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Sheep Production in Italy and Dairy sheep systems in Sardinia Antonello CARTA, Sotero SALARIS, Maria DATTENA, Giovanni MOLLE Livestock Production Department AGRIS Sardegna www.sheepnet.network/ www.facebook.com/SheepNetEU @SheepNetEU SheepNet Italy Total area: 302 073 km2 rural area: 92% Population: 60 483 973 people in rural area: 58% Capital: Rome 2 872 800 inhabitants Population density: 201 p/ Km2 rural area 126 p/Km2 Gross domestic product per capita 27 700 € Impact of Sheep and Goat sector Impact on Italian Agriculture MILK: 503 million of euros MEAT: 170 million of euros Elaborazione ISMEA Fonte ISTAT Sheep national stock year 2017 heads 7 306 138 557 596; Tuscany Latium reproductive ewes 6 320 769 7.6% Heads 450,164 Heads 727,834 flocks 60 328 Farms 4,731 Farms 6,932 Heads/farm 95 Heads/farm 105 1 732 087; 23.7% Sardinia 1 045 478; 14.3% 3 970 977; 54.4% Sicily Heads 718,759 Farms 4,743 Heads/farm 152 Sheep Breeds 17 breeds with herd book, milk recording and selection scheme 41 breeds with only genealogical book for conservation DAIRY sarda valle del belice leccese massese comisana MEAT bergamasca laticauda biellese merinizzate langhe Meat Production Meat breeds are mainly reared in the central part of Italy ► 2 853 000 slaughtered animals and 33 251 tons of meat . 2 384 549 milk-fed lambs and 20 591 tons . 190 000 heavy lambs and 3 415 tons ► 0,8 kg/p (2 kg/p EU) meat consumption mainly during Christmas and Easter period ► -7.8% of lamb meat consumption in the last two years (mainly in north Italy) ► Import: 25 299 tons of meat and 1M of live heads for year ► 7 000 tons of meat labelled PGI ► 3 PGI (Abbacchio romano, Agnello del Centro Italia, Agnello di Sardegna) Source: IGP Sardegna 2018 Dairy Production ► 4 700 000 ewes and 397 500 tons of milk ► 70 000 tons of cheese Dairy sheep represents 75% of national stock mainly in: ► Sardinia (44.5% of sheep and 65.6% of milk) ► Sicily (11.3% of sheep and 6.5% of milk), ► central Italy (21.8% of sheep and 22.4% of milk) The number of dairy ewes decreased gradually over the last decade (−1.15% per yr) and dramatically in 2015 (−0.5 million) because of a severe outbreak of blue-tongue disease. 71% of milk is processed by the dairy industry and the rest is transformed on the farm Source: Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. Pulina et al., J. Dairy Sci. 101:1–15 Main dairy sheep breeds and production systems Central Apennines semi-extensive Massese (129 L/ewe), Sarda (201 L/ewe), Comisana (159 L/ewe) Seasonal milk production. (1/2 lambing per year). Rotational grazing. Indoors during winter. Medium productivity and high milk price. Milk delivered to cheese factory and farm-made cheese for local markets. Introduction of exotic breeds Sardinian semi-extensive Sarda (201 L/ewe) Seasonal milk production (one lambing per Southern extensive year). Rotational grazing. Indoors during winter. High productivity and highly variable Comisana (159 L/ewe), Pinzirita, Valle del Belice milk price. Most of milk delivered to cheese factories for exports. (163 L/ewe) Seasonal milk production (one lambing per year). Less developed farming systems with smaller flock size. Low productivity and medium-high milk price. Mainly farm-made cheese for local markets. Main labelled cheese products Pecorino Romano Pecorino Sardo Fiore Sardo Pecorino Toscano Pecorino Siciliano Canestrato Pugliese Cheese production Traditional farm-made cheeses related to local breeds Sardinia Total area: 24 100 km2 rural area: 81% Population:1 648 176 people in rural area: 52% Capital: Cagliari 154 083 inhabitants Population density: 68 p/Km2 rural area 45 p/Km2 Gross domestic product per capita 20 071 € Dairy sheep farming in Sardinia Climate Wet winter and hot dry summer 710 mm annual average rainfall and 71 rainy days Farm resources 2/3 of the land are natural pastures (rangeland, shrubland, woodland) From March to mid-June good quality forages are available. Supplementation with hay and concentrates is usual in summer and winter Farming system ► From extensive to semi-intensive based on grazing natural and/or cultivated pastures ► More extensive are based on natural pastures often not improved and with a large seasonal and annual variation of herbage quantity and quality ► More intensive are based on grazing cultivated pastures with a quite high use of hay and concentrates