ORIGINAL PAPER
Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties
A. Daza 1,   D. Menoyo 1  
,   A. Olivares 2,   G. Cordero 2,   C. J. López-Bote 2
 
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1
Department of Animal Production, School of Agriculture, Polytechnic University of Madrid, 28040 Madrid, Spain
2
Department of Animal Producion, Veterinary Faculty of Complutense University, 28040 Madrid, Spain
CORRESPONDING AUTHOR
D. Menoyo   

Department of Animal Production, School of Agriculture, Polytechnic University of Madrid, 28040 Madrid, Spain
Publication date: 2007-09-06
 
J. Anim. Feed Sci. 2007;16(3):408–419
 
KEYWORDS
ABSTRACT
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.
 
CITATIONS (8):
1.
Carcass Traits and Fatty Acid Composition of Subcutaneous, Intramuscular and Liver Fat from Iberian Pigs Fed in Confinement only with Acorns or a Formulated Diet
A. Daza, D. Menoyo, C.J. López Bote
Food Science and Technology International
 
2.
Cholesterol and total fatty acid content inm. longissimus dorsiof Mangalitsa and Swedish Landrace
N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, D. Vranić, Č. Radović
Acta Alimentaria
 
3.
Effect of Diet Saturation on Growth Performance, Carcass Characteristics and Fat Quality of Heavy Pigs
A. Olivares, A. Daza, A.I. Rey, C.J. López-Bote
Food Science and Technology International
 
4.
A further look of the genetic origin and singularity of the Torbiscal Iberian pig line
Carmen Rodríguez-Valdovinos, Juan García-Casco, Fabián García-Ruíz, Yolanda Núñez-Moreno, Luis Silió-López
Spanish Journal of Agricultural Research
 
5.
Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pig
Ana Carrapiso, Juan Tejeda, José Noguera, Noelia Ibáñez-Escriche, Elena González
Meat Science
 
6.
Food Processing
Čedomir Radović, Milica Petrović, Marija Gogić, Dragan Radojković, Vladimir Živković, Nenad Stoiljković, Radomir Savić
 
7.
Feed efficiency and loin meat quality in Iberian pigs
Wendy Rauw, Juan Casco, Fernando Carballar, Eduardo Fito, Patricia Granados, Miguel Barroso, Luis Raya
Revista Brasileira de Zootecnia
 
8.
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet
Ceferina Vieira, Ainhoa Sarmiento-García, Juan-José García, Begoña Rubio, Beatriz Martínez
Foods
 
ISSN:1230-1388