F. Sirtori

Quality of meat and meat products produced from southern European pig breeds

Genetic and environmental effects on the quality of meat from southern European pig breeds are discussed. In the literature, it is evident that the breeds native to southern Europe have an interesting quality of products with respect to improved pigs. The free-range system increases the value of animal products due to the influence of outdoor rearing on the chemical, physical and organoleptic characteristics of the product. Traditional food products of high quality, such as those obtained from animals reared outdoor, are in high demand. The studies carried out on native pig breeds in southern Europe have focused on various aspects, ranging from studies of population genetics aimed at averting the danger of extinction and reducing inbreeding to studies of the factors affecting the quality of products. The purpose of this review is to analyse the literature on pig breeds native to southern Europe, with particular reference to the effects of genetics and breeding systems on the quality of products.

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

The effect of two ripening times (12 or 16 months) on the chemical, physical, volatile and sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraški pršut, was studied. Both muscles showed lower water content and higher proteolysis index at 16 than at 12 months. BF had lower lipid contents and higher moisture, salt percentage and proteolysis index than SM. In SM, a decrease of MUFA with time was observed. A higher quantity of total fatty acids was observed for SM than for BF. General increases in hardness, cohesiveness, chewiness and gumminess were observed over time in both muscles. Higher values of force decay coefficient and lower values of hardness, cohesiveness, gumminess and chewiness were found for BF than for SM. Eighty-seven volatile compounds were tentatively identified in both muscles and were more abundant at 16 than at 12 months. Aldehydes were the predominant group followed by acids, alcohols, esters, hydrocarbons, ketones and furans.

Performance of cinta senese pigs and their crosses with large white 2. physical, chemical and technological traits of tuscan dry-cured ham

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White×Cinta Senese (LW×CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical-physical analysis was performed on a sample-slice and on muscles (Biceps femoris - BF; Semimembranosus - SM; Semitendinosus - ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW×CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW×CS and LW. Shear force of BF was higher in CS than in LW×CS and LW. With respect to LW, CS had lower values of L(∗) in muscles, and higher values of a(∗) in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW×CS and LW.

Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs

Abstract The objective of this study was to evaluate the effect of pasture in oak and chestnut groves on the chemical and sensorial traits of cured lard. Thirty Cinta Senese barrows (124kg of l.w. on average) were allotted to three groups: one group (CONC) was reared outdoors in a confined area and fed commercial feedstuff. The other two groups were raised under free-range conditions on acorns (AC) or chestnuts (CH). At slaughtering (148kg of LW) the backfat was seasoned for 60 days to obtained cured lard. Results demonstrated that the lard of CH and AC respect to CONC group was the richest in MUFA (46.9 and 47.76 vs 44.78% respectively) because of the higher content of oleic acid (44.2 and 44.91 vs 42.05%, P<0.05, respectively). CH showed a higher percentage of PUFA-n3 than AC and CONC (1.18 vs 1.06 and 1.03%, P<0.05, respectively), a lower content of α-tocopherol (9.77 vs 14.46 and 13.31µ/g, P<0.05 respectively) and a higher content of γ-tocopherol (13.73 vs 6.02 and 4.32µ/g, P<0.05, respectively). As regards sensorial traits, the lard of CH and AC groups exhibited a lower value of pinkness than CONC (29.3 and 32.4 vs 49.2, P<0.05, respectively) and higher scores of yellowness (31.4 and 28.6 vs 18.6, P<0.05, respectively) and oiliness (37.0 and 33.7 vs 24.0, P<0.05, respectively). The pasture in the acorn and chestnut groves affected the chemical traits of lard, prevalently the composition of fatty acids . The consumption of acorns or chestnuts led to a higher content of oleic acid with respect to concentrate, affecting some sensorial traits of lard.

Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut.

