The general objective of the project is to reduce the proteolytic potential of the Iberian crossed pig reared in the field in Extremadura to increase its added value and ensure its differentiation and sustainability in the market. The aim is to demonstrate that crossbreeding with local genetic lines of the Duroc breed (not improved by their lean growth) has a lower proteolytic potential in the production of crossed Iberian pig than when using the current Duroc genetic lines of high lean yield. Lean high performance genetics allow to improve the yields in the farm and slaughterhouse of the animals, but at the same time the proteolytic index of the animals is increased, which harms the quality of the final product (hams with pasty texture).
Both genetic lines will be studied in a comparative way, designing genetic crosses with pure varieties and determining the proteolysis index of their offspring. In this way, it will be tried to demonstrate if the reduction of the proteolysis in these pigs will compensate the foreseeable lower productive yields in farm and slaughterhouse that take place in the semiextensive systems. It is therefore a question of achieving new more sustainable Iberian pig crossings that will improve the competitiveness of the Iberian pig crossed in traditional Extremadura farming systems. All this through the in-depth study of the productive variables and technological quality of the carcass and proteolytic indexes of fresh ham.
The specific measurable objectives of the present project are: