Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs

Carcass composition and quality traits were measured in heavy Iberian pigs after extensive handling. The weights of trimmed hams, forelegs and loins were recorded on 2170–2553 pigs, intramuscular fat content in M. longissimus (IMF) on 1489 and percentages of palmitic, stearic, oleic and linoleic acids in the subcutaneous fat on 1495 pigs, slaughtered at about 160 kg live weight. For carcass traits the heritability estimates ranged from 0.28 to 0.41. Heritability estimate for IMF was 0.25 and estimates of heritability for the measured fatty acids ranged from 0.29 to 0.41. The estimated genetic correlations (rg) suggest antagonism between IMF and weights of hams (rg=−0.30) and loins (rg=−0.33) and an unfavourable positive association of premium cuts with linoleic acid content (rg: 0.31–0.57). The incorporation of meat and fat quality traits to the selection aims of the breeding scheme for Iberian pigs seems advisable.