Effect of organic pig production systems on performance and meat quality |
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Affiliation: | 1. ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland;2. FiBL Research Institute of Organic Agriculture, Department of Extension, Training and Communication, Ackerstrasse 113, 5070 Frick, Switzerland;3. Agroscope, Institute for Livestock Sciences ILS, Tioleyre 4, 1725 Posieux, Switzerland;4. University of Zurich, Vetsuisse-Faculty, Department of Farm Animals, Division of Swine Medicine, Winterthurerstrasse 268, 8057 Zurich, Switzerland;5. University of Berne, Vetsuisse-Faculty, Veterinary Physiology, Bremgartenstrasse 109a, 3001 Berne, Switzerland;6. INRA, French National Institute for Agricultural Research, UMR1348 PEGASE, le clos 16, 35590 Saint-Gilles, France |
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Abstract: | The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality. Performance and meat quality characteristics were compared between three organic pig production systems based on indoor housing with access to an outdoor area and a Danish conventional indoor system including 100% concentrate during the finishing feeding stage.The three organic systems used the following three feeding regimes: 100% organic concentrate according to Danish recommendations, 70% organic concentrate (restricted) plus ad libitum organic barley/pea silage and 70% organic concentrate (restricted) plus ad libitum organic clover grass silage, respectively.With exception of a slightly lower daily gain in organic pigs fed 100% concentrate, no significant difference was found in performance and meat quality characteristics compared with results obtained in the conventional system. In contrast and independent of roughage used, organic pigs raised on 70% concentrate had a significant reduction in daily gain (P < 0.001) compared with pigs raised on 100% concentrate, despite the fact that no difference in feed conversion rate was seen between the tested production systems. However, the percentage of leanness increased significantly in meat from organic pigs raised on 70% concentrate plus roughage compared with meat from pigs given 100% concentrate. This was reflected in higher yield (weight) of lean cuts and lower yield of cuts with high fat content from pigs fed 70% concentrate plus roughage. In general, organic feeding resulted in a significantly higher content of polyunsaturated fatty acids in the back fat (1.8%), which increased further when restricted feeding plus roughage (4%) was used. Restricted concentrate feeding gave rise to a decrease in tenderness compared with pork from pigs fed 100% concentrate. |
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