2026-04-18T06:29:23Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/10882025-10-22T11:30:31Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc García-Gudiño, Javier author Blanco-Penedo, Isabel author Font-i-Furnols, Maria author Angón, Elena author Perea, José Manuel author 2021-02-05 At present, two types of fattening are carried out in Iberian traditional pig production. The montanera is the fattening system where fatteners are fed on acorns and pasture in the dehesa, and cebo de campo is the fattening where the pigs are fed on compound feed and natural resources, mainly pasture. The aim of this paper is to analyze Iberian fattening production from an economic and environmental approach in order to identify fattening strategies to increase the sustainability of this traditional livestock activity. Based on technical-economic and environmental variables, the differences between Iberian farms according to the types of fattening were determined using discriminant analysis techniques. The model based on environmental variables showed a greater predictive ability than that found in the model based on technical-economic variables. Consequently, environmental variables can be used as reference points to classify the Iberian farms according to the type of fattening. Furthermore, canonical correlation analysis allowed to study the relationships between both sets of variables, showing that environmental values had a strong correlation with technical-economic variables. The results of this study show that it is possible to improve the sustainability of Iberian traditional pig production through fattening strategies in both types of fattening. García-Gudiño, Javier, Isabel Blanco-Penedo, Maria Font-i-Furnols, Elena Angón, and José Manuel Perea. 2021. "Analysis Of The Sustainability Of Fattening Systems For Iberian Traditional Pig Production Through A Technical And Environmental Approach". Animals 11 (2): 411. doi:10.3390/ani11020411. 2076-2615 http://hdl.handle.net/20.500.12327/1088 https://doi.org/10.3390/ani11020411 Analysis of the Sustainability of Fattening Systems for Iberian Traditional Pig Production through a Technical and Environmental Approach