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Potential for small-scale farmers to produce niche market pork using alternative diets, breeds and rearing environments: Observations from North Carolina

Published online by Cambridge University Press:  12 February 2007

Chuck Talbott ,
Todd See ,
Mohammed Ahmedna ,
Herman Fennell ,
Greg Gunthorp  and
Paul Willis
Chuck Talbott*
Affiliation:
Department of Animal Sciences, NC A&T SU, 101 Webb Hall, Greensboro, NC, 27411, USA.
Todd See
Affiliation:
NCSU, Campus, Box 7621, Raleigh, NC, 27695, USA.
Mohammed Ahmedna
Affiliation:
Department of Animal Sciences, NC A&T SU, 101 Webb Hall, Greensboro, NC, 27411, USA.
Herman Fennell
Affiliation:
Department of Animal Sciences, NC A&T SU, 101 Webb Hall, Greensboro, NC, 27411, USA.
Greg Gunthorp
Affiliation:
HayforHogs Farm, La Grange, Indiana, USA.
Paul Willis
Affiliation:
Niman Ranch Pork Co. Thornton, Iowa, USA.
*
*Corresponding author: [email protected]
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Abstract

With the extensive focus on lean conformation in the finished hog over the past 25 years, there is some indication that pork quality has suffered and taste has been bred out of today's pork. Similar to the Certified Angus Beef program (a breed noted for intramuscular fat), small-scale farmers can promote a different ‘upscale’ pork by using breeds that will focus on pork taste exclusively, and feeding diets (possibly apart from corn and soybeans) to enhance flavor. Two experiments were devised to examine the influence of breed, rearing environment and diet on fresh pork quality and flavor. In Trial 1, three sow breed groups (Tamworth, Tamworth×Landrace, or Hampshire×Landrace) were mated to Duroc boars. Littermates (91 pigs total) were assigned randomly at weaning to one of three treatments: (1) confinement, (2) dry-lot and (3) pasture. All pigs were full fed a 16% crude protein (CP) grow-finish ration. Pasture pigs were allowed access to plots consisting of predominately white and crimson clovers with warm-season grasses (Bermuda grass and crab grass). Hampshire crosses had higher Minolta L* scores, indicating a paler, less desirable loin. Pork quality was similar across rearing environments except for lower initial pH levels observed in the pasture system and higher drip-loss percentage recorded in both outdoor systems. In Trial 2, 42 Tamworth×Duroc littermates were randomly assigned to one of two rearing environments (confinement or pasture) at 55 kg and full fed a 14% CP diet. Pigs finishing on pasture had access to standing, mature barley. Pork from the pasture system was darker than that from pigs reared in confinement. No differences were observed in sensory evaluation of the pork for the rearing environments examined. For both trials, intramuscular fat levels (<2%) and visual color scores were too low to be considered for ‘upscale’ markets. Alternative diets to produce niche-market pork are unlikely to influence flavor without adequate levels of marbling.

Keywords

pork qualityalternative hog systemssustainable agricultureniche markets
Type
Research Article
Information
Renewable Agriculture and Food Systems , Volume 19 , Issue 3 , September 2004 , pp. 135 - 140
Copyright
Copyright © Cambridge University Press 2004

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