Parámetros genéticos y efectos de cruzamiento en la composición de ácidos grasos en cerdo ibérico

• N. Ibañez Escriche ^[1] ; E. Magallón ^[1] ; J.L. Noguera ^[1]
  1. [1] Institut de Recerca i Tecnologia Agroalimentaries

     Institut de Recerca i Tecnologia Agroalimentaries

     Barcelona, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 504-506
• Idioma: español
• Títulos paralelos:
  • Genetic parameters and crossbreeding effects of the fatty acids composition on iberian pig
• Enlaces
  • Texto Completo Libro
• Resumen

  • Iberian pig is characterized by their adipogenic nature that defines the high quality of both, meat and their cured product. Genetics in one of the main factors on the fat muscle deposition in Iberian pig. In fact, there is a higher variability between Iberian pig strains. Nevertheless, Iberian pig breeding schemes are scarce and the implementation of meat quality as selection objective is practically absent. The aim of this study was to estimate the genetics parameters and crossbreeding effects of the fatty acid composition for intramuscular fat on Longissimus dorsi and subcutaneous fat in three Iberian pigs. The data base used (470 animals) belongs from a diallelic experiment with Retinto, Torbiscal and Entrepelado strains growing and slaughtering under commercial environment. Results showed an important genetic determinism for intramuscular fat and the fatty acid composition. Additionally, intramuscular fat and their fatty acid composition are also regulated by the common litter effect. Regarding crossbreeding effects, relevant differences were exhibit between direct line effects for fatty acids composition on the Longissimus dorsi and relevant heterosis effects for the Intramuscular fat on Longissimus dorsi which would indicate the importance of a proper selection of the strains in a breeding Iberian pig scheme.