Turopolje Pig (Turopoljska svinja)

Abstract

Turopolje pig is a fatty-type pig breed created during the Middle Ages in Turopolje region in Central Croatia. Due to its modest demands, resilience and good adaptation to outdoor rearing, the Turopolje pig has been an important food source for the local population for centuries. However, with the transition from extensive to intensive pig production in the middle of the twentieth century, this autochthonous pig breed almost disappeared. Currently, despite the state support, Turopolje pig is still endangered, with a population of only 116 sows and 14 boars. Hence, to preserve Turopolje pig breed in a more sustainable way, the breed needs to be more economically exploited and scientifically explored. Thus, the aim of this chapter is to present history and current status of Turopolje pig breed, its exterior phenotypic characteristics, geographical location, production system and main products. Moreover, a collection and review of available literature data (available until August 2017) on reproductive and productive traits, including growth performance, carcass traits and meat and fat qualities of Turopolje pig breed, were carried out. Although studies on Turopolje pig are scarce, the present review gives the first comprehensive insight into this still untapped local breed of pigs investigated in the project TREASURE.

Black Slavonian (Crna slavonska) Pig

“…1 ADG in a period of lactation and growing period estimated from birth to approximately 30 kg live body weight. 2 ADG in a period of fattening is reported for early and middle fattening stage estimated between approximately 30 and 100 kg and late fattening stage estimated above 100 kg live body weight. Sometimes the source provided only the overall growth rate for the whole studied period (in that case defined as overall).…”

“…The final phase of creation of Black Slavonian breed was during 1920 when crossing with English black breed-large black occurred. The success of crossing and breeding was confirmed in 1873 by winning gold medals at the Vienna Agricultural Fair [2]. At the end of the nineteenth and early twentieth centuries, Black Slavonian pig was the most common and, from an economic standpoint, the most important pig in what is now eastern Croatia.…”

“…Exceptionally before farrowing, sows are placed in semi-open facilities whose floors are filled up with straw. Sows and piglets in such facilities remain until weaning [2].…”

“…1 M muscle thickness measured according to ZP method (at the cranial edge of the gluteus medius muscle (mm)). 2 S backfat thickness measured according to ZP method (above the gluteus medius muscle (mm)). production of traditional pork products such as ham, kulen, bacon, sausage, dry cured neck and fat.…”

Comparação das características de carcaça e qualidade da carne de suínos Black Slavonian em função da duração do período de engorda

“…Considering that the Black Slavonian pig resulted from the crossbreeding of the Lasasta Mangulica and Berkshire breeds, housing condition and feeding are main factors which affect the ratio of muscle and fat in the carcass. Extensive housing conditions allow complete use of its genetic potential in terms of fertility and conformation, as well as protection of health and welfare of the pigs (Karolyi 2010). Meat quality represents the sum of all sensory, nutritional, hygienic -toxicological and technological properties of meat.…”