depending on years and areas ► Different feeding resources per flock lead to: stocking rates = 3 - 15 ewes per ha, milk yield per ewe = 100 - 300 l per lactation. Farming system From irrigated plans to marginal areas with the same production cycle Large variations in terms of genetic level of the sheep and supplementation according to different areas and years (from 40 to 80% of the daily ration) Farming system SheepNet classification….. ► Semi-extensive: sheep not normally housed (except possibly for a short period around lambing and few winter days) but are maintained in fenced pastures (including movement to different pastures). ► 1 lambing/year (late autumn-early winter for adult ewes; late winter-early spring for yearlings) A typical cycle in Sardinian dairy flocks Months N D J F M A M J J A S O Ewe lambs Production Milking period Reproduction Pregnancy Lambing Pregn.cy Adult ewes Production Milking period Reproduction Lambing Pregnancy Feeding Grazing Forage crops and natural pastures stubbles Supplements Hay 0 - 600 g/h/d Concetrates 0 - 400 0 - 200 Sheep stock in Sardinia • Population size: 2 851 517 sheep in 10 150 flocks (source AGRIS) • Sheep breed: Sarda (recent increasing of exotic breeds mainly Lacaune and Assaf: around 20 000 heads) • Breeding scheme: 204 000 milk yield and pedigree recorded ewes recorded traits: – milk yield (average lactation yield: 220 liters in 155 days) – udder morphology – Scrapie resistance – milk composition (fat content 6.56%; protein content 5.82%) Reproduction parameters Fertility (%) 86 Flock litter size (n) 1.24 Lamb mortality (%) 4.7 Numerical productivity (n) 1.02 Sheep production in Sardinia • 300 million liters of milk (67% of italian sheep milk) • 1.3 million of milk-fed lambs of 30 days age and 10 kg LW (20% of italian sheep meat) • 50 000 tons of cheese Labelled PDO cheeses (55-65% of the total cheese production) – 25-30 000 tons of Pecorino Romano (50-60% of total production mainly exported in US) – 2 000 tons of Pecorino Sardo (decreasing trend) – 500 tons of Fiore Sardo (increasing trend) – 8 000 tons of “Pecorino Sardo like” not labelled – 10 000 tons of unseasoned cheese • ≈ 7 000 tons of Ricotta (estimated value) • Labelled meat product PGI Agnello di Sardegna (56% of total) A semi-cooked hard cheese, grating or table cheese made exclusively Pecorino Romano from ewes’ milk and it can be manufactured in Sardinia, Latium and the province of Grosseto (Tuscany). In 1996, it was recognised as PDO (Protected Designation Origin). The sensorial features, particularly the piquant taste, depend mainly on lipolysis due to the use of lamb rennet paste. Its production amounts to about 25- 30,000 tons per year. Most of it is exported to U.S.A and Canada. Pecorino Sardo, produced in the Pecorino Sardo soft (dolce) and the semihard (semi-cooked) and hard (maturo) varieties, is a PDO (Protected Designation Origin) cheese from thermized or raw ewe’s whole milk that can be produced only in Sardinia island. Liquid calf rennet Its production amounts to about 2,000 tons per year. Most of Pecorino Sardo cheese is consumed in Sardinia and a small part in many Italian areas. Fiore Sardo is a PDO ewe’s milk Fiore Sardo hard cheese (uncooked cheese) mainly manufactured on the farm by processing raw milk without any addition of starter culture and using lamb or kid rennet paste. Lipolytic enzymes of lamb or kid rennet contribute to the typical piquant aroma of the ripened cheese. Its production amounts to about 500 tons per year. Most of Fiore Sardo cheese is consumed in Sardinia and in south Italian areas. The Agnello di Sardegna (Sardinian Lamb) is known for being a meat with a firm consistency, pale pink colour and a strong Agnello di Sardegna aroma and flavour. Agnello di Sardegna PGI is the meat of lambs born and reared in Sardinia, bred from the Sarda breed or the first generation crossbreeding with the Ile De France and Berrichon Du Cher breeds, or otherwise highly specialised and well-tested breeds. There are three types: “Latte” up to 7 kg, “Leggero” up to 10 kg and “Taglio” up to 13 kg in weight. Animals are bred in the wild in Sardinia. The product is sold with labels displaying the type of meat, the cut, the product logo and the IGP. ¡Gracias por su atención! Thank you for your attention! Gratzias de nos aere ascurtadu Merci pour votre attention! 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