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21 Págs. This article belongs to the Special Issue Transcriptomics in Autochthonous Breeds or Populations of Livestock and Aquaculture Species., Gene expression is one of the main factors to influence meat quality by modulating fatty acid metabolism, composition, and deposition rates in muscle tissue. This study aimed to explore the transcriptomics of the Longissimus lumborum muscle in two local pig breeds with distinct genetic background using next-generation sequencing technology and Real-Time qPCR. RNA-seq yielded 49 differentially expressed genes between breeds, 34 overexpressed in the Alentejano (AL) and 15 in the Bísaro (BI) breed. Specific slow type myosin heavy chain components were associated with AL (MYH7) and BI (MYH3) pigs, while an overexpression of MAP3K14 in AL may be associated with their lower loin proportion, induced insulin resistance, and increased inflammatory response via NFkB activation. Overexpression of RUFY1 in AL pigs may explain the higher intramuscular (IMF) content via higher GLUT4 recruitment and consequently higher glucose uptake that can be stored as fat. Several candidate genes for lipid metabolism, excluded in the RNA-seq analysis due to low counts, such as ACLY, ADIPOQ, ELOVL6, LEP and ME1 were identified by qPCR as main gene factors defining the processes that influence meat composition and quality. These results agree with the fatter profile of the AL pig breed and adiponectin resistance can be postulated as responsible for the overexpression of MAP3K14's coding product NIK, failing to restore insulin sensitivity., This work was funded by European Union’s H2020 RIA program (grant agreement no. 634476), by Portuguese national funds through FCT/MCTES under project UIDB/05183/2020, and a research grant SFRH/BD/132215/2017 for A. Albuquerque.

When compared to modern lean-type breeds, Portuguese local Alentejano (AL) and B&iacute, saro (BI) pig breeds present a high potential for subcutaneous and intramuscular fat (IMF) deposition which contributes for better meat quality. The aim of this work was to explore the genome function to better understand the underlying physiological mechanisms associated with body fat accretion. Dorsal subcutaneous fat samples were collected at slaughter from adult animals (n = 4 for each breed) with ~150 kg body weight. Total RNA was obtained and sequenced for transcriptome analysis using DESeq2. A total of 458 differentially expressed (DE) genes (q-value &lt, 0.05) were identified, with 263 overexpressed in AL and 195 in BI. Key genes involved in de novo fatty acid biosynthesis, elongation and desaturation were upregulated in AL such as ACLY, FASN, ME1, ELOVL6 and SCD. A functional enrichment analysis of the DE genes was performed using Ingenuity Pathway Analysis. Cholesterol synthesis is suggested to be higher in AL via SREBF2, SCAP and PPARG, while lipolytic activity may be more active in BI through GH and AMPK signalling. Increased signalling of CD40 together with the predicted activation of INSIG1 and INSIG2 in BI suggests that this breed is more sensitive to insulin whereas the AL is less sensitive like the Iberian breed.

Background Natural and artificial directional selection in cosmopolitan and autochthonous pig breeds and wild boars have shaped their genomes and resulted in a reservoir of animal genetic diversity. Signatures of selection are the result of these selection events that have contributed to the adaptation of breeds to different environments and production systems. In this study, we analysed the genome variability of 19 European autochthonous pig breeds (Alentejana, Bísara, Majorcan Black, Basque, Gascon, Apulo-Calabrese, Casertana, Cinta Senese, Mora Romagnola, Nero Siciliano, Sarda, Krškopolje pig, Black Slavonian, Turopolje, Moravka, Swallow-Bellied Mangalitsa, Schwäbisch-Hällisches Schwein, Lithuanian indigenous wattle and Lithuanian White old type) from nine countries, three European commercial breeds (Italian Large White, Italian Landrace and Italian Duroc), and European wild boars, by mining whole-genome sequencing data obtained by using a DNA-pool sequencing approach. Signatures of selection were identified by using a single-breed approach with two statistics [within-breed pooled heterozygosity (HP) and fixation index (FST)] and group-based FST approaches, which compare groups of breeds defined according to external traits and use/specialization/type. Results We detected more than 22 million single nucleotide polymorphisms (SNPs) across the 23 compared populations and identified 359 chromosome regions showing signatures of selection. These regions harbour genes that are already known or new genes that are under selection and relevant for the domestication process in this species, and that affect several morphological and physiological traits (e.g. coat colours and patterns, body size, number of vertebrae and teats, ear size and conformation, reproductive traits, growth and fat deposition traits). Wild boar related signatures of selection were detected across all the genome of several autochthonous breeds, which suggests that crossbreeding (accidental or deliberate) occurred with wild boars. Conclusions Our findings provide a catalogue of genetic variants of many European pig populations and identify genome regions that can explain, at least in part, the phenotypic diversity of these genetic resources.

