Quality of pig adipose tissue: relationship between solid fat content and lipid composition

Davenel, A.; Riaublanc, Alain; Marchal, Philippe; Gandemer, G.

doi:10.1016/s0309-1740(98)00099-0

Cited by 73 publications

(59 citation statements)

References 12 publications

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“…The fatty acid compositions of lard and soybean oil are in accordance with the results published in the specialty literature (O' BRIEN, 1998;CODEX, 1999;DAVENEL et al, 1999;GLÄSER et al, 2004). The fatty acid composition of lard depends on characteristics such as race, sex, diet, and age of the animal.…”

Section: Fatty Acid Compositionsupporting

confidence: 85%

“…In their studies, Marangoni and Rousseau (1998) found the same behavior for blends between lard and canola oil. According to the literature (DEMAN et al, 1991;ROUSSEAU, 1998;DAVENEL et al, 1999), lard presents a SFC of ca. 20% at 25 °C, and this value is close to the SFC obtained in the research effort entertained in this study.…”

Section: Solid Fat Content (Sfc)mentioning

confidence: 99%

See 1 more Smart Citation

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Silva¹,

Cotting²,

Poltronieri³

et al. 2009

Ciênc. Tecnol. Aliment.

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Section: Fatty Acid Compositionsupporting

confidence: 85%

Section: Solid Fat Content (Sfc)mentioning

confidence: 99%

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Silva¹,

Cotting²,

Poltronieri³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…The main fatty acids were oleic and palmitic (together representing around 70% of the total fatty acids), followed by linoleic, estearic and miristic acids. The fatty acid profile in the fresh lacón pieces is consistent with previous reports for pork shoulder fat (Lorenzo et al, 2003; and also for fresh cuts used to produce ham (Melgar et al, 1990;Cava et al, 1997;García-Regueiro & Díaz, 1997;Davenel et al, 1999). However, the oleic acid contents (around 45%) were lower than the very high values reported by Ventanas (2001) for the intramuscular fat of the pieces used to produce Iberian ham (50-58%), and they were also lower than those reported by Melgar et al (1990) for fresh pieces of pork from Iberian pigs (53%) and from Iberian x Duroc pigs (51%).…”

Section: Resultssupporting

confidence: 89%

Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

Garrido¹,

Lorenzo²,

Franco³

et al. 2013

JFR

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We investigated the effects of salting duration (3, 4 or 5 days) on lipid oxidation and the total fatty acid content of muscular fat and subcutaneous fat during the manufacturing of dry-cured lacón, a traditional meat product made in NW Spain from pork foreleg. Two batches of lacón were processed using each salting duration. In each batch, samples were analysed at seven different times throughout the manufacturing process. In each sample, the moisture and NaCl contents, and the peroxide value of the fat and the total fatty acid contents were determined in both the muscular and the subcutaneous fat.Increasing the salting duration significantly increased lipid oxidation (as indicated by peroxide values), in both the muscular and the subcutaneous fat and at all sampling times throughout the manufacturing process. At the end of the ripening stage, the average peroxide values were 7.69, 17.79 and 21.72 meq. of O 2 /kg of subcutaneous fat and 10.78, 24.96 and 26.48 meq. of O 2 /kg of muscular fat, in the batches salted for 3, 4 and 5 days, respectively.Salting duration significantly affected the fatty acid content, particularly that of polyunsaturated fatty acids and the linoleic acid within these. The polyunsaturated fatty acid content of lacón pieces salted for 3 days were significantly higher than those of pieces salted for 4 or 5 days, in both the muscular and subcutaneous fat.

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“…The maximum allowed level of linoleic acid is 15% of total fats, and the maximum permitted IV is 70: these limits were imposed to avoid problems with the technical quality of hams. Davenel et al (1999) reported that the solidity of pig fat correlated strongly (R 2 = 0.94) with the proportion of saturated fatty acids present (palmitic and stearic acid content); correlations between pig fat solidity and iodine value (R 2 = 0.80) and linoleic acid content (R 2 = 0.48) were less strong. According to the authors, the weaker relationship between linoleic acid content and adipose tissue consistency could be connected with the value for the MO group was above the limit established by the Parma Ham Production Consortium (2% DM).…”

Section: Resultsmentioning

confidence: 99%

“…fact that linoleic acid is mainly present as palmitoyl-stearoyl-linoleicoyl-glycerol (POL) a triacylglycerol less correlated with solid fat content than palmitoyl-stearoyl-oleoyl-glycerol (PSO). Forward multiple regression relating solid fat content at 20°C (SFC20) to the proportion of individual triacylglycerols, indicated that the SFC20 could be predicted from the proportion of PSO, which explained 92% of SFC20 variability (Davenel et al 1999). Our results show that an MO-supplemented diet is not suitable for pigs destined for dry-cured ham production, as the linoleic acid content of the backfat exceeded 15% (20.04% in outer layer and 18.51% in inner layer) and IV was greater than 70.…”

Section: Discussionmentioning

confidence: 99%

Influence of long-term nutrition with different dietary fats on fatty acid composition of heavy pigs backfat

Rossi

Corino

2002

Italian Journal of Animal Science

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The aim of this study was to assess the influence of long-term fat supplementation on the fatty acid profile of heavy pig adipose tissue. Fifty-four Large White barrows, averaging 25 kg LW, were randomized (matched weights) to one of three isoenergetic diets supplemented with either tallow (TA), maize oil (MO), or rapeseed oil (RO). The fats were supplemented at 3% as fed from 25 to 110 kg LW, and at 2.5 % from 110 kg to slaughtering. Following slaughter at about 160 kg LW, backfat samples were collected from ten animals per treatment and analyzed. Fatty acid composition of backfat closely reflected the fatty acid composition of the supplemented fats. The backfat of pigs fed TA had the highest saturated fatty acid content (SFA) (P<0.01); those fed MO had the highest content in polyunsaturated fatty acid (PUFA) and the lowest in monounsaturated fatty acid (MUFA) content; those fed RO had the highest content of linolenic acid (C18:3) and cis 11-ecosenoic acid (C20:1). Only MO treatment had an effect on linoleic acid levels and the iodine value (IV) of backfat, resulting in levels higher than those (IV = 70; C18:2 = 15%) accepted by the Parma Consortium for dry-cured ham. The IV and unsaturation index in both layers of subcutaneous backfat tissue differed significantly between treatments. These results show that long-term dietary supplementation with different fats changes the fatty acid profile of heavy pig adipose tissue. Supplementation with rapeseed oil increases the proportion of "healthy" fatty acids in pig fat, thereby improving the nutritional quality, however the effects on the technological quality of the fat must be carefully assessed.

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Quality of pig adipose tissue: relationship between solid fat content and lipid composition

Cited by 73 publications

References 12 publications

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

Influence of long-term nutrition with different dietary fats on fatty acid composition of heavy pigs backfat

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