Indagine sulle caratteristiche di qualità della carne fresca e dei prodotti a base di carne ottenuti dal suino di razza Sarda autoctona

The aim of this survey was to evaluate the qualitative, chemical and nutritional traits of fresh meat and meat products from Sarda breed pig, to improve the potentiality of the this supply chain. First, a survey on process of the traditional meat products was carried out, proposing a questionnaire to 105 people from 58 village. The main typical product are the piglet and the Sarda sausages, even if the dry cured ham is more characterized and homogeneous. In the 2nd step 12 pigs from Sarda breed pig were assigned into 3 group (A,B,C) in order to study the effect of different rearing systems on ham quality (14 months). Fresh ham weight and fat percentage were highest in group A (concentrate ad libitum), which showed the lowest value of weight loss. B group (ground barley) showed higher content of protein and soluble nitrogen. SFA content was highest in A and B groups, while C (pasture in the woods) showed highest MUFA, PUFA content. Finally, 86 piglet divided into 3 groups from different breed and rearing systems (industrial crossbreed in intensive, T1, Sarda breed in plein air, T2, and in semi-intensive, T3) were slaughtered to evaluate carcass performances and meat quality. The type affected carcass characteristic: T2 group showed the lower dressing percentage; T3 was characterized by lower carcass length and higher fat thickness, as well as sample, lean and fat weight. As regard fatty acid composition, T1 showed lower SFA values and highest content of PUFA.