Signatures of Admixture and Genetic Uniqueness in the Autochthonous Greek Black Pig Breed Deduced from Gene Polymorphisms Affecting Domestication-Derived Traits.

The Greek Black Pig (or Greek Pig) is the only recognized autochthonous pig breed raised in Greece, usually in extensive or semi-extensive production systems. According to its name, the characteristic breed coat color is solid black. In this study, with the aim to start a systematic genetic characterization of the Greek Black Pig breed, we investigated polymorphisms in major genes well known to affect exterior and production traits (, , , and ) and compared these data with population genetic information available in other Mediterranean and Western Balkan pig breeds and wild boars.

Meat Quality in Katerini and Podolian Young Bulls Raised on Pasture: A Comparison between Organic Production Systems in Greek and Italian Environments.

Local and typical agri-food products (TAP) are receiving increasing interest from consumers, since they are perceived as genuine, healthy and tasty because they are produced under environmentally friendly farming systems. This has aroused a renewed interest among breeders from the inner regions of Italy and Greece toward autochthonous animal populations, such as Greek Katerini and Italian Podolian cattle. Twenty animals were used, divided into two homogeneous groups of ten subjects per each genotype.

Dietary Supplementation with Oregano and Linseed in Autochthonous "Facciuta Lucana" Goats: Effects on Meat Quality Traits in Suckling Kids.

Extruded linseed () in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano () has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids.