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Produção de suínos de raça Alentejana em sistema intensivo até ao final da pré-engorda
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A produção do porco Alentejano está, desde sempre, associada ao sistema extensivo,
no qual esta raça se desenvolve em harmonia com as condições do meio, convertendo de
forma eficiente os frutos do montado, lande e bolota, em carne.
No entanto, desde há alguns anos que existe uma procura crescente pelos produtos
desta raça suína, surgindo novas formas de produção com o objectivo de obter rentabilidades
superiores.
Hoje em dia, no nosso país, são muito poucas as explorações a funcionar no típico
regime extensivo, existindo um regime semi-intensivo de produção.
A produção intensiva do porco Ibérico, é prática habitual em Espanha. Em Portugal a
sociedade agro-pecuária de Vale Henriques foi pioneira na produção do porco Alentejano
neste tipo de sistema. Em 2006 importaram-se as primeiras porcas Alentejanas havendo hoje
um efectivo de 73 porcas e produzindo-se cerca de 470 leitões por ano. Na exploração
realizam-se as fases cobrição, gestação, aleitamento, pós-desmame e pré-engorda sendo a
engorda realizada no típico regime de montanheira no Alentejo. Nestes dois anos de
produção, a exploração tem-se deparado com algumas dificuldades, não se notando ainda uma
menor taxa de mortalidade dos leitões, o aumento do número de partos/porca/ano e o aumento
do número de leitões/porca/ano que deveriam ser vantagens da produção em sistema
intensivo. De momento, os valores destes parâmetros são ainda da ordem dos 27%, 2,02 e
10,7 respectivamente. No entanto, estes problemas seriam solucionados com a existência de
um funcionário especializado na unidade de cobrição/gestação/aleitamento, fundamental para
uma melhor detecção de cios e para um correcto maneio dos partos. Por outro lado, os ganhos
médios diários (GMD) dos leitões Alentejanos mostram-se semelhantes aos alcançados pelos
leitões no típico regime extensivo.
Desde 2004 que a exploração se dedica também à produção de animais cruzados
Alentejano x Duroc contando para isso com cerca de 400 porcas Duroc no seu efectivo. O
ciclo de produção é idêntico ao dos leitões Alentejanos puros, com a engorda a realizar-se em
montanheira. Os resultados produtivos e reprodutivos das porcas Duroc são bastante
superiores aos das porcas Alentejanas com uma taxa de mortalidade dos leitões de 11,7%, um
número de partos/porca/ano de 2,18 e 18,42 leitões/porca/ano. Para estes resultados contribui
decisivamente a existência de uma funcionária a tempo inteiro na maternidade e uma correcta
detecção de cios. Os GMD dos leitões cruzados são mais elevados que os dos puros e o seu
índice de conversão é menor, ou seja, os leitões cruzados necessitam de menor quantidade de
alimento e de menos tempo para atingirem determinado peso.
A alimentação fornecida aos leitões puros e cruzados é a mesma, para cada fase do
ciclo de produção, não tendo em conta as necessidades próprias de cada genótipo. Após o
desmame, os leitões partilham sempre as mesmas instalações sendo, por razões de maneio,
complicado diferenciar as dietas aplicadas. As porcas reprodutoras têm sempre a mesma dieta,
variando apenas as quantidades, independentemente da fase de produção em que se
encontram. No entanto, a dieta das porcas Alentejanas é diferente daquela que é fornecida às
porcas Duroc.
De referir que, após o período em montanheira, os animais cruzados destinam-se à
venda para carne fresca enquanto os animais puros se destinam à venda para Espanha para
produção dos famosos presuntos “Pata Negra”.
A produção dos porcos puros e cruzados mostra-se economicamente viável, factor
encorajador para a aposta na exploração intensiva destes animais.
