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

• Published in: Animal (Cambridge, England) England), 2019-05, Vol.13 (5), p.1103-1110
• Main Authors: Tomažin, U., Batorek-Lukač, N., Škrlep, M., Prevolnik-Povše, M., Čandek-Potokar, M.
• Format: Article
• Language: English
• Subjects: Agriculture; Alfalfa; Amino acids; Animals; Barley; Cattle; Collagen; Color; Composition; Diet; Dietary supplements; Experiments; Farms; Fatty acid composition; Fatty acids; Feeds; Floors; Growth rate; Hay; Hogs; Ingredients; Labeling; Legislation; Lipid peroxidation; Lipids; local breed; Meat; Meat quality; Muscles; Nutrition research; Organic farming; Oxidation; oxidative stability; pH effects; Polyunsaturated fatty acids; Protein composition; Proteins; Quality of Animal Products; Research Article; Software; Straw; Swine; Tocopherol; Vitamin A; Vitamin E; Vitamins; Weaning
• ISSN: 1751-7311; 1751-732X
• DOI: 10.1017/S1751731118002409

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