Effect of organic pig production systems on performance and meat quality

Rearing hogs on pasture minimally impacts pork composition

Managing swine on pasture is increasing in popularity for both the consumer and producer. This interest appears to be driven by an effort to create an improved perception of environmentally sustainable practices and increased animal welfare, while keeping start-up costs low. However, evidence-based guidance on pasture management practices that support quality pork production and environmentally sustainable procedures is lacking. The objective of this work was to quantify the impact of pasture rearing on pig growth efficiency and pork quality. In this pilot study, 20 pigs similar in genetics, age, weight, and sex ratio were divided across indoor (n = 10) and Outdoor (n = 10) housing environments. Pigs were weighed every 14 d and harvested upon reaching an average weight of 113 kg. Average starting body weights were similar between both groups (P = 0.98). Carcass quality was evaluated by measuring pH, loin eye area (LEA), back fat (BF) thickness, subjective color and marbling scores, and colorimetry (CIE color space [L*, a*, b*]) at the 10th rib. Final body weights at slaughter also showed no significant variation between housing groups (P = 0.98). No differences were observed in pork quality: pH 0 h (P = 0.53), 6 h (P = 0.29), 12 h (P = 0.80), and 24 h (P = 0.07) postmortem, LEA (P = 0.44), color (P = 0.73), and marbling (P = 0.40). However, hogs raised indoors had an increase in BF thickness (P = 0.04). Based on this pilot study, outdoor rearing conditions did not have significant impacts on pork quality. Further research will help to determine the impact that rearing scheme has on pH and BF.

Husbandry practices associated with extensification in European pig production and their effects on pork quality

This review has been developed as part of the mEATquality project with the main objective to examine the types of extensification practices used in European pig husbandry and their effect on intrinsic meat quality. Literature search has resulted in 679 references in total, from which 53 showed a strict compliance with the goals of this review: 1) the use of local European breeds and their crossbreds (22 papers); 2) addition of forage to diet (9 papers); 3) increased space allowance (3 papers); 4) enrichment of environment (19 papers). The evaluation of selected extensification factors showed that not all of them have a clear impact on meat quality, and are often confounded. The most clear differences were observed when comparing autochthonous with commercial breeds, and systems with access to pastures or woodlands vs. indoor housing. Despite many studies focusing on the extensification of husbandry practices, some of the factors cannot be confirmed to have a direct effect on pork intrinsic quality.

Barley, Triticale, or Rye? The Type of Grain Can Affect the Growth Performance and Meat Quality of Sustainable Raised Pigs

The effect of high level of barley, triticale, or rye as base of complete mixtures for growing-finishing pigs on growth performance, carcass traits, meat quality, and fatty acid profile in meat and backfat was investigated. The 100-day experiment involved 72 pigs, assigned into three groups (24 animals each). Pigs of each group were kept in six pens (two gilts and two barrows per pen). Diets offered to pigs differed in the proportion of cereals as the leading ingredients in the mixture formulation: I-barley, II-triticale, III-rye. The results showed diversified grain influence on the production results and meat quality. Triticale- and barley-based diets ensured better weight gain and lower carcass fatness than rye (p ≤ 0.05). The basic nutrients digestibility of mixtures containing triticale was comparable to that containing barley and higher than that of rye (p ≤ 0.05). The meat and backfat of pigs receiving diet with triticale or barley was characterized by more favorable fatty acids profile in respect to the health-promoting indicators (atherogenicity and thrombogenicity indexes; hypocholesterolemic/hypercholesterolemic ratio). The cholesterol level in various tissues was the lowest in pigs fed with rye diet, and their meat characterized by better water holding capacity and more SFA. Higher fat saturation indicate better resistance to oxidation during storage and longer meat shelf life. It seems that the supplementation of triticale to diet may improve the growth efficiency of pigs and the health-promoting value of meat, while the supplementation of rye may be better for the production of traditional or long-matured meat products.

