Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medi...
Understanding the natural behaviour of pigs in free-range conditions facilitates interpretation of their behaviour in intensive conditions. Studying six different farms over two years at different seasons, with climatic and management variations, all...
The potential of two complementary analytical techniques (near infrared spectroscopy, NIRS and gas chromatography–ion mobility spectrometry, GC-IMS) was used to establish the time that Iberian pigs have been fed on acorns and pasture and to verify th...
Heat stress reduces the feed intake and growth of pigs. We hypothesized that heat stress affects the intestinal fermentation capacity of pigs. Sixteen Iberian pigs (44 ± 1.0 kg) were randomly assigned to one of two treatments (eight pigs/treat...
The current Quality Standard regulating the Iberian pig provides for various differentiated farming systems subject to the type of management implemented and the breed of the pigs. This study attempts to analyse the differences between two of these p...
Inbreeding depression is expected to be more pronounced in fitness-related traits, such as pig litter size. Recent studies have suggested that the genetic determinism of inbreeding depression may be heterogeneous across the genome. Therefore, the obj...
Meat quality depends on tissue composition which is in turn influenced by different factors, such as diet, genotype, age, or sex. We evaluated the effects of breed, 24 h fasting, and dietary energy source (HO: oleic acid versus CH: carbohydrates) on...
The growth of animals is influenced by various factors including genetics, nutrition, and environmental conditions. This study focuses on understanding the traditional growth phases of Iberian pigs raised in semi-free-range environments prior to the...
In this study, we analyzed the effects of breed, diet energy source, and their interaction on adipose tissue transcriptome in growing Iberian and Duroc pigs. The study comprised 29 Iberian and 19 Duroc males, which were kept under identical managemen...
We investigated the effects of betaine and zinc on the in vitro fermentation of pigs under heat stress (HS). Twenty-four Iberian pigs (43.4 ± 1.2 kg) under HS (30 °C) were assigned to treatments for 4 weeks: control (unsupplemented), betai...
Tenderness is one of the most important meat quality traits and it can be measured through shear force with the Warner–Bratzler test. In the current study, we use the RNA-seq technique to analyze the transcriptome of Longissimus dorsi (LD) musc...
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly...
This experiment was conducted to investigate the effects of developmental stage, breed, and diet energy source on the genome-wide expression, meat quality traits, and tissue composition of biceps femoris muscle in growing pure Iberian and Duroc pigs....
The purpose of this study was to investigate the effect of diets with different protein contents on carcass traits, plasma hormone concentration, lipogenic enzyme activities, and fatty acid (FA) composition in the adipose tissue of Iberian pigs. Twen...
INGA FOOD S. A., as a Spanish company that produces and commercializes fattened pigs, has produced a hybrid Iberian sow called CASTÚA by crossing the Retinto and Entrepelado varieties. The selection of the parental populations is based on sele...
Twenty-four extensively reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty...
The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iber...
The Iberian pig is a native breed of the Iberian Peninsula, which holds an international reputation due to the superior quality and the added value of its products. Different rearing practices and feeding regimes are regulated, resulting in different...
The high deposition of intramuscular fat and the content of oleic fatty acid are characteristic of the Iberian pig. These two parameters present great variability and are differentiated amongst the varieties that make up the Iberian pig population. A...
Eco-efficiency could be defined as the simultaneous ability to achieve acceptable economic results with the least possible environmental degradation. Its analysis in crop and livestock production systems has become a hot topic among politicians and s...
The effect of ambient temperature on various physiological parameters were obtained to determine the upper critical temperature (UCT) in Iberian pigs. After an adaptation period at 28 °C, eight barrows (99 kg) were individually moved to two respi...
The present study evaluated the impact of precision feeding using Electronic Sow Feeders (ESFs) during lactation on the nutritional status of Iberian sows and the performance of their offspring under intensive farming conditions. Fifty-three second-p...
Differences in metabolic traits between traditional and modern pig breeds may influence their physiological responses to stress hormones. This study evaluated the in vivo metabolic effects of an acute adrenaline challenge in Iberian (obese, slow-grow...
Two production systems and several ages at slaughter were used: 12, 14 and 16 months for outdoor rearing (with the final finishing phase in the Montanera system, in which fed was based on natural resources, mainly acorns and grass) and 8, 10 and 12 m...
The Iberian pig breed includes several well-differentiated strains. The present study evaluated carcass traits, fat deposition and muscle expression of important lipogenic genes (SCD, ME1, ACACA, FASN, EGR1, ACOX and ACLY) using 65 male pigs of 3 Ibe...
Non-alcoholic fatty liver disease (NAFLD) is a serious metabolic condition affecting millions of people worldwide. A “Western-style diet” has been shown to induce pediatric NAFLD with the potential disruption of skeletal muscle compositio...
Iberian pigs have low rates of muscle protein deposition compared with modern breeds. Differences in net portal appearance (NPA) of amino acids (AA) might partially explain that. NPA of AA was measured in six Iberian and six Landrace gilts (28 kg) fi...
Local Productive Systems (hereinafter LPSs) based on agro-food industries constitute alternative models of development in peripheral rural areas that are subject to internal and external dynamics and processes. The main objective of this research is...
A common practice in Iberian pigs is the castration of both males and females, and it can be carried out surgically or by immunization against gonadotropin-releasing factor (GnRF). The aim of this work was to determine consumers’ overall liking...
The purpose of the current study was to further characterize the performance and nitrogen retention differences previously observed between immunocastrated (IC) and surgically castrated (SC) pure Iberian pigs. Fifty-four pigs were used (three sexes:...
A total of 192 Iberian × Duroc pigs kept under intensive conditions were used to investigate the effects of feeding crude glycerin on growth performance, nutrient digestibility, and blood parameters. Animals were blocked by initial body weight (96.0...
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared o...
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eight...
The conservation of genetic resources in pig breeds, notably the Iberian pig, is crucial for genetic improvement and sustainable production. Prolonged storage in liquid nitrogen (LN2) is recognized for preserving genetic diversity, but potential adve...
Identifying metabolite signatures associated with obesity and related diseases might represent a valuable preventive and therapeutic tool to predict subjects at risk, establish an accurate prognosis, and monitor treatment success. The current cross-s...
Background/Objectives: Neurodegenerative disorders have a complex multifactorial pathogenesis that develop decades before the initial symptoms occur. One of the crucial factors in the development of neurodegenerative disorders is an unbalanced diet....
The Salmonellaenterica serovar Choleraesuis affects domestic pig and wild boar (WB), causing clinical salmonellosis. Iberian swine production is based on a free-range production system where WB and Iberian pig (IP) share ecosystems. This study focuse...
Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to...
There is an interest in replacing soybean meal with locally produced ingredients in livestock feeds. Narbon vetch is resistant to unfavorable climatic and soil conditions, common pests, and has a favorable nutritional profile. The effect of substitut...
The top-quality “salchichón” (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packa...
The objective of this study was to investigate whether the impairment of farnesoid X receptor (FXR)-fibroblast growth factor 19 (FGF19) signaling in juvenile pigs with non-alcoholic fatty liver disease (NAFLD) is associated with changes in the compos...
The objective of this study was to investigate the effect of dietary fatty acid (FA) saturation and carbon chain length on brain bile acid (BA) metabolism and neuronal number in a pig model of pediatric NAFLD. Thirty 20-day-old Iberian pigs, pair-hou...
Traditional Iberian pig production is characterized by outdoor systems that produce animals fed with natural resources. The aim of this study was to assess the environmental impacts of such systems through Life Cycle Assessment. Environmental impacts...
At present, two types of fattening are carried out in Iberian traditional pig production. The montanera is the fattening system where fatteners are fed on acorns and pasture in the dehesa, and cebo de campo is the fattening where the pigs are fed on...
The acorn-fed Iberian pig is known worldwide due to the quality of the resulting products commercialized after a natural and free grazing period of fattening in the dehesa agroforestry ecosystem. The quality regulation of the pig breed reserves &ldqu...
INGA FOOD, S.A. initiated a crossbreeding program between two Iberian pig varieties, Retinto (R) and Entrepelado (E), with the goal of producing a hybrid sow (F1). Several studies have been conducted to evaluate its productive performance, and these...
Transmission ratio distortion (TRD) is defined as the allele transmission deviation from the heterozygous parent to the offspring from the expected Mendelian genotypic frequencies. Although TRD can be a confounding factor in genetic mapping studies,...
Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both...
The replacement of soybean meal with sweet white lupin (Lupinus albus L.) seeds was investigated in the diets of Iberian pigs during the growing and fattening phases, evaluating its effects on growth performance, carcass traits, and meat quality. Ibe...
The effect of heat, and dietary betaine or zinc on the heat production (HP) of Iberian pigs was studied. Thirty barrows (44 kg) were individually housed for 28 days and assigned to one of five treatments: (1) thermoneutrality (20 °C) and fed a co...
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