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Growth performance and meat quality traits of 24 Massese suckling lambs reared up to 69 days of age in different farming systems were evaluated. Three groups were considered: stall (S) reared indoors and fed concentrate and hay; pasture (P) reared outdoor and fed pasture and hay; semi free-range (F) reared indoors during the night and at pasture during the day, fed concentrate, hay and herbage. The lambs remained constantly with their dams for the whole period, having thus always access to mothers' milk. Animals weights were recorded, and, after slaughtering, carcase traits were considered. Fatty acids composition and chemical/physical parameters of milk and meat were analysed. Lambs growth was similar in the first 30 days, while afterwards differences emerged: P lambs recorded the worst values reaching slaughter weight of 14.6 kg versus 22.3 and 22.7 of the S and the F group, respectively. Carcase of P lambs resulted less fat and with a lower lean/bone ratio than the other groups (1.8, 2.1 and 2.3 for P, S and F, respectively). Fatty acids composition of ewes' milk had effect on lambs' meat profile, probably because they continued to suck milk until slaughter. Moreover, also farming system affected fatty acids profile of lambs' meat: grazing animals, especially P, showed the highest PUFA and the lowest SFA percentage and P meat showed the best composition for human health. As regards physical traits, F meat was more coloured than P and S meat, while P meat was less tender than others. Two-month-old Massese lamb is a marketable product. Suckled milk affected lambs' meat composition also at later ages. Pasture in lambs' diet increases PUFA content in the meat. [ABSTRACT FROM AUTHOR]

This study evaluates the potential of Fourier-Transform Near Infrared Spectroscopy (FT-NIRS) to estimate the chemical composition of fresh natural pastures of Tuscany without previous drying and grinding. Chemical composition of herbage samples is determined by applying usual chemistry. FT-NIRS calibration and cross-validation were developed applying spectra pre-treatment and two statistical models: partial least square regression and principal component regression. The results are evaluated in terms of coefficients of determination (R2), root mean square error (RMSE) and residual prediction deviation (RPD). Calibration results, using partial least square models, obtained a R2 in calibration greater than 0.95 for dry matter and crude protein, intermediate values (>0.75) for the fibre fraction and lower results for ash and crude fat (<0.75). The chemometric analysis shows lower results using principal component regression than partial least square models, although dry matter and acid detergent fibre obtained relatively high R2 in calibration (0.876 and 0.863, respectively). Cross-validation achieved both lower R2 and higher errors than calibration. Despite the wide variability of the data set, the results suggest that coupling FT-NIRS with partial least squares analysis allows us to estimate some chemical parameters of natural pastures, while the use of principal component regression models needs further evaluation. [ABSTRACT FROM AUTHOR]

This study aimed to compare the grazing behaviour of two pig genetic types, Cinta Senese (CS) and its crossbreed with Large White (LW x CS), farmed in natural rearing system in Tuscany, as influenced by diurnal time slot and by the season of the year. In situ direct observations on two herds of grazing pigs were conducted during daylight hours for five consecutive days and repeated bimonthly for a period of one year. The observations were grouped into three diurnal time slots and the relative frequencies of the main activities were obtained. Data were subjected to ANOVA with genetic type, diurnal time slot and month as fixed effects. The results, valid for the genotypes and the specific rearing system considered, highlighted that pigs displayed species-specific foraging behaviours for a long time and showed very low levels of other behaviours as aggressive or stereotypes. Both genotypes spent about 72% of the daylight hours for feeding, mainly dedicated to grass feeding. Nevertheless, CS pigs devoted less time to grazing pasture respect to LWxCS. Throughout the months, grazing was preferred to rooting, especially when herbaceous resources were more available. The proportion of diurnal time dedicated to feeding by pigs was reduced with the hot season, but CS seems more affected compared to LWxCS. In extensive rearing systems, Cinta Senese pig and its crossbreeds employed most of the diurnal time in grass feeding. Cinta Senese pigs devoted less time to grazing pasture respect to LWxCS, especially during hot months and the central hours of the day. [ABSTRACT FROM AUTHOR]

