Large White x Duroc

…Large White Yorkshire is a large sized and most were seen more frequently and at greater degrees severity extensively used exotic pig breed in India. Their body is in piglets kept on…

…There were 45 Landrace, Large White, Duroc and Hampshire male pigs randomly selected from the university com- mercial production. The animals were aged 38 + 3 days and weighed 11.06 + 2.28…

…There were 45 Landrace, Large White, Duroc and Hampshire male pigs randomly selected from the university com- mercial production. The animals were aged 38 + 3 days and weighed 11.06 + 2.28…

…Animals, housing conditions and surgical castration A total of 29 Large White x Duroc cross male piglets (15 litters, approximately 2 piglets per lit- ter) were enrolled in the study. Housing conditions…

…Animals, housing conditions and surgical castration A total of 29 Large White x Duroc cross male piglets (15 litters, approximately 2 piglets per lit- ter) were enrolled in the study. Housing conditions…

…Large White, Duroc and Hampshire breeds, aged 38 ± 3 days and weighing 11.06 ± 2.28 kg and housed in iron pens (2.40 × 1.50 × 1.50 m of length x…

ience of the respondents by country and overall. Country BEL BGR HRV CZE DEU ESP FRA ITA NOR POL PRT ROU RUS SRB SWE UKR OVERALL Pork consumption Less than once a week 16 10 8 11 20 14 19 23 25 15 16 18 21 13 35 26 18 1–2 times a week 31 33 38 28 46 34 43 40 45 35 34 37 33 33 34 37 36 3–4 times a week 35 30 34 36 20 36 27 30 18 28 35 30 28 30 22 23 29 More than 4 times a week 18 28 20 25 13 17 11 7 12 22 16 16 19 23 9 14 17 Where do you buy your meat Butcher 54 67 61 65 45 55 43 56 2 18 40 44 39 47 8 52 44 Supermarket 81 49 57 73 80 62 69 51 98 75 78 51 57 46 92 31 66 Local producer 22 27 24 24 10 10 24 25 9 34 8 16 23 21 19 33 20 Liking score 1 Pork chops 5.1 6.0 5.8 6.2 5.8 5.5 5.7 5.7 5.8 5.5 6.0 5.1 6.0 5.1 5.1 6.1 5.6 Minced meat products 5.8 5.4 5.6 5.5 5.9 5.4 5.7 6.1 5.7 5.4 5.1 4.8 5.6 5.1 5.4 5.1 5.5 Importance at purchase 2 Lowest price 9 43 32 27 21 19 12 13 15 25 36 34 44 31 11 11 24 Good taste 84 95 95 80 82 88 91 89 90 83 85 93 89 92 83 66 86 Improved animal welfare 50 69 60 30 60 53 64 45 52 41 52 67 51 55 89 32 55 Produced locally 58 75 79 56 53 62 75 71 41 46 58 70 52 63 70 22 59 Produced organically 33 64 53 18 38 36 48 40 11 28 29 57 52 49 36 34 40 Low fat content 23 46 32 22 32 39 27 27 19 45 36 55 54 42 7 21 33 High tenderness 56 83 74 36 55 70 62 64 53 47 74 77 76 61 38 34 60 Easy to prepare 31 68 58 30 46 50 36 42 42 56 55 70 61 63 34 35 48 Guaranteed food safety 87 94 94 62 76 90 81 71 81 79 85 94 89 91 86 74 84 Low environmental impact 51 77 60 25 54 56 57 50 39 32 49 67 51 62 50 34 52 Confident that meat is safe 92 58 70 61 78 93 74 52 84 64 91 71 53 73 76 47 72 Negative towards vaccination 19 18 28 34 16 9 17 15 11 20 3 28 34 31 8 20 20 Aware of piglet castration 76 65 66 70 56 49 80 51 65 41 71 34 35 47 84 60 59 Experience with bad

