Progress 10/01/03 to 09/30/06
Outputs
Progeny sired from four different genetic populations of boars (not selected for lean conversion) were used to examine the potential to increase intramuscular fat and flavor in pork for niche-markets. Forty gilts were randomly assigned to one of four sire lines (two Duroc lines, a Berkshire line and a Farmers Hybrid composite line) and bred artificially or by natural service. Upon detection of pregnancy, gilts were distributed to one of four participating farmers. After farrowing, two castrates from each litter (74 obs) were identified with sire and sow lines and monitored through harvest. Pork quality scores were overall similar across all boar-lines and suggest that progeny from these lines will display the pork characteristics that discerning consumers and chefs deem important (intramuscular fat scores of 3.5 or more). In taste tests that compared designer pork (hogs with more intramuscular fat, raised on pasture and fed barley-soy or corn-soy diets) with corporate
line pork (hogs raised in confinement and fed corn-soy diets), the designer pork from hogs fed barley was preferred over corporate pork (P<.05) in all sensory attributes except tenderness (no differences across treatments). Results from sensory surveys taken from panelists who sampled Eddie Mitchell's Pit-Cooked BBQ, Wilson, NC (serving three types of BBQ to 106 panelists on 9/4/04 and 101 panelists on 10/4/04) rated the meat for color, juiciness, tenderness, flavor and overall preference on a scale from one to nine, with one being 'dislike extremely' and nine being 'like extremely'. 'Designer pork' scores from barley fed pigs ranged from 7.5 to 8.0 while sensory scores for corporate hogs fed corn-soy diets ranged from 5.4 to 7.1. A second component to this experiment examined differences in production and pork quality characteristics due to farmer management. Variation in management influenced production and pork quality attributes more than genetic factors. Only 71% of the project
pigs (51) reached market weight by nine months. After adjusting for boar-line differences, one farmer's pigs grew 33% to 39% slower and were 24% to 35% older at harvest than the other three participating farmers. Nutrient analyses of that farmer's feed revealed severe deficiencies (Na and Cl) and imbalances (Ca:P ratios) in the transition and grow ration compared to other project farmers. Poor feeder space availability, lack of uniformity in pig size and inadequate bedding during the winter months may have also contributed to poor performance. Pork quality scores due to farmer management were different (P<.05) for intramuscular fat levels and drip-loss. A third component of this study was to examine the correlation of a candidate gene, the Heart Fatty Acid Binding Protein-1 (HFABP), with pork quality traits. Tissue, blood and semen samples were collected from sires, dams and progeny of the boar lines (mentioned above). The presence or absence of HFABP alleles have been typed using PCR
analysis; phenotypes associated with the respective boar lines have been scored. Statistical analysis and interpretation of the results remain to be carried out.
Impacts
Based on the reaction from participants in taste tests, media coverage by food critics in 5 newspapers and 3 television stations and overall farmer inquiries, small-scale farmers have been encouraged to raise hogs again. Renowned chefs, haute-cuisine restaurants and discerning consumers are seeking out and paying premiums for niche-market, pasture raised pork. Two participating farmers shipped 'designer pork' to upscale restaurants in NC (Magnolia Grill and Enoteca Vin) and NYC (Il Bucco, Savoy and Daniel's) this year for preparation and evaluation by nationally renowned chefs and food critics (New York Times article 10/12/04; SAES research journal Re: search. 2005 vol 1:15). Four of these restaurant owners currently have standing orders for whole carcasses (210 lbs) which sell for $4 to $5/lb! Since November of 2002, small-scale producers from NC have sold over $930,000 worth of 'designer pork' to the Niman Ranch Pork Cooperative, (an association of small-scale
producers from the Mid West and now North Carolina). One project farmer has opened a BBQ restaurant and serves the value-added pork he produces on his farm. Evidence of farmer interest is demonstrated by inquiries to extension agents requesting workshops on the aspects of producing 'designer pork'. Project farmers are also selling their 'designer hog' genetics (over 100 gilts) to interested producers and researchers in Florida and Georgia. Estimates for cost of production and net profit per sow per year are being analyzed with Dr. G. Ejimakor using a case study of four project farmers (mentioned above).
