Animals 2014, 4(2), 348-360; doi:10.3390/ani4020348
Article

Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed

1email, 1,* email, 1email, 1email, 1email and 2email
Received: 10 February 2014; in revised form: 3 June 2014 / Accepted: 5 June 2014 / Published: 19 June 2014
(This article belongs to the Special Issue Sustainable Animal Production)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Simple Summary: In recent years, the development of alternative rearing methods, capable of satisfying requests regarding product quality, yet also taking animal welfare and environmental protection into consideration, is becoming an increasingly important consumer demand. When pigs are reared in free range and organic systems, outdoor access is given to pigs; and such rearing conditions increases energy demand for activity and thermoregulation, which reduces growth rate, but improves some meat quality characteristics, such as leaner meat with lower C14:0 and higher C20:1n9, and oxidative stability.
Abstract: The aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial hybrid pig (I), free range commercial hybrid pig (FR) or organically reared crossbred pig (O), according to organic EU Regulations. I pigs showed the best productive performance, but FR and O increased: C20:1n9, Δ9-desaturase (C18) and thioesterase indices in meat. Lipid, dipeptides and CoQ10 appeared correlated to glycolytic and oxidative metabolic pathways. We can conclude that all studied parameters were influenced by the rearing system used, and that differences were particularly evident in the O system, which produced leaner meat with higher oxidative stability. In this respect, the organic pig rearing system promotes and enhances biodiversity, environmental sustainability and food quality.
Keywords: pig; rearing system; performance; meat quality; oxidative status
PDF Full-text Download PDF Full-Text [94 KB, uploaded 19 June 2014 11:21 CEST]

Export to BibTeX |
EndNote


MDPI and ACS Style

Martino, G.; Mugnai, C.; Compagnone, D.; Grotta, L.; Del Carlo, M.; Sarti, F. Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed. Animals 2014, 4, 348-360.

AMA Style

Martino G, Mugnai C, Compagnone D, Grotta L, Del Carlo M, Sarti F. Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed. Animals. 2014; 4(2):348-360.

Chicago/Turabian Style

Martino, Giuseppe; Mugnai, Cecilia; Compagnone, Dario; Grotta, Lisa; Del Carlo, Michele; Sarti, Francesca. 2014. "Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed." Animals 4, no. 2: 348-360.

Animals EISSN 2076-2615 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert