Influence of alternative pig rearing systems on growth performance, carcass traits, meat quality and technological and eating quality of cooked and dry-cured hams

The aim of this study was to evaluate three alternative rearing systems for fattening pigs (outdoor with 150 m2/pig, straw litter with 1.3 m2/pig, hut and free access to a courtyard with 1.3 m2/pig) compared to a “conventional” system (fully slatted floor, 0.65 m2/pig considered as control) in summer and winter. We measured growth performance, carcass traits, meat quality, muscle composition and the technological and eating qualities of cooked and dry cured hams.In the summer, growth performance (growth rate) and feed conversion ratio (FCR) were similar. In the winter, the growth rate of pigs reared outdoors and in courtyards was lower, and the FCR was increased in the three alternative systems.Carcass composition (lean meat content) was not modified by the rearing system.The outdoor system led to a significantly lower ultimate pH in the ham, in particular during the winter, and higher levels of sugars in muscles, during both seasons. This may be partly explained by the fact that the outdoor pigs were mixed less during lairage at the slaughterhouse. Their behaviour may have been modified since we observed fewer scratches on the skin. The technological cooking yield of cooked ham was lower for the three alternative systems compared with controls. The processing yield of dry-cured hams was not influenced by the rearing system. Sensory evaluation showed that dry ham slices from outdoor pigs were redder and more homogeneous in colour with less marbling, whereas hams from pigs reared on straw bedding showed higher marbling, a more oily surface and a firmer texture than controls which was linked to the chemical composition of the muscles.