Influence Of Traditional And Innovative Feed On Finishing Bísaro Pigs In A Hoop Barn With Outdoor Access

In the North of Portugal an sustainable production systems can be seen in Bísaro pig. In this breed there is a great tradition in fattening and finishing pigs into a variety of products. Traditionally Bísaro pigs are fattened to an advanced age and weight and during their life, two growing phases are considered: • First characterized with an accelerated growth up to about 80 kg LW; • Second, a slower growth with traditionally foodstuff and variable diets depending on the availability of local food resources on each farm and region. OBJECTIVES: Evaluate the influence of traditional and innovative feed resources on growth/finishing of Bísaro breed. METHODS: • 30 Bísaro pigs (15 castrated males; 15 females), • Hoop barn (3m2/animal indoor) and 200 m2/animal outdoor (free access). • Feeding regime: - Phase 1 (98 days’s: 20-80 kg LW) : commercial concentrate and corn meal. - Phase 2 (finishing: 80-120 kg LW: three differentiate in the diet: - D1 – Barley germinate, commercial concentrate and corn meal; - D2 – raw potatoes, commercial concentrate and corn meal; - D3 – Commercial concentrate and corn meal. CONCLUSIONS: The concentrate is the most efficient food (FCR) and with a better growth response, whereas traditional and innovative foods, when replacing the concentrate, cause a reduction of ADG and FCR