Suchergebnisse

Krškopolje pig (KKP), a Slovenian autochthonous breed, has been little studied and more knowledge is needed about their growth potential and performances in different production systems. Present work aims to overview the preliminary results of H2020 project TREASURE, evaluating performance in different rearing systems: conventional (CON) organic (ORG) and traditional (TRD). Growth was evaluated in lactation (study 1, CON vs ORG, n=156), growing and fattening period (study 2, CON vs ORG n=36; and study 3, CON vs TRD n=12); main carcass traits were evaluated after slaughter at approximately 230 days of age (study 2 and 3). Results show that weight at weaning and growth rate in lactation were ≈20% lower in ORG than CON farms, whereas no major differences in growth rate were observed between pigs in two systems in growing/fattening period when similar nutritional value of the diet and feeding was provided. However, in fattening period pigs in ORG system had 13% higher daily gain than in CON system, which could be ascribed to high consumption of alfalfa hay and perhaps less feed dissipation. Yet no differences in body weight and carcass traits were noted between the two groups at the end of the trial. Similar daily gain was observed in KKP pigs raised in CON and TRD system during growing period (until app. 45 kg), whereas in the period between 45-90 kg pigs fed TRD meal (ad libitum), which is based on mix of cereals and root crops, achieved 49% lower daily gain (P0.05). Preliminary results presented provide some information about performance of KKP, however further studies are needed to know better its growth potential and nutritional needs. Funded by European Union's H2020 RIA program (Grant agreement no. 634476).

The interest for traditional genetic resources, here comprised local pig breeds, has been increased in the last decades. Yet, at the time being, majority of local pig breeds still need to be supported with subsidies to ensure their conservation. However, the best strategy is if breeds could reach self-sustainability which is possible by an efficient marketing strategy of their products. The majority of studied breeds in project TREASURE are untapped, so the ambition is to develop an "umbrella" collective trademark that would gather together all breeds and that would create added values for their products. Major socio-economic aspects related to the implementation of the collective trademark include rights, responsibilities and expected added value for end-users. Based on the results obtained by an internal survey conducted in TREASURE, we have identified the main features of the collaborative trademark: 1) it should attract end-users such as farmers, breeders associations and meat processors; 2) it should be developed and promoted by an operational committee of end-users, under the coordination and supervision of TREASURE Consortium; 3) it should emphasize local pig genetic resources as the key common point, considering also production systems and nutrition; 4) it should explore possible collaboration or conflict with existing EU protected products (PDO, PGI, TSG) in order to optimally promote local products. An overview of intellectual property rights (IPR) in the context of pork value chains existing in the European Union is presented and prospects for TREASURE trademark analysed.

Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality. In the present study, dry-fermented sausages were produced from Krškopolje pigs that were fed similar diets (with regard to ingredients, energy and protein content) but reared in either conventional (CON) or organic conditions (ECO). Sausage weight losses at the end of processing were recorded and their final pH, chemical composition (moisture, fat and protein content, proteolysis index, fat and protein oxidation, fatty acid and free fatty acid profile) were determined in addition to measurements of instrumental texture, sensory evaluation and volatile profile analysis. Compared with CON, ECO dry-fermented sausages had lower processing losses, lower pH, higher moisture, salt and thiobarbituric acid reactive substances content, less saturated fat and less free fatty acids. Volatile profile analysis showed that ECO dry-fermented sausages exhibited higher concentrations of compounds arising from lipid autooxidation and lower levels of volatile compounds resulting from microbial lipid β-oxidation, amino acid degradation and spices. Panellists perceived ECO dry-fermented sausages as saltier and less colour intensive, while both rheological and sensory analysis indicated that ECO sausages had softer texture than CON. The present results indicate that rearing of Krškopolje pigs according to organic standards induced differences in meat and fat properties which affected the quality of dry-fermented sausages, most distinctly in terms of softer texture and different volatile profile. ; The research has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 634476 (Project acronym TREASURE). The content of this paper reflects only the authors' view and Research Executive Agency is not responsible for any use that may be made of the information it contains. Authors also acknowledge the financial support of the Slovenian Research Agency (grants P4-0133 and V4-1417) and the Ministry of Agriculture, Food and Forestry (V4-1417), from AGL2015-64673-R (MINEICO, Spain) and FEDER funds. ; Peer reviewed