Review: Quality and authentication of organic animal products in Europe

The 'organic' label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises the use of veterinary drugs; however, consumers are demanding guarantees regarding food quality. This article reviews the current state of knowledge on the quality of organic animal products, including the authentication of their organic origin. Quality has been considered as an integrative combination of six core attributes: commercial value, and nutritional, sensory, technological, convenience and safety attributes. The comparison of these attributes between organic and conventional animal products shows high heterogeneity due to variability in farming pratices in both organic and conventional systems. To overcome this, we pinpoint the farming practices underlying the differences observed. This enables light to be shed on the consequences of possible trajectories of organic farming, if specifications are relaxed or tightened up on commitments concerning farming practices that impact product quality. Two recent meta-analyses showed better nutritional attributes in organic milk and meat linked to their higher poly-unsaturated fatty acid (PUFA) content, particularly n-3 PUFAs. Regarding safety, we point to a lack of integrated studies quantifying the balance between positive and negative effects. Organic farming reduces the risk of drug residues and antibiotic resistance, but both outdoor rearing and a frequently longer rearing period increase the animals' exposition to environmental contaminants and the risk of their bioaccumulation in milk, eggs, meat and fish flesh. We highlight antagonisms between quality attributes for certain animal products (lamb, pork). In general, attributes are more variable for organic products, which can be explained by lower genetic selection (poultry), lower inputs and/or greater variability in farming conditions. However, the literature does not address the implications of this greater variability for the consumers' acceptability and the necessary adaptation of manufacturing processes. Further research is needed to document the impacts on human nutritional biomarkers and health. Methods used to authenticate organic origin are based on differences in animal diet composition between organic and conventional systems, but their reliability is hampered by the variability in farming practices.

Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.

Dietary silage supplement modifies fatty acid composition and boar taint in pork fat

In organic pig husbandry, the use of roughage is mandatory as dietary supplement. This study investigated the effects of oat silage on the fatty acid composition, in entire males and gilts, as well as indole and skatole levels in perirenal adipose tissue of entire males. Entire males and gilts (forty-five to forty-eight pigs/sex) were assigned to two dietary roughage feeds (control with straw vs. oat silage). There was no significant effect of silage or sex on total SFA and MUFA in pork fat. However, the oat silage increased the total PUFA n-3 and decreased the PUFA n-6/n-3 ratio. The content of boar taint compounds (skatole and indole) in the entire male pigs did not differ between diets, although human nose scoring rejected in a greater extent more pork fat from entire males supplemented with oat silage, compared with those only supplied with straw. Approximately 50% of the entire males (90 to 97 kg of carcass) had low skatole values (≤0.1 μg/g), that were below the range of boar taint detection, regardless of the feeding regime. This finding indicates that more studies should be performed to avoid the problem of taint detection in entire males under organic production.

Sire-feed interactions for fattening performance and meat quality traits in growing-finishing pigs under a conventional and an organic feeding regimen

In a two-factorial feeding trial 120 growing-finishing pigs from eleven sires were fed on an organic (ORG) or a conventional (CON) diet. Diet ORG contained mainly oil press cakes and legume grains as protein source containing higher protein and crude fiber content along with slight deficiencies of limiting amino acids. Pigs were allocated to treatments balanced according to litter, sex and initial weight. Feed was offered ad libitum. Feed consumption, weight gain as well as carcass, meat and fat quality traits were recorded. ORG fed animals had lower weight gain, poorer feed conversion, lower loin muscle area, higher intramuscular fat content, higher ultimate pH (loin, ham), and a higher PUFA content in backfat. Despite for cook loss and dressing percentage, no sire-feed interactions were found. This indicates no need for a performance test, specifically designed for organic production. However, weight of the breeding values for the various traits and selection criteria should be adapted to the needs of organic production.

Selected nutrients determining the quality of different cuts of organic and conventional pork

Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Elemental composition of pork meat from conventional and animal welfare farms by inductively coupled plasma-optical emission spectrometry (ICP-OES) and ICP-mass spectrometry (ICP-MS) and their authentication via multivariate chemometric analysis

The demand of consumers from around the world for natural, nutritional and palatable pork meat is increasing with time. This study analyzed macro (Ca, K, Mg, Na, P), micro (Fe, Zn, Cr, Mn, Ni, Cu, Se, Sr, Cs), trace (Li, Be, V, Co, Ga, Ba, U), and toxic trace (As, Cd, TI, and Pb) elements of pork meat from conventional and animal welfare farms in South Korea. Among the elements analyzed by inductively coupled plasma-optical emission, and mass spectrometric (ICP-OES, ICP-MS) techniques, K, Fe, Mn, and Ni content were higher in animal welfare pork meat. The trace and toxic trace elements content were lower than the standard values. The principal component and linear discriminant analyses (PCA, LDA) explained the highest variance (99.82%, 99.00%) of the group based on toxic elements. These findings can thus be used to evaluate animal welfare and conventional farms pork meat quality in South Korea as well as worldwide.

Airflow Characteristics Downwind a Naturally Ventilated Pig Building with a Roofed Outdoor Exercise Yard and Implications on Pollutant Distribution

The application of naturally ventilated pig buildings (NVPBs) with outdoor exercise yards is on the rise mainly due to animal welfare considerations, while the issue of emissions from the buildings to the surrounding environment is important. Since air pollutants are mainly transported by airflow, the knowledge on the airflow characteristics downwind the building is required. The objective of this research was to investigate airflow properties downwind of a NVPB with a roofed outdoor exercise yard for roof slopes of 5°, 15°, and 25°. Air velocities downwind a 1:50 scaled NVPB model were measured using a Laser Doppler Anemometer in a large boundary layer wind tunnel. A region with reduced mean air velocities was found along the downwind side of the building with a distance up to 0.5 m (i.e., 3.8 times building height), in which the emission concentration might be high. Additional air pollutant treatment technologies applied in this region might contribute to emission mitigation effectively. Furthermore, a wake zone with air recirculation was observed in this area. A smaller roof slope (i.e., 5° slope) resulted in a higher and shorter wake zone and thus a shorter air pollutant dispersion distance.

Effect of immunocastration and housing conditions on pig carcass and meat quality traits

The present study investigated the effects of immunocastration and housing conditions on carcass, meat, and fat quality traits. Immunocastrates (IC, n = 48), entire (EM, n = 48), and surgical castrates (SC, n = 48) male pigs were reared under three different housing conditions. The conditions were standard (n = 36), enriched (n = 36, twice as much space as standard and additional outdoor access), or standard with repeated social mixing (n = 72). Pigs of the IC group were vaccinated at the age of 12 and 22 wk. The animals were slaughtered in four batches, balanced for sex category and housing, at the age of 27 wk reaching 124.7 ± 1.0 kg. Immunocastration led to increased fat deposition (i.e., thicker subcutaneous fat at different anatomical locations, more leaf fat, fatter belly in IC than EM, P < 0.05) but did not affect muscularity traits. As a result, EM exhibited higher and SC lower (P < 0.05) carcass leanness than IC. Fatty acids composition of either subcutaneous or intramuscular fat (IMF) agreed with general adiposity, that is, IC were intermediate between EM and SC exhibiting the lowest and highest fat saturation (P < 0.05), respectively. Compared to SC, EM exhibited higher (P < 0.05) levels of muscle oxidation and collagen content than SC, with IC taking an intermediate position in the case of the level of peroxidation and collagen content, or closer to SC as regards to oxidation of muscle proteins (i.e., carbonyl groups). Meat quality (including marbling score, cooking loss, subjective color redness, and chroma) of IC was similar to EM, and both differed (P < 0.05) from SC. However, IC and SC had less (P < 0.05) tough meat than EM, consistent with protein oxidation. The effect of housing was less evident. Mixing of pigs resulted in lower (P < 0.05) carcass weight and fatness in all sex categories with lower (P < 0.05) oleic and higher (P < 0.05) arachidonic acid in IMF of EM.

