The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on food-related habits: 'uninvolved' and 'innovative cook lovers', both similarly balanced across socio-demographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions.

Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.

This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.

This study aimed to explore dietary replacement soybean meal (SBM) with local pea seeds (PS-L) and the effects of surgically castrated (CM) or immunocastration (IM) in heavy male pigs, on growth performance, feeding behaviour, and tail and ear lesions. Four treatments were arranged factorially (2 × 2), with two sexes and two dietary treatments (96 pigs in eight pens). The inclusion of PS-L was 25%, 30%, and 40% during three phases (40–80 kg, 80–110 kg, and 110–140 kg, respectively). No difference in average daily feed intake (ADFI) and body-weight (BW) between PS-L and SBM could be demonstrated (p > 0.05), but PS-L diet decreased the average daily gain (ADG) at 110–140 kg of BW (p < 0.001) and increased feed conversion rate (FCR) (p < 0.05). The ADG was higher (p < 0.01) in IM than CM in all fattening periods, and the FCR in IM was lower (p < 0.05) than in barrows. IM pigs had lower dressing percentage than CM (p < 0.01). Pigs fed a PS-L diet ate faster but increased their passive behaviour compared with those fed SBM. In conclusion, the PS-L diet did not reduce BW and improved passive behaviour, and IM grew more efficiently, regardless of diet.

In organic pig husbandry, the use of roughage is mandatory as dietary supplement. This study investigated the effects of oat silage on the fatty acid composition, in entire males and gilts, as well as indole and skatole levels in perirenal adipose tissue of entire males. Entire males and gilts (forty-five to forty-eight pigs/sex) were assigned to two dietary roughage feeds (control with straw vs . oat silage). There was no significant effect of silage or sex on total SFA and MUFA in pork fat. However, the oat silage increased the total PUFA n -3 and decreased the PUFA n- 6/ n- 3 ratio. The content of boar taint compounds (skatole and indole) in the entire male pigs did not differ between diets, although human nose scoring rejected in a greater extent more pork fat from entire males supplemented with oat silage, compared with those only supplied with straw. Approximately 50% of the entire males (90 to 97 kg of carcass) had low skatole values (≤0.1 μg/g), that were below the range of boar taint detection, regardless of the feeding regime. This finding indicates that more studies should be performed to avoid the problem of taint detection in entire males under organic production.