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation. ; This research was funded by EUROPEAN UNION'S HORIZON 2020 RESEARCH AND INNOVATION PROGRAMME under grant agreement No 634476 (Project acronym TREASURE). The content of this paper reflects only the authors' view and Research Executive Agency is not responsible for any use that may be made of the information it contains. Additional financial support was provided by SLOVENIAN RESEARCH AGENCY (grants P4-0133 and V4-1417), Slovenian Ministry of Agriculture, Food and Forestry (V4-1417) and from AGL2015-64673-R (MINEICO, Spain) and FEDER funds ; We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI) ; Peer reviewed

Models as InraPorc® have been developed to simulate pig growth and to determine nutrient requirements. They are largely applied to conventional breeds but so far not to local breeds. Our study aimed to use InraPorc® to determine nutrient requirements of growing pigs from local breeds in H2020 EU project TREASURE. Data on feed composition, allowance and intake, and body weight (BW) were extracted from literature reports or experiments conducted within the project. They were used to calibrate parameters defining a growth and intake profile in InraPorc®. We obtained 15 profiles from 9 breeds (Alentejano, Basque, Bísaro, Calabrese, Cinta Senese, Iberico, Krškopolje, Mangalitsa Swallow Bellied and Moravka). Breeds had 1 to 3 profiles depending on experimental conditions or data sources. Conditions of the study affected calibration results. The mean protein deposition (PD) was low for all breeds from 39.9 to 91.0 g PD/day vs over 110 g/d in conventional breeds. For 40-100 kg BW range, the age of the pigs at 40 kg BW was between 110 and 206 days, denoting different feeding management in addition to genetic differences. Average daily gain (ADG) and feed intake curves showed similar shape. Protein deposition rate was the highest in breeds with the highest ADG. Lysine requirements were largely covered in all studies and breeds, the highest requirements being observed with the highest ADG. In all breeds a low part of total body energy retention was dedicated to protein, conversely to lipids. Despite some methodological limitations, this study provides a first insight on nutrient requirements for some local breeds. Funded by European Union's Horizon 2020 RIA program (grant agreement no. 634476).

Majorcan Black Pig (MBP) is a native breed from Mallorca, in the Balearic Islands, characterized by its high rusticity and adaptation to Mediterranean climatic conditions, with ability to exploit the scarce natural resources. This pig population had a great importance in the economy and cultural heritage until mid-20th century. The introduction of leaner pig breeds, the impact of different diseases and rural migration led to a progressive decline of this breed. Recognized as an endangered autochthonous pig breed in Spain, MBP has a conservation and improvement program supported by Balearic Government technical services. The current census is close to 80 farms with more than 1,300 breeding pigs. MBP farms are managed in extensive conditions and the feeding regime is based on pasture, cereals, legumes, figs, almonds, acorns and Mediterranean shrubs, with eventual supplementation based on barley and green peas. Performances are largely dependent on available natural resources; mean productivity is 16 piglets/sow-year and a post-weaning growth around 500 g/day until the slaughtering target weight (140-160 kg). Compared with commercial breeds, MBP has a largely higher subcutaneous fat depot, with carcasses showing back fat depths reaching 7 cm and flare fat weights usually up to 6 kg. Important differences are also observed in meat quality, with the loin of MBP presenting higher intramuscular fat content (~8%), darker colour, slightly lower shear force, higher levels of MUFA (~50%) and lower levels of PUFA (<10%). The main products are the 'Sobrassada de Porc Negre Mallorquí', a specialty fat-rich cured sausage granted with a PGI certification, and the roasted 'porcella' (3 month purebred piglets). The proportion of animals devoted either to produce 'porcella' or to be fattened until a heavy slaughter weight depends upon the available natural resources. This practice represents a really sustainable production system. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