This trial was aimed to verify the effect of fattening with chestnut on carcass characteristics and on quality traits of products of Cinta Senese breed. Thirty-three Cinta Senese pigs were allotted into three groups. One group was fed a commercial feedstuff (0-CH), the other two groups were fed chestnut for one (1-CH) or three (3-CH) months. Pigs were slaughtered at 130 kg of live weight. The 1-CH group showed significantly lower pH value at 24h (P<0.05). For sample joint dissection a significant effect (P<0.05) of feeding system was found only on intermuscular fat, highest in 1-CH. A significant effect of feeding system (P<0.05) was found on physical and chemical parameters of Longissimus lumborum: the 3-CH group showed the highest values (P<0.05) of L, a, b, drip loss, cooking loss, shear force and intramuscular fat on raw meat. The 3-CH showed significantly higher level (P<0.05) of unsaturation for the highest percentage of MUFA and PUFA.

Physical, chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors

Abstract The effects of rearing system on technological and physical-chemical traits of Cinta Senese hams were investigated. Forty-three pigs were reared under two different farming conditions, outdoors and indoors, and slaughtered at 130 kg of live weight. Hams were processed according to the dry-curing method for Tuscan ham. Outdoor pigs showed higher salting losses (4.2 vs 2.0%) and lower seasoning losses (26.7 vs 29.0%). On sample-slice, pigs reared outdoors showed higher percentages of subcutaneous fat (40.5 vs 37.4%) and lower percentages of Semimembranosus (Sm) and Semitendinosus (St) muscles (23.8 vs 26.0% and 6.4 vs 7.0%, respectively). Outdoor pigs had higher values of chroma and lower values of hue in all analysed muscles (Biceps Femoris (BF), Sm and St) and their subcutaneous fat showed lower chroma (5.0 vs 7.0) and higher hue values (0.939 vs 0.627). BF of outdoor pigs had higher percentages of intramuscular fat (6.4 vs 4.9%) and lower percentages of crude protein (27.4 vs 30.9%). Subcutaneous fat of outdoor pigs showed lower SFA contents (32.1 vs 35.9%) and higher percentages of PUFA n-3 (1.23 vs 0.30%) and PUFA n-6 (11.8 vs 7.66%). Outdoor pigs had a higher PUFA/SFA ratio (0.41 vs 0.22).

Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs

The objective of this work was to evaluate, under indoors and outdoors rearing, the effect of crossing Cinta Senese (CS) with Italian Large White (ILW) and Italian Duroc (ID) breeds. Starting from 72 d of age, 9 CS, 8 ILWxCS and 7 IDxCS were reared outdoors (OUT) in 3 paddocks of 2 ha and 8 CS, 10 ILWxCS and 8 IDxCS pigs were reared indoors (IN) in three pens of 20 m2. All pigs, fed the same commercial diets, were weighed and measured periodically and were slaughtered at a target live weight of 150 kg. Indoor-pigs grew faster than the outdoor ones and crossbred pigs showed higher average daily gain than CS breed (476, 437 and 387 g/d for IDxCS, ILWxCS and CS, respectively). Rearing system had moderate or null effect on carcass and sample cut composition whereas the OUT pigs, when compared to IN ones, showed higher moisture and lower IMF in Longissimus L. and Psoas M. muscles and higher cooking loss of meat (22.1 vs 18.4 %) that resulted also less red (a* 10.94 vs 12.04). CS had more fat in carcass and more bone in sample cut than the crossbreeds. ILWxCS showed lower IMF content and higher moisture in muscles and brighter and less red meat than the other breeds, while IDxCS produced the most tender meat after cooking. The use of Italian Duroc could be profitable on Cinta Senese to improve the farming performance without worsening the fresh meat quality.

Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut

Riassunto Caratteristiche del lardo stagionato di suini Cinta Senese alimentati con ghianda e castagna. Sono stati utilizzati 30 campioni di lardo stagionato provenienti da altrettanti suini di razza Cinta Senese di cui 10 allevati in recinto all’aperto ed alimentati con miscela commerciale, 10 in bosco di castagna, 10 in bosco di ghianda. I soggetti alimentati a ghianda, rispetto a quelli alimentati a castagna e miscela, hanno fornito lardo più ricco di C18:1 (45,2 vs. 44,2 vs. 42,3%) e di MUFA (48,1 vs. 46,9 vs. 45,0%) e più basso di PUFA n-6 (15,5 vs. 16,5 e 16,9%). Alla prova sensoriale il lardo dei gruppi ghianda e castagna ha fornito valori più elevati per “giallo” (29,9 vs. 26,4 vs. 19,9), per “untuosità” (35,5 vs. 33,4 vs. 26,1) e per “gradimento complessivo” (44,8 e 44,3 vs. 40,6).

