logo X International Symposium of Mediterranean Pig



October 16th-19th, 2019
Starting at 14pm



Dear Colleagues,

It is a great pleasure for the Organizing and Scientific Committees to welcome you to the X International Symposium of Mediterranean Pig (X-PIGMED-2019) that will be held in Firenze (Italy) on October 16th-19th, 2019.

We are honoured to host this important and prestigious event in Toscana where the tradition in animal science and production has been present for a long time and where the local pig breeds represent an important productive reality. Our aim is to promote valuable scientific contents and knowledge exchange, combining the latest developments with the traditional aspects of pig production. Scientific Sessions, including the Main Lectures, the Oral and the Poster Sessions will be held at Camera di Commercio Firenze in the heart of the city .

Participating in the X-PIGMED-2019 Congress will be a great opportunity to meet colleagues and scientists, as well as to explore Firenze and its surroundings and enjoy Tuscan hospitality.

A special issue of "Animals" Journal (ISSN 2076-2615, IF 1.832), edited by Assoc. Prof. Giovanna Martelli and Dr. Eleonora Nannoni at University of Bologna, entitled "Innovative Production Strategies for High-Quality, Traditional Pig Products is open for submission".

Please find more information here

Conference Schedule

The official language of the congress is ENGLISH

14:00-15:00 pm


15:00-16:00 pm

Opening Session

16:00-18:30 pm

Meat Quality and Food Technology
Chairmen: Bénédicte Lebret – David Tejerina Barrado

16:00-16:30 pm

López Bote C.
Distinctive characteristics of Iberian pig meat

16:30-16:45 pm

Flores M. et al.
Flavour generation in dry cured loins as affected by paprika addition and reduced nitrite/nitrate ingoing amounts

16:45-17:00 pm

Karolyi D. et al.
Effect of animal’s diet, processing method and muscle type on quality traits of dry-cured hams produced from Turopolje pigs

17:00-17:15 pm

Lebret B. et al.
Quality of pork from European local pig breeds: analytical study on the average and variability of sensory, technological and nutritional traits within and between breeds - TREASURE project

17:15-17:30 pm

Aboagye G. et al.
Apulo-calabrese breed: stress and meat characteristics

17:30-17:45 pm

Fernández-Barroso M.A. et al.
Use of NIRs for the assessment of meat quality traits in Iberian montanera pigs

17:45-18:00 pm

Cáceres Nevado J.M. et al.
Discrimination between fresh and frozen-thawed Iberian pig m. Longissimus dorsi by Near Infrared Reflectance Spectroscopy

18:00-18:15 pm

Becciolini V. et al.
Effect of natural additives on physical and sensory characteristics of Cinta Senese sausage

18:15-18:30 pm

Mesías F.M. et al.
Consumers’ preferences for sliced Iberian dry-cured ham in Spain: do production systems really matter?

19:00-20:00 pm

Venue: Camera di Commercio


Animal Breeding and Genetics
Chairmen: Luca Fontanesi – Maria Muñoz

09:00-9:30 am

Tiezzi F.
On the use of gut microbiota information in swine breeding

09:30-9:45 am

Óvilo C. et al.
Genomic analysis and selection signatures in local European pig breeds

09:45-10:00 am

Heras-Molina A. et al.
Genotype, gender and interaction effects on piglet hypothalamic transcriptome

10:00-10:15 am

Bovo S. et al.
Mining whole genome resequencing data from Italian pig breeds identifies selection signatures and putative causative mutations affecting phenotypic differences

10:15-10:30 am

López-García A. et al.
Influence of breed and dietary energy source on gut microbiota composition in Iberian and Duroc pigs

10:30-10:45 am

Zappaterra M. et al.
Association study between SNPs in ACACA, ACLY, FASN, and SCD genes and fatty acid composition of backfat and muscle in Italian Large White pigs

10:45-11:30 am


11:30-11:45 am

Mercat M.J. et al.
An online database for growth, carcass and meat quality traits for future breeding programs in local pig breeds

11:45-12:00 am

Ribani A. et al.
Application of DNA marker information to assure the integrity of autochthonous pig breed production chains

12:00-12:15 pm

Tinarelli S. et al.
The Suis Project: actions for the conservation of Italian autochthonous pig breeds and for the improvement of sustainability

12:15-12:30 pm

Ablondi M. et al.
Exploring genetic diversity in Nero di Parma pig breed to develop strategies for conservation and management

12:30-12:45 pm

Cappelloni M. et al.
Genetic evaluation of the longevity of the traditional Italian Large White and Italian Landrace breeds

12:45-13:00 pm

Nen F. et al.
Genetic programs for the preservation of Italian autochthonous pig breeds: results and future prospects

13:00-14:00 pm



Socio Economics
Chairmen: Marjeta Čandek-Potokar – Rui Charneca

14:00-14:30 pm

Lombardi G.V.
Main Lecture
Pig farming in the Mediterranean area: social, environmental and economic aspects

14:30-14:45 pm

Čandek-Potokar M. et al.
Consumer acceptance and market potential of products from Krškopolje pig

14:45-15:00 pm

Balogh P. et al.
Analysing producer opinions about traditional pig keeping in Hungary

15:00-15:15 pm

Charrier F. et al.
Experiencing new ways of designing pig disease management programs: emergence of a form of “middle management” of Aujeszky disease in Corsica

15:15-15:30 pm

Faure J. et al.
A qualitative and participative approach to analyse different strategies of valorisation of Noir de Bigorre pork chain

15:30-15:45 pm

Gaspar P. et al.
An insight about the Spanish quality standards for Iberian pig products by means of stakeholders’ in-depth interviews

