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The fatty acid profile that we observed in the fat of the Celta pigs does not differ greatly from those described by other authors in other autochthonous pig breeds. Principal component analysis offered a good separation of the mean samples according to the sex and location of fat of the pigs.

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The effect of electrical parameters (intensity and voltage) to obtain an effective water-bath stunning in a commercial poultry slaughterhouse was studied. A total of 390 broilers were randomly divided into six experimental groups according to the intensity (150 and 200 mA) and voltage (51-60, 61-80 and 81-100 V). Statistical analysis showed a significant (p<0.001) effect of electrical parameters on the cloacal reflex since the response rate was 8 s for 96% of broilers. On the other hand, the stunning treatments suppressed the palpebral reflex up to 12 s in 80% of broilers. All stun-treated broilers showed breathing response after 27 s with an average time between 45 and 50 s depending on voltage and intensity of the current. Regarding voltage, the percentage of complete neck cutting increased with the increase of voltage, presenting the highest levels in broilers stunned at 81-100 V (100 and 92.8%, for 150 and 200 mA, respectively). Concerning to intensity, the best results were obtained in broilers stunned at 150 mA, showing mean percentages of 94.83 and 87.30%, for 150 and 200 mA, respectively. The bruises on wings were significantly (p<0.001) affected by voltage, observing the highest values in broilers slaughtered at lower voltages. An opposite trend was observed on bruises under the wings since the lowest voltages showed (p<0.001) lower levels (1.34 and 1.42%, for 150 and 200 mA, respectively). Finally, bruises on dorsal winds and on back were significantly (p<0.001) influenced by intensity level, showing the lowest percentages in broilers stunned at 150 mA.

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Swordfish (Xiphias gladius) is an economically and nutritionally important fish. The aims of this study were to determine the effects of the various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oil) on the fat‐ and water‐soluble vitamin contents of swordfish. An HPLC‐based method was used for this purpose. The canning process led to loss of some vitamins, particularly of vitamin D3. Loss of this vitamin mainly occurred during storage and although important (89.34% to 91.36%), canned swordfish can be considered a good source of vitamin D3, providing between 50% and 64% of the RDI. The frying process also caused significant loss of vitamin B9 (73.7%). However, the vitamin E content increased due to contributions from the frying and filling oils. The canned swordfish packed in olive oil had lower vitamin A (107.35 µg/100 g) and E (1.58 mg/100 g) contents than the fish packed in sunflower oil (193.28 µg/100 g and 2.28 mg/100 g, respectively). The swordfish packed in sunflower oil also had the highest B2 (0.036 mg/100 g) content. The swordfish packed in corn oil had the lowest vitamin A (80.17 µg/100 g) and B2 (0.012 mg/100 g) contents, while the samples packed in high oleic sunflower oil had the lowest contents of vitamins B9 (0.14 µg/100 g) and B12 (2.37 mg/100 g). Practical Application Swordfish (Xiphias gladius) is consumed worldwide and is economically very important in the seafood industry. The canning process caused losses of some vitamins, particularly of vitamins D3 and B9; however, the vitamin E content increased due to the frying and filling oils. The study findings may contribute to increasing knowledge about how processing, storage and the filling medium influence the composition of canned fish.