The aim of this study, carried out during the growth stage of Iberian pigs (50 % Duroc) "Cebo de Campo" category until commercial slaughter, was to investigate on the one hand, the effect of the genetic type of terminal boar (Duroc Templario^TM (DT) and Duroc Templario^TM high fat infiltration (DTGIM)) and sex on growth performance, carcass yield and intramuscular fat content; and the effect of the combination of antioxidants supplemented in the finishing feed (150 ppm synthetic vitamin E (VE) versus 150 ppm synthetic vitamin E + 500 ppm INGASO QTMEAT® (VEQM)) on oxidation parameters of the meat and subcutaneous fatty acids. The experiment was designed under field conditions with two batches of animals: batch A, consisted of 91 castrated males and 95 females, offspring of the DT boar that received the VE antioxidant treatment in the finishing feed, and batch B, consisted of 56 castrated males and 60 females, offspring of the DTGIM boar that received the VEQM antioxidant treatment in the finishing feed. Repeated individual measurements were carried out: during the growth phase, in a farm located in the environment of the dehesa of Extremadura in Olivenza village, of live weight and back fat thickness; and after slaughter of carcass parameters, intramuscular fat content and lipid oxidation were made on samples of longissimus thoracis and lumborum, as well as the composition of fatty acids on samples of subcutaneous fat. It was observed that, due to the effect of genotype and sex, the animals descended from Duroc DT and males presented significantly (p < 0.05) higher growth rates. The DT and females obtained a significantly (p < 0.05) lower fat content, both in terms of carcass backfat thickness and meat intramuscular fat, as well as a significantly (p < 0.05) higher ham and loin yield. However, DTGIM and females achieved a significant (p < 0.05) higher carcass yield. Meanwhile, due to the effect of antioxidant intake, it was observed that, in the animals that consumed an extra of antioxidant treatment (VEQM), both the meat and the subcutaneous fat part more sensitive to oxidation were less oxidized, obtaining significantly (p < 0.05) lower values of lipid oxidation and significantly (p < 0.05) higher values of polyunsaturated fatty acids, respectively. In conclusion, the use of higher fat Duroc terminal boar lines, together with the incorporation of an adequate combination of antioxidants in the finishing feed in the production of Iberian pigs contributes to obtain meats of higher nutritional value.

Usero‑Alonso G., Gil‑Rueda F., Isabel B., Ramis‑Vidal G., Muñoz‑Luna A. (2023). Impacto del tipo genético y el sexo sobre parámetros productivos y el contenido en grasa intramuscular, así como el consumo de antioxidantes sobre la oxidación de la carne en cerdo ibérico (50 %) de "Cebo de Campo". ITEA‑Información Técnica Económica Agraria 119(4): 370-386. https://doi.org/10.12706/itea.2023.011