Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Cobos, Ángel; Veiga, Adán; Dı́az, Olga

doi:10.3989/gya.2008.v59.i2.499

Cited by 7 publications

(5 citation statements)

References 15 publications

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“…More concretely, the inclusion of chestnuts in the finishing diet seemed to increase the value of TBARS. These outcomes do not agree with those shown previously by Cobos et al [ 52 ] and Díaz et al [ 53 ], who observed that the inclusion of chestnuts reduced the TBARS index in pork meat and its derivates. At the same time, our research also do not agree with other studies that did not find any significant difference in lipid oxidation after using chestnuts in pig fattening [ 54 , 55 , 56 , 57 ].…”

Section: Resultscontrasting

confidence: 90%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.

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Section: Resultscontrasting

confidence: 90%

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Echegaray

Pateiro

Zhang

et al. 2020

Foods

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“…Within SFA, palmitic acid (C16:0) was the most abundant fatty acid (representing about 65% of total SFA) with values of 24.07, 20.43 and 20.60 g·100 g −1 for C, CH15 and CH25 treatments, respectively. These findings are in agreement with those previously reported by Cobos et al (2008) in lacón and Bermúdez et al (2012) in ham. It was found from the Pearson correlation test that SFA content was positively correlated with C16:0 (r=0.973, P<0.01).…”

Section: Resultssupporting

confidence: 94%

Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

Jesus¹,

Domínguez²,

Cantalapiedra³

et al. 2016

Grasas y Aceites

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The effect of including chestnuts in the formulation of the feed (0, 15 and 25% chestnut) on the fatty acids of dry-cured lacon from Celta pigs was studied. The inclusion of chestnuts decreases the saturated fatty acid content (SFA) and the monounsaturated fatty acid content (MUFA). With regards to the polyunsaturated fatty acids (PUFA), the lacon from animals fed with chestnuts presented higher values of total PUFA, n6 PUFAs and n3 PUFAs. This is related to the fact that chestnut diets had the highest amounts of essential fatty acids (C18:2n6 and C18:3n3), therefore the lacon from chestnut-fed animals also presented higher amounts of these fatty acids. According to nutritional ratios, lacon obtained from chestnut-fed pigs was healthier than the one obtained from pigs fed on commercial feed. The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products. RESUMEN: Efecto de la cantidad de castañas en la dieta sobre el perfil de ácidos grasos del lacón curado de cerdosCelta. Se estudió el efecto de la inclusión de la castaña en la formulación del pienso (0, 15 y 25% de castaña) sobre el perfil de ácidos grasos del lacón curado de cerdo Celta. La inclusión de castañas produjo una disminución del contenido de ácidos grasos saturados (SFA) y monoinsaturados (MUFA). Con respecto a los ácidos grasos poliinsaturados (PUFA) los lacones de animales alimentados por castaña presentaron valores más altos de PUFA totales, PUFA n6 y PUFA n3. Esto está relacionado con que las castañas tienen una mayor cantidad de ácidos grasos esenciales (C18:2n6 y C18:3n3), por tanto los lacones de cerdos alimentados con castaña también presentan mayores contenidos de estos ácidos grasos. De acuerdo con los índices nutricionales, los lacones obtenidos de cerdos alimentados con mayor proporción de castañas fueron más saludables. La inclusión de castañas en la dieta nos permite obtener productos cárnicos curados más saludables. PALABRAS CLAVE: Castañas; Cerdo de raza Celta; Contenido en ácidos grasos; Dieta; Lacón curado Citation/Cómo citar este artículo: De Jesús MC, Domínguez R, Cantalapiedra J, Iglesias A, Lorenzo JM. 2016. Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon. Grasas Aceites 67 (1): e119. doi: http://dx.

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“…This incident could be due to the limited absorption that some of the antioxidant compounds present in the chestnut could suffer, since, for example, it has been observed that substances that have thiol groups, which show antioxidant capacity, are absorbed in a limited way [ 87 ]. Furthermore, the higher antioxidant activity found in pigs fed commercial feed also contrasts with the results obtained in several investigations on antioxidant status of pigs fed chestnut, because several authors showed that the inclusion of chestnut in the finishing diet improved lipid oxidation in different pig matrices [ 24 , 26 , 27 , 28 ]. Simultaneously, our investigation also does not agree with other works that did not show any significant difference in lipid oxidation after using chestnuts in pig fattening [ 30 , 88 , 89 ].…”

Section: Resultscontrasting

confidence: 58%

“…This characteristic, although it is beneficial for health, could have a detrimental effect on meat, because unsaturated fatty acids are easily susceptible to oxidation [ 3 ]. Nevertheless, this situation has not been displayed in preliminary studies [ 24 , 26 , 27 , 28 ]. In this way, Cobos et al [ 27 ] observed that the inclusion of 15% chestnut flour in a pig diet decreased the lipid oxidation of a dry-cured pork foreleg.…”

Section: Introductionmentioning

confidence: 92%

“…Nevertheless, this situation has not been displayed in preliminary studies [ 24 , 26 , 27 , 28 ]. In this way, Cobos et al [ 27 ] observed that the inclusion of 15% chestnut flour in a pig diet decreased the lipid oxidation of a dry-cured pork foreleg. Similarly, Pugliese et al [ 24 ] demonstrated that the use of chestnuts during the last three months of pig feeding prevented the risk of lipid oxidation, since they found low values of malonaldehyde (MDA) in meat from pigs fed with this fruit.…”

Section: Introductionmentioning

confidence: 92%

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Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

et al. 2020

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The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.

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Influencia de un pienso con castañas y pulpa de remolacha azucarera en la composición lipídica del lacón gallego

Cited by 7 publications

References 15 publications

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

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