INRAE Centre Antilles-Guyane, UR-ASSET, 97170, Petit-Bourg, Guadeloupe, France.
INRAE Centre Antilles-Guyane, UE-PTEA, 97170, Petit-Bourg, Guadeloupe, France.
Trop Anim Health Prod. 2024 Jul 24;56(7):222. doi: 10.1007/s11250-024-04051-6.
In Martinique, pig production satisfies less than 20% of demand for pork, with traditional pig farming and wild pig hunting covering only a small proportion. This study has three parts: (i) for the first time, it analyses the performance of domesticated descendants of Creole feral pigs of Martinique based on a 29-day finishing test on two farms (A vs. B) with the same fibre-rich diet on a total of 40 pigs; (ii) it evaluates consumers' tastes based on a sensorial test by an untrained panel of 61 consumers who tasted pork prepared as a fricassee from either farm A or farm B; and (iii) evaluates willingness to pay (WTP) for Creole pork products and of the design of a future niche market. The average daily gain (ADG) of the finishing pigs was higher on farm A than on farm B (256 vs. 100 g/d, P < 0.001) resulting in a higher hot carcass weight on farm A than farm B (41.3 vs. 33.5 kg, P < 0.01), and better hot carcass yield on farm B than farm A (74.0 vs 68.8 %, P < 0.01). In the sensorial test, the consumers gave a higher score to the meat originating from the youngest pigs (Farm B), especially scores for tenderness and juiciness (+0.94 and +0.55 points, P < 0.05 and P=0.10, respectively). The 61 respondents were willing to pay more for processed products (sausage, pâté, ham) than for fresh meat. They considered that Creole pork has a better taste and is of better quality than industrial meats originating from mainstream genotypes. According to the majority of respondents, Creole pork should be rich in intra-muscular fat (100% of respondents) and low in inter-muscular fat (60% of respondents). Based on the survey, the main desirable future for Martinique's Creole pig production correspond to a low-carbon system with feed based on local resources, with on-farm slaughtering and short-distance sales (direct-to-consumer farm gate sale, sale at the butcher's or at the pig cooperative).
在马提尼克岛，猪肉生产只能满足猪肉需求的不到 20%，传统的养猪和野猪狩猎只占很小的比例。本研究有三个部分：（i）首次基于在两个农场（A 与 B）进行的为期 29 天的育肥试验，分析了来自马提尼克岛克里奥尔野猪的家养后代的性能，两个农场使用相同的富含纤维的饮食共喂养了 40 头猪；（ii）通过对 61 位未接受过培训的消费者品尝来自农场 A 或农场 B 的肉丁的感官测试，评估消费者的口味；（iii）评估对克里奥尔猪肉产品的支付意愿（WTP）以及未来利基市场的设计。育肥猪的平均日增重（ADG）在农场 A 高于农场 B（256 对 100 克/天，P < 0.001），导致农场 A 的热胴体重量高于农场 B（41.3 对 33.5 公斤，P < 0.01），且农场 B 的热胴体产率优于农场 A（74.0 对 68.8%，P < 0.01）。在感官测试中，消费者给来自最小猪的肉（农场 B）更高的分数，尤其是嫩度和多汁性的分数（+0.94 和+0.55 分，P < 0.05 和 P=0.10）。61 位受访者愿意为加工产品（香肠、肉酱、火腿）支付高于新鲜肉的价格。他们认为克里奥尔猪肉的味道更好，质量优于来自主流基因型的工业肉类。根据大多数受访者的意见，克里奥尔猪肉应该富含肌间脂肪（100%的受访者）和低肌间脂肪（60%的受访者）。根据调查，马提尼克岛克里奥尔猪生产的主要未来方向是低碳系统，使用当地资源作为饲料，在农场进行屠宰和短距离销售（直接向消费者的农场门销售、在肉店或养猪合作社销售）。
