19/03/2018

Batallé Selection obtains genetically improved pigs with a higher quality of meat for the production of cooked ham

The objective of the project has been to identify genetically improved porcine genetics, suitable for the production of pork for the production of cooked ham.It has been tried to improve the color, the texture and the capacity of water retention of the pork meat to obtain a better cooked ham.

The objective of the project has been to identify genetically improved porcine genetics, suitable for the production of pork for the production of cooked ham.It has been tried to improve the color, the texture and the capacity of water retention of the pork meat to obtain a better cooked ham.

The project was developed during 2016 and 2017. Participants were Innovacc as coordinator, Joaquim Albertí S.A., Selección Batallé S.A. and researchers from the Agri-Food Research and Technology Institute (IRTA).

Two pig genetic types have been identified that improve the quality of cooked ham:

1. An F pig obtained by crossing between pure lines of two different breeding programs that obtains a better quality of cooked ham. However, at the level of fattening this pig has a lower efficiency of conversion of feed into meat with respect to other types of pigs. 
    
2. The crossed pig B, obtained using techniques of genetic improvement, obtain better results of denaturation in cooked ham with respect to pig A presenting a similar feed conversion rate in fattening period.

It is shown that crossing (in the case of pig F) and genetic selection (in the case of pig B) are valid ways to improve the quality of cooked ham.

More information in the attached PDF file: GO_innovacc_final_es.pdf

The project has received the support of the Department of Agriculture of the Generalitat and the FEADER from EU.