Inga Food and Irta carried out a joint project in genetics of Iberian

The Directors General of Inga Food, Manuel García Lorenzo, and Irta, Josep M. Monfort i Bolívar, have signed an agreement to develop a project, which is funded by the CDTI, which is intended to characterize genetic and productive three lines of Iberian and their crosses, in order to lay the groundwork for a future programme of improvement in Iberian pork and selection. Currently, the production of Iberian pork works mostly with Iberian strains pure, mainly using a single female line, thereby not takes advantage of the potential hybrid vigour (heterosis) that could be obtained if they were used two strains differentiated Iberian and pure.

The agreement between Inga Food and Irta to characterize genetic and productive three lines of Iberian and their crosses.

By virtue of this, Inga Food and Irta will collaborate to the realization of this project which used three strains of Iberian pig (in purity and Crusades) for its productive and genetic characterization using an experimental design diallelic, studying the character of economic interest (it, growth, percentage of noble parts, meat quality...). These studies will be carried out at the centers of the Irta of Lleida (genetic studies) and Monells (meat quality) with the collaboration of the universities of Zaragoza and Extremadura.

This project is to know the genetic determinism of the three strains and their crosses for the characters of economic interest, to estimate their heterosis and its Combinatorial aptitude. Also these three lines will be evaluated by the control of finished products obtained from its junction with males Duroc, within the framework of which stipulates the rules for Iberian products.

The results obtained in this project have to permit more efficient animals that obtain, upmarket products, at competitive prices, in a market such as the Iberian.