Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

Pérez‐Palacios, Trinidad; Ruiz, Jorge; Tejeda, J.F.; Antequera, Teresa

doi:10.1016/j.meatsci.2008.10.022

Cited by 39 publications

(50 citation statements)

References 30 publications

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“…The fatty acid profile observed in the two muscles agrees with that reported in previous works in Celta pig (Franco et al, 2006;Lorenzo et al, 2012) and was also similar to those observed in other unimproved breeds such as Iberian (Pérez-Palacios et al, 2009) and Chato Murciano (Galián et al, 2008) breeds.…”

Section: Meat Quality Traitssupporting

confidence: 90%

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán

Lorenzo

Castiñeiras³

et al. 2014

Span. j. agric. res.

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Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effect of partially or totally replacing commercial compound feed with chestnuts in the finishing diet was also investigated. Celta heavy pigs were characterised by high killing out, subcutaneous fat thickness, and ham length values, and by low ham perimeter, and Longissimus lumborum muscle area values. Meat showed high myoglobin contents and a* values, and very high hardness. By increasing the proportion of chestnuts in the finishing diet the quantity of back fat increased and the pH of the meat decreased. However, neither these effects, nor any of those on the other traits studied were statistically significant. The absence of significant effects may be due to the fact that pigs fed with chestnuts were not subjected to feed restrictions.

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Section: Meat Quality Traitssupporting

confidence: 90%

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Temperán

Lorenzo

Castiñeiras³

et al. 2014

Span. j. agric. res.

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“…MUFA enriched diets, through the inclusion of high oleic acid sunflower oil, are being used in Iberian pigs intensive fattening systems in order to mimic the FA profile characteristic of pigs fattened with the traditional system. The effects of these diets on the FA composition of different tissues have been studied in the last decade, reporting nonconsistent and tissue-specific effects (Pérez-Palacios et al, 2009). Recently, the impact of high oleic sunflower oil (HO) v. CH enriched diets on tissues composition joint with their long-term effects on gene transcription have been also evaluated (Óvilo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Adipose tissue transcriptional response of lipid metabolism genes in growing Iberian pigs fed oleic acid v. carbohydrate enriched diets

Benítez¹,

Núñez²,

Fernández³

et al. 2016

Animal

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Diet influences animal body and tissue composition due to direct deposition and to the nutrients effects on metabolism. The influence of specific nutrients on the molecular regulation of lipogenesis is not well characterized and is known to be influenced by many factors including timing and physiological status. A trial was performed to study the effects of different dietary energy sources on lipogenic genes transcription in ham adipose tissue of Iberian pigs, at different growth periods and on feeding/fasting situations. A total of 27 Iberian male pigs of 28 kg BW were allocated to two separate groups and fed with different isocaloric feeding regimens: standard diet with carbohydrates as energy source (CH) or diet enriched with high oleic sunflower oil (HO). Ham subcutaneous adipose tissue was sampled by biopsy at growing (44 kg mean BW) and finishing (100 kg mean BW) periods. The first sampling was performed on fasted animals, while the last sampling was performed twice, with animals fasted overnight and 3 h after refeeding. Effects of diet, growth period and feeding/fasting status on gene expression were explored quantifying the expression of a panel of key genes implicated in lipogenesis and lipid metabolism processes. Quantitative PCR revealed several differentially expressed genes according to diet, with similar results at both timings: RXRG, LEP and FABP5 genes were upregulated in HO group while ME1, FASN, ACACA and ELOVL6 were upregulated in CH. The diet effect on ME1 gene expression was conditional on feeding/fasting status, with the higher ME1 gene expression in CH than HO groups, observed only in fasting samples. Results are compatible with a higher de novo endogenous synthesis of fatty acids (FA) in the carbohydrate-supplemented group and a higher FA transport in the oleic acid-supplemented group. Growth period significantly affected the expression of most of the studied genes, with all but PPARG showing higher expression in finishing pigs according to a pattern dissimilar from the usual in cosmopolitan pig breeds. Feeding/fasting status only influenced PPARG gene transcription. The lack of effects of feeding/ fasting status on lipogenic gene expression and the higher ME1 response to diet in fasting samples than in postprandial sampling, suggest the persistence of de novo lipogenesis during fasting. Overall results improve the understanding of the influence of different factors on lipid metabolism regulation in Iberian pigs.

