The importance of "Montado" ecosystem on the fat quality of "Alentejano" pig.

• Autor(a) principal: Potes, M.E.
• Data de Publicação: 2016
• Outros Autores: Laranjo, M., Elias, M.
• Tipo de documento: Artigo de conferência
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/23897
• topic: autochtonous breeds; rearing system; pork meat; fatty acids profile; oleic acid

In Portugal, the traditional extensive systems included in agricultural systems use autochthonous lowproductivity breeds, perfectly adapted to environmental conditions. Natural food resources from farms are used for feeding animals producing limited and specific transformed high quality food products. One of these systems is “Montado”, which supports several livestock species and breeds. However, pigs are the most efficient species in using Quercus spp. fruits (acorns), providing some food products very appreciated by consumers. These are considered high gastronomic value products mainly manufactured by traditional and artisanal practices. The “Alentejano” pig is an autochthonous breed from South Portugal, genetically similar to the Iberian pig and is traditionally reared and finished in the “Montado” free-range conditions (“Montanheira”). In finishing period, “Alentejano” pig is fed with pasture and acorns. It is an obese breed with slow growth rates and high lipogenic activity at early stages of development. The slaughtering occurs usually at 110- 150 kg, at 18 to 24 months age and the meat is used to manufacture high quality dry-cured and dryfermented meat products (Martins et al., 2015). The ingestion of acorns rich in oleic acid favours fat composition and benefits the organoleptic characteristics of meat. The “Alentejano” pork meat shows high content of intramuscular fat, which favours succulence, tenderness and flavour attributes and its fatty acids profile protects from coronary heart disease (Martins et al., 2012). The objective of this study was to compare the meat fatty acids profile of pigs reared in “Montanheira” with that of pigs reared in intensive systems.