20:00 pm

Venue: Roof Garden Baglioni Hotel


Farming System + Animal Health
Chairmen: József Rátky – Oreste Franci

09:00-9:30 am

Rodríguez-Estévez V.
Iberian pigs and dehesa: an agroforestry system

09:30-9:45 am

Škrlep M. et al.
Quality of dry-cured ham from Krškopolje pig – comparison of organic and conventional housing system

09:45-10:00 am

Izquierdo M. et al.
Evaluation of muscle and fat deposition in three Iberian pig lines in two feeding systems by serial ultrasound scanning

10:00-10:15 am

Hernández-García F.I. et al.
Effects of selenium-biofortified triticale feedstuff on meat quality and antioxidant capacity in extensive-raised Iberian pigs

10:15-10:30 am

Devleeshouwer P. et al.
Slaughterhouses and pig farmers in Corsica: a systemic and geographical approach of a sanitary surveillance system

10:30-10:45 am

Dupon L., Laval M. et al.
Using local knowledge to characterize Corsican pig farms practices for an epidemiological purpose

10:45-11:30 am



Animal Breeding and Genetics
Chairmen: Cristina Óvilo – Riccardo Bozzi

11:30-11:45 am

Muñoz M. et al.
Association analyses for intramuscular fat content on purebred Iberian pigs using a costumed SNP panel from RNAseq data

11:45-12:00 am

Davoli R. et al.
Green Charcuterie project: effects of pig diets added with linseed and antioxidants on muscle gene expression and identification of differentially expressed genes

12:00-12:15 pm

Schiavo G. et al.
Genomic inbreeding in European autochthonous pig breeds: analysis of runs of homozygosity

12:15-12:30 pm

Benítez R. et al.
Diet effect on adipose tissue transcriptome along growth in Iberian pigs

13:00-14:00 pm



Nutrition and Reproduction
Chairmen: Rosa Nieto – Carolina Pugliese

14:00-14:30 pm

Nieto R.
Iberian pig as a model to study protein and lipid metabolism in fatty pigs

14:30-14:45 pm

Rauw W.M. et al.
Relationship between feed efficiency and meat quality in Iberian pigs

14:45-15:00 pm

Gallo L. et al.
Performance, carcass and ham traits of heavy pigs managed on different targets for age and weight at slaughter

15:00-15:15 pm

Fernández-Fígares I. et al.
Betaine increases portal appearance of branched chain amino acids in Iberian pigs

15:15-15:30 pm

González-Bulnes A. et al.
The relative roles of birth-weight and postnatal diet on patterns of growth and fattening in Iberian pigs

15:30-15:45 pm

Heras-Molina A. et al.
Effect of maternal antioxidant and omega-3 supplementation on the subcutaneous fatty acid profile of the Iberian offspring

15:45-16:00 pm

Lachica M. et al.
Performance of lactating Iberian sows fed diets of different protein concentration

All Day

Technical Tour


After October 4th, 2019 will be possibile to register just onsite.

Is it possible to make the registration at the event via online or downloading the pdf and send it at the organizing secretariat via email scaramuzzi@scaramuzziteam.com
Please complete all the mandatory field in order to validate your registration and we also remind you that registration fees are based on the date of receipt of the registration.

Before June 30th, 2019

After July 1st, 2019 to October 4th, 2019

Early Registration Fee

€ 348,00 VAT incl.

€ 483,00 VAT incl.

Student Fee

€ 180,00 VAT incl.

€ 220,00 VAT incl.

Accompanyng persons Fee

€ 100,00 VAT incl.

Gala Dinner

€ 68,00 VAT incl.

Registration Fee includes:

Early Registration Fee includes : Access to the scientific sessions, conference kit, abstract book, Welcome cocktail, Gala Dinner, coffee breaks and lunches (see program).

Student Fee Includes: Access to the scientific sessions, conference kit, abstract book, Welcome cocktail, coffee breaks and lunches (see program).

Accompanying Persons Registration Fee includes:

Welcome cocktail and Guided walk through Florence city center (minimum number of people 20)

Important Deadlines



March 8th, 2019 Abstract title and topic communication
April 30th, 2019 Abstract submission
May 31st, 2019

Abstract acceptance

All the files should be send to: medpig2019@gmail.com


Hotel Relais
Hotel 4 stars

Hotel Relais In Piazza della Signoria- Via dei Magazzini, 2

Hotel Croce di Malta – Via della Scala, 7

Hotel Balestri – Piazza Mentana, 7

Hotel Cellai – Via XXVII Aprile, 14

Hotel degli Orafi – Lungarno Archibusieri, 4

Hotel 3 stars

Hotel Loggiato dei Serviti – Piazza SS. Annunziata, 3

Hotel Cimabue – Via Bonifacio Lupi, 5

Hotel San Giorgio – Via S. Antonino, 3

Hotel Machiavelli – Via Nazionale, 10

Sponsors & Partners

For any sponsorship please contact the Organizing Secretariat

Pacchetto Giotto


Pacchetto Cimabue


Pacchetto Donatello

Salumeria di San Savino Consorzio Tutela Cinta Senese Salumeria di San Savino

€ 500

€ 1.000

€ 1.500

€ 2.000

Logo on the website

Logo on the corner photo

Logo on the screens during the Symposium

Flyers in the bag  

Logo in the program and in the notepads    

Logo on the bag


Exhibition space  

1 table and 2 chairs

1 table and 2 chairs

1 table and 2 chairs

All the prices above are VAT excluded
Other sponsorships will be evaluated on request.

With the patronage:

Regione Toscana Camera Commercio Università Di Firenze


Organizing Secretariat

Viale Milton 81
50129 Firenze
Ph. +39 055 494949
Email: scaramuzzi@scaramuzziteam.com
Web: www.scaramuzziteam.com

Scientific Secretariat

Email: medpig2019@gmail.com