The purpose of this project is to establish a general framework for outdoor sustainable pig production systems, which can be subsequently introduced in all European Union countries and prospective EU countries. This will give rise to pork that includes the quality characteristics demanded by consumers of today.
The objective is to develop an EU framework for the production of fresh pork and processed products from outdoor sustainable pig production systems.
The meat will correspond to the increasing demands of European consumers on safety, nutritional quality, eating quality, improved shelf life and production with a high degree of animal welfare and care for the environment. This project also sets out to predict the market possibilities of analogous high-quality pork products via performing a thorough analysis regarding consumer response and demand for this kind of pork within different European countries.
With regard to improvement of nutritional value, shelf-life and technological quality SUSPORKQUAL has shown, that it is possible to improve meat quality in outdoor pig production by strategic feeding regimens and by choosing suitable pig breeds. It has helped solve problems at European level by focusing on factors affecting the delivery of high quality meat considering aspects of production and processing.
SUSPORKQUAL has contributed fulfilling the demands of the modern consumers regarding documented safety, nutritional value, eating quality from a production taking environmental and animal welfare aspects into consideration.
SUSPORKQUAL has also, through its documentation of accumulation of residues in edible tissue from pigs in the different production systems, enhanced safety documentation of pork. Outdoor pig production is known to be a more labour intensive production system compared to conventional pig production. SUSPORKQUAL has made outdoor pig production more profitable by increasing the knowledge regarding the system and documented the improved pork quality, hence leading to a hopefully increased implementation of these systems, and hereby increasing the number of employees in pig production.
The feeding strategy developed in this project will aim to improve feeding efficiency in outdoor production systems and hereby contribute to a reduction in environmental load regarding outlet of especially nitrogen and phosphorous.
Scientist responsible for the project
Professor ANDERS KARLSSON
Blichers Allé Box 50
Denmark - DK
Phone: +45 8999 1237
Fax: +45 8999 1564
- Danish Meat Research Institute, Denmark - DK
- National University of Ireland Cork-University, Ireland - IE