The Bis+Olive project aims to examine whether olive pomace can be included in the diet of the Bisar pig and at what time and quantity; and evaluate the effects of its introduction on the quality of meat and processed products; as well as enhancing the circular economy and sustainability with the use of a by-product from the region in the diet of an autochthonous breed of the region, reducing production costs through “km0”, increasing dissemination/promotion, expansion and appreciation of this autochthonous breed and create added value in the companies of the region.

In this project will be carried out several activities, such as tests to evaluate the tolerance and estimate the level of inclusion and formulations to be used, as well as laboratory tests to assess growth and digestibility in animals, Carrying out trials in the farm of a breeder in an extensive system, where bagasse will be incorporated into the diet of bísaro pigs. Several tasks will be carried out to evaluate the quality of carcasses and fresh meat, elaboration and evaluation in processing industry of salsicharia products and smokehouse with meat from bísaro pigs fed with olive bagasse. Another of the activities to be carried out will be the evaluation of the impacts of the ideas of this project on sustainability in the northeast region of Trás-os-Montes. Different dissemination activities of the project are also planned.

MORE CoLAB leads Activity 5, responsible for assessing the project’s impact on sustainability based on circular economy principles, and is a participant in Task 6 of Activity 4, relating to the application of regression models for rapid analysis of quality parameters.

With the Bis+Olive project, it is hoped to reduce production costs, increase meat quality and improve sales of Bisara products, create new products, value the Bisara breed and the by-product of olive oil mills (bagasse), and create added value in family farms and traditional kitchens of the northeast Transmontano. Also contribute to a more sustainable agro-food production and agroprocessing system, encompassing sustainable and circular bioeconomy, and reducing the impact of olive pomace, which is currently little or no value.

Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?