This study evaluates the potential of Fourier transformation near-infrared reflectance spectroscopy to estimate the nutritional value and the chemical composition of natural pastures. Variability from all samples of pastures available is considered in order to assess the applicability of the calibration models in the future predictions. Chemical components (dry matter, crude protein, ash, ether extract, crude fibre, fibrous fractions) of grass samples were determined by applying official methods, and milk and meat forage units were calculated. Calibration and validation models were developed between chemical–nutritional parameters and NIRS spectral data using partial least square regression (PLS). The capacity of methods has been achieved using two validation approaches: the first using an independent dataset for prediction and the second by cross-validation process. The results are evaluated in term of coefficient of determination, root-mean-square error and residual prediction deviation. Despite the wide variability of the data set, the results of FT-NIRS have been able to estimate the chemical composition of natural and naturalised pasture with good accuracy and precision, while for nutritional value parameters, a further evaluation may be useful. [ABSTRACT FROM PUBLISHER]

The aim of this study was to investigate the effect of diets containing genetically modified organism-free legumes as a replacement of soybean on the basis of performance, carcass composition and quality of local pig meat (Cinta Senese). Twenty-four Cinta Senese barrows were divided into 3 dietary groups and were each fed with a diet containing different protein sources: soybean meal (SOY), Vicia faba (FABA) and Pisum sativum (PEA) (8 pigs for each group). The diets were isonitrogenous and isocaloric and contained approximately 14.5% crude protein and 14.8 MJ/kg of digestible energy (on dry matter). Each group was reared outdoors in a paddock of 3500 m2. In vivo performances were not different among groups. At slaughter, differences in subcutaneous fat thickness appeared only in the outer layer, at the last thoracic vertebra level, which was lowest in the PEA group. No differences were found in the sample joint composition. With regard to the chemico-physical traits of meat and fat, the FABA group had the highest values of redness in lean and backfat, while the PEA group showed higher moisture and lower fat content in meat compared to the SOY group. Differences in the fatty acid profile of backfat were found only for the C16:1 percentage that was higher in FABA than SOY pigs. In conclusion, Vicia faba and Pisum sativum could be a good alternative to soybean in the growing-fattening of Cinta Senese pigs. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate, under indoors and outdoors rearing, the effect of crossing Cinta Senese (CS) with Italian Large White (ILW) and Italian Duroc (ID) breeds. Starting from 72 d of age, 9 CS, 8 ILWxCS and 7 IDxCS were reared outdoors (OUT) in 3 paddocks of 2 ha and 8 CS, 10 ILWxCS and 8 IDxCS pigs were reared indoors (IN) in three pens of 20 m2. All pigs, fed the same commercial diets, were weighed and measured periodically and were slaughtered at a target live weight of 150 kg. Indoor-pigs grew faster than the outdoor ones and crossbred pigs showed higher average daily gain than CS breed (476, 437 and 387 g/d for IDxCS, ILWxCS and CS, respectively). Rearing system had moderate or null effect on carcass and sample cut composition whereas the OUT pigs, when compared to IN ones, showed higher moisture and lower IMF in Longissimus L. and Psoas M. muscles and higher cooking loss of meat (22.1 vs 18.4 %) that resulted also less red (a* 10.94 vs 12.04). CS had more fat in carcass and more bone in sample cut than the crossbreeds. ILWxCS showed lower IMF content and higher moisture in muscles and brighter and less red meat than the other breeds, while IDxCS produced the most tender meat after cooking. The use of Italian Duroc could be profitable on Cinta Senese to improve the farming performance without worsening the fresh meat quality. [ABSTRACT FROM AUTHOR]