The Bisaro pig has gained popularity in recent years reflecting the success of the conservation program. Nevertheless, no data is available for animal genetic evaluation in this breed. Therefore, this study aimed to estimate genetic parameters and trends for reproduction related traits in Bisaro pigs. Through a restricted maximum likelihood procedure applied to mixed linear models, 27,844 farrowing records, from 1995 to 2017, were used to analyse total number of pigs born per litter (NBT), number of pigs born alive (NBA), number of stillborn (NSB), number of pigs weaned per litter (NBW), age at first farrowing (AFF), farrowing interval (FIT), length of productive life (LPL), lifetime number of litters (LNL), lifetime pig production (LTP) and lifetime efficiency (LTP365). The heritability estimates for litter size traits were low and ranged from 0.007 ± 0.004 to 0.015 ± 0.006. Differently, the heritabilities for traits related to longevity and lifetime production traits were higher (0.078 ± 0.026 to 0.121 ± 0.030). AFF registered the highest heritability value (0.345 ± 0.028). NSB and FIT presented high values of additive genetic coefficient of variation (0.177 and 0.271) in contrast with low heritability estimates (0.007 ± 0.004 and 0.002 ± 0.005). Very tight genetic correlations were found between NBT and NBA (0.968), NBW and NBT (0.974), and NBW and NBA (0.945). Weak genetic correlations were found between both NBT and NSB (0.352) and between NBA and NSB (0.107). Longevity and lifetime production traits presented high positive genetic correlations (0.811–0.969) and moderate to high phenotypic correlations (0.266–0.946). No major genetic changes were registered over time for most of the analysed traits, except for AFF and LPL, having registered an overall decrease of mean estimated breeding values (21.3 and 17.5) and negative genetic trends of −0.6 and −0.4 (P

Carcass cuts and tissue composition were assessed in Bisaro pigs (n = 64) from two sexes (31 gilts and 33 entire males) reared until three target slaughter body-weights (BW) means: 17 kg, 32 kg, and 79 kg. Dressing percentage and backfat thickness increased whereas carcass shrinkage decreased with increasing BW. Slaughter weight affected most of the carcass cut proportions, except shoulder and thoracic regions. Bone proportion decreased linearly with increasing slaughter BW, while intermuscular and subcutaneous adipose tissue depots increased concomitantly. Slaughter weight increased the subcutaneous adipose tissue proportion but this impaired intramuscular and intermuscular adipose tissues in the loin primal. The sex of the pigs minimally affected the carcass composition, as only the belly weight and the subcutaneous adipose tissue proportions were greater in gilts than in entire males. Light pigs regardless of sex are recommended to balance the trade-offs between carcass cuts and their non-edible compositional outcomes. Work included in the Portuguese PRODER research Project BISOPORC – Pork extensive production of Bísara breed, in two alternative systems: fattening on concentrate vs chesnut, Project PRODER SI I&DT Medida 4.1 “Cooperação para a Inovação”. The authors are grateful to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the MARCARNE network, funded by CYTED (ref. 116RT0503). info:eu-repo/semantics/publishedVersion

