Investigação

Início / Investigação / Apresentações / Livestock management to optimise the carcass and meat characteristics in farming systems using natural resources

Livestock management to optimise the carcass and meat characteristics in farming systems using natural resources

Ano
2004
Abstract

During the first half of last century, production of mediterranean pig was very important considering both farm and general economy. The production was based on natural resources (grass, acorns and chestnuts) eaten by hogs of local breeds. In Portugal, Alentejano pig breed represented almost 50 % of the total pigs raised in the country. Intensification of agricultural systems and livestock management caused a strong decrease on pig herds fattened in extensive systems. In 1986, autochthonous pigs represented about 2% of the total pig population in Portugal. Progressive demand of high graded products, like hams and dried sausages, protected under PDO or IGP rules, accomplished a new stage of development of pig production under traditional open field systems. This high quality products contribute to an added value by valorisation of the originality linked to the traditional production system under oaks or chestnuts canopy. PAC evolution together with a progressive environmental concern also helped to return, on a sustainable way, to the system of finishing pigs with acorns (montanheira) or chestnuts. This means the fattening of hogs aged 14 to 18 months grazing under oaks, during autumn and winter. The late fattening performed on a starch rich diet produces heavy carcasses, from 120 kg to 140 kg, with a high percentage of fat and an important intramuscular infiltration of fat. To make recommendations for a proper livestock management to optimise the carcass and meat characteristics in farming systems using natural resources, it’s necessary to know, objectively, the natural feedstuffs resources, the particular physiology of local breeds, physical and chemical characteristics and sensorial request of traditional products, as well as fresh meat parameters.

Palavras Chave

Swine; Carcass; Extensive system; Livestock management.

Tipo de Apresentação
Comunicação oral
Tipo de Revisão
Internacional
Âmbito Geográfico
Internacional
Situação
Publicado
Referência

Nunes, J. (2004). Livestock management to optimise the carcass and meat characteristics in farming systems using natural resources. V International Symposium of the Mediterranean Pig . CIHEAM. Tarbes, França.