Genetics of Carcass and Meat Quality Traits in Iberian Pigs

Abstract

A factorial experiment was carried out with Iberian (IB, n = 60) and F1 Large White-Landrace crossbred (F1, n = 58) pigs, finished intensively or on pasture and acorns. IB pigs were genotyped with PorcineSNP60 v2 Beadchip to identify markers associated with the traits analyzed. Pigs were slaughtered in an experimental abattoir at 160 ± 5 kg live weight. Carcass properties and meat quality, including sensorial attributes, were investigated. For all traits, there was an overwhelming influence of genetic group, while finishing system had a less pronounced effect. IB pigs consistently produced fatter carcasses, with mean fat depots in IB higher than in F1 by about 25% in total abdominal fat, 94% in dorsal fat depth, 72% in intermuscular and subcutaneous ham fat, and 300% in intramuscular fat. IB pigs produced meat with higher marbling score, more appealing color coordinates and lower shear force. The sensorial properties of IB meat were more desirable in all items (tenderness, juiciness, flavor and global acceptability). This better meat quality was largely explained by the higher fat deposition in IB meat. We identified candidate genes associated with heart weight, meat moisture, index of desaturase and elongase activity, and contents of cis-vaccenic acid in intramuscular fat and of lauric acid in subcutaneous fat.