Improvement of the competitiveness of the crossed Iberian pig of Extremadura raised in the field through the analysis of the proteolytic potential of its meat.
Este Proyecto ha sido beneficiario de la ayuda para la realización de Proyectos Innovadores por parte de los Grupos Operativos de la Asociación Europea para la Innovación en materia de productividad y sostenibilidad agrícola, cofinanciada por el Fondo Europeo Agrícola de Desarrollo Rural (FEADER) en un 80 %, dentro del Programa de Desarrollo Rural (PDR) de Extremadura 2014-2022, en la medida 16 “Cooperación”, submedida 16.1 “Ayuda para la creación y el funcionamiento de grupos operativos de la AEI en materia de productividad y sostenibilidad agrícolas”, siendo el resto cofinanciado por la Junta de Extremadura en un 16,28 % y por el Estado, Ministerio de Agricultura, Pesca y Alimentación, en un 3,72 %.
Ayuda concedida: 287.875,53 euros.
In Extremadura there are local genetic lines of the Duroc breed that have not been improved by their lean growth and that, therefore, have a lower proteolytic potential.
Its introduction as finishing males in crosses with Iberian sows together with the semi-extensive production system of Extremadura, which allows to increase physical exercise, could reduce the proteolytic indexes and improve the fat infiltration and the quality of the meat.
This could lead to a differentiated product in the market of the production of the crossed Iberian pig reared in the Extremadura countryside.
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