About the book
The appearance of domestic pig today is shaped mainly by the economic expectations of us, humans. Today’s pig has superior reproductive, fattening and carcass traits compared to its ancient ancestors. This could not be achieved without highly effective support of scientific research aimed at the revealing of genetic basis underlying the important economic traits of pigs and at the involvement of novel technologies in phenotyping of these animals, both in vivo and post mortem. Yet the research is spreading beyond the biological issues connected to the production of pigs and their products. Latest development in the computer science and informatic technology enables us to collect and store the information from all stages in the production of food, leading back to its origin. Traceability throughout the production chain is receiving a lot of attention as an inevitable factor in the assurance of quality and safety of food, but these techniques are also used for many different purposes, from breeding and conservation programmes to the authentication of products with protected indications of origin. The production of pigs and pork products is very much affected by the consumers’ wish to know more about the food they buy.
Questions about the breed, the way the pigs were raised, how were they managed, how they were processed into wide palette of products can be answered by the use of methodologies developed by scientists in the fields of different “omics” and all these information can be passed along the chain to the consumers in the immutable manner. The producers can use these data to manage such complex issues as meat or product quality. And this closes the circle; tracing the domestic pig is an attempt to present the current knowledge about this valuable animal, about its origin, composition, the food that it gives us and to predict or foresee what can happen to this species in the future. In the light of the above-mentioned research approaches.