Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

Journal of the Science of Food and Agriculture

Volumn 92, Issue 6, 2012, Pages 1311-1317

  Lorenzo, José M ^a   Montes, Rosa ^a   Purriños, Laura ^a   Cobas, Noemi ^a   Franco, Daniel ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Celta pig breed; Fatty acid profile; Location in the carcass; PCA

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; BODY FAT DISTRIBUTION; CASTRATION; FAT INTAKE; FEMALE; MALE; MEAT; SEX DIFFERENCE; SWINE;

ANIMALS; BODY FAT DISTRIBUTION; CASTRATION; DIETARY FATS; FATTY ACIDS; FEMALE; MALE; MEAT; SEX FACTORS; SUS SCROFA;

SUIDAE;

EID: 84858705837     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4702     Document Type: Article

References (51)

1. R.D. 2129/2008, de 26 de diciembre, por el que se establece el Programa nacional de conservación, mejora y fomento de las razas ganaderas (BOE n° 23 de 27 de enero de 2009).
2. Fernandez X, Monin G, Talmant A, Mourot J and Lebret B, Influence of intramuscular fat content on the quality of pig meat. I. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum. Meat Sci 53: 59-65 (1999).
3. WHO, Diet, Nutrition and the Prevention of Chronic Diseases. Report of a joint WHO/FAO expert consultation. WHO technical report series 916. WHO, Geneva (2003).
4. Wood JD, Nute GR, Richardson RI, Whittington FM, Southwood O and Plastow G, Effects of breed diet and muscle on fat deposition and eating quality in pig. Meat Sci 67: 651-667 (2004).
5. Kinsella JE, Lokesh B and Stone RA, Dietary n-3 polyunsaturated fatty acid and amelioration of cardiovascular disease: possible mechanism. J Food Sci 52: 1-28 (1990).
6. Knapp HP, Effects of dietary fatty acids on blood pressure: Epidemiology and biochemistry, in Health Effects of Dietary Fatty Acids, ed. by Nelson GJ. American Oil Chemistry Society, Champaign, pp. 94-106 (1991).
7. Hargis PS and Van Elswyk ME, Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. World Poult Sci J 49: 251-264, 276, 279-280, 283 (1993).
8. Hu FB, Manson JE and Willett WC, Types of dietary fat and risk of coronary heart disease: A critical review. J Am Coll Nutr 20: 5-19 (2001).
9. Ganji V, Hampl JS and Betts NM, Race-, gender- and age-specific differences in dietary micronutrient intakes of US children. Int J Food Sci Nutr 54: 485-490 (2003).
10. Rossi R and Corino C, Influence of long-term nutrition with different dietary fats on fatty acid composition of heavy pigs backfat. Ital J Anim Sci 1: 7-16 (2002).
11. García-Olmo J, De Pedro E, Garrido A, Paredes A, Sanabria C, Santolalla M, et al, Determination of the precision of the fatty acid analysis of Iberian pig fat by gas chromatography. Results of a mini collaborative study. Meat Sci 60: 103-109 (2002).
12. Högberg A, Pickova J, Andersson K and Lundström K, Fatty acid composition and tocopherol content of muscle in pigs fed organic and conventional feed with different n6/n3 ratios, respectively. Food Chem 80: 177-186 (2003).
13. Rentfrow G, Sauber TE, Allee GL and Berg EP, The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly/bacon quality. Meat Sci 64: 459-466 (2003).
14. Teye GA, Sheard PR, Whittington FM, Nute GR, Stewart A and Wood JD, Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Sci 73: 157-165 (2006a).
15. Teye GA, Wood JD, Whittington FM, Stewart A and Sheard PR, Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages. Meat Sci 73: 166-177 (2006b).
16. Högberg A, Pickova J, Dutta PC, Babol J and Bylundo AC, Effect or rearing system on muscle lipids of gilts and castrated male pigs. Meat Sci 58: 223-229 (2001).
17. Muriel E, Ruíz J, Ventanas J and Antequera T, Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles. Food Chem 78: 219-225 (2002).
18. Lluch MC, Pascual J, Parcerisa J, Guardiola F, Codony R, Rafecas M, et al, Trans isomers contents of the fatty acids in meat products. II. Adipose tissue and intramuscular fat from pork. Grasas y Aceites 44: 97-100 (1993).
19. Vázquez C, Menaya C, Benito J, Ferrera JL, Fallola A and García Casco JM, Perfil de ácidos grasos en distintas localizaciones del tejido adiposo del cerdo ibérico. Eurocarne 52: 17-22 (1996).
20. Delgado GL, Gómez CS, Rubio LMS, Capella VS, Méndez MD and Labastida RC, Fatty acid and triglyceride profiles of intramuscular and subcutaneous fat from fresh and dry-cured hams from Hairless Mexican pigs. Meat Sci 61: 61-65 (2002).
21. Franco I, Escamilla MC, García J, Garcia Fontan MC and Carballo J, Fatty acid profile of the fat from Celta pig breed fattened using a traditional feed: Effect of the location in the carcass. J Food Comp Anal 19: 792-799 (2006).
22. Sturaro E, Romani C, Noventa M, Gallo L and Carnier P, Sources of variation of iodine number and fatty acid profile in raw ham for dry curing. Ital J Anim Sci 2: 373-375 (2003).
