Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols

Tejeda, J.F.; Gandemer, G.; Antequera, Teresa; Viau, Michelle; Garcı́a, Carmen

doi:10.1016/s0309-1740(01)00143-7

Cited by 90 publications

(77 citation statements)

References 21 publications

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“…The IMF content followed an opposite behaviour and muscles from MON pigs contained significantly higher amounts of IMF than those fed with mixed diets (CON and HOVE pigs). These results are in agreement with those previously reported by Cava (1999), André s et al (2001) and Tejeda et al (2002), who reported significantly higher IMF contents in the muscle biceps femoris from free-range-reared Iberian pigs fed on acorns and grass than in those from intensively reared Iberian pigs fed on mixed diets. The high levels of IMF in muscles and meat products from Iberian pigs have been profusely documented and generally attributed to the breed-dependent ability to synthesise and accumulate large amount of lipids in tissues , and, according to results obtained in the present study, the IMF content in muscles is also affected by the finishing diets given to Iberian pigs.…”

Section: Resultssupporting

confidence: 93%

“…Moisture and intramuscular fat (IMF) contents ranged from 68.3 to 71.1 g/100 g muscle and from 3.1 to 5.4 g/100 g muscle, respectively. Although these IMF values are lower than those previously reported by André s et al (2001) and Tejeda et al (2002), they are in good agreement with those reported by Carrapiso and García (2005) in the muscle biceps femoris from Iberian pigs. The feeding background significantly affected the proximate composition of the muscles since those from MON pigs contained less moisture than muscles from CON pigs, whereas those from HOVE pigs showed intermediate values.…”

Section: Resultssupporting

confidence: 92%

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Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Ventanas

Tejeda

Estévez

2008

Animal

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The present work was intended to analyse the chemical composition and oxidative stability of the muscle biceps femoris and adipose tissues from Iberian pigs fed different finishing diets: free-range feeding on grass and acorns in a 'Montanera' traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115 g/kg of diet) and supplemented with 250 mg/kg a-tocopherol (HOVE), and fed in confinement with a tocopherol-non-supplemented control mixed diet (CON). Muscles from MON pigs contained significantly (P , 0.05) higher amounts of intramuscular fat than those from HOVE and CON pigs. Muscles from MON and HOVE pigs had significantly higher levels of a-tocopherol than muscles from CON pigs whereas free-range feeding provided significantly higher levels of g-tocopherol to muscles from MON pigs than the experimental diets did to CON and HOVE pigs. Adipose tissues from MON and HOVE pigs contained significantly lower proportions of saturated fatty acids and significantly higher levels of oleic acid and monounsaturated fatty acids than those from CON pigs. Tissues from MON pigs contained significantly smaller levels of polyunsaturated fatty acids than those from CON and HOVE pigs. To a higher extent, feeding background affected the fatty acid composition of polar lipids from the muscle biceps femoris than that of neutral lipids. Tissues from MON pigs contained significantly smaller v-6/v-3 values than those from pigs fed mixed diets. Compared to tissues from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Ventanas

Tejeda

Estévez

2008

Animal

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“…C18:2 n-6, C18:3 n-3 and C20:2 n-6, than pigs receiving experimental concentrate feeds. These results are in agreement with those reported previously in Iberian pigs fed on free-range and concentrated diets (Cava et al, 2000;Tejeda et al, 2002;Daza et al, 2005). No significant influence of free-range feeding or experimental diets in confinement on monounsaturated fatty acids, i.e.…”

Section: Muscle Compositionsupporting

confidence: 93%

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

Animal

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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.

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“…This may be a result of the higher fat content supplied by the acorns. Also, Tejeda et al (2002) found a higher total intramuscular lipid content in free-range pigs (fed acorn and grass) than in pigs fed a mixed diet. No significant correlations between carcass weight and LDIF percentage and between backfat thickness and LDIF percentage were observed (r=0.18 and r=0.09, respectively).…”

Section: Resultsmentioning

confidence: 85%

Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties

Daza¹,

Menoyo²,

Olivares³

et al. 2007

J. Anim. Feed Sci.

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The present study aims to determine the effect of feeding system for Iberian pigs during the fattening period on tissue fatty-acid composition and rheological properties. Twenty-four Iberian barrows of the same age with an average initial liveweight of 100.2 kg were randomly distributed into three groups of eight pigs each. One group was fed under free-range conditions for 117 d. The other two groups were fed in confinement either with acorns from Quercus rotundifolia or a concentrate diet. Differences on subcutaneous backfat fatty-acid composition were found among feeding systems with the outer layer of backfat in concentrate-fed pigs containing more SFA and total n-6 and less MUFA, directly reflecting dietary fatty-acid composition. The longissimus dorsi intramuscular neutral lipids (NL) of free-range pigs contained higher C18:1 n-9, MUFA and lower SFA proportions than those fed with acorns or the concentrate diet. The liver NL in pigs fed acorns in confinement contained higher C18:1 n-9, MUFA and lower SFA proportions than those fed a concentrate diet or in free-range. Subcutaneous fat from pigs fed the concentrate diet was higher in hardness than those fed acorns in confinement or in free-range, while adhesiveness was higher in pigs fed acorns in confinement than in the remaining groups of pigs.

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Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols

Cited by 90 publications

References 21 publications

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

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

Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties

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