EFFECT OF TWO DIFFERENT REARING SYSTEMS ON TEXTURAL TRAITS, COLOR PARAMETERS AND OXIDATIVE STATUS OF MEAT FROM BÍSARO PIG

The interest in outdoor swine production systems due to the lower initial investment cost
such as facilities, buildings and equipment is increasing (Araujo et al. 2016; Cerqueira et
al., 2016). In the North of Portugal an example of sustainable production systems can be
seen in Bísaro pig breed, whose production system shows some diversity: small
traditional farms, intensive outdoor and semi-extensive. In this breed there is a great
tradition in fattening and finishing pigs into a variety of traditional products.

The present work intended to estimate the impact of growing/finishing Bísaro pigs housed
in a hoop barn or in a traditional confinement on some meat quality traits as color in the
CIELAB space, drip loss (DL), thawing loss, cooking loss (CL), texture analysis by
Warner-Bratzler (shear force), moisture, pH and oxidative status, of the longissimus
lumborum (LL).