Autochthonous pig breed is adapted to the specific local environment, fed with various locally available feedstuffs and well adapted to extensive conditions of housing. Their genes represent safety in the production of food in future times, in which the greater importance will be attributed to the resistance and adaptability of the breed. In terms of scientific substantiation, their performances and products are, as in the case of Mangalitsa pig, practically untapped. Thus, the aim of the present chapter is to present history and current status of Mangalitsa pig breed, its exterior phenotypic characteristics, geographical distribution, production management and main products from this Serbian autochthonous breed of pigs, one of the local pig breeds investigated in the project TREASURE. Moreover, a collection and review of available literature data, available until August 2017, on reproductive and productive traits of Mangalitsa pig breed were carried out. Mangalitsa is a late and extremely fatty pig breed with low fertility, long suckling period and a very weak-slow growth. Although studies on Mangalitsa pig are scarce, the current review gives the first insight into this local pig breed.
Part of the book: European Local Pig Breeds - Diversity and Performance
Climate change and the emergence of new animal diseases emphasize the need to maintain and conserve plant and animal resources because of their adaptive capacity. For hundreds of millions of poor rural households, livestock production and crop farming are a key resource for life. Livestock production has great contribution and is vitally important for the life and safety of crop production. Conservation of animal genetic resources is not easy and simple, but it is of concern that in the past some animal genetic resources have been lost before their characterization and their genetic potential has not been studied. It is known that with the loss of a single breed or strain, the genetic diversity contained within also disappears. That is why it is necessary to continuously work on the conservation of animal genetic resources using various methods of conservation. The preservation and improvement of livestock production and animal genetic diversity, the preservation and the development of locally adapted (autochthonous) new breeds, as well as the preservation of genetically diverse populations provide society with a greater range of options to meet future challenges and further develop agriculture.
Part of the book: Food Processing