A matter of age? How age affects the adaptation of lactating dairy cows to virtual fencing.

Virtual Fencing (VF) can be a helpful technology in managing herds in pasture-based systems. In VF systems, animals wear a VF collar using global positioning, and physical boundaries are replaced by virtual ones. The Nofence (Nofence AS, Batnfjordsøra, Norway) collars used in this study emit an acoustic warning when an animal approaches the virtual boundaries, followed by an aversive electrical pulse if the animal does not return to the defined area. The stimuli sequence is repeated up to three times if the animal continues to walk forward. Although it has been demonstrated that animals successfully learn to adapt to the system, it is unknown if this adaptation changes with animal age and thus has consequences for VF training and animal welfare. This study compared the ability of younger and older dairy cows to adapt to a VF system and whether age affected activity behavior, milk yield, and animal long-term stress under VF management. The study was conducted on four comparable strip-grazing paddocks. Twenty lactating Holstein-Friesian cows, divided into four groups of five animals each, were equipped with VF collars and pedometers. Groups differed in age: two groups of older cows (>4 lactations) and two groups of younger ones (first lactation). After a 7-d training, paddock sizes were increased by successively moving the virtual fence during four consecutive grazing periods. Throughout the study, the pedometers recorded daily step count, time spent standing, and time spent lying. For the determination of long-term stress, hair samples were collected on the first and last day of the trial and the hair cortisol content was assessed. Data were analyzed by generalized mixed-effect models. Overall, age had no significant impact on animal responses to VF, but there were interaction effects of time: the number of acoustic warnings in the last period was higher in younger cows (P < 0.001), and the duration of acoustic warnings at training was shorter for older cows (P < 0.01). Moreover, younger cows walked more per day during the training (P < 0.01). Finally, no effects on milk yield or hair cortisol content were detected. In conclusion, all cows, regardless of age, adapted rapidly to the VF system without compromising their welfare according to the indicators measured.

For dairy farmers, pasture management is a difficult task, including feeding the herd on demand, improving pasture use efficiency, and dealing with high labor costs. Virtual Fencing (VF) is an innovative technology that can help farmers to solve these issues. In a VF system animals wear a tracking collar. Physical boundaries are replaced by virtual ones using a smartphone application. The collars emit an acoustic warning when the animal reaches the virtual boundaries, further accompanied by an aversive electrical pulse if the animal does not return to the predefined area. Previous studies have shown that cattle learned to adapt to the system easily, but it is still unclear if older animals can adapt just as quickly. Thus, this is the first study investigating the effect of dairy cow age on learning VF in a strip-grazing trial. The results showed that older and younger cows adapted to the system equally fast, with no differences in activity behavior or changes in daily milk yield. Moreover, hair cortisol levels did not indicate lasting stress in the cows associated with the VF management during the trial. These results demonstrate the potential of VF in the management of lactating grazing cows of all ages.

Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality.

Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate the impact of different alternative protein sources to soybean in pig nutrition and their effects on growth performance, carcass, and meat quality traits. The review process was performed on Scopus®, and it considered research findings published from 2012 to the present on the Sus scrofa species. Articles without a control group fed with soybean were discarded. The main alternative protein sources identified were other legumes and distillers' dried grain with solubles (fish and animal proteins, oilseed by- and co-products). Interesting innovative protein sources included by-products from other industries (residues), microalgae and insects. Nevertheless, in dietary formulations, close attention must be paid to address the nutritional requirements, balance the supply of amino acids, avoid anti-nutritional or toxic compounds occasionally present in alternative protein sources, as well as determine the availability of protein feed in specific geographical areas.

Admixture and breed traceability in European indigenous pig breeds and wild boar using genome-wide SNP data.

Preserving diversity of indigenous pig (Sus scrofa) breeds is a key factor to (i) sustain the pork chain (both at local and global scales) including the production of high-quality branded products, (ii) enrich the animal biobanking and (iii) progress conservation policies. Single nucleotide polymorphism (SNP) chips offer the opportunity for whole-genome comparisons among individuals and breeds. Animals from twenty European local pigs breeds, reared in nine countries (Croatia: Black Slavonian, Turopolje; France: Basque, Gascon; Germany: Schwabisch-Hällisches Schwein; Italy: Apulo Calabrese, Casertana, Cinta Senese, Mora Romagnola, Nero Siciliano, Sarda; Lithuania: Indigenous Wattle, White Old Type; Portugal: Alentejana, Bísara; Serbia: Moravka, Swallow-Bellied Mangalitsa; Slovenia: Krskopolje pig; Spain: Iberian, Majorcan Black), and three commercial breeds (Duroc, Landrace and Large White) were sampled and genotyped with the GeneSeek Genomic Profiler (GGP) 70 K HD porcine genotyping chip. A dataset of 51 Wild Boars from nine countries was also added, summing up to 1186 pigs (~ 49 pigs/breed). The aim was to: (i) investigate individual admixture ancestries and (ii) assess breed traceability via discriminant analysis on principal components (DAPC). Albeit the mosaic of shared ancestries found for Nero Siciliano, Sarda and Moravka, admixture analysis indicated independent evolvement for the rest of the breeds. High prediction accuracy of DAPC mark SNP data as a reliable solution for the traceability of breed-specific pig products.

Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile.

During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statistical techniques (stepwise discriminant analysis, canonical discriminant analysis and discriminant analysis) to classify hams according to ripening (<12 months) or seasoning (≥12 months) periods and also to seasoning length (S12, S14, S16, or S18 months). The main VOCs chemical families steadily increased along ripening. Aldehydes and hydrocarbons reached their peaks at S16, acids and ketones remained constant from R6 to S16, whereas esters started decreasing after 12 months of seasoning. Stepwise analysis selected 5 compounds able to discriminate between ripening and seasoning periods, with 1,1-diethoxyhexane and dodecanoic acid being the most powerful descriptors for ripening and seasoning period, respectively. Instead, 12 compounds were needed to correctly classify hams within seasoning. Among them, undecanoic acid methyl ester, formic acid ethyl ester, 2,4,4-trimethylhexane, and 6-methoxy-2-hexanone had a central role in differentiating the seasoning length.

Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds.

The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.

Point-of-service Diagnostic Technology for Detection of Swine Viral Diseases.

INTRODUCTION: A research project is underway aiming to develop a field diagnostic tool for six important viruses of the pig sector, namely: African swine fever virus (ASFV), porcine reproductive and respiratory syndrome virus (PRRSV), swine influenza virus (SIV), porcine parvovirus (PPV), porcine circovirus (PCV2), and classical swine fever virus (CSFV). MATERIAL AND METHODS: To obtain a preliminary sounding of the interest in this type of instrument among its potential operators, a questionnaire was drawn up and submitted to three categories of stakeholders: farmers, veterinarians, and others (including scientific and technical staff working on animal farms). Four countries participated: Italy, Greece, Hungary, and Poland. RESULTS: In total, 83 replies were collected and analysed in a breakdown by stakeholder type and pertinence, where the areas were the importance of the main diseases within the different countries, diagnostic tool operational issues, and economic issues. CONCLUSION: The main end-users of this kind of instrument are expected to be private veterinarians and pig producers. The infectious agents seeming to be most interesting to diagnose with the instrument are PRRSV, SIV, PPV, and PCV2. The most decisive parameters which have been selected by the stakeholders are sensitivity, cost, simplicity, and time required to obtain results. The economic issue analysis showed that the majority of those who would prefer to buy rather than rent the device are willing to pay up to €3,000 for a diagnostic field tool.

Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite.

Nitrite is widely used in meat products as a multifunctional additive, combining flavour and colour properties with antioxidant and antimicrobial effects. However, nitrite may form reaction products (i.e., nitrosamine) that are potentially carcinogenic to humans. The meat industry, in response to consumers' demands for nitrite-free products, is seeking natural alternatives to nitrite, such as plant-based extracts. Three types of dry-fermented sausages were manufactured: NIT, containing 30 ppm of sodium nitrite; GSE, containing grape seed extract and olive pomace hydroxytyrosol; and CHE, containing chestnut extract and olive pomace hydroxytyrosol. Next-generation sequencing (NGS) was used to analyse microbial consortia, which were correlated with physical and chemical parameters. The prokaryotic community composition was similar among treatments, with a high relative abundance of Staphylococcus xylosus and Lactobacillus sakei, collectively accounting for 87% of the total community. However, significant differences were observed in both operational taxonomic unit (OTU) presence/absence and relative abundance. Ten genera varied in abundance between treatments. The increase in Lactobacillaceae in CHE may explain the reduced pH levels detected in these samples. In conclusion, NGS analysis showed that the prokaryotic community composition was similar in GSE and NIT, while CHE varied in both the composition and relative abundance of different taxa.

Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs.

Cinta Senese is characterized by slow growth rates, which implies different nutritional requirements compared to major pig breeds. Four different crude protein levels (120, 140, 160 and 180 g/kg on as-fed basis, denoted as CP12, CP14, CP16 and CP18) were tested to assess the optimal protein requirements of Cinta Senese pigs during the growing phase. The in vivo performance, slaughtering traits and nitrogen balance were evaluated using individual pens and metabolic crates. Increasing the protein level in feed lowered the average daily gain (from 0.76 to 0.71 kg/d), final weight (63.0 kg for CP12 versus 60.7 kg for CP16) and reduced the protein conversion efficiency (from 0.37 to 0.58). Also, protein conversion in lean protein linearly increased from CP12 (4.82) to CP18 (7.43), which implies a worsening in the protein utilization efficiency. The nitrogen balance showed higher loss of N through urine (from 0.68 g/d/kg metabolic weight for CP12 to 1.14 g/d/kg metabolic weight for CP18) as the dietary CP levels increased, and a decrease in the biological value (51.78 for CP12 versus 36.54 for CP16). The results indicated that the CP12 diet was adequate for fulfilling the Cinta Senese protein requirements during the growing phase.

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System.

In lean genotypes, protein restriction during growing increases intramuscular fat content without affecting the overall carcass fatness. The present study aims to assess the feasibility of applying this feeding management on an obese pig, the Cinta Senese, since obese genotypes are characterized by great lipogenic potential often leading to excessively high backfat deposits. Twenty pigs of average weight 38 kg, were divided in two groups, the first group was fed a protein restricted diet (9% of crude protein), while the second one a normal diet (13.5% of crude protein). During finishing, both groups were fed the same diet (10% of crude protein). Average daily gain, protein conversion index, backfat thickness, carcass weight, and prime cuts were determined. A loin sample joint was dissected in intermuscular fat, bone, subcutaneous fat, longissimus lumborum, and psoas major. On longissimus lumborum, physical and chemical analysis was carried out. The fatty acid profile of longissimus lumborum and loin subcutaneous fat were determined. Data were analyzed by analysis of variance. Protein conversion index resulted lower in the restricted group, while backfat was slightly greater. Meat quality traits were not affected by feeding management. Slightly modifications in subcutaneous outer layer fatty acids profile were observed. The protein restriction during growing did not seem a suitable mode of feeding management for Cinta Senese pigs.

Modelling Nutritional Requirements of Growing Pigs from Local Breeds Using InraPorc.

Models such as InraPorc enable the growth of pigs to be simulated and their nutrient requirements to be determined. However, so far, these models have not been applied to local breeds. We used InraPorc to determine the nutrient requirements of growing pigs from local breeds (H2020 European Union project TREASURE). Data on feed composition, allowance and intake, and body weight (BW) were obtained from literature reports or experiments conducted within the project. Data were used in InraPorc to calibrate 16 growth and intake profiles from nine breeds (Alentejana, Basque, Bísara, Apulo Calabrese, Cinta Senese, Iberian, Krskopolje pig, Mangalitsa, and Moravka), with one to three profiles per breed depending on the experimental conditions or data source. On the 40-100 kg BW range, mean protein deposition (PDm) was low for all breeds (below 116 g/d vs. over 130 g/d in conventional breeds). The age of pigs at 40 kg BW (110 to 206 days) denoted different types of feeding management in addition to genetic differences. The PDm and the lysine requirements were the highest in breeds with the highest average daily gain. In all breeds, a small proportion of total body energy retention was dedicated to protein, with the greatest proportion of energy retention in the form of lipids. Despite some methodological limitations, this study provides initial insights into the nutrient requirements of some local breeds.

A Diagnostic Device for In-Situ Detection of Swine Viral Diseases: The SWINOSTICS Project.

In this paper, we present the concept of a novel diagnostic device for on-site analyses, based on the use of advanced bio-sensing and photonics technologies to tackle emerging and endemic viruses causing swine epidemics and significant economic damage in farms. The device is currently under development in the framework of the EU Commission co-funded project. The overall concept behind the project is to develop a method for an early and fast on field detection of selected swine viruses by non-specialized personnel. The technology is able to detect pathogens in different types of biological samples, such as oral fluids, faeces, blood or nasal swabs. The device will allow for an immediate on-site threat assessment. In this work, we present the overall concept of the device, its architecture with the technical requirements, and all the used innovative technologies that contribute to the advancements of the current state of the art.

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages.