Turopolje pig (TP) is an endangered Croatian autochthonous breed typically reared in an outdoor production system linked to local oak forests and marsh meadows in Turopolje region in Central Croatia. To self-sustain TP breed the utilization of meat products with added value has recently been proposed in TREASURE project. So far little information is available on the quality attributes of TP meat products, including the effect of locally available feeding resources. Hence present study aimed to examine the quality and aromatic profile of dry-fermented sausages of TP that were reared in similar conditions but fed either conventional (CF) or acorn supplemented (AF) finishing diet. The quality of end product, pH and aw values, moisture, fat and protein content, fatty acid (FA) profile, oxidative stability, texture profile analysis (TPA), sensory evaluation and aromatic profile were determined. Data were analysed by TTEST or NPAR1WAY (for sensory data) procedure at an alpha level of 0.05. Compared to CF, AF sausages tended (P<0.1) to have higher moisture content and TPA chewiness, but generally had similar physicochemical, rheological and sensorial traits and FA composition, except for higher share of C14:0. Lipid oxidation, measured as 2-thiobarbituric acid-reactive substances, was more pronounced in AF than CF sausages. Aromagram showed terpenes as the most abundant volatiles (around 52% of the total area) in both types of sausages, followed by aldehydes (11-14%), aromatic hydrocarbons (6-10%), phenols (6-7%), alcohols (5-6%), acids (4-6%), Sulphur compounds (2- 5%), ketones (around 3%), esters (less than 2%) and aliphatic hydrocarbons (less than 1%). Compared to CF, AF sausages had less aromatic and aliphatic hydrocarbons and sulphur compounds, and more esters. These results suggest that acorn feeding may affect some properties of TP dry-fermented sausages but more research is needed. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

Project's idea is a new paradigm of pig production systems and development of sustainable pork chains based on European local pig breeds which are held in less intensive systems, use locally available feeding resources and are adapted to local agro-climatic conditions. Local pig breeds provide products with typical, generally high sensory quality and regional identity searched by consumers. Despite revived interest, these breeds are mainly untapped and often remain endangered. The few successful examples in Europe demonstrate that the best conservation strategy is to ensure breed is self-sustaining resulting from good valorisation of pork products. As their productivity is low, local pork chains can become sustainable only when their genetic potential is benefited, production systems optimised and their products viable on the market. To enhance sustainability of pork chains based on local breeds, it is essential to gain scientific proofs of their genetic singularity, productive potential and product qualities, to develop genetic tools for authentication and breeding, to optimize pig nutrition and management (enhance welfare, use of local feeding resources), to evaluate their environmental impact, to assess consumers' attitudes, acceptability and purchase intentions, and to develop adapted marketing strategies. In addition, project promotes knowledge exchange and building of functional networks among regions esp. by means of creating an 'umbrella' trade mark as exploitation booster. These challenges are addressed by the project and will be presented. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

In this study (of project TREASURE*), two objectives were pursued; to investigate the incidence and effect of RYR1 genotype on carcass and meat quality traits in the only Slovenian local pig breed Krškopolje (KK). Thirty-six castrates originating from 12 litters were reared on the same farm and slaughtered in a commercial abattoir at the average age of 228±6 days and weight of 121±14 kg. Carcass properties and longissimus dorsi (LD) quality traits and chemical composition were determined. Pigs were genotyped for c. C1843 (p. Arg615Cys) at RYR1 locus by PCR-RFLP method (mutant allele further denoted as 'n' and wild as 'N'). Data were analysed using GLM procedure of SAS/STAT module, with fixed effect of RYR1 genotype in the model. Genotype frequencies were 2.7, 41.6 and 55.5% for n/n, N/n and N/N respectively. Compared to N/N animals, pigs with mutant recessive allele (N/n) exhibited lower growth rate and leaner carcasses (i.e. higher lean meat %, muscle thickness and loin eye area, thinner backfat and smaller fat area over LD, P<0.05). A marked effect of RYR1 on meat quality was also observed. In N/n pigs, the rate of pH fall was faster (P<0.05). Meat of N/n pigs exhibited also higher shear force resistance (P<0.05) in addition to lower water holding capacity (higher drip, thawing and cooking loss, P<0.05). The present results demonstrate relatively high incidence of RYR1 mutation in KK pigs calling for more breeding effort for its elimination and thus improvement of meat quality and processing aptitude of the breed. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