This study aimed to provide first indications on the protein requirement of Cinta Senese pigs. The effect of various dietary protein contents on in vita performance was tested. Sixty Cinta Senese pigs were equally distributed in four dietary groups, balanced for sex (barrow and gilt) and live weight. At the start of the trial, pigs were approximately 130 d old and weighed an average 46.6 kg. Groups were fed four diets with different protein content (approximately 8, 10, 13 and 16%, named 8% P, 10% P, 13% P, 16% P, respectively), obtained by using different maize/soybean meal ratios. Diets were administered to pigs during the entire growing-fattening period in a controlled dose of 90 g/kg W0.75, until a maximum of 2.5 kg/d pro capite. Feed distributed per pen was recorded daily and individual weight and ultrasonic backfat thickness were periodically recorded. The trial lasted approximately 250 d and finished when animals reached the target slaughter weight of 145 kg. The 8% P diet determined a lower growth rate than the other diets; after 250 d, pigs receiving this diet were 20 kg lighter than those receiving the other diets. The 10% P diet determined body weights always lower than the 13% P and 16% P diets, but the difference decreased in the middle of the trial period. The pigs fed 13% P and 16% P diets showed the same growth rate. Moreover, through the whole growth period, the 8% P diet produced higher fat thickness than the other three diets which showed similar results. The 8% P diet determined the highest FCIs. The 16% P diet showed the best feed conversion until approximately 70 kg of l.w., but after this weight it became progressively less efficient than the 10% P and 13% P diets. Consequently, the cumulative intake of that diet was the lowest only for the first 60 kg of gain. The 10% P diet gave the best FCI starting from 80 kg of l.w. In consideration of the cost of protein feed and the need to reduce N pollution, the 10% P diet could be the optimal compromise for growth-fattening in the Cinta Senese pig, certainly over 70 kg of l.w. [ABSTRACT FROM AUTHOR]

Simple Summary: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products. Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved. [ABSTRACT FROM AUTHOR]

Simple Summary: Cinta Senese is a local Tuscan pig breed often reared extensively and characterized by slower growth rates compared to commercial pig breeds. It is thus frequent that the use of feed formulations based upon commercial breed requirements might provide too much protein for this breed. The aim of the present study was to assess protein requirements during the growing phase of Cinta Senese pigs (from 28 to 65 kg). Four dietary formulations, providing 12%, 14%, 16% and 18% of crude protein, were tested, and their effects on growth rates, lean and fat tissues deposition, carcass composition and nitrogen excretions, were evaluated in order to identify the best protein level to be adopted. Results showed that the animals which were fed the 12% diet were heavier, that they better exploited the dietary protein to increase the body mass and also that their urine contained the lowest amount of nitrogen. So, during the growing phase, feeding diets containing more than 12% of protein leads to a surplus in the protein intake which the animals are no longer able to convert into muscle. In conclusion, the diet providing 12% of protein resulted as being adequate for fulfilling Cinta Senese requirements during the growing phase. Identification of the actual protein requirements of Cinta Senese growing pigs could enhance the feeding management at the farm level, resulting thus in less nitrogen excretions as well as in reduced feed costs. Cinta Senese is characterized by slow growth rates, which implies different nutritional requirements compared to major pig breeds. Four different crude protein levels (120, 140, 160 and 180 g/kg on as-fed basis, denoted as CP12, CP14, CP16 and CP18) were tested to assess the optimal protein requirements of Cinta Senese pigs during the growing phase. The in vivo performance, slaughtering traits and nitrogen balance were evaluated using individual pens and metabolic crates. Increasing the protein level in feed lowered the average daily gain (from 0.76 to 0.71 kg/d), final weight (63.0 kg for CP12 versus 60.7 kg for CP16) and reduced the protein conversion efficiency (from 0.37 to 0.58). Also, protein conversion in lean protein linearly increased from CP12 (4.82) to CP18 (7.43), which implies a worsening in the protein utilization efficiency. The nitrogen balance showed higher loss of N through urine (from 0.68 g/d/kg metabolic weight for CP12 to 1.14 g/d/kg metabolic weight for CP18) as the dietary CP levels increased, and a decrease in the biological value (51.78 for CP12 versus 36.54 for CP16). The results indicated that the CP12 diet was adequate for fulfilling the Cinta Senese protein requirements during the growing phase. [ABSTRACT FROM AUTHOR]

Simple Summary: Fat contained in meat is an important contributor to sensory traits: it increases meat tenderness and flavor. In commercial pigs, increasing meat's fat was obtained by feeding, until the fattening period, a diet slightly lower in protein respect to their requirements. Local pig breeds, such as Cinta Senese, are known as obese pigs because their great potential to deposit fat, which is mainly stored in backfat deposits. This study was aimed to assess if protein restriction in growing can further increase meat's fat without alter overall body fatness of obese pigs. The normal feeding management and the restricted one were compared in two groups of Cinta Senese pigs. Results showed that protein restriction during the growing phase affected only few traits. The restricted animal was more able to use the protein in feeding, but few modifications were found in the chemical composition of meat, including the meat's fat, that remained unchanged. So, obese genotype might be less responsive to this kind of feeding management. In lean genotypes, protein restriction during growing increases intramuscular fat content without affecting the overall carcass fatness. The present study aims to assess the feasibility of applying this feeding management on an obese pig, the Cinta Senese, since obese genotypes are characterized by great lipogenic potential often leading to excessively high backfat deposits. Twenty pigs of average weight 38 kg, were divided in two groups, the first group was fed a protein restricted diet (9% of crude protein), while the second one a normal diet (13.5% of crude protein). During finishing, both groups were fed the same diet (10% of crude protein). Average daily gain, protein conversion index, backfat thickness, carcass weight, and prime cuts were determined. A loin sample joint was dissected in intermuscular fat, bone, subcutaneous fat, longissimus lumborum, and psoas major. On longissimus lumborum, physical and chemical analysis was carried out. The fatty acid profile of longissimus lumborum and loin subcutaneous fat were determined. Data were analyzed by analysis of variance. Protein conversion index resulted lower in the restricted group, while backfat was slightly greater. Meat quality traits were not affected by feeding management. Slightly modifications in subcutaneous outer layer fatty acids profile were observed. The protein restriction during growing did not seem a suitable mode of feeding management for Cinta Senese pigs. [ABSTRACT FROM AUTHOR]

Abstract: Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White×Cinta Senese (LW×CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical–physical analysis was performed on a sample-slice and on muscles (Biceps femoris – BF; Semimembranosus – SM; Semitendinosus – ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW×CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW×CS and LW. Shear force of BF was higher in CS than in LW×CS and LW. With respect to LW, CS had lower values of L ∗ in muscles, and higher values of a ∗ in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW×CS and LW. [Copyright &y& Elsevier]

Abstract: Twenty-nine Cinta Senese (CS), 29 Large WhitexCinta Senese (LWxCS) and 12 Large White (LW) pigs were reared indoors and fed a commercial mixture. After slaughter (at avg. weight of 136, 139, 155 kg for CS, LWxCS, LW, respectively), a portion of the loin (sample cut) was dissected into lean and Longissimus lumborum (LL), intermuscular fat and bone. Chemical and physical analyses were conducted on LL. Chemical composition and fatty acid profile were determined on the outer layer of backfat. CS pigs had the highest percentage of bone and the lowest of lean in the sample cut, LWxCS showing intermediate values between parental breeds. In LL, CS showed lower moisture (73.23% vs. 74.28%) and higher fat content (3.19% vs. 0.87%) than LW; pH24 was higher in CS (5.78) than in LWxCS (5.67) and LW (5.50); meat was more red in CS and LWxCS than in LW; CS showed higher water holding capacity than LW, with LWxCS at an intermediate position; raw meat was tougher in CS than in LW, but differences disappeared after cooking. In backfat CS had lower moisture (6.5% vs. 6.9% and 7.8%) and higher lipid content (81.4 vs. 78.1 and 77.5%) than LWxCS and LW; concerning fatty acid composition, CS showed less SFA (saturated fatty acids; 36.2% vs. 37.12% and 37.7%) than the other two genotypes, and, together with LWxCS, less PUFA (polyunsaturated fatty acids; 10.4% and 10.2% vs. 11.1%) and more oleic acid (50.3% and 49.8% vs. 48.5%) than LW. Overall, evidence of additive genetic effects was present for most qualitative parameters with crosses showing intermediate values between parental breeds. [Copyright &y& Elsevier]

Abstract: The effects of rearing system on tissue composition of a sample joint and on chemical–physical traits of meat and subcutaneous fat were studied in an Italian local pig breed. Forty-six Cinta Senese pigs were used; 17 pigs were reared on wood pasture, 29 pigs were reared in pens and fed commercial mixtures. Weight at slaughter was 136.2 and 127.7 kg for indoor and outdoor-pigs respectively. For sample joint composition outdoor-pigs showed a lower percentage of Longissimus lumborum (Ll) (46% vs. 48%) and higher percentages of intermuscular fat (7.2% vs. 4.7%) and bone (20.9% vs. 19.2%). In Ll outdoor-pigs showed higher percentages of intramuscular fat (4.04% vs. 3.29%) and crude protein (23.5% vs. 22.8%), lower drip and cooking losses by oven (0.66% vs. 2.14% and 28.6% vs. 32.3% respectively) and higher cooking loss by water-bath (30.3% vs. 26.6%). Lower values of L* (45.8 vs. 50.1) and higher values of a* (14.9 vs. 11.8) and chroma (15.9 vs. 12.8) were recorded on Ll of outdoor-pigs. Subcutaneous fat of outdoor-pigs showed higher percentages of MUFA (55.1% vs. 53.3%) and PUFA (13.2% vs. 10.4%). Outdoor-pigs had higher PUFA/SFA ratio (0.43 vs. 0.29). [Copyright &y& Elsevier]

A total of 78 female and male Nero Siciliano pigs were used. Forty-one pigs were reared following the traditional management system, 37 pigs were reared in pens with a small outdoor paddock and fed to appetite using commercial rations according to the growing period. Both male and female pigs were castrated. All pigs were weighed and measured periodically. Body measurements included height at withers, chest girth, body length, width at shoulders and at rump. Age and body weight at slaughter ranged respectively from 371 to 572 days and from 79 to 113 kg. The carcasses were weighed and dissected into lean, fat and bone cuts. In the early and final stages indoor-pigs grew faster than those reared outdoors. Trends in body length were similar for the two rearing systems, for width at shoulders and rump, chest girth and height at withers, indoor pigs showed higher values than the outdoor ones. Carcasses of similar weight were longer in outdoor than in indoor pigs but the latter showed greater subcutaneous fat thickness. Outdoor pigs had the lowest dressing percentage and the highest percentage of lean cuts, such as shoulder and ham, but not of neck and loin. Sex did not significantly affect the analysed characteristics. [Copyright &y& Elsevier]

Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens ( Escherichia coli , Listeria monocytogenes , coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved., Competing Interests: The authors declare no conflict of interest.

Cinta Senese is characterized by slow growth rates, which implies different nutritional requirements compared to major pig breeds. Four different crude protein levels (120, 140, 160 and 180 g/kg on as-fed basis, denoted as CP12, CP14, CP16 and CP18) were tested to assess the optimal protein requirements of Cinta Senese pigs during the growing phase. The in vivo performance, slaughtering traits and nitrogen balance were evaluated using individual pens and metabolic crates. Increasing the protein level in feed lowered the average daily gain (from 0.76 to 0.71 kg/d), final weight (63.0 kg for CP12 versus 60.7 kg for CP16) and reduced the protein conversion efficiency (from 0.37 to 0.58). Also, protein conversion in lean protein linearly increased from CP12 (4.82) to CP18 (7.43), which implies a worsening in the protein utilization efficiency. The nitrogen balance showed higher loss of N through urine (from 0.68 g/d/kg metabolic weight for CP12 to 1.14 g/d/kg metabolic weight for CP18) as the dietary CP levels increased, and a decrease in the biological value (51.78 for CP12 versus 36.54 for CP16). The results indicated that the CP12 diet was adequate for fulfilling the Cinta Senese protein requirements during the growing phase., Competing Interests: The authors declare no conflict of interest.

In lean genotypes, protein restriction during growing increases intramuscular fat content without affecting the overall carcass fatness. The present study aims to assess the feasibility of applying this feeding management on an obese pig, the Cinta Senese, since obese genotypes are characterized by great lipogenic potential often leading to excessively high backfat deposits. Twenty pigs of average weight 38 kg, were divided in two groups, the first group was fed a protein restricted diet (9% of crude protein), while the second one a normal diet (13.5% of crude protein). During finishing, both groups were fed the same diet (10% of crude protein). Average daily gain, protein conversion index, backfat thickness, carcass weight, and prime cuts were determined. A loin sample joint was dissected in intermuscular fat, bone, subcutaneous fat, longissimus lumborum, and psoas major. On longissimus lumborum, physical and chemical analysis was carried out. The fatty acid profile of longissimus lumborum and loin subcutaneous fat were determined. Data were analyzed by analysis of variance. Protein conversion index resulted lower in the restricted group, while backfat was slightly greater. Meat quality traits were not affected by feeding management. Slightly modifications in subcutaneous outer layer fatty acids profile were observed. The protein restriction during growing did not seem a suitable mode of feeding management for Cinta Senese pigs., Competing Interests: The authors declare no conflicts of interest.