Abstract
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).
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Acknowledgements
The authors express their deep gratitude to the two farmers Pajoul and Monpelat who conducted the finishing test and to the consumers who took part in the survey. We are also grateful to the PNRM for providing human, material and financial resources.
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This research was funded by the Martinique Regional Nature Park (PNRM) and the Territorial Collectivity of Martinique (CTM) Martinique through research program and grants for the thesis of N. Degras.
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J-L. G and N. D conceived and designed the experiment. K.B, M.B, B.B and C.B collected the data of the growing-finishing test. G.A, J-L. G and N.D designed the process for the surveys. J-L. G, N.D, K.B, M.B and B.B performed the surveys. N.D and J-L. G performed the statistical analysis. J-L. G, G.A and N.D discussed and interpreted the results. N.D analysed the data and wrote the original draft. J-L. G and G.A reviewed and edited the paper. All the authors read and approved the final manuscript.
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Degras, N., Benony, K., Bructer, M. et al. Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers’ perceptions. Trop Anim Health Prod 56, 222 (2024). https://doi.org/10.1007/s11250-024-04051-6
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DOI: https://doi.org/10.1007/s11250-024-04051-6