Niche market opportunities for rare livestock breeds JD Wood University of Bristol RHL Lutwyche Traditional Breeds Meat Marketing Co Ltd

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Niche market opportunities for rare livestock
breedsJD WoodUniversity of BristolRHL
LutwycheTraditional Breeds Meat Marketing Co Ltd
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Rare / traditional / native breeds

• Present in small numbers
• Long British history
• Often identified with a particular place/region
  (Gloucestershire Old Spot pigs)
• Represented by Rare Breeds Survival Trust
• A good way to conserve them is develop markets
  for their products (meat)
• Fit well into low intensity high grass systems

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Gloucestershire Old Spots sows with litters
British Saddleback sows grazing
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Traditional Breeds Meat Marketing Co Ltd

• Developed out of RBST
• Markets traditional breeds via approved
• production units, abattoirs and butchers shops
• Full traceability of individual animals

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Quality of meat from traditional breeds

• Is meat quality better than in normal commercial
  animals?
• Tenderness and flavour are the most important
  aspects of meat quality

Tenderness Flavour Flavour
Decreases with age Decreases with age Decreases with age Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes)
Lower in bulls than steers Lower in bulls than steers Lower in bulls than steers Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes) Increase with age in beef and lamb (mutton flavour not to all tastes)
Improved by steady growth Improved by steady growth Improved by steady growth Major diet effects eg grass-fed beef and lamb Major diet effects eg grass-fed beef and lamb Major diet effects eg grass-fed beef and lamb Major diet effects eg grass-fed beef and lamb
Improved by fat level (marbling fat) Improved by fat level (marbling fat) Improved by fat level (marbling fat) Influenced during processing, eg conditioning time, packaging Influenced during processing, eg conditioning time, packaging Influenced during processing, eg conditioning time, packaging Influenced during processing, eg conditioning time, packaging
Tenderness genes. Genes linked to leanness Tenderness genes. Genes linked to leanness Tenderness genes. Genes linked to leanness Role of fatty acids Role of fatty acids Role of fatty acids Role of fatty acids
Post-farm gate factors important (eg careful handling, longer hanging) Post-farm gate factors important (eg careful handling, longer hanging) Post-farm gate factors important (eg careful handling, longer hanging)
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Comparison of 4 pig breeds (Wood et al, 1979)
GOS LW C1 C2
P2 (mm) 14b 12a 11a 13a
Fat () 31 30 28 32 NS
Tenderness 1.3b 0.5a 1.8b 1.1ab
Flavoura 2.5 2.3 2.2 2.4 NS
-7 to 7 -7 to 7 -7 to 7 -7 to 7 -7 to 7 -7 to 7
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Comparison of 11 pigs breeds (Warriss et al, 1996)
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Comparison of 11 pig breeds (Warriss et al, 1996)
Rangea High values
Tenderness 0.5 1.7 Hampshire
Tamworth
Duroc
Berkshire

Flavour 2.5 3.4 Hampshire
Duroc
Tamworth
a-7 to 7 a-7 to 7 a-7 to 7
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Comparison of sheep breed and production system
groups (Fisher et al, 2000)
Suffolk cross Suffolk cross Soay
grass concentrate
Lamb flavourx 27.2b 14.9a 13.5a
Abnormal flavour 28.2a 45.0b 41.8b
Stale 8.1a 11.9b 12.3b
Rancid 6.8a 10.3b 11.0b
Ammonia 2.5a 5.4b 5.9b
Overall liking 23.3b 12.9a 11.1a
x1 to 100 x1 to 100 x1 to 100 x1 to 100 x1 to 100
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Eating quality in 4 sheep breeds from different
farms (Unpublished, University of Bristol)
Texel Castlemilk Moorit Balwen Portland
Lamb flavour 18.9b 19.3b 17.6ab 14.9a
Abnormal flavour 35.5a 34.4a 39.5b 44.2c
Stale 10.8a 10.9a 13.1a 16.9b
Rancid 5.7a 6.4a 7.8a 12.5b
Ammonia 1.7a 1.4a 1.7a 3.9b
Overall liking 20.8b 21.0b 16.0a 14.1a
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Healthiness and Quality of Beef produced from
traditional and modern breeds reared on species
rich, unimproved grasslands
Effects of pasture types on beef composition and
quality omega 3 fatty acids vitamin E
and other antioxidants beef shelf life and
flavour Role and value of traditional breeds in
low intensity grazing systems Longhorn Belt
ed Galloway Beef Shorthorn Working with
Natural England, RBST and TBMM Co Ltd Funded by
Defra at Bristol and IGER
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Longhorns and Traditional Herefords on Salisbury
Plain over 60 plant species in the pasture.
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Conformation classes of steers of traditional
breeds
R O -O P
Beef Shorthorn Langford 3 2
Beef Shorthorn IGER 5 3
Beef Shorthorn Ingleborough 4 3 1 1

Longhorn Babcary 7 2 1
Longhorn Parsonage Down 3 4 1

Belted Galloway Ingleborough 3 6 1

Traditional Hereford Salisbury Plain 4 1
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Fat classes of steers of traditional breeds
1 2 3 4L 4H
Beef Shorthorn Langford 4 1
Beef Shorthorn IGER 1 2 4 1
Beef Shorthorn Ingleborough 3 4 2

Longhorn Babcary 1 2 6 1
Longhorn Parsonage Down 4 4

Belted Galloway Ingleborough 2 4 3 1

Traditional Hereford Salisbury Plain 1 2 2
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dissected lean in FQ in steers of traditional
breeds
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Relationship between dissected lean in FQ and
saleable meat in HQ in steers of traditional
breeds
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Eating quality of Longhorn and Charolais cross
steers and comparison between ageing
treatments(University of Bristol)
Breed Breed Ageing Ageing
Longhorn Charolais Dry Wet
Tenderness 4.6 4.1 4.7 4.0
Juiciness 5.2 5.2 NS 5.2 5.0
Beef flavour 4.9 4.7 5.0 4.6
Abnormal flavour 3.0 3.0 NS 2.9 3.0 NS
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Conclusions Meat from traditional breeds is
gaining in popularity fits with modern demands
for low intensity of production / high welfare
standards / high taste Some evidence that meat
quality is different. No deleterious genes
linked to selection for leanness.
Flavour differences linked to fat composition in
sheep. Traditional breeds perform well in
unimproved grazing situations Craft style meat
processing may be an important part of higher
quality. Opportunities for local food chains
and Niche markets