23. Camara M, Mourot J, Cherot P and Mounier A, Évolution de la composition lipidique de la bardiére en fonction de l'age. J Recher Porc Fran 26: 163-168 (1994).
24. Bragagnolo N and Rodríguez-Amaya DB, Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs. Food Chem 79: 255-260 (2002).
25. Lo Fiego DP, Carcass fatness and lipid quality in the heavy pig. Meat Focus Int 5: 261-263 (1996).
26. Lo Fiego DP, Santoro P, Macchioni P and De Leonibus E, Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci 69: 107-114 (2005).
27. Gandemer G, Viau M, Caritez JC and Legault C, Lipid composition of adipose tissue and muscle in pigs with an increasing proportion of Meishan genes. Meat Sci 23: 105-121 (1992).
28. Lo Fiego DP, Minelli G, Faucitano L, Fabbri R and Santoro P, Genetic and dietary effects on the characteristics of the adipose tissue in the heavy pig, in Proceedings of 40th International Congress of Meat Science and Technology (S-IVA.16), 28 August to 2 September 1994. The Hague, Netherlands (1994).
29. Folch J, Lees M and Stanley GHS, A simple method for the insolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509 (1957).
30. Carreau JP and Dubacq JP, Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts. J Chromatogr A 151: 384-390 (1978).
31. Estévez M, Morcuende D and Cava López R, Physico-chemical characteristics of M. Longissimus dorsi from three lines of free range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs. A comparative study. Meat Sci 64: 499-506 (2003).
32. Pugliese C, Bozzi R, Campodoni G, Acciaioli A, Franci O and Gandini G, Performance of Cinta Senese pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. Meat Sci 69: 459-464 (2004).
33. Pugliese C, Calagna G, Chiofalo V, Moretti VM, Margiotta S, Franci O, et al, Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits. Meat Sci 68: 523-528 (2004).
34. Franci O, Bozzi R, Pugliese C, Acciaioli A, Campodoni G and Gandini G, Performance of Cinta Senese pigs and their crosses with Large White. 1 Muscle and subcutaneous fat characteristics. Meat Sci 69: 545-550 (2005).
35. Fortina R, Barbera S, Lussiana C, Mimosi A, Tassone S, Rossi A, et al, Performances and meat quality of two Italian pig breeds fed diets for 3 commercial hybrids. Meat Sci 71: 713-718 (2005).
36. Renaudeau D and Mourot J, A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW. Meat Sci 76: 165-171 (2007).
37. Schaefer EJ, Effects of dietary fatty acids on lipoproteins and cardiovascular disease risk. Am J Clin Nutr 65: 1655-1656 (1997).
38. Alexander JW, Immunonutrition: the role of ω-3 fatty acids. Nutrition 14: 627-633 (1998).
39. Kris-Etherton PM, AHA science advisory: Monounsaturated fatty acids and risk of cardiovascular disease. J Nutr 129: 2280-2284 (1999).
40. Andrés AI, Cava R, Ventanas S, Mureil E and Ruiz J, Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. Eur Food Res Technol 225: 677-684 (2007).
41. López-Bote C and Rey AI, Susceptibility of adipose tissue of Iberian pigs is enhanced by free-range feeding and reduced by vitamin E supplementation. Nutri Res 21: 541-549 (2001).
42. Cava R, Estévez M, Ruíz J and Morcuende D, Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight. Meat Sci 63: 533-541 (2003).
43. Wood JD and Enser M, Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br J Nutr 78: 105-112 (1997).
44. Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR and Richardson RI, Fat deposition, fatty acid composition and meat quality: A review. Meat Sci 78: 343-358 (2008).
45. Cava López R and Andrés Nieto A, La obtención de materia prima de una adecuada aptitud tecnológica. Características de la grasa determinantes de la calidad del jamón: influencia de los factores genéticos y ambientales, in Tecnología del Jamón Ibérico, ed. by Ventanas J. Mundi-Prensa, Madrid, pp. 99-129 (2001).
46. UK Department of Health, Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subject No. 46. Her Majesty's Stationery Office, London (1994).
47. Simopoulos AP and Cleland LG, Omega-6/Omega-3 Essential Fatty Acid Ratio. The Scientific Evidence. World Review of Nutrition and Dietetics, vol. 92. Karger, Basel (2003).
48. Simopoulos AP, Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev Int 20: 77-90 (2002).
49. British Nutrition Foundation, Unsaturated Fatty Acids: Nutritional and Physiological Significance, The Report of British Nutrition Foundation's Task Force. Chapman & Hall, London (1992).
50. Simopoulos AP, The traditional diet of Greece and cancer. Eur J Cancer Prev 13: 219-230 (2004).
51. Ros E, Guía para una alimentación cardiosaludable. Aporte de grasa, in Sociedad Española de Nutrición Comunitaria, Guías alimentarias para la población española. Recomendaciones para una dieta saludable. IM & C, Madrid, pp. 413-421 (2001).