Lorenzo JM, Montes R, Purriños L, Cobas N, Franco D. 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 2012;
92:1311-1317. [PMID:
22083496 DOI:
10.1002/jsfa.4702]
[Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND
The influence of sex and location of fat in the carcass on the fatty acid profile of Celta pigs was studied. Twenty pigs (10 castrated males and 10 females) from the Carballina line were used.
RESULTS
The fatty acids composition was predominated by monounsaturated fatty acids (MUFA; approximately 48% of total methyl esters), followed by saturated fatty acids (SFA; approximately 40% of total methyl esters) and, finally, polyunsaturated fatty acids (PUFA; approximately 12% of total methyl esters). The sex and location of fat in the carcass showed significant differences in PUFA and SFA content while both factors were not significantly different with respect to MUFA content. Linoleic, linolenic, eicosatrienoic and arachidonic fatty acids showed the largest difference among the three locations (intramuscular, subcutaneous ventral and subcutaneous dorsal) of the fat in the carcass.
CONCLUSION
The fatty acid profile that we observed in the fat of the Celta pigs does not differ greatly from those described by other authors in other autochthonous pig breeds. Principal component analysis offered a good separation of the mean samples according to the sex and location of fat of the pigs.
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