Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig

[EN] The aim of this study was to research the effect of the genetic background (Retinto, Torbiscal, and their reciprocal crosses) on the subcutaneous fatty acids and the sensory characteristics of dry-cured shoulders from Iberian pig, and also to investigate whether there is some interaction between genotype and diet composition when pigs are reared indoors, to obtain information to improve the selection strategies for purebred Iberian pig. The genetic background affected both the fatty acid composition (C17:0, C17:1 n-7, C18:3 n-3 and C20:0 were significantly different) and the sensory characteristics (marbling, lean fibrousness, and flavour intensity and persistence were significantly influenced), which indicates that they should be taken into account in the selection strategies for purebred Iberian pig. In a similar way, the genotype x diet composition interaction also should be taken into account when selecting a genetic line or cross to be fed indoors on a particular diet because of its repercussion on the sensory characteristics.The authors gratefully acknowledge INGA FOOD S.A. for their cooperation with the experimental protocol and their technical support. The work was partially funded by the Center for Industrial Technological Development (CDTI) [grant ref. IDI-20140447] and the Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) [grant ref. RTA2012-00054-C02-01], Spain.Carrapiso, AI.; Tejeda, JF.; Noguera, JL.; Ibáñez-Escriche, N.; Gonzalez, E. (2020). Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig. Meat Science. 159:1-6. https://doi.org/10.1016/j.meatsci.2019.1079331615