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“…Petrón et al (2004) also found a higher content of saturated fatty acids in hams from pigs fed with feed concentrate, and a greater content of MUFA and PUFA in pigs fed according to the montanera regime. Table 5 shows the correlation between the fatty acid contents of the subcutaneous fat samples from 99 pigs with traceability and the correspondent cover fat samples.…”

Section: Subcutaneousmentioning

confidence: 70%

“…Previous studies have confirmed a higher level of subcutaneous fat fatty acids of pigs fed with feed concentrates and a higher level of mono and poliunsaturated fatty acids in pigs fed with acorns (Ruíz et al, 1998;PérezPalacios et al, 2009). An interesting result is that lower percentages of MUFA (palmitoleic and margaroleic acids) were found in bellota pigs, although it did not happen with the gadoleic acid, which was higher in bellota.…”

Section: Subcutaneousmentioning

confidence: 82%

Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feeding

Sanabria¹,

Martín-Mateos²,

González-Cantillo³

et al. 2013

Grasas y Aceites

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RESUMEN Análisis de ácidos grasos en grasa subcutánea procedentes de animales de alimentación fiable y seguraLas características de la grasa de cerdo Ibérico dependen del tipo de alimentación recibida en el último estadío de en gorde. El análisis que se ha utilizado hasta ahora para dife renciar las diferentes calidades de alimentación de los cerdos en este período ha sido el análisis de los perfiles de ácidos grasos de la grasa por técnicas de cromatografía de gases. Debido a las dudas sobre la efectividad de esta técnica en la montanera, el objetivo del proyecto global (RTA20080026) fue probar la validez de varios métodos analíticos para deter minar el tipo de alimentación del cerdo ibérico, centrándonos en este trabajo en el estudio de los perfiles de ácidos grasos. Para el desarrollo de este estudio se utilizaron tres campañas de montanera con un total de 749 muestras de 38 partidas, y con 144 paletas de las cuales 99 tenían una trazabilidad com pleta. Los resultados mostraron que la determinación de la alimentación de los cerdos ibéricos usando el análisis del per fil de ácidos grasos no es un método consistente para clasifi car los animales de acuerdo a la categoría de recebo, mien tras que para las categorías de bellota y cebo, los resultados encontrados mostraron unos buenos porcentajes de éxito. PALABRAS CLAVE: Cerdo Ibérico -Montanera -Paleta ibérica -Perfil de ácidos grasos. SUMMARY Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feedingIberian pig fat characteristics depend on the type of feeding at the end of its finishfattening period. The routine analysis to differentiate among the qualities of the feeding types given to the pigs in the fattening stage has been the use of fatty acid profiles by gas chromatography. Due to de doubts about the effectiveness of this analysis in the montanera period, the aim of this global study was to test the validity of various analytical methods to determine the feeding type of Iberian pigs, focusing on the fatty acid profile. Three montanera periods with a total of 749 samples from 38 batches have been studied; using a total of 144 drycured shoulder shanks, 99 of which are of known pig origin. Results showed that the determination of the fatty acid profile using gas chromatography is not a consistent method to classify the animals according to diet in the recebo category, although it provided good percentages of success for classifying the bellota and cebo categories. KEY-WORDS: Dry-cured shoulder -Fatty acid profile -Iberian pig -Montanera.

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Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background

Cited by 39 publications

References 30 publications

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Adipose tissue transcriptional response of lipid metabolism genes in growing Iberian pigs fed oleic acid v. carbohydrate enriched diets

Fatty acid analysis of subcutaneous fat from animals with a reliable and safe feeding

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