ORIGINAL PAPER
The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin
,
 
,
 
,
 
,
 
 
 
More details
Hide details
1
Complutense University, Department of Food Science and Technology, 28040-Madrid, Spain
 
2
Complutense University, Institute of Meat Science and Technology, 28040-Madrid, Spain
 
3
Complutense University, Department of Animal Production, 28040-Madrid, Spain
 
 
Publication date: 2009-01-23
 
 
Corresponding author
M. I. Cambero   

Complutense University, Institute of Meat Science and Technology, 28040-Madrid, Spain
 
 
J. Anim. Feed Sci. 2009;18(1):78-89
 
KEYWORDS
ABSTRACT
The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] was studied on the dry-cured loin lipid composition and texture profile. Dry-cured loins from FR showed the highest proteolysis degree (estimated as nitrogen from free amino acid and ammonia) and the lowest hardness (P<0.05), whereas dry-cured loin from FD reached the lowest value of oleic acid (C18:1n-9). Principal component analysis permitted to separate the samples into three different groups: 1. FR products, with high fat content, low SFA and the lowest n-6/n-3 ratio; 2. FD products, with the lowest fat and the highest SFA and n-6/n-3 ratio and 3. A and A-G products, with high fat, low SFA and n-6/n-3 ratio.
 
CITATIONS (6):
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
ISSN:1230-1388
Journals System - logo
Scroll to top