Growth performance, carcass composition, and meat quality are key traits in the Iberian pig industry. Genomic tools enable a more comprehensive and accurate identification of genetic markers to improve selection for these traits. In this study, a genome-wide association analysis was performed in over 500 Iberian pigs, identifying 165 genetic markers associated with loin and ham yield, meat tenderness, and fatty acid composition. Notably, markers mapped to the PID1 gene were linked to ham yield, while markers in the PREX2 gene were associated with loin yield. In addition, polymorphisms mapped to novel candidate genes such as ADCY9 and ROBO1 showed significant associations with fatty acid composition. These findings highlight new opportunities for genetic improvement within the breed.

Read the full article in the Journal of Animal Science.