensatory growthin outdoor system

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Administration, during the fattenng, of a feed with chemical composition (acidic in particular) appropriately calibrated

Example:

In this phase the characterization of the raw material takes place

Using sunflower "high oleic" to improve the organoleptic traits of fresh meat

"High Oleic" hybrids can have up to 92-93% of oleic acid!

How to increase the quality of IMF

Outdoorin confined area

mixture only

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http://www.seowebdirectory.eu/Public/Immagini/2008January3116Girasole.jpghttp://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1

The pasture, if well managed, imparts a strong characterization of the product. It acts, mainly, on the lipid content

+

> IMF

Quantity of lipids Quantity and quality of lipids+

Indirect effect > higher age at slauther (< ADG)

> IMF with > MUFA and PUFA

direct effect

pasture

How to increase of IMF

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Oleic acidLinolenic acidOmega-3

Lardo

Chestnut acorn mixture Chestnut acorn mixture

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http://www.agricolacastello.it/imma/alimentazione.gif

Oleic acid Omega-3

Chestnut acorn mixture Chestnut acorn mixture

Linolenic acid

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http://www.agricolacastello.it/imma/alimentazione.gif

48.338.3

20.3

Acidic composition of feeds

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Aromatic compounds in fat tissue of Cinta Senese dry-cured ham

ChestnutAcornmixture

Acids alcohols aldehydes EstersNi za

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530 d

350d 370d 330d

Age at slaughtering

530 d

350d 370d 330d

Rearing system effect

Analysis on fresh musclesThe target weight was 130 kg for all pigs

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protein level and quality improved breeds

The protein requirements of the improved pig breeds have been widely studied (Whittemore et al., 2001) in terms of growth and feeding

efficiency (Campbell et al., 1984; Hansen and Lewis, 1993)

Lebret (2008) reports that unbalanced diets (with insufficient ratio of protein or lysine to energy content) increased IMF

content and improved tenderness and juiciness of meat

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Protein content of diet (%)8 10 13 16

Dietary Lysine % 0.21 0.37 0.57 0.79Total fat cuts 37.16a 32.92b 33.95b 33.30bCooking loss % 20.90a 16.26b 16.51b 18.32WB on cooked meat kg 9.70 10.32 10.93 9.60IMF % 6.58a 4.18b 3.78b 4.07bProtein % 21.36a 22.78b 23.52b 23.23bColour parameter- L* 48.47a 45.75b 44.85b 45.38b- a* 11.33 10.55 11.00 10.94- b* 3.59a 2.90b 2.52b 2.74b

Effect of dietary protein content on traits of Longissimus muscle in Cinta Senese pig

Low protein limits muscle deposition and the energy which would have been used for muscle synthesis is diverted to fat synthesis. In the later

stages of growth, intramuscular fat is particularly affected (Wood et al., 2008)Ni

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the feeding strategy, related to quantitative and qualitative modulation of the diet, can affect the

quality of meat and cured products

Cinta Senese and the other local breeds are slaughtered at high weights and ages so the can benefice the effects of

compensatory growth linked to dietary restrictions for energy and/or protein

however, this tool must be properly calibrated to avoid excessive development of fat

Conclusion

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Hvala lepa!

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http://www.feagas.com/index.php/es/razas/especie-porcina/celta

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