A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype

Grasas y Aceites

Volumn 59, Issue 4, 2008, Pages 327-336

  Viera Alcaide, Isabel ^a   Vicarlo, Isabel M ^b   Escudero Gilete, M L ^b   Graciani Constante, E ^a   León Camacho, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Fatty adds; Iberian pig; Multivariate analysis; Triacylglycerols

Indexed keywords

CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY; GLYCEROL; MAMMALS; MULTIVARIANT ANALYSIS; SOLS;

FATTY ADDS; IBERIAN PIGS; LINEAR DISCRIMINANT ANALYSIS; MULTI VARIATE ANALYSIS; POSITIVE CORRELATIONS; PRINCIPAL COMPONENTS; SUBCUTANEOUS ADIPOSE TISSUES; TRIACYLGLYCEROLS;

PRINCIPAL COMPONENT ANALYSIS;

SUIDAE;

EID: 55149083088     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i4.526     Document Type: Article

References (24)

1. Andersen HJ, Oksbjerg N, Therkildsen M. 2005. Potencial quality control tools in the production of fresh pork, beef and lamb demanded by the European society. Livestock Production Scien. 94, 105-124.
2. Andersen HJ, Oksbjerg N, Young JF, Therkildsen M. 2005. Feeding and meat quality- a future approach. Meat Sc, 70, 543-554.
3. Bénédicte L, Guillard A. 2005. Outdoor rearing of cull sows: Effects on carcass, tissue composition and meat quality. Meat Sci. 70, 247-257.
4. Boletín Oficial del Estado (BOE) (2004). Orden PRE/3844/2004.Por la que se establecen los métodos oficiales de toma de muestras en canales de cerdos ibéricos y el método de análisis para la determinación de la composición de ácidos grasos de los lípidos totales del tejido adiposo subcutáneo de cerdos ibéricos. (pp. 38770-38775). Madrid, Spain.
5. Boletín Oficial del Estado (BOE) 2007. Real Decreto 1469/2007 por el que se aprueba la norma de calidad para la carne, el jamón, la paleta y la caña de lomo ibéricos (pp. 45087-45104). Madrid, Spain.
6. Bosi P. Cacciavillani JA, Casini L, Lo Fiego DP, Marchetti M. 2000. Effects of dietary high-oleic acid sunflower oil, Koper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham. Meat Sci, 54, 119-126.
7. Cava R, Ruíz J, López Bote C, Marín L, García C, Ventanas J. 1997. Influence of finishing diets on fatty acid profiles of intramuscular lipids, triacylglycerol and phospolipids in muscles of the Iberian pig. Meat Sci. 45, 263-270.
8. Davenel A, Riaublanc A, Marchai P, Gandemer G. 1999. Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Sci. 51, 73-79.
9. Díaz I, García Regueiro JA, Casillas M. De Pedro E. 1996. Triglyceride composition of fresh fat from Iberian pigs produced with different systems of animals nutrition. Food Chem, 55, 383-387.
10. García-González DL, Viera M, Jena N, Aparicio R. 2007. Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil. Grasas Aceites 58 (4), 344-350.
11. Hernández P, Zomeño L, Ariño B, Blasco A. 2004. Antioxidant, lipolytic enzyme activities in pork meat from different genotypes. Meat Sci, 66, 525-529.
12. Larsson K. (1986). Physical properties-structural and physical characteristics. In F.D. Gustone, J.L.Hawood & P.B. Padley Eds., The Lipid Handbook, London (UK); Chapman and Hall.
13. León M, Viera I, Vicario IM. 2004. Acorn (Quercus spp.) Fruit lipids: Saponificable and Unsaponificable fractions: a detail study. JAOCS 81, 447-453.
14. Lopez Bote CJ. 1998. Sustained utilization of the iberian pig breed. Meat Sci. 49 (suppl) S17-S27.
15. Perona JS, Ruiz-Gutierrez V. 2005. Quantitative lipid composition of Iberian pig muscle and adipose tissue by HPLC. Journal of Liquid Chromatography & Related Technologies 28 (15)2445-2457.
16. Petron MJ, Muriel E, Timon ML, Martin L, Antequera T. 2004. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams. Meat Sci. 68 (1) 71-77
17. Rey Al, Daza A, Lopez-Carrasco C, Lopez-Bote CJ. 2006. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Sci, 73 (1) 66-74.
18. Ruiz J, Cava R, Antequera T, Martin L, Ventanass J, Löpez-Bote C J. 1998. Prediction of the feeding back-ground of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Sci, 49, 155-163.
19. StatSoft Inc. 1995. Statistica 5.5 for Windows Computer Program, Tulsa, OK. StatSoft, Inc., 2300 East 14th Street, Tulsa, OK 74104.
20. StatSoft Inc. 2001. Statistica for Windows v.6.0. Data analysis software system, Tulsa, Oklahoma.
21. StatSoft, Inc. 2002. Electronic Statistics Textbook. Tulsa, OK: StatSoft. Available at: http://www.statsoft.com/textbook/stathome.html
22. Tejeda JF, Gandemer G, Antequera T, Viau M, Gareía C. 2002. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols. Meat Sci, 60, 357-36
23. Ventanas S, Ventanas J, Jurado A, Estevez M. 2006. Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian x Duroc crossbred pigs. Meat Sci. 73 (4) 651-659.
24. Viera-Alcaide I, Vicario IM, Graciani-Constante E, León-Camacho M. 2007. Authentication of fattening diet of Iberian pig according to their triacylglycerols profile from subcutaneous fat. Anal. Chim. Acta 596, 319-324.