Batallé identifies new pathways to improve the nutritional quality of meat through the use of genomic techniques

The team of researchers from the University of Lleida who lead the R&D project have identified new genetic markers associated with 25 genes related to fat metabolism. These genetic markers will continue to improve the nutritional quality of Batallé el Único pork, increasing the % of monounsaturated fatty acids, especially the % of oleic acid.

A specific diet based on cereals has also been identified which has a positive effect on the increase of healthy fats from intramuscular fat.

All these advances will result in healthier meat for the consumer.

This R&D project has been developed between 2015 and 2018 and has received the support of the European Rural Development Fund (ERDF) of the European Union and the Centre for Industrial Technological Development (CDTI).