Animal growth performance and quality of pork depend on the interactive effects of pig genotype, rearing conditions, pre-slaughter handling, and carcass and meat processing. This paper focuses on the effects of feeding and rearing systems (feeding level and diet composition, housing, production system, etc.) on growth performance, carcass composition, and eating and technological qualities of pork. The feeding level and protein : energy ratio can be used to manipulate growth rate or composition of weight gain. Restricted feed allowance strongly reduces growth rate and carcass fatness and also intramuscular fat (IMF) level, resulting in decreased meat tenderness or juiciness. Expression of compensatory growth due to restricted followed by ad libitum feeding modifies the composition of weight gain at both carcass and muscle levels, and may improve meat tenderness due to higher in vivo protein turnover. Decreasing the protein : energy ratio of the diet actually increases IMF and improves eating quality, but gives fatter carcasses. In contrast, a progressive reduction in the protein : energy ratio leads to similar carcass composition at slaughter but with higher IMF. Technological meat traits (pH1, pHu, colour, drip loss) are generally not affected by the level or protein : energy in feed. Modification of fatty acid composition and antioxidant level in meat can be obtained through diet supplementations (e.g. vegetable sources with high n-3 fatty acids), thereby improving the nutritional quality of pork. Influences of pig rearing system on animal performance, carcass and meat traits result from interactive effects of housing (floor type, space allowance, ambient temperature, physical activity), feeding level and genotype in specific production systems. Indoor enrichment (more space, straw bedding) generally increases growth rate and carcass fatness, and may improve meat juiciness or flavour through higher IMF. Outdoor rearing and organic production system have various effects on growth rate and carcass fatness, depending on climatic conditions and feed allowance. Influence on meat quality is also controversial: higher drip and lower pHu and tenderness have been reported, whereas some studies show improved meat juiciness with outdoor rearing. Discrepancies are likely due to differences between studies in rearing conditions and physiological responses of pigs to pre-slaughter handling. Specific production systems of the Mediterranean area based on local breeds (low growth rate, high adiposity) and free-range finishing (pasture, forests), which allows pig to express their genetic potential for IMF deposition, clearly demonstrate the positive effects of genotype × rearing system interactions on the quality of pork and pork products.

Force-feeding is a very old practice, first recorded in ancient Egypt, but until the 1950's foie gras production remained somewhat limited in volume. Foie gras is currently produced in various countries but approximately 80% of world production and consumption takes place in France.

Geese, which were the most common specie been force-fed until recently, now account for less than 10% of the total world foie gras production. Ducks such as the Muscovy duck (Cairina moschata) account for less than 5%, and mule ducks for the rest. Thus, over 35 million mule ducks were force-fed in France in 2001, accounting for nearly 95% of the domestic foie gras production. This increase was made possible by technical progress in specific breeding programmes and force-feeding practice.

However, the future of this production is uncertain, at least in Europe. Indeed, although a number of experimental approaches have shown that there is no scientific evidence that validates such adverse comment, this procedure is highly criticised in terms of animal welfare. The Council of Europe therefore adopted two specific recommendations in 1999 and although its practice is not banned at present, it is limited to the areas where it is already practised and only under specific rearing conditions. Therefore, the question is: will it be still possible to produce foie gras in France or elsewhere in Europe in the future and, if not, where and how will it be produced?