Turopolje pig (TP) is a local Croatian breed which nearly extinct in the second half of the 20th century. Currently, despite the state support, the TP is still endangered and to self-sustain the breed a new marketing strategy, based on the meat products with an extra added value, is needed. As consumers nowadays increasingly demand for more convenient and healthier types of products, in present work (within TREASURE project) we investigated consumers' acceptance of health-related innovations associated with the reduction of salting or smoking of TP dry-cured ham. A consumer (n=120) sensory test was carried out in Zagreb city area with the three types of TP hams (typically salted and smoked, less salted or less smoked) and two types of standard hams (conventional and premium) from modern pig breeds. Effect of information on innovation and/or breed on ham preferences was tested using three-step procedures as blind, expected and actual (informed) test on liking scale from 1 (dislike extremely) to 9 (like extremely). Data were analysed by GLM procedures at 0.05 α-level. In the blind test, in the absence of information, no significant differences between ham liking scores were found. In the expectancy test, when only information is given, all types of TP ham were more preferred than conventional ham, but only typical TP ham was preferred over the premium ham. Finally, when tasting is repeated with the information, all TP hams were scored higher than premium ham, while innovative TP hams were scored similar as conventional ham. This results suggest the preference of TP hams over the standard hams and a good acceptance of health-related innovations in TP ham by Croatian consumers. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

One of the main objectives in TREASURE project is the genetic characterisation of European autochthonous pig breeds through genetic and genomic tools. The aim of the current pilot study was to evaluate the usefulness of the GeneSeek Genomic Profiler porcine SNP chip to describe genetic diversity of five Mediterranean autochthonous and three commercial pig breeds. 44 animals from Iberian (12), Krskopolje (4), Casertana (5), Cinta Senese (5), Apulo Calabrese (5), Duroc (5), Large White (4) and Landrace (4) breeds were genotyped. All DNA samples were successfully genotyped (call rates ≥0.98). A total of 59,193 SNPs were used in the genetic analyses after QC filtering. Observed (Ho) and expected (He) heterozygosities, FIS statistic and genetic distances (DS and FST) were computed. The overall FST value was 0.15. Ho and Hs values per breed ranged from 0.25 to 0.36 (Ho) and from 0.26 to 0.40 (Hs). Calabrese and Duroc were the breeds with the highest (0.16) and lowest (-0.01) FIS values, respectively. DS and FST genetic distances were very similar. Duroc and Large-White were the closest breeds, since DS and FST were 0.09 and 0.19, respectively and Landrace and Duroc the furthest ones, being DS and FST values equal to 0.22 and 0.34. Distribution of minor allele frequencies (MAF) showed that Iberian is the breed with the highest number of monomorphic SNPs (25.3%) and Landrace and Krskopolje have more alleles at intermediate frequencies. These results provide insights on the genetic diversity and relationships among the investigated breeds. This study will be enlarged to characterize the structure of European autochthonous pig populations using the same SNP chip. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

The Krškopolje pig is the only indigenous Slovenian pig breed being still farmed. The breed is characterised by its rusticity and adaptation to the traditional farming system and has a black coat colour with a white belt across shoulders and forelegs. Despite the limited number of animals, the breed is on the way of becoming more sustainable due to the growing interest for local traditional breeds, in particular for organic farming. The objective of our study (made within project TREASURE) was to characterise the gut microbiota composition in 36 Krškopolje pigs raised by using three different diets: conventional feed, conventional feed supplemented with alfalfa pellets and organic feed supplemented with alfalfa hay. The gut microbiota composition of all pigs at two time points (155 and 228 days-ofage) was determined by resequencing the bacterial 16S gene in an Illumina MiSeq. Bioinformatics analyses were performed by using Qiime's open-reference OTU calling subsampled method following author's recommendations. NMDS and PERMANOVA analyses performed by the Vegan R package showed significant effects of dietary regime, showing that the organic feed produces a differentiation of the gut microbiota composition when compared with the other two diets and the two time points analysed. This pilot study illustrates the power of metagenomic analyses for the identification of effects of diets in the farming conditions of local European pig breeds. Funded by European Union's H2020 RIA program (Grant agreement no. 634476).

