Effect of fish oil in Iberian sow diets on fatty acid, oxylipins and immune traits of colostrum and milk, and suckling piglets' growth performance.

Iberian sow productivity is characterised by a low number of weaned piglets with higher within-litter variation in piglet birth BW compared with conventional breeds. To overcome this, nutritional strategies, such as the dietary addition of n-3 fatty acids (FAs), are being studied to improve sow performance, as well as colostrum and milk composition. In addition, n-3 FAs and their derived oxylipins could also be beneficial for the offspring due to their anti-inflammatory roles.

Use of as a Local Protein Source in the Production of High-Quality Iberian Pig Products.

The replacement of soybean meal with sweet white lupin ( L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Iberian pigs (n = 50) were divided into two dietary groups (n = 25 per group), receiving either a lupin-based concentrate or a soybean meal-based concentrate.

Non-destructive evaluation of carcass and ham traits and meat quality assessment applied to early and late immunocastrated Iberian pigs.

Castration is a common practice in Iberian pigs due to their advanced age and high weight at slaughter. Immunocastration (IC) is an alternative to surgical castration that influences carcass and cut fatness. These traits need to be evaluated in vivo and postmortem.

Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach.

At present, two types of fattening are carried out in Iberian traditional pig production. The is the fattening system where fatteners are fed on acorns and pasture in the , and is the fattening where the pigs are fed on compound feed and natural resources, mainly pasture. The aim of this paper is to analyze Iberian fattening production from an economic and environmental approach in order to identify fattening strategies to increase the sustainability of this traditional livestock activity.

Understanding consumers' perceptions towards Iberian pig production and animal welfare.

The Spanish market offers a greater variety of Iberian pork products. The aim of this paper is to determine the perception of consumers of several aspects of Iberian pig production and animal welfare depending on the consumers' characteristics. Consumers from two Spanish regions (n = 403) answered a questionnaire about their beliefs and the importance of pig production, their purchase intentions and their willingness to pay.