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An example of successful practice of pig rearing: Cinta Senese
Carolina PuglieseDepartment of Agriculture, Food and Environmental Science
Animal Science Section
University of Firenze - Italy
Workshop"Fattening pigs on higher weights in relation to high quality meat products"
Maribor - 4 June 2015)Ni za
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Department of Agrifood Productionand Environmental Sciences- Animal Science Section -
Universita' degli Studi di Firenze
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The activity of the Animal Science Section of the Department of Agricultural Biotechnology is mainly focussed on the following areas:
Extensive animal breeding and sustainability Animal biotechnology Management and breeding of wildlife Aquaculture and fishing Lipid metabolism and nutraceutic Conservation and exploitation of animal germplasm Traceability and characterization of feed of animal origin Quality of animal productsNi
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Croatia France Greece Italy Portugal Slovenia Spain Black Slavonian Bayeux Greek
Apulo-Calabrese Alentejana Krskopolje Iberico Celta
Turopolje Blanc del'Ouest Casertana Bisaro Ibrico (Dorado Gaditano)
Chato Murciano
Basque Cinta Senese
Ibrico (Mamellado)
Gochu Asturcelta
Corse (Nustrale) Mora Romagnola
Ibrico (Negro Entrepelado)
Negra Mallorquina
Cul noire de Limousine Nero Siciliano
Ibrico (Negro Lampio)
Gasconne Sarda Iberico (Retinto)
Siciliano Ibrico (Torbiscal)
Manchada de Jabugo
Negra Canaria
Local breeds of some Mediterranean countries listed by Domestic Animal Diversity Information System of FAO (http://dad.fao.org/)
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Croatia
France
Greece
Italy
Portugal
Slovenia
Spain
Black Slavonian
Bayeux
Greek
Apulo-Calabrese
Alentejana
Krskopolje
Iberico
Celta
Turopolje
Blanc
del'Ouest
Casertana
Bisaro
Ibrico
(Dorado Gaditano)
Chato
Murciano
Basque
Cinta Senese
Ibrico
(Mamellado)
Gochu Asturcelta
Corse (Nustrale)
Mora
Romagnola
Ibrico
(Negro Entrepelado)
Negra
Mallorquina
Cul noire de Limousine
Nero Siciliano
Ibrico
(Negro Lampio)
Gasconne
Sarda
Iberico
(Retinto)
Siciliano
Ibrico
(Torbiscal)
Manchada
de Jabugo
Negra
Canaria
Cinta Senese Mora Romagnola
Apulo Calabrese
Casertana
Nero Siciliano
Sarda
http://www.anas.it
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lardo
Products from Cinta Senese
capocollo
Prosciutto crudo
salame
pancetta
None, among these, have the PDO
label !
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http://images.google.it/imgres?imgurl=http://www.salumibruschi.it/SALAMI.GIF&imgrefurl=http://www.salumibruschi.it/prodotti.htm&usg=__rCrq1TigIhVF9JYkpQ-5XlLd58U=&h=300&w=300&sz=36&hl=it&start=29&um=1&tbnid=DxxfcgfbKpJ8JM:&tbnh=116&tbnw=116&prev=/images?q=salame+cinta+senese&ndsp=18&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&start=18&um=1
PDO label only for
fresh meat
2000: Consorzio di Tutela del Suino Cinto Toscano was born and the application for the PDO label at fresh meat of Suino Cinto toscano was made (the name of the breed Cinta Senese cant be used). 2006: The Consorzio obtained the transitory protection at national level. 2007: The Istituto Nord Est Qualit (INEQ) started to made the controls.2009: The Europen Commission accepts the request but reject the name Cinto Toscano, due to the absence of historical relevance of this name. 2012 The Consorzio obtain the permission by the EU to call the PDO fresh meat with the name of the breeds: Cinta Senese2014 The Consortio obtained the DOP label
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http://images.google.it/imgres?imgurl=http://www.bioagricert.org/bioagricert/images/stories/DOP.jpg&imgrefurl=http://www.bioagricert.org/bioagricert/index.php?option=com_content&task=category§ionid=15&id=37&Itemid=185&usg=__DFP7LkxpVd-zp6iaBPuexqlTnnk=&h=585&w=568&sz=52&hl=it&start=6&um=1&tbnid=qm-zuzFM19f-TM:&tbnh=135&tbnw=131&prev=/images?q=dop&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1
100110120130140150160170180190200210220
10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27
Kg
months
Age and weight at slaughtering
Cinta Senese pig reaches the slaughter weight of 150 kg at age variable from 12 to 24 months
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Strategies for feeding in pigs have a great importance in the determination of chemical,
physical and sensorial characteristics of meat and of processed products
The literature refers largely to conventional and improved breeds
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chemical, physical and sensorial traits, considered to define the quality of pig products,
are largely influenced by the fat component
Intramuscular Intermuscular Subcutaneous
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Authors Breeds IMF(% on w.b.)
Labroue et al.(2000) BasqueGasconLimousineBlanc de lOueste(on LL)
3.93.23.42.9
Karolyi D. et al. (2007) Black Slavonian ~ 6
Zullo et al., (2003)Salvatori et al., (2008)Fortina et al., (2005)
Casertana(means of several muscles)Casertana (on LL)Casertana (on LT)
~ 4~ 2~ 5
Poto et al., (2007) Chato Murchano(on LL)
~ 10
Franci et al. (2005) Cinta Senese (on LL) ~ 3
Coutron-Gambotti et al.,(1998) Corsican (on BF) 8.2
Fernndez et al., (2007) Iberico (on LL of 2664 pigs)
~ 10(minimum 3.27-maximum 29.21)
Fortina et al., (2005) Mora Romagnola(on LT) ~ 6
Pugliese et al. (2004) Nero Siciliano (on LT) > 3Ni za
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Chemical parameter: lipidsBy quantitative point of view
Increased amount of IMF-> more tasty meat (within certain limits)
IMF levels
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http://www.ilcomuneinforma.it/viaggi/wp-content/uploads/2008/10/prosciutto.jpg
Aroma
aldehydesketonesEsters
alcoholsAcids
hydrocarbons
glycerol
Oleic acid Oleic acidLinoleic acid
Palmitic acid
Oleic acid
Oleic acid
Chemical parameter: lipidsBy qualitative point of view
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Fattening phase
Outdoorin confined area
mixture only
OutdoorPasture on wood
+ mixture
Pasture on wood
High characterization
of products
But what we talk about when we talk about outdoor
Rearing systems in the Cinta Senese fattening = outdoor
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http://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1http://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1http://images.google.it/imgres?imgurl=http://images02.olx.com.ec/ui/1/72/38/41206438_2.jpg&imgrefurl=http://quito.olx.com.ec/balanceado-para-cerdos-inicial-crecimiento-engorde-gestacion-lactancia-saco-40kg-21-iid-41206438&usg=__JCzjO9e5qQXRPpMgQw3QQ7DFtcI=&h=538&w=450&sz=25&hl=it&start=52&um=1&tbnid=8oip6EseJtA3rM:&tbnh=132&tbnw=110&prev=/images?q=engorde&ndsp=18&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&start=36&um=1
How to increase the quantity of IMF
Growinglimiting the earliest fat depots + stimulating the skeletal and muscle growth =feeding restriction -> 70% of ad libitum consumption
FatteningPromoting compensatory growth
++ IMF
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According to Lebret (2008), the nutritional strategies to improvethe quality of the products, are:-- feeding restriction-- feeding restriction and re-alimentation-- protein level and quality
Feeding restriction - improved breedsfeeding restriction vs ad libitum reduces the growth rate and
leads to leaner caracasses (Quiniou et al. 1995; Lebret et al., 2001)
The growth rate of adipose tissue increases with the age, whereas the protein deposition remains constant the fat deposition is more sensitive to a reduction of energy intake during the fattening periodNi
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In Cinta Senese the 15% decreasing in growing rate determines a lower percentages of fat cuts and IMF and also lower WHC (Franci et al., 2005; Pugliese et al., 2003; Sirtori et al. 2011)
in the extensive conditions, the reduction of growth rate is consequence both of feeding allowance and use of natural resources so, it is not possible to evaluate the true effect of
feeding restriction on the quality of the products.
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Feeding restriction and re-alimentationapplied to produce the compensatory growth, an accelerated rate of weight gain due to ad libitum feeding subsequent to a
period of limited food supplied.
this strategy allows to locate the high energy supply when the pig is older and, because of the limited growth in the previous phase, it favours the fat deposition, both in the subcutaneous
and muscular depots.
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0
20
40
60
80
100
120
140
Age 30 70 110 150 190 230 270 310 350 390 430 470 510 d
kgPasture Indoor
Trend of growth and meat quality traits in Cinta Senese pig according two rearing systems (Acciaioli et al., 2002; Pugliese et al., 2005)
Indoor OutdoorSlaughter weight kg 136.2a 127.7bAge d 312 a 510 bTotal fat cuts % 36.7 a 41.0 bIMF % 3.3 a 4.0 bCooking loss % 26.6 a 30.3 bShear force on cooked meat N 105 a 151 bL* 50.13 a 45.78 ba* 11.77 a 14.95 bOn subcutaneous fat (% of FAs)MUFA 53.3 a 55.08 bPUFA n-3 0.39 a 1.02 bPUFA n-6 10.05 a 12.30 b
Compensatory growthin outdoor system
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Administration, during the fattenng, of a feed with chemical composition (acidic in particular) appropriately calibrated
Example:
In this phase the characterization of the raw material takes place
Using sunflower "high oleic" to improve the organoleptic traits of fresh meat
"High Oleic" hybrids can have up to 92-93% of oleic acid!
How to increase the quality of IMF
Outdoorin confined area
mixture only
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http://www.seowebdirectory.eu/Public/Immagini/2008January3116Girasole.jpghttp://images.google.it/imgres?imgurl=http://www.agricolacastello.it/imma/alimentazione.gif&imgrefurl=http://www.agricolacastello.it/prod_alimentazione.html&usg=__3OREZyNxfqFsxC429e6ftzibNV0=&h=196&w=206&sz=59&hl=it&start=6&um=1&tbnid=e6KHqn4Z8fpy6M:&tbnh=100&tbnw=105&prev=/images?q=mangime&hl=it&rlz=1T4GFRC_itIT213IT213&sa=N&um=1
The pasture, if well managed, imparts a strong characterization of the product. It acts, mainly, on the lipid content
+
> IMF
Quantity of lipids Quantity and quality of lipids+
Indirect effect > higher age at slauther (< ADG)
> IMF with > MUFA and PUFA
direct effect
pasture
How to increase of IMF
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Oleic acidLinolenic acidOmega-3
Lardo
Chestnut acorn mixture Chestnut acorn mixture
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http://www.agricolacastello.it/imma/alimentazione.gif
Oleic acid Omega-3
Chestnut acorn mixture Chestnut acorn mixture
Linolenic acid
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http://www.agricolacastello.it/imma/alimentazione.gif
48.338.3
20.3
Acidic composition of feeds
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Aromatic compounds in fat tissue of Cinta Senese dry-cured ham
ChestnutAcornmixture
Acids alcohols aldehydes EstersNi za
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530 d
350d 370d 330d
Age at slaughtering
530 d
350d 370d 330d
Rearing system effect
Analysis on fresh musclesThe target weight was 130 kg for all pigs
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protein level and quality improved breeds
The protein requirements of the improved pig breeds have been widely studied (Whittemore et al., 2001) in terms of growth and feeding
efficiency (Campbell et al., 1984; Hansen and Lewis, 1993)
Lebret (2008) reports that unbalanced diets (with insufficient ratio of protein or lysine to energy content) increased IMF
content and improved tenderness and juiciness of meat
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Protein content of diet (%)8 10 13 16
Dietary Lysine % 0.21 0.37 0.57 0.79Total fat cuts 37.16a 32.92b 33.95b 33.30bCooking loss % 20.90a 16.26b 16.51b 18.32WB on cooked meat kg 9.70 10.32 10.93 9.60IMF % 6.58a 4.18b 3.78b 4.07bProtein % 21.36a 22.78b 23.52b 23.23bColour parameter- L* 48.47a 45.75b 44.85b 45.38b- a* 11.33 10.55 11.00 10.94- b* 3.59a 2.90b 2.52b 2.74b
Effect of dietary protein content on traits of Longissimus muscle in Cinta Senese pig
Low protein limits muscle deposition and the energy which would have been used for muscle synthesis is diverted to fat synthesis. In the later
stages of growth, intramuscular fat is particularly affected (Wood et al., 2008)Ni
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the feeding strategy, related to quantitative and qualitative modulation of the diet, can affect the
quality of meat and cured products
Cinta Senese and the other local breeds are slaughtered at high weights and ages so the can benefice the effects of
compensatory growth linked to dietary restrictions for energy and/or protein
however, this tool must be properly calibrated to avoid excessive development of fat
Conclusion
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Hvala lepa!
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http://www.feagas.com/index.php/es/razas/especie-porcina/celta
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