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

2. 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

3. Gloucestershire Old Spots sows with litters British Saddleback sows grazing

4. 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

5. 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 TendernessFlavour Decreases with ageIncrease with age in beef and lamb (mutton flavour not to all tastes) Lower in bulls than steers Improved by steady growthMajor diet effects eg grass-fed beef and lamb Improved by fat level (marbling fat)Influenced during processing, eg conditioning time, packaging Tenderness genes. Genes linked to leanness Role of fatty acids Post-farm gate factors important (eg careful handling, longer hanging)

6. Comparison of 4 pig breeds (Wood et al, 1979) GOSLWC1C1 C2C2 P 2 (mm)14 b 12 a 11 a 13 a * Fat (%)31302832NS Tenderness * 1.3 b 0.5 a 1.8 b 1.1 ab * Flavour a 2.52.32.22.4NS * -7 to +7

7. Comparison of 11 pigs breeds (Warriss et al, 1996)

8. Comparison of 11 pig breeds (Warriss et al, 1996) Range a High values Tenderness0.5 – 1.7Hampshire Tamworth Duroc Berkshire Flavour2.5 – 3.4Hampshire Duroc Tamworth a -7 to +7

9. Comparison of sheep breed and production system groups (Fisher et al, 2000) Suffolk crossSoay grassconcentrate Lamb flavour x 27.2 b 14.9 a 13.5 a *** Abnormal flavour 28.2 a 45.0 b 41.8 b *** Stale 8.1 a 11.9 b 12.3 b *** Rancid 6.8 a 10.3 b 11.0 b *** Ammonia 2.5 a 5.4 b 5.9 b *** Overall liking23.3 b 12.9 a 11.1 a *** x 1 to 100

10. Eating quality in 4 sheep breeds from different farms (Unpublished, University of Bristol) TexelCastlemilk Moorit BalwenPortland Lamb flavour18.9 b 19.3 b 17.6 ab 14.9 a * Abnormal flavour 35.5 a 34.4 a 39.5 b 44.2 c *** Stale10.8 a 10.9 a 13.1 a 16.9 b *** Rancid 5.7 a 6.4 a 7.8 a 12.5 b *** Ammonia 1.7 a 1.4 a 1.7 a 3.9 b * Overall liking20.8 b 21.0 b 16.0 a 14.1 a ***

11. 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 Belted Galloway Beef Shorthorn Working with Natural England, RBST and TBMM Co Ltd Funded by Defra at Bristol and IGER

12. Longhorns and Traditional Herefords on Salisbury Plain – over 60 plant species in the pasture.

13. Conformation classes of steers of traditional breeds RO+-OP Beef Shorthorn Langford32 IGER53 Ingleborough4311 LonghornBabcary721 Parsonage Down341 Belted Galloway Ingleborough361 Traditional Hereford Salisbury Plain41

14. Fat classes of steers of traditional breeds 1234L4H Beef Shorthorn Langford41 IGER1241 Ingleborough342 LonghornBabcary1261 Parsonage Down44 Belted Galloway Ingleborough2431 Traditional Hereford Salisbury Plain122

15. % dissected lean in FQ in steers of traditional breeds

16. Relationship between %dissected lean in FQ and % saleable meat in HQ in steers of traditional breeds

17. Eating quality of Longhorn and Charolais cross steers and comparison between ageing treatments (University of Bristol) BreedAgeing LonghornCharolaisDryWet Tenderness4.64.1 ***4.74.0*** Juiciness5.25.2 NS5.25.0* Beef flavour4.94.7 *5.04.6** Abnormal flavour3.03.0 NS2.93.0NS

18. 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