Ibérico (Iberian) Pig

Abstract

The main characteristics of the Iberian breed, an autochthonous pig breed of the Iberian Peninsula, are presented in this chapter along with the results of a literature review on productive traits. Reproductive performance was estimated by sow age at first parturition, litters per sow and year, piglets alive per litter, piglet weight at birth and at weaning, percentage of stillborn per litter, mortality at weaning, lactation length and farrowing interval. For growth performance, average daily gain and daily feed intake during lactation and in different growing phases are provided. Carcass traits were evaluated by age and weight at slaughter, hot carcass weight, carcass yield, backfat thickness measurements, muscle thickness and loin eye area. Meat quality traits of longissimus muscle (pH, objective colour measurements and intramuscular fat) were also assessed. The main part of the studies considered simulated practical production conditions in Iberian pig rearing although others evaluated a defined growing period, sometimes quite far from the usual commercial slaughter weight of this breed. Therefore, some figures should be interpreted with caution. Although a considerable number of studies on Iberian pig were included in the current review, scientific papers on reproductive performance and some meat quality parameters are still rather scarce.

Effect of antimicrobial use and production system on Campylobacter spp., Staphylococcus spp. and Salmonella spp. resistance in Spanish swine: A cross‐sectional study

“…Spain is currently the main pig producer in Europe and the third worldwide, after China and United States (Derksen, 2019). Within the Spanish pig production, the extensive management system is relatively common in the south‐west area because of the use of meadowland resources by the Iberian pig (Nieto et al., 2019), what provides an excellent opportunity to compare AMR profiles among bacteria present in the environment and colonizing pigs from these herds, as compared to those of intensive production farms.…”

Feed efficiency and loin meat quality in Iberian pigs

“…In a literature review, Nieto et al (2019) presented an IM Fat range of 3.0 to 19.7% in Iberian loin; therefore, the values in our study are on the low end. Generally, high IM Fat levels contribute to reduced moisture losses during meat processing since fat shows a lower diffusion rate for water than lean (Ventanas et al, 2005).…”

“…In addition, early prediction of the water-holding capacity of meat during storage and processing based on fresh meat characteristics is essential for the meat industry due to its economic consequences (Bertram et al, 2003). Flavor and juiciness of cured pork are closely related to a high intramuscular fat content, which is considerably higher than that of pork from commercial breeds (Nieto et al, 2019). Furthermore, intramuscular fat content has been positively correlated to marbling, color, and tenderness (Warner, 2017) and determines the technological properties of the meat for dry-curing (Ventanas et al, 2005).…”

Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach

“…The growing period in this traditional system is based on extensive or semi-extensive management from 23 kg to 95-105 kg of live weight [23]. The growers are fed with compound feed and they consume different natural resources depending on season [24].…”