Turning Wild Pigs into Farm Animals: Early Results on Meat and Consumer Opinions

Jenn Hoskins
26th July, 2024

Turning Wild Pigs into Farm Animals: Early Results on Meat and Consumer Opinions

Image Source: Barbara Barbosa (photographer)

Key Findings

  • In Martinique, Creole pigs showed better growth performance on one farm compared to another, with higher daily weight gain and carcass weight
  • Consumers preferred the meat from younger pigs, rating it higher in tenderness and juiciness
  • There is a strong consumer preference for processed Creole pork products like sausage and ham over fresh meat, with a focus on taste and quality
In Martinique, pig production currently meets less than 20% of the local demand for pork. Traditional pig farming and wild pig hunting contribute only a small fraction to this supply. A recent study conducted by INRAE Centre Antilles-Guyane aims to address this gap by analyzing the performance of domesticated descendants of Creole feral pigs in Martinique, evaluating consumer preferences, and assessing the willingness to pay for Creole pork products[1]. The study was divided into three parts. Firstly, the performance of the Creole pigs was analyzed based on a 29-day finishing test conducted on two farms (A and B) with the same fiber-rich diet. A total of 40 pigs were involved. Secondly, consumer tastes were evaluated through a sensorial test by an untrained panel of 61 consumers who sampled pork prepared as a fricassee from either farm. Lastly, the study assessed the willingness to pay for Creole pork products and explored the design of a potential niche market for these products. The findings revealed that the average daily gain (ADG) of the finishing pigs was significantly higher on farm A compared to farm B (256 vs. 100 g/day, P < 0.001). This resulted in a higher hot carcass weight on farm A (41.3 kg) compared to farm B (33.5 kg, P < 0.01). However, the hot carcass yield was better on farm B than farm A (74.0% vs. 68.8%, P < 0.01). In the sensorial test, consumers rated the meat from the younger pigs on farm B higher, particularly in terms of tenderness and juiciness. The consumer survey indicated a preference for processed products like sausage, pâté, and ham over fresh meat. Respondents believed that Creole pork had a better taste and quality compared to industrial meats from mainstream genotypes. They also expressed a preference for pork rich in intra-muscular fat and low in inter-muscular fat. The survey suggested that the future of Martinique's Creole pig production should focus on a low-carbon system utilizing local resources, on-farm slaughtering, and short-distance sales. This study ties into previous research in multiple ways. For instance, the preference for on-farm slaughtering and short distribution channels aligns with findings that mobile slaughter units can better preserve animal welfare and meat quality while supporting conventional slaughter practices[2]. This is particularly relevant given the significant decrease in the number of slaughterhouses in recent decades. Additionally, the study's focus on consumer preferences for meat quality and fat content resonates with earlier research on the impact of diet on meat composition. For example, feeding pigs a linseed diet was shown to increase the content of n-3 polyunsaturated fatty acids in various pork products, although it did not affect the levels of docosahexaenoic acid (DHA)[3]. This demonstrates that dietary modifications can significantly influence meat quality, which is crucial for meeting consumer expectations. The study also contributes to the understanding of the genetic and environmental factors influencing pig populations. Previous research has shown that American village pigs have a complex genetic landscape influenced by various breeds, including European and Chinese pigs[4]. This complexity underscores the importance of considering genetic factors in livestock production, especially in regions with diverse pig populations like Martinique. In summary, the study by INRAE Centre Antilles-Guyane provides valuable insights into improving pig production in Martinique through the use of Creole pigs. By focusing on local resources, consumer preferences, and sustainable practices, the study offers a pathway to enhancing the local pork supply while maintaining high standards of meat quality and animal welfare. Integrating these findings with previous research on slaughter practices, dietary impacts, and genetic diversity can help develop a robust and sustainable pig production system in Martinique.

AgricultureHealthAnimal Science

References

Main Study

1) Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers' perceptions.

Published 24th July, 2024

https://doi.org/10.1007/s11250-024-04051-6

Related Studies

2) Towards the use of on-farm slaughterhouse.

https://doi.org/10.1016/j.meatsci.2023.109313

3) Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats.

https://doi.org/10.1016/j.meatsci.2008.10.019

4) Porcine colonization of the Americas: a 60k SNP story.

https://doi.org/10.1038/hdy.2012.109


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