Classification of Iberian pigs according to intensive feeding by chemsensor

Abstract

RESUMEN Clasificación de cerdos ibéricos en función de su alimentación mediante ChemSensorLa calidad de la carne de cerdo está muy relacionada con la alimentación que ha tenido en su fase de cebo, por lo que se están desarrollando métodos analíticos que determi nen la misma. Entre ellos se encuentra el ChemSensor o Sensor químico que incorpora análisis multivariante a la tec nología de cromatografía de gases con detector de masas. Esta técnica permite agrupar alimentos por similitudes y me diante un modelo matemático proceder a su clasificación. Mediante un modelo matemático de predicción consigue cla sificar muestras incógnitas y definir la alimentación que ha tenido el cerdo en su fase de engorde. Se han clasificado cerdos de dos campañas y a pesar de obtener una buena clasificación, se ha constatado el grado de dificultad de pre decir la alimentación por el elevado número de clases con templado en la norma como por las propias costumbres de los ganaderos en sus técnicas productivas así como la varia bilidad de los piensos utilizados. Reducir el número de clases a bellota y pienso, ayudaría a clarificar el mercado del cerdo ibérico. PALABRAS CLAVE: Alimentos -Análisis multivariante -Cerdo -ChemSensor -Clasificación -Cromatografía de gases-masas -Jamón. SUMMARY Classification of Iberian pigs according to intensive feeding by chemsensorPork quality is highly dependent on intensive feeding during the fattening step. For that reason a large number of analytical methods are continuously being developed to evaluate it. Among them is the ChemSensor method which comprises a multivariate analysis in a gas chromatograph with a mass spectrometry detection device. This technique affords a feeding grouping of similar features, leading to a classification of meat quality. Using a mathematical predictive model for new, unknown samples the right classification is achieved as well as the type of intensive feeding used during the fattening of pigs. Pigs from two campaignes have been classificated with good results, although a certain difficulty in prediction was found due to the excessively large number of classes stated in the official Quality Iberian Standards, and the customs of the farmers themselves in relation with the handling of animals and the intensive feeding provided. Narrowing the number of classes down to two, "Bellota" and "Pienso", would contribute to a better understanding in the Iberian pig market.

Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis

“…Therefore, this finding could trigger a discussion about the possible categorization of this feeding strategy, in order to distinguish it from the exclusive feeding of natural resources and to clarify the market. In this sense, there are some authors who have suggested a modification of Iberian product categories in order to simplify the market [36]. This is consequence of the consumers' greater demand of complete information from the products, whose selection is nowadays frequently difficulted due to an ambiguous labelling or origin information.…”

Regression Models for In Vivo Discrimination of the Iberian Pig Feeding Regime after Near Infrared Spectroscopy Analysis of Faeces

“…The comparison used in the present study between AF and FF Iberian pigs has often been evaluated in the literature using other analytical techniques for preliminary evaluations and authentication purposes of the feeding regime of this breed [6,[33][34][35]. In fact, this simplification of the current categorisation to only two groups has even been suggested by some authors as an option to clarify the market [36], since the current labelling may be confusing for customers [37,38]. In this regard, the results here presented would contribute to cover society's increasing demand of valuable information about food authenticity and production systems [39], as the methodology used could support certification work in Iberian pig production and therefore in final products.…”