Genomics for Sustainable Cured Pork Supply Chain

There is a growing market demand for cured meat and a global increased need for animal products driven by demographic growth. However, supply chains are challenged by ethical concerns related to animal welfare, environmental impact and loss of biodiversity. In the short term, these challenges can be faced by following FAO recommendations for the sustainable intensification of livestock breeding, by exploiting advances in livestock housing, management and feeding. However, ongoing climate change is further threatening animal health and farming sustainability. This calls for sustainable changes in production systems to ensure food security globally. In this regard, genetics may provide long-term solutions to adapt animals to environmental condition and improve resilience to diseases, longevity, animal welfare and reproduction rates. To do this, a comprehensive knowledge of the genetic control of the traits of interest is necessary to facilitate genomic selection or to select targets for gene editing. The genetic characterization of local breeds, adapted to various environmental conditions, will help to identify the genes and genomic regions controlling the adaptation and valorize these breeds for use in sustainable farming. This chapter reviews research in the field of genetics related to sustainable livestock production in the cured meat supply chain and identifies the main new opportunities.