Meat quality and fatty acid composition of Nero d’Aspromonte native pigs: effect of rearing system and carcase weight

The study investigated the effects of the rearing system and carcase weight on the meat quality of Nero d’Aspromonte pigs. Thirty-three barrows, aged between 14 and 16 months with an average slaughter body weight of approximately 140 and 160 kg, were randomly selected among 80 pigs reared with two different rearing systems, indoor or plein air. Carcase weight was recorded and dressing percentage was calculated. Longissimus thoracis (LT) muscles were sampled and grouped into: plein air and low carcase weight; plein air and high carcase weight; indoor and low carcase weight; indoor and high carcase weight. Proximate composition, cholesterol, vitamin E and fatty acid composition in LT muscles were examined. Rearing systems did not affect carcase yield. However, a higher carcase yield was found for heavier pigs reared indoor compared to lighter pigs reared in plein air system. Neither the rearing system nor the carcase weight affected the proximate composition, cholesterol and vitamin E contents. Meat from plein air reared pigs had higher total saturated fatty acids (SFA) and lower total polyunsaturated fatty acids (PUFA), resulting in a lower PUFA/SFA ratio and n-6 to n-3 PUFA ratio. The combination of the plein air system and heavier carcase weight could improve the nutritional properties of intramuscular fat in this native pig. In conclusion, obtained results indicate that the Nero d’Aspromonte pig is an interesting genetic type that, when reared in the open air and producing heavier carcases, could provide meat more suitable from the nutritional perspective.