Dental microwear study of pigs from the classical site of Sagalassos (SW Turkey) as an aid for the reconstruction of husbandry practices in ancient times

Abstract

Microwear analysis of pig teeth from the classical site of Sagalassos (SW Turkey) is undertaken to obtain insight into pig management strategies in this region from the 1st to 7th centuries AD. Earlier research on modern pigs revealed significant differences in microwear patterns between stall-fed and free-ranging, rooting individuals. A comparison of the microwear data of the Sagalassos pig with those from archaeological and modern pigs with a known or presumed type of management shows that the microwear of the Sagalassos pigs is very different. It is suggested that the Sagalassos pigs had a very soft, non-abrasive diet, that in the first instance cannot be attributed to either management type. Therefore, the nature of the substrate on which the animals were foraging and its impact on microwear are considered and the microwear data are compared with the results of previous archaeozoological research carried out at the site. Further, diachronic changes in microwear patterns are investigated.     

Beyond the Barn Beetles: Difficulties in Using Some Coleoptera as Indicators of Stored Fodder

Abstract

The intention of this paper is to provide possible reference points for archaeologists interested in the seasonality of pig meat production and livestock management, by discussing the seasonality of pig production and pig meat preservation in Ireland in the past 250 years. It looks at the role of the pig on Irish farms, concentrating on the native Irish Greyhound pig and Large White Ulster and examines the relationship between crop and livestock management by focusing on the influence of the potato on pig production. As well as discussing the suitability of the potato as a fodder for fattening pigs, it looks at the results of Irish farmers relying on the potato as a food source for both humans and animals, particularly during times of seasonal shortage.

The paper also assesses the influence of climate and technology on the seasonality of pig meat production, outlining methods of slaughtering, curing and storage. Finally, the paper discusses the effects of growing competitive markets on Irish pig production.