ience of the respondents by country and overall. Country BEL BGR HRV CZE DEU ESP FRA ITA NOR POL PRT ROU RUS SRB SWE UKR OVERALL Pork consumption Less than once a week 16 10 8 11 20 14 19 23 25 15 16 18 21 13 35 26 18 1–2 times a week 31 33 38 28 46 34 43 40 45 35 34 37 33 33 34 37 36 3–4 times a week 35 30 34 36 20 36 27 30 18 28 35 30 28 30 22 23 29 More than 4 times a week 18 28 20 25 13 17 11 7 12 22 16 16 19 23 9 14 17 Where do you buy your meat Butcher 54 67 61 65 45 55 43 56 2 18 40 44 39 47 8 52 44 Supermarket 81 49 57 73 80 62 69 51 98 75 78 51 57 46 92 31 66 Local producer 22 27 24 24 10 10 24 25 9 34 8 16 23 21 19 33 20 Liking score 1 Pork chops 5.1 6.0 5.8 6.2 5.8 5.5 5.7 5.7 5.8 5.5 6.0 5.1 6.0 5.1 5.1 6.1 5.6 Minced meat products 5.8 5.4 5.6 5.5 5.9 5.4 5.7 6.1 5.7 5.4 5.1 4.8 5.6 5.1 5.4 5.1 5.5 Importance at purchase 2 Lowest price 9 43 32 27 21 19 12 13 15 25 36 34 44 31 11 11 24 Good taste 84 95 95 80 82 88 91 89 90 83 85 93 89 92 83 66 86 Improved animal welfare 50 69 60 30 60 53 64 45 52 41 52 67 51 55 89 32 55 Produced locally 58 75 79 56 53 62 75 71 41 46 58 70 52 63 70 22 59 Produced organically 33 64 53 18 38 36 48 40 11 28 29 57 52 49 36 34 40 Low fat content 23 46 32 22 32 39 27 27 19 45 36 55 54 42 7 21 33 High tenderness 56 83 74 36 55 70 62 64 53 47 74 77 76 61 38 34 60 Easy to prepare 31 68 58 30 46 50 36 42 42 56 55 70 61 63 34 35 48 Guaranteed food safety 87 94 94 62 76 90 81 71 81 79 85 94 89 91 86 74 84 Low environmental impact 51 77 60 25 54 56 57 50 39 32 49 67 51 62 50 34 52 Confident that meat is safe 92 58 70 61 78 93 74 52 84 64 91 71 53 73 76 47 72 Negative towards vaccination 19 18 28 34 16 9 17 15 11 20 3 28 34 31 8 20 20 Aware of piglet castration 76 65 66 70 56 49 80 51 65 41 71 34 35 47 84 60 59 Experience with bad

…Experimental design and treatment administration A total of 190 Large White x Duroc male piglets from 51 litters were enrolled in this study (study duration = 21 days; Fig. 1). At enrollment (D0…

such as wound healing, postsurgical recovery, and the occurrence of short and long-term complications. An in-depth investigation of the occurrence of postsurgical complications was left to the next stage of research, which will consist of a large-scale clinical study based on the findings of this study. Author Contributions: Conceptualization, N.C.; methodology, N.C., A.S. and S.M.T.R.; formal analysis, S.M.; data curation, S.M.T.R.; writing—original draft preparation, T.A. and S.M.; writing— review and editing, N.C. and S.M.; visualization, A.S.; supervision, N.C. All authors have read and agreed to the published version of the manuscript. Funding: This research received no external funding. Institutional Review Board Statement: The animal study protocol was approved by the Ethics Committee of the University of Sassari (protocol code 139037). Informed Consent Statement: Informed consent was obtained from all the owners involved in the study. Data Availability Statement: Not applicable. Acknowledgments: Not applicable. Conflicts of Interest: The authors declare no conflict of interest. References 1. Bellini, S. The pig sector in the European Union. In Understanding and Combatting African Swine Fever: A European Perspective; Wageningen Academic Publishers: Wageningen, The Netherlands, 2021; pp. 639–648. 2. Popescu, A. Trends in pork market in the European Union and in its main producing countries in the period 2007–2018. Sci. Pap. Ser. Manag. Econ. Eng. Agric. Rural Dev. 2020, 20, 475–488. 3. Bonazzi, G.; Camanzi, P.; Ferri, G.; Manghi, E.; Iotti, M. Economic sustainability of pig slaughtering firms in the production chain of denomination of origin hams in Italy. Sustainability 2021, 13, 7639. [CrossRef] 4. Tajet, H.; Andresen, Ø. Estimation of genetic