Publications
- No publications reported this period
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Progress 01/01/04 to 12/30/04
Outputs
Progeny sired from four different genetic populations of boars (not selected for lean conversion) were used to examine the potential to increase intramuscular fat and flavor in pork for niche-markets. Forty gilts were randomly assigned to one of four sire lines (two Duroc lines, a Berkshire line and a Farmers Hybrid composite line) and bred artificially or by natural service. Upon detection of pregnancy, gilts were distributed to one of four participating farmers. After farrowing, two castrates from each litter (74 obs) were identified with sire and sow lines and monitored through harvest. Pork quality scores were overall similar across all boar-lines and suggest that progeny from these lines will display the pork characteristics that discerning consumers and chefs deem important (intramuscular fat scores of 3.5 or more). In taste tests that compared 'designer pork' (hogs with more intramuscular fat, raised on pasture and fed barley-soy or corn-soy diets) with
corporate line pork (hogs raised in confinement and fed corn-soy diets), the 'designer pork' from hogs fed barley was preferred over corporate pork (P<.05) in all sensory attributes except tenderness (no differences across treatments). Results from sensory surveys taken from panelists who sampled Eddie Mitchell's Pit-Cooked BBQ, Wilson, NC (serving three types of BBQ to 106 panelists on 9/4/04 and 101 panelists on 10/4/04) rated the meat for color, juiciness, tenderness, flavor and overall preference on a scale from one to nine, with one being 'dislike extremely' and nine being 'like extremely'. 'Designer pork' scores from barley fed pigs ranged from 7.5 to 8.0 while sensory scores for corporate hogs fed corn-soy diets ranged from 5.4 to 7.1. A second component to this experiment examined differences in production and pork quality characteristics due to farmer management. Variation in management influenced production and pork quality attributes more than genetic factors. Only 71% of
the project pigs (51) reached market weight by nine months. After adjusting for boar-line differences, one farmer's pigs grew 33% to 39% slower and were 24% to 35% older at harvest than the other three participating farmers. Nutrient analyses of that farmer's feed revealed severe deficiencies (Na and Cl) and imbalances (Ca:P ratios) in the transition and grow ration compared to other project farmers. Poor feeder space availability, lack of uniformity in pig size and inadequate bedding during the winter months may have also contributed to poor performance. Pork quality scores due to farmer management were different (P<.05) for intramuscular fat levels and drip-loss. A third component of this study was to examine the correlation of a candidate gene, the Heart Fatty Acid Binding Protein-1 (HFABP), with pork quality traits. Tissue, blood and semen samples were collected from sires, dams and progeny of the boar lines (mentioned above). The presence or absence of HFABP alleles have been
typed using PCR analysis; phenotypes associated with the respective boar lines have been scored. Statistical analysis and interpretation of the results remain to be carried out.
Impacts
Small-scale producers have been gradually squeezed out of the pork industry due to the overwhelming success of the vertically integrated corporate model. Based on the reaction from participants in taste tests, small-scale farmers have been encouraged to raise hogs again. Renowned chefs, haute-cuisine restaurant owners and discerning consumers are seeking out and paying premiums for niche-market, pasture raised pork. For example, two participating farmers shipped 'designer pork' to upscale restaurants in NC (Magnolia Grill and Enoteca Vin) and NYC (Il Bucco, Savoy and Daniel's) this year for preparation and evaluation by nationally renowned chefs and food critics (see New York Times article 10/12/04; A&T SAES research journal Re: search. 2005 vol 1:15). As a result of this collaboration, four of these restaurant owners currently have standing orders for whole carcasses (210 lbs) which sell for $4 to $5/lb! One project farmer has opened a BBQ restaurant with his wife
and serves the value-added pork he produces on his farm. Evidence of farmer interest is demonstrated by inquiries to extension agents requesting workshops on the aspects of producing 'designer pork'. Project farmers are also selling their 'designer hog' genetics (over 100 gilts) to interested producers and researchers in Florida and Georgia. Estimates for cost of production and net profit per sow per year are being analyzed with Dr. G. Ejimakor using a case study of four project farmers (mentioned above).
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
Small-scale producers may be able to secure a place at the pork industry table by producing a different type of pork than the "the other white meat". Alternative diets to produce niche-market pork are unlikely to influence flavor without adequate levels of marbling. By selecting for pork with higher levels of IMF, darker color and optimum pH levels, hog producers may be able to survive by marketing "the other red meat" through niche markets. This study will determine the feasibility of influencing pork flavor and nutritional value of the fat by feeding alternative diets and by using breeds of swine that are noted for having higher levels of marbling. An association study is proposed to validate the marbling levels of the progeny produced with the marker assisted technology. This technology may be useful in identifying replacement boars to keep for siring niche market pork.
Impacts
Small-scale producers have been gradually squeezed out of the pork industry due to the overwhelming success of the vertically integrated corporate model. The importance associated with the loss of this resource may become even more pronounced as we face Homeland Security issues to ensure National Food Security. With this project, we hope to help small scale/part time farmers find new markets and higher profit margins by raising swine in ways that may enhance flavor (through diet and genetics) as well as the nutritious value of the fat (from diets which produce higher levels of unsaturated vs. saturated fatty acids).
Publications
- No publications reported this period
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