title: Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed.
abstract: The aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial hybrid pig (I), free range commercial hybrid pig (FR) or organically reared crossbred pig (O), according to organic EU Regulations. I pigs showed the best productive performance, but FR and O increased: C20:1n9, Δ9-desaturase (C18) and thioesterase indices in meat. Lipid, dipeptides and CoQ10 appeared correlated to glycolytic and oxidative metabolic pathways. We can conclude that all studied parameters were influenced by the rearing system used, and that differences were particularly evident in the O system, which produced leaner meat with higher oxidative stability. In this respect, the organic pig rearing system promotes and enhances biodiversity, environmental sustainability and food quality.
authors.affiliation: Faculty of Biosciences and Agro-Food Technologies and Environmental, University of Teramo, via C. Lerici 1, 64023, Mosciano S.A., Italy. gmartino@unite.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Martino
authors.affiliation: Faculty of Biosciences and Agro-Food Technologies and Environmental, University of Teramo, via C. Lerici 1, 64023, Mosciano S.A., Italy. cmugnai@unite.it.
authors.forename: Cecilia
authors.initials: C
authors.lastname: Mugnai
authors.affiliation: Faculty of Biosciences and Agro-Food Technologies and Environmental, University of Teramo, via C. Lerici 1, 64023, Mosciano S.A., Italy. dcompagnone@unite.it.
authors.forename: Dario
authors.initials: D
authors.lastname: Compagnone
authors.affiliation: Faculty of Biosciences and Agro-Food Technologies and Environmental, University of Teramo, via C. Lerici 1, 64023, Mosciano S.A., Italy. lgrotta@unite.it.
authors.forename: Lisa
authors.initials: L
authors.lastname: Grotta
authors.affiliation: Faculty of Biosciences and Agro-Food Technologies and Environmental, University of Teramo, via C. Lerici 1, 64023, Mosciano S.A., Italy. mdelcarlo@unite.it.
authors.forename: Michele
authors.initials: M
authors.lastname: Del Carlo
authors.affiliation: Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 74, 06121, Perugia, Italy. francesca.sarti@unipg.it.
authors.forename: Francesca
authors.initials: F
authors.lastname: Sarti
keywords: meat quality; oxidative status; performance; pig; rearing system