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The aim of this study was to reveal whether different types of pork have distinct microbial contamination and resistance genes. This work employed metagenomics to investigate microbial contamination in organic, intensive, and cage-free pork. HPC-NGS allowed for the detection of resistance gene content and distribution. Compared to organic and cage-free pork, the microorganisms in intensive pork were noticeably richer and more diverse. 18 resistance genes with a relative content of 122.12 were found in intensive pork; 11 resistance genes with a relative content of 5.07 were found in organic pork; 7 resistance genes with a relative content of 7.97 were found in cage-free pork. The kinds and contents of antibiotic-resistant genes in intensive pork were significantly higher than those in organic and cage-free pork. In conclusion, under feeding conditions with minimal antibiotics, pork will have comparatively low levels of antibiotics-resistance genes and bacteria of all kinds.

This paper examines how organic pork (OP) production, marketing and consumption in Thailand contributes to global Sustainable Development Goals (SDGs) that affect food agri-food system sustainability. The paper discusses technical debates and academic literature sources about OP, socioeconomic and environmental impacts of organic agriculture (OA), food security and SDGs. It reflects on theoretical, practical, policy and empirical issues utilizing Thai case study data on willingness to pay (WTP) for OP to illustrate SDG linkages. The study raises broader questions, complications and contradictions about universal access to safe, healthy and affordable organic food. It suggests that WTP as a niche strategy supporting OP producers has responded to consumer demand and has potential for increased farmer incomes. But WTP for OP is an inadequate, problematic priority if it does not better address ecological, social and economic sustainability concerns, cross-cutting SDGs and national policies including inequities among richer and poorer consumers and farmers. It shows how OP may modestly contribute to SDG2 achievement or help realize other interlinked SDGs in Thailand but can also hinder some SDGs. We conclude that the OA movement and governments must better address difficult challenges affecting livestock systems sustainability, meat production, consumption, value chains and socioeconomic equity. [ABSTRACT FROM AUTHOR]

This paper examines how organic pork (OP) production, marketing and consumption in Thailand contributes to global Sustainable Development Goals (SDGs) that affect food agri-food system sustainability. The paper discusses technical debates and academic literature sources about OP, socioeconomic and environmental impacts of organic agriculture (OA), food security and SDGs. It reflects on theoretical, practical, policy and empirical issues utilizing Thai case study data on willingness to pay (WTP) for OP to illustrate SDG linkages. The study raises broader questions, complications and contradictions about universal access to safe, healthy and affordable organic food. It suggests that WTP as a niche strategy supporting OP producers has responded to consumer demand and has potential for increased farmer incomes. But WTP for OP is an inadequate, problematic priority if it does not better address ecological, social and economic sustainability concerns, cross-cutting SDGs and national policies including inequities among richer and poorer consumers and farmers. It shows how OP may modestly contribute to SDG2 achievement or help realize other interlinked SDGs in Thailand but can also hinder some SDGs. We conclude that the OA movement and governments must better address difficult challenges affecting livestock systems sustainability, meat production, consumption, value chains and socioeconomic equity.

Pigs raised conventionally (n = 56) and indoors organically (n = 47) from different three-way crossbred genotypes were used to assess the capacity of pork colour attributes during ageing to discriminate between two methods of rearing pigs. Instrumental colour characteristics were measured on L. thoracis muscle from day 1 to 7 of storage, and the relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO[sub 2]) were estimated. The yellowness and chroma indices were lower in conventional than organic pork at all sampling times except on day 3 of storage. Lightness and hue angle were lower, whereas redness index was greater, in conventional than organic pork during all days of storage. Using MMb rather than MbO[sub 2] could be useful to highlight myoglobin oxidation in pork meat because it was weakly correlated with the measured CIELab colour attributes. Despite the differences in instrumental colour attributes, discrimination between conventional and organic (not free-ranging) pig husbandry was not possible. However, 3 days of storage combined the best colour (low hue angle and high redness index) and haeminic pigment balance (low MMb and high MbO[sub 2]). Pork meat colour stability may differ between conventional and organic (not free-ranging) pig husbandry systems due to on-farm differences in feed ingredients and space allowance. Most objective measures of pork colour during ageing differed between husbandry systems, but canonical discrimination between conventional and organic pork based on colour was not possible. Three days of storage combined the best pork meat colour and haeminic pigment balance. [ABSTRACT FROM AUTHOR]

• Implementation of the immunocastration in native pig breeds production. • The immunocastration impact on meat quality and boar taint in native breeds. • Vaccination improved pig performance, feed conversion and backfat thickness. • Meat of immunocastrated males had lower shear force and favourable textural parameters. The study was conducted to compare animal performance and physicochemical properties of meat of entire males, surgically castrated or immunocastrated males of two Polish native breeds Pulawska and Zlotnicka Spotted, managed under the organic production system. The experiment was carried out on 60 pigs of the Pulawska breed and 60 of the Zlotnicka Spotted pigs. The animals (25 kg BW) were randomly allocated into 3 groups (20 pigs each): EM – entire males, SC – surgically castrated males and IC – immunocastrated males. The SC group was surgical castrated at 5 d of age, while the IC group was injected with 2 ml Improvac® Pfizer at 84 d of age and 4 wks before slaughter. The results indicated that the Pulawska breed gained weight and utilized feed better than the Zlotnicka Spotted, and meat of Pulawska breed was characterized by higher fat content. In the whole fattening period, the highest gains were achieved by the IC groups of both breeds, however it was statistically similar to EM group and higher by 8.5% than SC group (P ≤ 0.05). The carcass fatness of the IC group was similar to the entire males, whereas the carcasses of SC group were characterised by significantly higher backfat thickness (P ≤ 0.05). The castration type has not affected the meat acidity but significant effects were found in content of free water and shear force of meat which was much more tender in IC group. Also, the colour of meat in IC group was less saturated in yellow. Meat of SC group was characterised by higher fat content (P ≤ 0.05), in contrast to protein content which was lowest (P ≤ 0.05). Meat of the SC group was characterised by the lowest content of PUFA and the highest n6/n3 ratio as well as the thrombogenicity index. Summarizing the results obtained, this study proved that immunocastration, in comparison to surgical castration, improved the pig growing performance and feed conversion and decreased the backfat thickness of the carcass. Meat of immunocastrated males showed some favourable features in comparison to meat of surgically castrated males, i.e. it was more tender, had more favourable muscle textural parameters and lower PUFA n6/n3 ratio. Immunocastration type did not influence the content of androstenone and skatole – substances responsible for off-flavour aroma. [ABSTRACT FROM AUTHOR]