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Simple Summary

Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breeds, which are used marginally due to their lower productivity, it is important to enhance the market potential and value of their products. In light of consumer preferences for organic farming and product naturalness, the present study was designed to develop a nitrite-free product (salami type of dry-fermented sausage) from Krškopolje pigs (autochthonous Slovenian breed) and to evaluate if and how the husbandry system (organic or conventional) affects its quality. Results of this study demonstrated softer texture and somewhat less tasty dry-fermented sausages from pigs that were held in organic husbandry. This result could be ascribed to more unsaturated fat and the fact that sausages were produced without additives with antioxidant capacity.

Abstract

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.

Meat and fat quality of Krškopolje pigs reared in conventional and organic production systems

Data on production traits of the only Slovenian autochthonous pig breed, the Krškopolje pig, is very scarce. Krškopolje pigs are reared in conventional and organic production systems, which were compared in the present study. After weaning, 24 barrows were assigned within litter to either conventional (CON) or organic (ECO) rearing system. Group CON (n=12) was housed indoors in two pens (7.5 m2) with partly slatted floor. Group ECO (n=12) was held in a sty with sheltered area (concrete floor, bedded with straw, 16 m2) and outdoor paddock area (100 m2). The trial started when pigs had 68±8 kg BW and 157±6 days of age. Two diets were formulated with equivalent ingredients and composition. For ECO diet the ingredients used were ecological. Group ECO received a diet with 12.4 MJ metabolisable energy (ME) per kilogram and 12.9% CP and group CON a diet with 12.7 MJ ME/kg and 13.6% CP. Feed distribution was limited to 3.5 kg per pig daily. In line with the rules for organic production, ECO pigs were additionally given alfalfa hay ad libitum. After 73 days on trial, the pigs were slaughtered and carcass, meat and fat quality was evaluated. Meat quality traits (pH, colour, water holding capacity), fatty acid composition, lipid and protein oxidation, collagen content and solubility were analysed in longissimus lumborum (LL) muscle. Fatty acid composition, lipid oxidation, and vitamins A and E concentrations were determined in backfat. There were no significant differences in growth rate and carcass traits between ECO and CON pigs, however, ECO pigs tended (P&lt;0.10) to have higher daily gain and lower dressing percentage, higher (P&lt;0.001) pH 45 min and lower (P&lt;0.01) pH 24 h postmortem, affecting (P&lt;0.10) also water holding capacity and objective colour parameters (P&lt;0.05) of LL muscle. There were no differences in intramuscular fat (IMF) content of LL muscle, however, IMF of ECO pigs had lower (P&lt;0.05) proportion of saturated and higher (P&lt;0.01) proportion of monounsaturated fatty acids accompanied by higher (P&lt;0.001) values of thiobarbituric reactive substances (TBARS). In backfat, ECO pigs showed lower (P&lt;0.05) vitamin E content, higher (P&lt;0.001) TBARS, higher (P&lt;0.01) degree of unsaturation (percentage of polyunsaturated fatty acids), and also higher (P&lt;0.05) vitamin A concentration than CON pigs, which can be related to alfalfa hay supplementation of ECO pigs. In brief, organic rearing of Krškopolje pigs did not affect performances but had an effect on meat and fat quality.

Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22 °C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Significance of Increasing n-3 PUFA Content in Pork on Human Health

Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture ( http://www.ers.usda.gov/topics ), the pork consumption worldwide in 2011 was about 79.3 million tons, much higher than that of beef (48.2 million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996) . Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci. 44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized.