ABSTRACT: The production of Alentejano pig has been always associated with the extensive system, in which the breed was developed in harmony with the environmental conditions, converting the fruits of “montado” in meat better than any other animal. However for several years there was an increased demand for these breed products and new technics of production come out in order to obtain better results. Nowadays, in Portugal, there are only a few farms running at the typical extensive system, with most of them using a semi-intensive type of production. Intensive production in Iberian pig is a normal practice in Spain. However, in Portugal it was Vale Henriques the pioneer farm producing Alentejano pig in this type of system. The first Alentejanas sows arrived at the farm in 2006 and today there is a herd of 73 sows producing about 470 piglets a year. The farm carries out the stages of mating, gestation, lactation, post-weaning and pre-fattening. The fattening, takes place in the typical montanheira in the region of Alentejo. These two first years of production showed some difficulties. The piglets mortality rate, the number of farrowings / sow / year and the number of pigs / sow / year, are not yet in line with the expected results of the intensive system. At this moment, the results for theses rates are, respectively, 27,0%, 2,02 and 10,7. The referred problems could be solved with a specialized employee in the pregnancy/lactation unit, important for a better heat detection and for a proper farrowing management. Furthermore, the average daily gain (ADG) of Alentejano piglets shows to be similar to those achieved by piglets in the typical extensive system. Since 2004, the farm is also dedicated to the production of crossed animals, Alentejano x Duroc. For that purpose, 400 Duroc sows are used. The cycle of production is similar to the one of Alentejano piglets, with fattening to be held in montanheira. The results of the productive and reproductive rates of Duroc sows are well above those of Alentejanas sows. The piglets mortality rate is 11,7%, farrowing / sow / year is 2,18 and pigs / sow / year is 18,42. The existence of a full-time employee in the maternity unit and the proper heat detection are essencial contributions for that. The ADG of cross piglets is higher than those of pure piglets and its rate of conversion is lower. So, crossed piglets need smaller quantities of food and less time to reach the same weight. Diet provided to pure and crossed pigs is the same for each stage of the production cycle despite the special needs of each genotype. After weaning, piglets always share the same premises where, for management reasons, is dificult to differentiate the diet. The breeding sows have always the same diet, varying only the quantities offered, regardless of the production phase in which they are. However, the diet of Alentejanas sows is different from that offered to Duroc sows. It should be noted that, after the period in montanheira, crossed animals market goal is fresh meat while pure animals are sold for the production of the famous "Pata Negra" ham. The production of pure and crossed pigs shows to be profitable, what represents an encouraging sign for the adoption of an intensive production system for Alentejano breed.
ABSTRACT: The production of Alentejano pig has been always associated with the extensive system, in which the breed was developed in harmony with the environmental conditions, converting the fruits of “montado” in meat better than any other animal. However for several years there was an increased demand for these breed products and new technics of production come out in order to obtain better results. Nowadays, in Portugal, there are only a few farms running at the typical extensive system, with most of them using a semi-intensive type of production. Intensive production in Iberian pig is a normal practice in Spain. However, in Portugal it was Vale Henriques the pioneer farm producing Alentejano pig in this type of system. The first Alentejanas sows arrived at the farm in 2006 and today there is a herd of 73 sows producing about 470 piglets a year. The farm carries out the stages of mating, gestation, lactation, post-weaning and pre-fattening. The fattening, takes place in the typical montanheira in the region of Alentejo. These two first years of production showed some difficulties. The piglets mortality rate, the number of farrowings / sow / year and the number of pigs / sow / year, are not yet in line with the expected results of the intensive system. At this moment, the results for theses rates are, respectively, 27,0%, 2,02 and 10,7. The referred problems could be solved with a specialized employee in the pregnancy/lactation unit, important for a better heat detection and for a proper farrowing management. Furthermore, the average daily gain (ADG) of Alentejano piglets shows to be similar to those achieved by piglets in the typical extensive system. Since 2004, the farm is also dedicated to the production of crossed animals, Alentejano x Duroc. For that purpose, 400 Duroc sows are used. The cycle of production is similar to the one of Alentejano piglets, with fattening to be held in montanheira. The results of the productive and reproductive rates of Duroc sows are well above those of Alentejanas sows. The piglets mortality rate is 11,7%, farrowing / sow / year is 2,18 and pigs / sow / year is 18,42. The existence of a full-time employee in the maternity unit and the proper heat detection are essencial contributions for that. The ADG of cross piglets is higher than those of pure piglets and its rate of conversion is lower. So, crossed piglets need smaller quantities of food and less time to reach the same weight. Diet provided to pure and crossed pigs is the same for each stage of the production cycle despite the special needs of each genotype. After weaning, piglets always share the same premises where, for management reasons, is dificult to differentiate the diet. The breeding sows have always the same diet, varying only the quantities offered, regardless of the production phase in which they are. However, the diet of Alentejanas sows is different from that offered to Duroc sows. It should be noted that, after the period in montanheira, crossed animals market goal is fresh meat while pure animals are sold for the production of the famous "Pata Negra" ham. The production of pure and crossed pigs shows to be profitable, what represents an encouraging sign for the adoption of an intensive production system for Alentejano breed.
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária
Palavras-chave
Porco Alentejano Duroc x Alentejano Sistema intensivo Alentejano pig Duroc x Alentejano cross Intensive system
Contexto Educativo
Citação
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária