Effect of genetic type on tissue composition and meat quality traits in Nero di Parma pig breed and its cross with Casertana

Nero di Parma is an Italian local pig breed, still reared in Parma’s area and well appreciated by consumers whose demand for local and traditional pork products has established a niche market for this breed. However, at slaughter animals are characterized by heterogeneous weight and carcass conformation. Also, meat quality traits such as intramuscular fat are often inadequate for transformation. Hence, the aim of the present study was to assess the effect of crossing Nero di Parma with Casertana, another Italian local pig breed with good carcass conformation and excellent meat quality traits, to enhance carcass conformation and composition, as well as to improve meat quality