Influence of heavy pig genetic type on meat and prosciutto quality

Italian pig industry is based on heavy pigs mainly destined for Parma, San Daniele and Toscano PDO prosciutto. PDO’s specifications define the characteristics of thighs, process, and animal’s genetic type. Autochthonous breeds still coexist with commercial hybrids. The results of three studies are presented for analysing the influence of genotype on meat and ham characteristics. The first study compared the most common northern autochthonous breeds (Mora Romagnola, M; Cinta Senese, C) and the most common commercial hybrid (Goland, G). Genetic type influenced both meat and San Daniele-like ham characteristics, with G showed the lowest fat content. Considering the ham sensory profile, G and C were mainly distinguished by lean attributes, while fat texture attributes separate M from C and G hams. The second study compared the reference crossing from the national Herd book and two hybrids produced with Goland or Danline HD (DB) boars that are representative of the Italian and foreign hybrids used in the protected chain. DB boars showed the leaner carcasses, but the poorest quality of raw thighs. Trained judges detected some differences in the sensory properties of hams. The third study assessed if consumers perceived sensory differences in the three main PDO hams attributable to genetic type (Goland vs. Italian Landrace×Italian Large White). Despite sensory differences were found, the PDO technology was more important than genetic type for consumer liking. However, the consumers having the highest familiarity for Toscano ham, showed an acceptance for this product influenced by genetic type.