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
Restricted accessResearch articleFirst published online December, 2009
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
Twenty castrated male Iberian pigs were divided into two groups of 10 pigs each according to the experimental diet received daily during the fattening period in confinement (acorn fed ad libitum or 4 kg of a formulated diet rich in C18:1 n—9). Dietary effects on performance, carcass characteristics and backfat, intramuscular, and liver fatty acid composition were assessed. Pigs fed only with acorns ate less, leading to a lower growth performance and carcass quality than pigs fed the formulated diet. Pigs fed acorns had lower C16:0 proportions in outer, inner, and subinner subcutaneous backfat layers. The C18:1 n—9 proportions in the inner and subinner subcutaneous backfat layers were higher in pigs fed acorns than in those fed the formulated diet. Pigs fed acorns had higher C18:2 n—6 proportion than those fed the formulated diet in outer subcutaneous backfat layer. The diet did not affect outer, inner, and subinner subcutaneous backfat melting points. Except a higher C18:0 in intramuscular fat polar lipids and higher C16:1 n—9 in the liver polar lipid fraction in pigs fed acorns, the diet had no significant effect on intramuscular and liver fatty acid composition.
Aoac (2000). Official Methods of Análisis, 17th edn. Arlington, VA: AOAC.
2.
Benito J. ( 1996). Las bases de la explotación extensiva. In: Buxadé C. (ed.), Zootecnia. Bases de la Producción Animal. Vol VI, Madrid, Spain : Mundi-Prensa Libros S.A, pp. 315-331.
3.
Bligh E.G. and Dyer W.J. ( 1959). A rapid method of total lipid extraction and purification . Canadian Journal of Biochemistry and Physiology37: 911-917.
4.
Davenel A., Riaublanc A., Marchal P. and Gandemer G. ( 1999). Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Science51: 73-79.
5.
Daza A., Mateos A., Rey A.I. and López-Bote C.J. ( 2005). Effect of feeding level during the period previous to free-range fattening on growth and carcass characteristics in Iberian pigs . Spanish Journal of Agricultural Research3: 387-395.
6.
Daza A., Mateos A., López Carrasco C., Rey A., Ovejero I. and López-Bote C.J. ( 2006). Effect of feeding system on the growth and carcass characteristics of Iberian pigs and the use of ultrasound to estimate yields of joints. Meat Science72: 1-8.
7.
Daza A., Menoyo D., Olivares A., Cordero G. and López-Bote C.J. ( 2007a). Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties. Journal of Animal and Feed Sciences16: 410-421.
8.
Daza A., Ruiz Carrascal J., Olivares A., Menoyo D. and López-Bote C.J. ( 2007b). Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions. Food Science and Technology International13: 135-140.
9.
Fedna (2003). Normas de la Fundación Española para el Desarrollo de la Nutrición Animal para la Formulación de Piensos Compuestos. In: Blas C de, García P. and Mateos G.G (eds.), Escuela T.S de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Spain, pp. 3-423.
10.
Gónzalez E., Olivares A. and Tejeda J.F. ( 2005). Uso de piensos engrasados ricos en ácido oleico en la alimentación del cerdo ibérico. In: III Congreso Mundial del Jamón, Teruel, Spain, Mayo de 2005, pp. 375-377.
11.
López-Bote C.J., Rey A.I., Ruiz J., Isabel B. and Sanz Arias R. ( 1997). Effect of feeding diets high in monounsaturated fatty acids and α-tocopherol acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation. Animal Science64: 177-186.
12.
Lopez-Bote C.J. ( 1998). Sustained utilization of the Iberian pig breed. Meat Science49: 17-27.
13.
López-Bote C.J. ( 2000). Dietary treatment and quality characteristics of Mediterranen meat products. In: Decker E., Faustman C. and López-Bote C.J. (eds), Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. New York: Wiley Interscience, pp. 345-366.
14.
López-Bote C.J., Rey A.I. and Isabel B. ( 2001). Alimentación del cerdo ibérico en la dehesa . In: Buxadé C. and Daza A. (eds), Porcino Ibérico: aspectos clave. Madrid, Spain: Mundi-Prensa Libros S.A, pp. 213-246.
15.
López-Bote C.J., Isabel B. and Daza A. ( 2002). Partial replacement of poly-with monounsaturated fatty acids and vitamin E supplementation in pigs diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness. Animal Science75: 349-358.
16.
López Carrasco C., Muñoz Luna T., Daza A., Rey A.I. and López-Bote C.J. ( 2003). Fatty acid composition and carcass characteristics of Iberian pigs fed in Esther free-range or in confinement with acorns and grass or a formulated diet. In: Proceedings of the 54th EAAP Congress, Rome, Italy.
17.
Marmer W.N. and Maxwell R.J. ( 1981). Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids16: 365-371.
18.
Mayoral A.I., Dorado M., Guillén M.T., Robina A., Vivo J.M. and Vázquez C. ( 1999). Development of meta and carcass quality characteristics in Iberian pigs reared outdoors. Meat Science52: 315-324.
19.
Menaya C., Benito J., Vázquez C., Ferrera J.L. and García Casco J.M. ( 1998). Carcasses differences between Iberian pigs slaughtered at 60 and 90 kg fresh consumption: the primor pig. In: Proceedings International Symposium on Basis of the Quality of Typical Mediterranean Animal Product, EEAP, Vol. 90, pp. 479-482.
20.
Muriel E., Ruiz J., Ventanas J. and Antequera T. ( 2002). Free-range rearing increase (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles. Food Chemistry78: 219-225.
21.
Okayasu T., Kameda K., Ono T. and Imai Y. ( 1977). Effect of dietary B2 and vitamin E on delta-9-desaturase and catalase activities in rat liver microsomes. Biochimica et Biophysica Acta489: 389-402.
22.
Ordóñez J.A. and de la Hoz L. ( 1992). Alimentación y calidades de carnes de cerdo Ibérico. El cerdo ibérico, la naturaleza de la dehesa . In: Proceedings Simposio del Cerdo Ibérico , Zafra, Badajoz, Spain, pp. 9-35.
23.
Rey A.I., López-Bote C.J. and Saz Arias R. ( 1997). Effect of extensive feeding on α-tocopherol concentration and oxidative stability of muscle microsomes from Iberian pigs. Animal Science65: 515-520.
24.
Rey A.I., Daza A., López Carrasco C. and López-Bote C.J. ( 2006). Feeding Iberian pigs with acorns and grass in Esther free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Science73: 66-74.
25.
Ruiz J., Cava R., Antequera T., Martín L., Ventanas J. and LópezBote C.J. ( 1998). Prediction of the feeding background of Iberian pig using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Science49: 155-163.
26.
Ryan M., McInerney D., Owens D., Collins P., Johnson A. and Tomkin G.H. ( 2000). Diabetes and the Mediterranean diet: a beneficial effect of oleic acid on insulin sensitivity, adipocyte glucose transport and endothelium-dependent vasoreactivity. QJM93: 85-91.
27.
SAS Institute Inc. (1999). SAS/STAT® User’s Guide, Version 8. Cary, NC: SAS Institute Inc.
28.
Sukhija P.S. and Palmquist D.L. ( 1988). Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural and Food Chemistry36: 1202-1206.
29.
Ventanas S., Estévez M., Ventanas J. and Ruiz J. ( 2006). Método analítico para la clasificación de la materia prima del cerdo ibérico en function de la alimentación recibida durante la fase de cebo. Eurocarne148: 35-44.
