Preciosa Pires did her BSc in Industrial Chemistry from Coimbra University – Portugal (1990) . She obtained the PhD in Organic Chemistry from Liverpool University - UK (1995). She is a full chemistry professor in Polytechnic Institute In Viana do Castelo – Portugal since 1999. Her research in the food chemistry is integrated in CISAS (CENTER FOR RESEARCH AND DEVELOPMENT IN AGRIFOOD SYSTEMS AND SUSTAINABILITY).
Local pig breeds are adapted to the specific local environment and fed with various locally available feedstuffs. So besides their genetic merit for agro-biodiversity, they represent the foundations of sustainable local pork chains. Thus, the aim of the current chapter is to present the history and current status of the Bísara breed (Bísaro pig), its exterior phenotypic characteristics, geographical location, production system and main products from this Portuguese autochthonous breed of pigs. Moreover, a collection and review of available literature data, set until August 2017, on reproductive and productive traits (growth, carcass, meat and fat quality) of Bísaro pig breed were carried out. Reproductive performance has been estimated by means of sow’s age at the first parturition, annual litters per sow, piglets alive per litter, piglet live birth and weaning weight, percentage of stillborn per litter, mortality to weaning, lactation length and farrowing interval. Growth performance has been estimated through the average daily gain and feed intake in both the growing stage and the early, middle, late and overall fattening stage. Carcass traits have been evaluated by means of age and weight at slaughter, hot carcass weight, carcass yield, lean meat content, backfat thickness at withers, last rib, above the muscle gluteus medius and the loin eye area. Meat and fat quality traits of longissimus muscle have been evaluated by means of pH at 45 minutes and 24 h after slaughter, objective colour (CIE L*), intramuscular fat content and fatty acid composition of intramuscular fat. Although a considerable number of studies on Bísaro pig were included in the current review, data on meat and fat quality are scarce.
Part of the book: European Local Pig Breeds - Diversity and Performance