A bio-economic analysis of a sustainable agricultural transition using green biorefinery

Traditional pig production often relies on cereal-based feed, which has adverse environmental effects, e.g. nitrogen leaching and greenhouse gas (GHG) emissions. Alternative production systems are therefore sought to improve the sustainability of pig production. A promising alternative is to use proteinaceous feed from grass, produced in a green bio-refinery (GBR), to substitute part of the cereals in the feed. Cultivation of grass on arable land can reduce nitrogen leaching and pesticide application, and increase carbon storage. The GBR using grass as feedstock also produces valuable byproducts, e.g. fibre and biogas. In this study we combine a life-cycle analysis (LCA) and a cost-benefit analysis to compare the economic and environmental effects of producing the pig feed to produce 1ton of pork using two feeding systems. We apply this approach to the intensive Danish pork production as a case study. The results show that compared with traditional cereal-based feeding system for producing a ton of pork, using proteinaceous concentrate from small-scale GBR will (1) decrease the average feed cost by 5.01%; (2) produce a profit of 96€ before tax in the GBR; and (3) decrease the nitrogen leaching (NO3-N) by 28.2%. However, in most of the scenarios (except for G2), the nitrogen emissions into the air (N2O-N) will also increase because of the increased N fertilizer application compared to a cereal-based system. In most of the scenarios (except for S1 and G1), the energy and land use will also be saved. However, some important factors, e.g. the soil characteristics, pressed juice fraction in fresh biomass and scale of GBR, could subvert the conclusion about energy and land use saving in the alternative feeding system.

Stable carbon and nitrogen isotopes as a potential tool to differentiate pork from organic and conventional systems

BACKGROUND

Isotopic discrimination, dietary composition and feeding regime determine the carbon and nitrogen stable isotope ratios of animals. Accordingly, measurement of the stable isotope ratios of carbon and nitrogen can be a potential method to identify patterns of pork production.

RESULTS

In the current study, we investigated the carbon and nitrogen isotopic ratio in pork from organic and conventional systems. The average carbon and nitrogen isotope ratios for various organic tissues, including hair, blood and defatted meat, were higher than those of conventionally raised ones. The discriminant analysis results based on the combination of carbon and nitrogen isotopic ratios in defatted meat reached a 100% correct classification. Furthermore, the variation in carbon and nitrogen stable isotope ratios of retail organic and conventional pork has been studied over 1 year. The results suggested that organic pork had a higher δ(13) C value than that of the conventional pork in all but three fortnights. Grouping of the δ(15) N data showed that the δ(15) N value in organic pork was higher than that of the conventional one throughout the whole year.

CONCLUSION

The method established in the present study provides a potential detection that can be highly valuable to prevent fraudulent labelling of organic pork. © 2015 Society of Chemical Industry.

Comparison of objective measures of pork colour traits during ageing of the longissimus muscle from pigs housed organically and conventionally

Pigs raised conventionally (n = 56) and indoors organically (n = 47) from different three-way crossbred genotypes were used to assess the capacity of pork colour attributes during ageing to discriminate between two methods of rearing pigs. Instrumental colour characteristics were measured on L. thoracis muscle from day 1 to 7 of storage, and the relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO2) were estimated. The yellowness and chroma indices were lower in conventional than organic pork at all sampling times except on day 3 of storage. Lightness and hue angle were lower, whereas redness index was greater, in conventional than organic pork during all days of storage. Using MMb rather than MbO2 could be useful to highlight myoglobin oxidation in pork meat because it was weakly correlated with the measured CIELab colour attributes. Despite the differences in instrumental colour attributes, discrimination between conventional and organic (not free-ranging) pig husbandry was not possible. However, 3 days of storage combined the best colour (low hue angle and high redness index) and haeminic pigment balance (low MMb and high MbO2).

