Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

A trial was conducted to study the effect of sire line (Duroc (DU) and Pietrain (PI)) on carcass, meat and fat quality of pigs reared outdoor and destined to dry-cured meat production. No differences between sire genotypes were detected in carcass fat thickness ( P . 0.10) but carcasses from DU-sired pigs were longer ( P , 0.05) and tended to have a higher yield of trimmed shoulders ( P 5 0.07) and hams ( P 5 0.06) than carcasses from PI-sired pigs. Loins from DU-sired genotype showed higher ( P , 0.05) L* value and lower ( P , 0.01) a* value than loins from PI-sired genotype. Pork from DU-sired offspring tended to have higher ( P 5 0.09) intramuscular fat (IMF) percentage and lower ( P , 0.05) moisture proportion than meat from PI-sired offspring. Also, loins from DU-sired pigs had lower ( P , 0.001) thawing losses than loins from PI-sired pigs. The subcutaneous fat from the DU-sired line tended to show lower ( P 5 0.08) percentage of total polyunsaturated fatty acids (PUFAs) than that from the PI-sire line, mostly due to the higher proportion of C18:2 ( P 5 0.09) and C20:3 ( P , 0.01). However, no effect of crossbreed was detected on the total proportion of saturated, monounsaturated fatty acid (MUFAs) or PUFAs of IMF ( P . 0.10). We conclude that both sire lines can be used successfully under outdoor conditions but DU boars are more adequate than PI boars for the production of heavy pigs intended for the dry-cured meat industry.

Section: Fatty Acid Profile Of Subcutaneous and Intramuscular Fatmentioning

confidence: 81%

Effect of sire breed on carcass characteristics and meat and fat quality of heavy pigs reared outdoor and intended for dry-cured meat production

Latorre

Iguácel

Sanjoaquin³

et al. 2009

“…The increase of slaughter age did not modify the level of SFA, which is in agreement with Daza et al (2006) who found similar values of this parameter between pigs that began the fattening period at 12 and 14 months of age. On the other hand, in white pigs reared indoors, it has been found that SFA tended to increase as age increased mainly due to the increase of C16:0 (Cava et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

The influence of age at the beginning of Montanera period on meat characteristics and fat quality of outdoor Iberian pigs

Rodríguez-Sánchez

Ripoll

Latorre

2010

A total of 120 Iberian pigs of the Lampiñ a line that grew under outdoor conditions were used to study the effect of the age at the beginning of Montanera period (AM) on meat characteristics and fatty acid (FA) profile of subcutaneous fat. AM period is a free-range fattening phase from November to February in which pigs ate mainly acorns and grass. There were two treatments with two AM (20 pigs per treatment); 18 (P18) and 12 months (P12). Barrows and gilts were in the same proportion within each treatment. All the animals were slaughtered at the same time (at the end of Montanera period) reaching an average 160 kg of body weight. Meat from P18 had less protein and was more red (a*) ( P , 0.05), but tended to show higher intramuscular fat content ( P , 0.10) than meat from P12. Loin from P18 had lower thawing ( P , 0.001) and cooking losses ( P , 0.10) than loin from P12. The fat from P18 had higher monounsaturated FA content than fat from P12 pigs ( P , 0.01) due to the higher level of C18:1 ( P , 0.01) and C20:1 ( P , 0.001). However, fat from P12 had higher polyunsaturated FA content than fat from P18 pigs ( P , 0.01) because of the higher level of C18:2 ( P , 0.001). It is concluded that both 12 and 18 months are adequate AM for purebred Iberian pigs from the commercial point of view. However, if the aim is to produce high-quality dry-cured Iberian products, the P18 pigs would be more advisable because had better meat and fat characteristics than the P12 pigs.

“…Nitrogenfree extractive contents were calculated by difference. Fatty acids in the diets were analysed by gas chromatography after lipid extraction according to the Bligh and Dyer (1959) method and acidic-trans-esterification (Cava et al, 1997). a-tocopherol and g-tocopherol were determined following the method described by Buttris and Diplock (1984).…”

Section: Animals and Dietsmentioning

confidence: 99%

“…Solvent was removed under vacuum on a rotary evaporator, lipid extracts were weighed, and the results were expressed as g/100 g fresh muscle. The fatty acid composition of lipids was determined by gas chromatography after acidic-trans-esterification in the presence of sulphuric acid (5% sulphuric acid in methanol) (Cava et al, 1997). The gas chromatograph (Hewlett-Packard 4890 Series II, Hewlett-Packard, Avondale, PA, USA) was equipped with a split/splitless injector and a flame-ionisation detector.…”

Section: Samplingmentioning

confidence: 99%

Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat

González

Tejeda

2007

This investigation was designed to evaluate the effects of feeding either free range or in confinement using concentrated diets with the same ingredients and oil source (5.5% of olive oleins) but with different antioxidant supplementation [control diet with a basal level of a-tocopheryl acetate (control); 200 mg/kg synthetic all-rac-a-tocopheryl acetate (E all-rac ); 200 mg/kg natural RRR-a-tocopheryl-acetate (E RRR-); flavonoid extract-enriched diet (A Flav ); and phenolic compound-enriched extract (A Phen )] on the fatty acid composition and lipid oxidation of Iberian pig muscle longissimus dorsi. The a-tocopherol concentration was significantly higher in muscles from free-range and E RRR-pigs than in muscles from E all-rac pigs, and g-tocopherol was only detected in muscles from free-range pigs. Longissimus dorsi muscles from free-range pigs had a significantly lower content of saturated fatty acids and higher content of polyunsaturated fatty acids than muscles from the other five groups of pigs fed in confinement; however, no significant effect on monounsaturated fatty acids was observed. No effect of dietary antioxidant supplementation (synthetic or natural a-tocopherol, flavonoid extract, or phenol extract) on the fatty acid composition of muscles was observed. A significant influence of dietary treatment on lipid oxidation was observed after 3 (P , 0.01), and 7 and 10 (P , 0.001) days of refrigerated storage, respectively. The lowest thiobarbituric acid-reactive substances (TBARS) values were found in pork chops from the free-range and E RRR-groups, intermediate values from the E all-rac group, followed by A Flav and A Phen , while the highest TBARS values corresponded to muscles from pigs fed the control concentrate. The source of a-tocopherol had a significant effect on lipid oxidation (P , 0.05), whereas the A Flav and A Phen groups had similar TBARS values.