Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Ventanas, Sonia; Estévez, Mario; Tejeda, J.F.; Ruiz, Jorge

doi:10.1016/j.meatsci.2005.09.011

Cited by 124 publications

(100 citation statements)

References 41 publications

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“…The lowest TBARS values found in the samples from freerange pigs could have been related to the high a-tocopherol content in grass and g-tocopherol content in acorns, reflected in the higher concentration of these tocopherol isomers in the muscle (2.90 and 0.32 mg/g, respectively) ( Table 3). These results agree with previous findings by Cava et al (1999 and2000) and Ventanas et al (2006). Furthermore, acorn phenolics could be the 'other dietary constituents' of the diet characteristically used to feed Iberian pigs that might play a role in stabilising lipid oxidation (Cantos et al, 2003).…”

Section: Muscle Compositionsupporting

confidence: 92%

“…The nutritive value of the concentrates is in accordance with the standards used in Iberian pigs. The fatty acid composition of the diets are in agreement with values previously reported in studies involving the feeding of Iberian pigs (Cava et al, 2000;Gonzá lez et al, 2006;Ventanas et al, 2006) with a higher level of monounsaturated and a lower level of polyunsaturated fatty acids in acorns than in the diet concentrate and grass. Even compared with the oleic acid-enriched diet concentrate, acorns had a higher content of C18:1 n-9 than the concentrate (59.55 v. 54.74 g/100 g fatty acids).…”

Section: Experimental Dietssupporting

confidence: 88%

“…Synthetic a-tocopherol (all-rac-a-tocopherol) is an equimolecular mixture of eight isomers (Vitamin E Research and Information Service, 1997), only one of which is identical to the naturally occurring stereoisomer, RRR-a-tocopherol. The advantages of vitamin E supplementation at supranutritional levels in the diet of pigs in terms of -E-mail: jftejeda@unex.es increasing the oxidative stability of lipids in muscle have been widely shown (Buckley et al, 1989;Rey et al, 2004;Ventanas et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Muscle Compositionsupporting

confidence: 92%

Section: Experimental Dietssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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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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“…Despite a relatively high proportion of unsaturated fatty acids in such hams, oxidative stability is preserved because of the high antioxidant content ingested (Ventanas et al, 2007). Higher oxidative stability was attained on feeding pigs a diet enriched with unsaturated fatty acids and antioxidants (Isabel et al, 2003;Daza et al, 2005;Ventanas et al, 2006 and. There is also a trend to improve the healthiness of pork products by lowering the n-6/n-3 PUFA ratio (Simopoulos, 1997 and by providing animals with lipids rich in n-3 fatty acids (Hoz et al, 2004 andSantos et al, 2004;Nü ernberg et al, 2005).…”

mentioning

confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

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This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.Keywords: dry-cured ham, pig production factors ImplicationsThe industry of dry-cured hams faces the challenge of how to create a product with desirable taste and nutritional properties. Consumers demand lean products, but lean hams have higher seasoning losses, higher salt intake, lower oxidative stability and lower eating quality. Meeting consumer demands for lower fat and salt content (two factors of nutritional quality) can increase problems related to sensory quality and consumer acceptance of dry ham. An understanding and control over pig production factors can help optimize the product without compromising its quality.

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“…The Official Quality standard eliminated this technique for the classification of carcasses (B.O.E., 2007a), but in practice, it is a method that is still used by the industrial sector, because the composition of the intramuscular fat from meat plays a decisive role in the drycured process of the quality parts and determines, for example, the number of days required for the salting and drying of hams (Cava and Andres, 2001). It also influences the consistency, color and fat oxidation, which are decisive factors in the quality of the meat, both fresh and drycured (Melgar et al, 1991;Ruiz et al, 2000;Ventanas et al, 2006;Ventanas et al, 1999;Gilles, 2009).…”

Section: Introductionmentioning

confidence: 99%

Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

Delgado-Chavero¹,

Zapata-Márquez²,

García‐Casco³

et al. 2013

Grasas y Aceites

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SUMMARY Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)In the present work we have analyzed a total of 734 subcutaneous fat samples from Iberian pigs with different feeding systems for fattening ("Bellota", "Recebo", "Campo" and "Cebo") over three consecutive years, 20092011. Lipids were extracted from the subcutaneous fat on the rump, and after esterification, they were analyzed by Gas Chromatography (GCFID) and Gas Chromatography CombustionIsotope Ratio Mass Spectrometry (GCCIRMS). Mean fatty acids and isotope ratios show that there are differences according to the year and feeding systems, two factors that should be taken into account when classifying the animals. The application of different prediction models based on Discriminant analysis has allowed us to establish a method for the classification of animals according to the feeding system type, with a correct percentage of 85% using three or four classification categories (Bellota, Recebo, Campo and/or Cebo) and 91% using only two categories, Cebo and Bellota. This model could provide the basis for appropriate classification of Iberian pigs according to their feeding regime.

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Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Cited by 124 publications

References 41 publications

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

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

Factors in pig production that impact the quality of dry-cured ham: a review

Statistical model for classifying the feeding systems of Iberian pigs through Gas Chromatography (GC-FID) and Isotope Ratio Mass Spectrometry (GC-C-IRMS)

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