FREE-RANGE GROWING PIGS - EFFECT OF FEEDING STRATEGY AND GENOTYPE ON ANIMAL BEHAVIOUR, PERFORMANCE AND MEAT QUALITY

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1 1 AARHUS FREE-RANGE GROWING PIGS - EFFECT OF FEEDING STRATEGY AND GENOTYPE ON ANIMAL BEHAVIOUR, PERFORMANCE AND MEAT QUALITY ANNE GRETE KONGSTED, MARGRETHE THERKILDSEN AND JOHN E HERMANSEN

2 LOW MARKET SHARE OF ORGANIC PORK, % Milk Eggs Beef Chicken Pork 2

3 NEED TO IMPROVE THE QUALITY IN A BROAD SENSE Eating quality Animal health and welfare Integrity of the animal Environmental and climatic footprints 3

4 WAYS TO IMPROVE THE IMMATERIAL QUALITY Growing-finishing pigs free-range Use of alternative breeds Low use of concentrate 4

5 HYPOTHESES Restricted feeding with concentrate will motivate the pigs to forage in the range and this will improve feed conversion ratio (of the concentrate) will eliminate the need for adding vitamin- and mineral mixture Alternative/traditional genotypes are more motivated to forage in the range have improved/different eating qualities 5

6 SUMMER PROJECT Genotype x feeding strategy Meat quality Behaviour Performance 6

7 MODERN VS. TRADITIONAL CROSS-BREED DYL: Duroc x [Yorkshire x Landrace] TYL: Tamworth x [Yorkshire x Landrace] 7

8 FEEDING STRATEGY HIGH Concentrate according to Danish indoor recommendations % LOW+ Restricted feeding with concentrate (80 % -> 60 % of recommendations) and with supplementing vitamins and minerals LOW Restricted feeding with concentrate (80 % -> 60 % of recommendations) and without supplementing vitamins and minerals 8

9 EXPERIMENTAL PADDOCKS Eighteen paddocks (2 x 3 x 3) of m 2 9

10 CROPS: GRASS CLOVER W HERBS AND LATER CHICORY 10

11 TIME TABLE Week: Crop: Grass clover with herbs Chicory Behaviour: x x x x x x Weight: x x x x x Blood: x x x x Slaughter: x x Performance, robustness, mineral- and vitamin status Behaviour HIGH n=24 LOW n=48 Meat quality 11

12 RESULTS - DAILY INTAKE OF CONCENTRATE Kg/pig 3,5 3 2,5 2 1,5 HIGH - 22 % - 46% 2,7 1,8-33% NORM RES 1 LOW+/- 0, mean Week 12

13 FORAGING BEHAVIOUR EFFECT OF FEEDING STRATEGY % of all observations ,7 9,6 30 Grazing P< ,6 36,1 37,4 Rooting P< ,1 FORSØG 0 II - RISBJERG SLAGTESVIN HIGH PÅ KLØVERGRÆS, LOW+ LOW- KÅL OG ROER 13

14 FORAGING BEHAVIOUR EFFECT OF GENOTYPE % of all observations ,7 x 9 y 25 Grazing P = Rooting NS 15 29,1 28, FORSØG 0 II - RISBJERG SLAGTESVIN DYL - modern PÅ KLØVERGRÆS, TYL - traditional KÅL OG ROER 14

15 FORSØG II - RISBJERG SLAGTESVIN PÅ KLØVERGRÆS, KÅL OG ROER 15

16 16

17 FORSØG II - RISBJERG SLAGTESVIN PÅ KLØVERGRÆS, KÅL OG ROER 17

18 DAILY GAIN, KG 1,2 1 0,956 a HIGH concentrate LOW concentrate with vit/min LOW concentrate without vit/min 0,8 0,727 b 0,721 b 24% 0,752 b 0,6 0,606 c 0,575 c % 0,4 0,2 FORSØG II - RISBJERG 0 SLAGTESVIN PÅ KLØVERGRÆS, KÅL OG ROER DYL-modern (n = 36) TYL-traditional (n = 36) 18

19 DAILY GAIN, KG 1,2 1 0,956 a HIGH concentrate LOW concentrate with vit/min LOW concentrate without vit/min 0,8 0,727 b 0,721 b 0,752 b Organic pigs, DK (800 g/d) 0,6 0,606 c 0,575 c 0,4 0,2 0 DYL-modern (n = 36) TYL-traditional (n = 36) 19

20 FEED CONVERSION Kg concentrate per kg gain 4 3,5 HIGH concentrate LOW concentrate with vit/min LOW concentrate without vit/min 3,67 c 3,32 e 14 % 3 2,5 2,83 a 2,57 b 2,59 b 9 % 2,99 d 2 1,5 1 DYL-modern (n = 36) TYL-traditional (n = 36) 20

21 FEED CONVERSION Kg concentrate per kg gain 4 3,5 3 2,5 2 1,5 Organic pigs, DK (3.1 kg/kg gain) 2,83 a 2,57 b 2,59 b 9 % HIGH concentrate LOW concentrate with vit/min LOW concentrate without vit/min 3,67 c 2,99 d 3,32 e 14 % 1 DYL-modern (n = 36) TYL-traditional (n = 36) 21

22 MEAT QUALITY DONE ON HIGH AND LOW+ PIGS Pigs were slaughtered at Danish Crown in Herning HIGH pigs first and LOW+ pigs three weeks later Measurements at the day of slaughter Weight Meat percentage ph and temp 45 min and 3 h post mortem in ham (M. biceps femoris) and loin (M. longissimus) 22

23 MEAT QUALITY ON LOIN AND HAM Measurements 24 h post mortem ph and temperature Colour Driploss Muscle weight and size Sampling for fatty acid composition, oxidation, shear force (1, 4 and 7 days PM) and sensory evaluation (4 days PM) 23

24 SLAUGHTER WEIGHT AND MEAT PERCENTAGE kg Slaughter weight 88, ,8 66,9 DYL HIGH LOW+ TYL % Meat percentage ,1 63,1 55,6 53,5 DYL HIGH TYL LOW+ 24

25 COLOUR TRAITS HAM 8,48 6,92 6,16 5,58 Redness - a* Yellowness - b* DYL TYL LOIN 49,4 46,4 Lightness - L* HIGH LOW+ 25

26 SENSORY EVALUATION - AROMA, FLAVOUR AND TEXTURE Tenderness 6,3 6,1 5,9 5,5 5,4 5 4,2 4,3 LD BF DYL HIGH DYL LOW+ TYL HIGH TYL LOW+ 26

27 LINK BETWEEN TEXTURE AND GROWTH OF MUSCLES cm Loin cross sectional area 54, ,6 34,4 kg 2 1,5 Ham muscle weight 1,535 1,518 1,24 1, ,5 0 DYL TYL 0 DYL TYL HIGH LOW+ HIGH LOW+ 27

28 SENSORY EVALUATION - AROMA, FLAVOUR AND TEXTURE 12 Tenderness ,5 4,2 5,9 4,3 6,1 6,3 5, LD BF DYL HIGH DYL LOW+ TYL HIGH TYL LOW+ BOR 28

29 SHEAR FORCE N Days post mortem Loin - DYL Ham - DYL Loin - TYL Ham - TYL 29

30 CONCLUSIONS LOW CONCENTRATE Significant more foraging activity A 33 % reduction in concentrate -> daily gain was reduced % and feed conversion ratio improved with 9-14 % No effects of supplementing vitamins and minerals on growth Meat percentage was higher in pigs feed low concentrate, but muscle area of loin reduced Tenderness was reduced in loin, but no effect on aroma and flavour Lower tenderness than the Bornholmer pig 30

31 CONCLUSIONS TRADITIONAL CROSS- BREED Tended to graze more 20 % lower daily gain 25 % poorer feed conversion ratio 9 % units lower meat percentage and smaller muscles Lower tenderness in ham, and less juiciness, acid and metal flavour, but more sweetness in loin 31

32 WE ALSO LOOK AT Plasma concentrations of minerals and vitamins Jan V Nørgaard, Søren K Jensen Robustness, e.g. resistance to salmonella, gastrointestinal numbers of different microorganisms Helle R Juul-Madsen, Ricarda G Engbjerg, Liselotte R Norup, Charlotte Lauridsen Fatty acid composition Søren K Jensen Overall economy, resource use, environment/climate Klaus Horsted, John Hermansen 32

33 33 AARHUS PART OF SUMMER PROJECT SUPERB AND MARKETABLE MEAT FROM EFFICIENT AND ROBUST ANIMALS (SUMMER) OVERALL AIM IS TO INCREASE THE MARKET SHARE OF ORGANIC MEAT (PORK, POULTRY AND YOUNG BEEF) JOHN E. HERMANSEN PROJECT LEADER UNDER THE RDD PROGRAMME COORDINATED BY ICROFS FUNDED BY THE DANISH AGRIFISH AGENCY, MINISTRY OF FOOD, AGRICULTURE AND FISHERIES READ AND SEE MORE: