Effect of genetic and diet on iberian pig fresh loin (M. longissimus dorsi)

Abstract

This study was aimed to evaluate the effect of different genetic lines, diets and their interaction on the weight, yield, intramuscular fat content (IMF) and colour of loin (m. Longissimus dorsi) of Iberian pig. Ninety-six castrated male Iberian pigs were allotted into twelve groups (n=8) following a 4×3 factorial design with two Iberian genetic lines (Retinto, RR, and Torbiscal, TT) and their reciprocal crosses (R×T and T×R) fed in intensive conditions with three different oleic acid enriched diets (low, L, medium, M and high, H levels). Regarding loin weight and yield a significant effect of genetic line was observed due to the higher (P<0.05) scores in TT line compared to RR line, with intermediate levels in R×T and T×R pigs. However, when physicochemical parameters are evaluated, as fat content and meat colour, RR pigs exhibited significantly higher intramuscular fat (IMF) content, a* (redness) and b* (yellowness) values than TT, R×T and T×R pigs. None of the other factors studied, diet and genetic×diet interaction, showed significant effect on weight, yield, IMF and colour of loin.