Dry-fermented pork sausages, from Cinta Senese local breed, were manufactured replacing sodium nitrite (NIT) with two mixtures of natural antioxidants consisting of: i) grape seed extract and olive pomace hydroxytyrosol (GSE); ii) chestnut extract and olive pomace hydroxytyrosol (CHE). The effects on physical-chemical, aromatic and sensory traits, as well as the microbiological safety, were tested. Nitrite replacement lowered the pH in GSE and CHE samples and resulted in several differences in physical traits between CHE and NIT samples. Listeria monocytogenes, Salmonella and Clostridium botulinum were not found in any samples. GSE and CHE mixtures showed a slightly lower antioxidant activity. Volatile profile showed a similar aromatic profile among the three treatments with differences mainly to abundance of the single compounds, indicating that replacement of nitrite by natural antioxidants did not affect the overall aroma profile, as outlined by olfactometry results. In addition, the replacement did not affect the overall acceptability, except for color-related traits, underscored in GSE and CHE products.

Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.

Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) and immunocastrates (IC) were submitted to dry-curing process. Sex category and salting regime were evaluated using standard (18 days; HS) and shortened salting (6 days; LS). At the end of processing, compared to HS, LS hams had lower (40%) salt content, were more proteolysed, were less salty, and had softer texture and different volatile profile. Sex effect was less evident; still, hams from EM exhibited higher processing losses and salt intake, and were drier, less marbled, harder, and more intensively coloured than IC hams. The panellists perceived higher off-flavours in hams with high boar taint compounds (correlation 0.67 and 0.53 for skatole and androstenone, respectively). The effect of sex category on volatile profile was negligible.

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 Kraski prsut.

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 Kraski prsut, 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.

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.

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.

Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics.

The effects of rearing system on tissue composition of a sample joint and on chemical-physical traits of meat and subcutaneous fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively. For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14% and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio (0.43 vs. 0.29).

Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics.

Twenty-nine Cinta Senese (CS), 29 Large WhitexCinta Senese (LWxCS) and 12 Large White (LW) pigs were reared indoors and fed a commercial mixture. After slaughter (at avg. weight of 136, 139, 155 kg for CS, LWxCS, LW, respectively), a portion of the loin (sample cut) was dissected into lean and Longissimus lumborum (LL), intermuscular fat and bone. Chemical and physical analyses were conducted on LL. Chemical composition and fatty acid profile were determined on the outer layer of backfat. CS pigs had the highest percentage of bone and the lowest of lean in the sample cut, LWxCS showing intermediate values between parental breeds. In LL, CS showed lower moisture (73.23% vs. 74.28%) and higher fat content (3.19% vs. 0.87%) than LW; pH(24) was higher in CS (5.78) than in LWxCS (5.67) and LW (5.50); meat was more red in CS and LWxCS than in LW; CS showed higher water holding capacity than LW, with LWxCS at an intermediate position; raw meat was tougher in CS than in LW, but differences disappeared after cooking. In backfat CS had lower moisture (6.5% vs. 6.9% and 7.8%) and higher lipid content (81.4 vs. 78.1 and 77.5%) than LWxCS and LW; concerning fatty acid composition, CS showed less SFA (saturated fatty acids; 36.2% vs. 37.12% and 37.7%) than the other two genotypes, and, together with LWxCS, less PUFA (polyunsaturated fatty acids; 10.4% and 10.2% vs. 11.1%) and more oleic acid (50.3% and 49.8% vs. 48.5%) than LW. Overall, evidence of additive genetic effects was present for most qualitative parameters with crosses showing intermediate values between parental breeds.

Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition.

A total of 78 female and male Nero Siciliano pigs were used. Forty-one pigs were reared following the traditional management system, 37 pigs were reared in pens with a small outdoor paddock and fed to appetite using commercial rations according to the growing period. Both male and female pigs were castrated. All pigs were weighed and measured periodically. Body measurements included height at withers, chest girth, body length, width at shoulders and at rump. Age and body weight at slaughter ranged respectively from 371 to 572 days and from 79 to 113 kg. The carcasses were weighed and dissected into lean, fat and bone cuts. In the early and final stages indoor-pigs grew faster than those reared outdoors. Trends in body length were similar for the two rearing systems, for width at shoulders and rump, chest girth and height at withers, indoor pigs showed higher values than the outdoor ones. Carcasses of similar weight were longer in outdoor than in indoor pigs but the latter showed greater subcutaneous fat thickness. Outdoor pigs had the lowest dressing percentage and the highest percentage of lean cuts, such as shoulder and ham, but not of neck and loin. Sex did not significantly affect the analysed characteristics.