The Turopolje pig is a local porcine breed originating from Croatia characterised by its rusticity and adaptation to the traditional outdoor farming system linked to local oak forests. While this once-widespread breed was almost completely replaced by industrial breeds in the second half of the 20th century, there is growing interest on promoting its production in the framework of sustainable porcine production. The objective of our study (made in project TREASURE) was to characterise the gut microbiota composition in 24 Turopolje pigs raised outdoor by using a conventional feed vs a conventional feed supplemented with acorns. The gut microbiota composition of all pigs was determined by re-sequencing the bacterial 16S gene in an Illumina MiSeq device. Bioinformatics analyses were performed by using Qiime's open-reference OTU calling subsampled method following author's recommendations. NMDS and PERMANOVA analyses performed by using the Vegan R package showed significant effects of diet, showing that the acorn supplementation has a relevant impact on gut microbiota, notably by reducing richness and diversity. This result was confirmed in the differential abundance analysis which showed that 152 out of 1,466 OTUs were significantly different between the two groups. Interestingly, the predicted microbiota metabolic functions that were differentially abundant involved fatty acid and amino-acid metabolisms. Funded by European Union's H2020 RIA program (Grant agreement no. 634476).

Traditional pig productions systems, relying mainly on local pig breeds and outdoor rearing, have been poorly investigated so far in terms of environmental impacts. The few existing studies did not account for possible sequestration of carbon and emissions consecutive to grazing. Twentyfive farms of Gascon breed in France (FR), 8 with Mora Romagnola breed in Italy (IT), and 15 of Krškopolje breed in Slovenia (SI) were evaluated while accounting for the emissions from pasture intake and the potential for carbon sequestration. Pig production system in SI presented the lowest impacts per kg of live weight, due to better feed conversion ratio caused by indoor production and due to lower impacts of feeds – most diets were based on grains, vegetables, tubers and roots produced on farm. Among the systems, acidification potential (AP) was 13% higher in IT than the average for FR and SI, due to higher dietary crude protein content (+9% than the average), while the eutrophication potential (EP) was 27% higher in FR system than the average, as a result of higher phosphorus content of feeds (+28% than the average). When the potential of carbon sequestration was taken into account, the GWP impact was reduced 4% on average. Conversely, when accounting for the emissions from pasture intake the GWP was increased by 2%, mainly when a high digestible grass was considered. The use of high digestible grass provided lower AP and EP impacts than low digestible grass. The large variability between farms in terms of environmental impacts suggests that the margins for improvement of local breeds' production rely on improvement of feed composition and supply, and origin of feed ingredients. There is a great need for better estimation of digestibility of grasses and of carbon sequestration, in order to reduce the uncertainties associated with the environmental impacts evaluated of outdoor pigs' systems. Funded by European Union's H2020 RIA program (grant agreement no. 634476).

The availability of high-throughput whole-genome sequencing (WGS) data illustrating differences among different pig breed genomes opened a new area of genomic research focused on variation caused by single nucleotide polymorphisms (SNP), small scale variation and structural variants which may all contribute to phenotypic variation among pig breeds. In our study (performed within TREASURE project) we re-analysed WGS-based data sets from more than 20 breeds, including commercial and local breeds as well as some wild boar genomes, deposited in publicly available databases. This bioinformatics tool enables discovery of new SNPs, estimation of allele frequencies (genotyping by sequencing) at candidate loci and identification of structural variation in a wide range of pig breeds. The analysis underlined the relevance of structural differences at KIT and MC1R locus involved in colour pattern formation, as well as LEPR locus associated with fatness, fatty acid metabolism and intramuscular fat composition. This approach allows discovery of important genomic differences between commercial breeds and local breeds which are analysed in the frame of the TREASURE project. Extensive mining of publicly available genomic data can together with the newly generated genomic information from local breeds, significantly contribute to the detailed characterisation of animal genetic resources present in local pig breeds. Funded by European Union's H2020 RIA program (grant agreement No. 634476).