Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Segura, José L.; Escudero, Rosa; Ávila, M.D. Romero de; Cambero, M.I.; López-Bote, C. J.

doi:10.1016/j.meatsci.2015.01.008

Cited by 33 publications

(30 citation statements)

References 31 publications

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“…Most of the C16:0 present in lard is located in the internal (Sn-2) position whereas, in palm oil it locates in the external (Sn-1 and Sn-3) positions (Small, 1991;Innis, 2011). This difference might be relevant in further processing for the industry of dry-cured products because FA distribution within the TAG molecule modifies the physical properties of the adipose tissue (Smith et al, 1998;Segura et al, 2015) and might affect the incidence of human illnesses such as obesity, diabetes or hypertension (Ponnampalam et al, 2011;Gouk et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

Segura

Cambero

Cámara

et al. 2015

Animal

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The effect of sex, source of saturated fat (lard v. palm oil) and glycerol inclusion in the fattening diet on composition and fatty acid positional distribution in the triglyceride molecule was studied in pigs from 78 to 110 kg BW. Average daily gain and carcass characteristics, including ham and loin weight, were not affected by dietary treatment but sex affected backfat depth ( P < 0.01). A significant interaction between sex and glycerol inclusion was observed; dietary glycerol increased lean content in gilts but not in barrows ( P < 0.05 for the interaction). Individual and total saturated fatty acid (SFA) concentrations were greater in barrows than in gilts. In contrast, the concentration of total polyunsaturated fatty acids (PUFA) and of C18:2n-6, C18:3n-3, C20:3n-9 and C20:4n-6 in the intramuscular fat (IMF) was higher ( P < 0.05) in gilts than in barrows. Sex did not affect total monounsaturated fatty acids (MUFA) concentration in the IMF. The proportion of SFA in the subcutaneous fat (SF) was higher in barrows than in gilts ( P < 0.001). Within the individual SFA, sex affected only the concentrations of C14:0 and C16:0 ( P < 0.001). Dietary fat did not affect total SFA or PUFA concentrations of the IMF but the subcutaneous total MUFA concentration tended to be higher ( P = 0.079) in pigs fed lard than in pigs fed palm oil. Dietary glycerol increased total MUFA and C18:1n-9 concentration in the IMF and increased total MUFA and decreased C18:2n-6, C18:3n-3 and total PUFA concentrations in the SF. The data indicate that altering the fatty acid composition of the triglyceride molecule at the 2-position, by dietary intervention during the fattening phase, is very limited.

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Section: Introductionmentioning

confidence: 99%

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

Segura

Cambero

Cámara

et al. 2015

Animal

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“…Attending to dietary fat, hardness values were higher in fat from pigs fed palm oil diet than from those fed lard diet. Despite no effect was found in FA of SF due to different fat source, Segura et al (2015b) confirmed that hardness and adhesiveness behaviour was influenced by FA positional distribution within the TAG molecule. In Table 5, a plausible redistribution of FA depending on dietary fat was shown.…”

Section: Sexmentioning

confidence: 57%

“…In Table 5, a plausible redistribution of FA depending on dietary fat was shown. In fact, animals fed diets containing palm oil showed higher concentration of C18:0 and lower of C18:2n-6 in sn-1,3 position, which could cause an increase of hardness value (Smith et al 1998;Segura et al 2015b).…”

Section: Sexmentioning

confidence: 98%

“…While lard concentrates most C16:0 in the internal (sn-2) position, palm oil locates C16:0 in the external (sn-1 and sn-3) positions of the TAG (Small 1991;Innis and Nelson 2013). This may be an aspect of interest, since the distribution of FA within the TAG may affect physical properties of adipose tissue (Smith et al 1998;Segura et al 2015b) and recently implications with illnesses as obesity, diabetes or hypertension have been detected (Gouk et al 2013).…”

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confidence: 99%

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Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

Segura¹,

Escudero²,

Ávila³

et al. 2017

CZECH J ANIM SCI

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The effect of sex, dietary fat source (lard vs palm oil), and glycerol inclusion in fattening diet on the composition, fatty acid distribution within the triglyceride (TAG) and slip point and textural parameters was studied on dry-cured hams subcutaneous fat. A marked effect of sex on saturated fatty acids (SFA) percentage was found with barrows showing higher values than gilts. No effect of dietary fat source on subcutaneous SFA or polyunsaturated fatty acids (PUFA) was observed. Dietary glycerol increased monounsaturated fatty acids and decreased total PUFA in subcutaneous fat. Besides, the possibility of altering fatty acid composition at the 2-position of the TAG by dietary intervention during the fattening phase is very limited. Partial restructuration was observed in external positions of the TAG. All these changes affected slip point and textural parameters. An increase of hardness when palm oil was used as dietary fat and a decrease in all textural parameters values when glycerol was included were observed.

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“…The total lipids of the subcutaneous fat were extracted following Segura and López-Bote (2014) and Segura et al (2015) protocols. The TAG fraction was purified (as Sayanova et al, 2012) by TLC using silica gel plates (0.25 mm thickness) that were developed using hexane: ethyl ether: acetic acid (75:25:1 by volume).…”

Section: Triacylglycerol Purifi Cationmentioning

confidence: 99%

Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

Segura¹,

Ruiz-López²,

Menoyo³

et al. 2015

Grasas y Aceites

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SUMMARY:This study was conducted to compare two of the most widely used methods for the determination of the positional distribution of fatty acids within the triacylglycerol molecules from fats of animal origin. Method A involves incubation of the triacylglycerol fraction with an aqueous suspension of the lipase enzyme, separation of the reaction products by thin-layer chromatography (TLC), and analysis of fatty acid methyl esters by gas-liquid chromatography. Method B eliminates the need for TLC. This technique makes use of the fact that methanolic-NaOH methylates only fatty acids esterified to glycerol. Our results demonstrated that method A data were in line with previous literature. Additionally, method A showed good correlations between fatty acid positional distribution and fat melting point and hardness. However, method B showed an underestimation of palmitic acid and lacked correlation with selected physical properties. KEYWORDS: Basic methylation; Fatty acids; Positional distribution; TLC; Triacylglycerides RESUMEN:Comparación de técnicas analíticas usadas para la determinación de la distribución posicional de ácidos grasos en los triacilglicéridos. Relación con el punto de fusión y la dureza de la grasa de cerdo. Este estudio se realizó con el objetivo de comparar los dos métodos más comúnmente utilizados en la determinación de la distribución posicional de ácidos grasos en las moléculas de triacilglicéridos de grasas de origen animal. El método A consiste en la incubación de los triacilglicéridos en una suspensión acuosa de la enzima lipasa, la separación de los productos por cromatografía de capa fina (TLC), y el posterior análisis de los ésteres metílicos de ácidos grasos de cada fracción mediante cromatografía gas-líquido. El método B elimina la separación por TLC. Este método se basa en que la metilación básica (NaOH) únicamente metila los ácidos grasos esterificados al glicerol. Cuando analizamos grasa subcutánea de cerdo, nuestros resultados demuestran que los datos obtenidos con el método A estuvieron en concordancia con resultados publicados anteriormente. Además el método A mostró una buena correlación entre la distribución de los ácidos grasos y el punto de fusión y dureza de las grasas analizadas. Sin embargo, el método B condujo a una subestimación del ácido palmítico y a resultados carentes de correlación con las propiedades físicas citadas.

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Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

Cited by 33 publications

References 31 publications

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

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