Genetic Diversity, Innovative Utilization and Microbiome Profile of Local Pig Breeds: Second Edition
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Pigs".
Deadline for manuscript submissions: closed (31 March 2026) | Viewed by 898
Special Issue Editors
Interests: animal breeding; genetic improvement; genomic selection; conservation; biodiversity; gene regulation; breed traceability; coat color
Special Issues, Collections and Topics in MDPI journals
Interests: pigs; mobilome; retrotransposon insertion polymorphism; marker development; genome selection; gene regulation; bioinformatics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The role of livestock is, above all, to provide sufficient food that is protein-rich, safe, and healthy with high nutritional and organoleptic values for humans. In recent years, there has been growing awareness of the importance of adaptive traits in local breeds, forming a reservoir of valuable genetic variation with the potential for more sustainable added-value oriented pork production, emphasizing their historical and cultural value. In the past, the development of livestock production was mainly based on the formation of local breeds well-adapted to specific conditions and rearing practices. However, in the second half of the twentieth century, the lower economic performance of these breeds when raised under intensive production conditions resulted in a significant reduction in local pig breed populations; these were replaced by modern, highly productive pig breeds adapted to farm conditions and constraints.
The higher economic value of typical production compared to conventional commercial products and the growing consumer preference towards high-quality food could support plans for livestock biodiversity conservation.
Dr. Enrico D’Alessandro
Dr. Cai Chen
Guest Editors
Manuscript Submission Information
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Keywords
- pigs
- local breeds
- genetic improvement
- genomics selection
- QTL
- pig production
- meat quality
- traceability
- typical product
- conservation
- biodiversity
- food safety
- microbiome
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