As características organolépticas interessam, quer à indústria cárnea, quer ao consumidor, assumindo particular importância no que respeita à carne de raça suína Bísara, devido às elevadas expectativas do consumidor face a um produto, à partida, de alta qualidade, que beneficia da designação DOP (CARVALHO, 2009). Este trabalho tem como objetivo apresentar os resultados obtidos na perceção global e consensual entre os provadores acerca das características: aroma, tenrura, textura, suculência, sabor e apreciação global em três músculos, semimembranosus (SM), biceps femoris (BF) e longissimus thoracis et lumborum (LTL) em suínos da raça Bísara. Utilizaram-se 45 porcos (28 fêmeas e 17 machos), pertencentes à Unidade Experimental da UTAD, alimentados com concentrado comercial. O músculo LTL está associado a melhor suculência, sabor e apreciação global e valores intermédios quanto à tenrura, textura e aroma. O músculo SM foi o que apresentou valores mais baixos na escala de preferências pelos provadores quanto à suculência, sabor e apreciação global, tendo valores intermédios quanto à tenrura, textura e aroma. O músculo BF foi o que apresentou valores inferiores na escala de preferências dos provadores quanto ao aroma, textura e tenrura e valores intermédios quanto à suculência, sabor e apreciação global.

Nowadays, there is an increasing demand for traditional food products, which is concomitant with higher nutritional and health concerns. The need to reduce salt concentrations or replace NaCl by salt substitutes, such as KCl, has been evidenced by the World Health Organisation, who recommends daily salt intake values of 5 g, corresponding to less than 2 g of sodium. Alentejano (Al) and Bísaro (Bi) are two autochthonous Portuguese pig breeds, traditionally reared in extensive systems. Al is a fatty pig closely related to the Iberian pig, belonging to the group of the Mediterranean pigs, while Bi fits within the Celtic pigs. One of the most appreciated Portuguese traditional drycured meat products is Paio. For this study made in the frame of the European TREASURE* project, Paios were manufactured at a local production unit, using two different pig genotypes: pure breed Al and the hybrid genotype BiAl. Products were made with two different NaCl concentrations in the final product, namely 2 and 6%. The main aim of this work was to evaluate the differences in quality between the two genotypes, while attempting to reduce salt without compromising safety standards or consumer acceptability. The effect of genotype and salt content on physicochemical and microbiological parameters, along with sensory attributes, was studied on Portuguese Paios. Regarding total lipid content, there were significant differences between genotypes, with hybrid BiAl products showing higher values. Concerning pH and water activity (aw), significant differences were observed between salt contents, with low-salt products showing lower pH, but higher aw values. The total content in biogenic amines was higher in Al products, mainly due to the amounts of putrescine and cadaverine, resultant from the presence of decarboxylating bacteria. Generally, low-salt Paios showed a higher content in biogenic amines. Furthermore, salt reduction did not depreciate the quality and acceptability of sausages.

Nowadays, there is an increasing demand for traditional food products, which is concomitant with higher nutritional and health concerns. The need to reduce salt concentrations or replace NaCl by salt substitutes, such as KCl, has been evidenced by the World Health Organisation, who recommends daily salt intake values of 5 g, corresponding to less than 2 g of sodium. Alentejano (Al) and Bísaro (Bi) are two autochthonous Portuguese pig breeds, traditionally reared in extensive systems. Al is a fatty pig closely related to the Iberian pig, belonging to the group of the Mediterranean pigs, while Bi fits within the Celtic pigs. One of the most appreciated Portuguese traditional drycured meat products is Paio. For this study made in the frame of the European TREASURE* project, Paios were manufactured at a local production unit, using two different pig genotypes: pure breed Al and the hybrid genotype BiAl. Products were made with two different NaCl concentrations in the final product, namely 2 and 6%. The main aim of this work was to evaluate the differences in quality between the two genotypes, while attempting to reduce salt without compromising safety standards or consumer acceptability. The effect of genotype and salt content on physicochemical and microbiological parameters, along with sensory attributes, was studied on Portuguese Paios. Regarding total lipid content, there were significant differences between genotypes, with hybrid BiAl products showing higher values. Concerning pH and water activity (aw), significant differences were observed between salt contents, with low-salt products showing lower pH, but higher aw values. The total content in biogenic amines was higher in Al products, mainly due to the amounts of putrescine and cadaverine, resultant from the presence of decarboxylating bacteria. Generally, low-salt Paios showed a higher content in biogenic amines. Furthermore, salt reduction did not depreciate the quality and acceptability of sausages.