Performance, pork quality and fatty acid composition of entire males, surgically castrated or immunocastrated males, and female pigs reared under organic system

This study was carried out on the farm specializing in organic pig production on 80 fatteners of the Polish native Pulawska breed, allocated into 4 groups (20 pigs each): EM--entire (uncastrated) males, IM--immunocastrates--males vaccinated with Improvac, CM--surgically castrated males and G--gilts. The highest average daily gains were achieved by the IM group, slightly lower by EM, whereas the lowest by CM and G groups. Content of polyunsaturated fatty acids (PUFA) in intramuscular fat and backfat (10.19% and 10.68%, respectively) of IM was lower (P < 0.05) than in fat of EM (11.4% and 13.20%, respectively), but higher (P < 0.05) in comparison to CM (8.43% and 8.71%, respectively). Vaccination of boars against GnRH has not decreased quality traits of organically produced pork. Furthermore, comparing to meat from surgically castrated males, it resulted in better qualities (lower fat content in carcass, higher PUFA level in fat, better physicochemical meat properties).

The effect of supplementing organic diets with fish meal and premix on the performance of pigs and some meat and blood characteristics

The aim of this study was to determine the effect of fish meal and mineral-vitamin premix, supplementing organic diets, on the performance of pigs and some meat and blood characteristics. The experiment was conducted on an organic pig fattening farm. The study involved 120 pigs with an approximate 25 kg body weight. Animals were divided into 3 groups, kept in pens, 10 animals each. Group I (control) animals were fed with plant feedstuffs of organic origin. Diets for group II and III were enriched with fish meal or fish meal and vitamin-mineral premix, respectively. The experiment was carried out till pigs reached a weight of 115 kg. Feed samples were subjected to laboratory analyses. Body weight (3 times) and feed intake were recorded. Blood samples were collected (2 times) to determine hematological and biochemical indices. Some parameters in meat samples were also determined. The fish meal addition improved (P < or = 0.05) the average daily gains as well as feed conversion ratio during fattening period and mineral-vitamin premix significantly (P < or = 0.05) fortified fish meal influence. Fish meal supplement improved (P < or = 0.05) also some carcass characteristics. Supplementation of the diet with premix additionally decreased (P < or = 0.05) backfat thickness and increased share of meat in carcass. Fish meal improved (P < or = 0.05) some meat characteristics and elevated content of some polyunsaturated fatty acids. An increase in hemoglobin, red blood cell, white blood cell and cholesterol level in blood of animals from both experimental groups were also found. The results obtained proved the usefulness of fish meal and mineral-vitamin premix in the fatteners nutrition based on organic diets.

Influence of housing type and age in female pigs. 1. Effects on growth performance and fat deposition and distribution in the carcasses of female Large White × Landrace pigs grown from 5.5 to 120 kg liveweight

One hundred and sixty female Large White × Landrace pigs were obtained at 3 weeks of age, average liveweight (LW) 5.5 ± 0.08 kg, stratified on LW and allocated to four treatments in a factorial design that consisted of two housing treatments, conventional (C) or deep-litter (D), across two growth periods: early (3–13 weeks of age) and late (13–24 weeks of age). At 13 weeks of age eight pigs per treatment (n = 32) were slaughtered, and the remaining pigs (n = 128) moved to new pens where they remained until slaughter at 24 weeks of age. Moving pigs into a new housing system caused a growth reduction, as indicated by significantly lower LW (P = 0.003), compared with pigs that remained within the same housing system, regardless of whether the new system was C or D. Carcass composition results indicated that pigs finished in the D system (24 weeks of age) were not fatter than pigs raised in C housing, with pigs raised entirely in C housing tending to be the fattest (P = 0.090). There was an effect of housing on fat distribution within the carcass where pigs finished in D housing had significantly less fat in the belly primal compared with pigs finished in the C facilities (35.3 versus 31.2%, P = 0.030). These findings suggest that the strategy of moving pigs from D housing to C housing for finishing, to reduce carcass fatness and improve pig growth performance, was not successful as pigs were fatter, lighter and less efficient than pigs of the same age housed in D from wean to finish.