For genetic characterisation, candidate gene SNP data, SNP chip data and whole genome resequencing data in DNA pools for all breeds were produced. In addition RNAseq data and gut microbiota data was acquired from experiments with feeding and management. Data from high density SNP chip were used to determine the parameters of genetic diversity, linkage disequilibrium, effective size and selection signatures in all local pig breeds. Whole genome resequencing data on DNA pools have been acquired for all breeds and are being further mined. For several breeds, in relation to management factors studied in experiments, RNAseq data was acquired, analysed and functional interpretation of differential expression performed. Microbiota was also characterised in relation to feeding and management. The most remarkable result was found for Iberian “montanera” system, exhibiting a potential for certification of this traditional production system. Sixteen experiments were conducted to evaluate the impact of feeding and management practices esp. local feeding resources on performance and product quality. Environmental impact of the production systems practiced with local pig breeds was assessed in three case studies (for Gascon, Krškopolje and Mora Romagnola pigs), whereas the nutritional requirements of local pig breeds were assessed either in experiments (Iberian and Cinta Senese pigs) or by modelling with INRAPORC for several other breeds. Based on these results there is a potential to develop diets more adapted to nutritional requirements of local pig breeds thus contributing to economic and environmental sustainability. An open access book (chapter for each breed) was prepared representing a compendium of the available data on census and production system, performances and quality traits for each of the breeds studied in the project. The evaluation of intrinsic (sensory, technological, nutritional) qualities of traditional and innovative-traditional pork products have been undertaken using a quality toolbox developed in the project, in a variety of local breeds and production systems (connection with experiments). Quality of meat/pork products was also assessed using novel technologies (NIRS, biomarkers, CT). Results provide a first picture of the variability, between and within breeds, of the intrinsic qualities of pork from these genetic resources. Innovations aiming at improving the naturalness, healthiness, preservation or diversity of traditional pork products from local breeds were tested. Among them, reduced smoking duration and use of natural antioxidants to avoid nitrites addition are promising to improve health properties without impairing sensory, physical or chemical characteristics of pork products. Reduction of salt content and enrichment with omega3 by use of fish oil still needs process improvements before use at larger scale. Effects of feeding (feed supply level, use of local resources), rearing (extensive/intensive) and management practices (e.g. immunocastration) on the sensory, technological, and nutritional qualities of pork and pork products from local pig breeds were evaluated. A website and a database on carcass and meat quality for further implementation in the breeding programs were developed. Consumer studies highlighted that the information provided to consumers influence the acceptability of innovative and traditional pork products, this influence being either positive or negative; the most determining factor being sensory quality. Cost/benefit analysis was performed and the acquired data used to calculate farm net incomes of the different production systems as well as their social costs and benefits. Finally, focus groups with stakeholders demonstrated viable marketing strategies for the products from local pig breeds including trademark importance, which was one of focal points of the activities to maximise project’s impact (registration of joint EU trademark). The results obtained in scientific tasks were continuously disseminated at scientific events and project as a whole communicated to stakeholders and general public. Project management served to effectively implement the action.