Effect of dietary protein level (as substitution of maize with soybean meal) on growth rate and feed efficiency of the Cinta Senese pig in the growing-fattening period

This study aimed to provide first indications on the protein requirement of Cinta Senese pigs. The effect of various dietary protein contents on in vita performance was tested. Sixty Cinta Senese pigs were equally distributed in four dietary groups, balanced for sex (barrow and gilt) and live weight. At the start of the trial, pigs were approximately 130 d old and weighed an average 46.6 kg. Groups were fed four diets with different protein content (approximately 8, 10, 13 and 16%, named 8% P, 10% P, 13% P, 16% P, respectively), obtained by using different maize/soybean meal ratios. Diets were administered to pigs during the entire growing-fattening period in a controlled dose of 90 g/kg W0.75, until a maximum of 2.5 kg/d pro capite. Feed distributed per pen was recorded daily and individual weight and ultrasonic backfat thickness were periodically recorded. The trial lasted approximately 250 d and finished when animals reached the target slaughter weight of 145 kg. The 8% P diet determined a lower growth rate than the other diets; after 250 d, pigs receiving this diet were 20 kg lighter than those receiving the other diets. The 10% P diet determined body weights always lower than the 13% P and 16% P diets, but the difference decreased in the middle of the trial period. The pigs fed 13% P and 16% P diets showed the same growth rate. Moreover, through the whole growth period, the 8% P diet produced higher fat thickness than the other three diets which showed similar results. The 8% P diet determined the highest FCIs. The 16% P diet showed the best feed conversion until approximately 70 kg of l.w., but after this weight it became progressively less efficient than the 10% P and 13% P diets. Consequently, the cumulative intake of that diet was the lowest only for the first 60 kg of gain. The 10% P diet gave the best FCI starting from 80 kg of l.w. In consideration of the cost of protein feed and the need to reduce N pollution, the 10% P diet could be the optimal compromise for growth-fattening in the Cinta Senese pig, certainly over 70 kg of l.w.

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

The aim of this study was to test the effect of various dietary protein contents (CP) on the carcass traits and the meat quality of Cinta Senese pigs. A total of 60 Cinta Senese pigs were equally distributed in four dietary groups that were balanced for sex (barrows and gilts) and live weight. The animals in the groups were fed one of four diets (80CP, 100CP, 130CP and 160CP) containing different CP contents (80, 100, 130 and 160 g/kg, respectively). The diets were administered to the pigs during the entire growing-fattening period in a controlled dose of 90 g/kg W0.75, to a maximum of 2.5 kg/day per animal. The duration of the trial was ~250 days, ending when the animals reached the target slaughter weight of 145 kg. The 80CP diet produced fatter carcasses than did the other diets; no differences in carcass composition were found among the animals fed the other three diets (total lean cuts: 57.4%, 61.4%, 60.8% and 61.3% for 80CP, 100CP, 130CP and 160CP diet, respectively). The sample joint composition confirmed the highest fatness and the lowest meatiness of pigs fed 80CP. This same pattern was evident for the composition of the muscle (Longissimus lumborum) containing the largest amount of i.m. fat, and the lowest protein content in the 80CP group. Moreover, the 80CP diet resulted in the lightest and yellowest meat with the highest cooking loss. A principal component analysis of the physical and chemical traits of the meat revealed three first factors that explained 56% of the total variance. Among them, only the intersection of Factor1, which combined mainly lower pH at 24 h postmortem and higher drip loss, cooking loss, lightness and yellowness, with Factor2, which associated higher toughness, higher protein and lower fat content, graphically appeared to discriminate the 80CP diet from the other ones. In conclusion, a diet with 80 g/kg of CP content was inadequate for this local breed, while, in consideration of the cost of protein feed and the need to reduce N pollution, the 100CP diet would be an optimal compromise for the growth-fattening of Cinta Senese pigs.