The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin
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Complutense University, Department of Food Science and Technology, 28040-Madrid, Spain
Complutense University, Institute of Meat Science and Technology, 28040-Madrid, Spain
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
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.
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