Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

被引：169

作者：

Cava, R ^{[1
]}

Ruiz, J ^{[1
]}

LopezBote, C ^{[1
]}

Martin, L ^{[1
]}

Garcia, C ^{[1
]}

Ventanas, J ^{[1
]}

Antequera, T ^{[1
]}

机构：

[1] UNIV COMPLUTENSE MADRID, FAC VET, E-28040 MADRID, SPAIN

来源：

MEAT SCIENCE | 1997年 / 45卷 / 02期

关键词：

D O I：

10.1016/S0309-1740(96)00102-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thirty Iberian x Duroc pigs allotted in groups of ten animals were fed in three traditional different management systems ('Montanera' (MO), fed on acorns, 'Recebo' (REI, fed on acorns and a commercial diet; and 'Cebo' (CE), fed on a commercial diet). Masseter muscle was obtained to evaluate the influence of management system on fatty acid (FA) composition of lean. The FA composition of the intramuscular total lipids, triglyceride (TG) and phospholipid (PL) fractions was evaluated. Muscle from MO pigs had greater quantities of monounsaturated fatty acids (MUFA) in the total lipids, triglyceride and phospholipid fractions than the other feedings. The percentage of saturated fatty acids (SFA) of i.m. total lipids and TGs increased (P <.05) with duration of feeding on RE and CE, from 35.13-35.10% in MO pigs to 37.47-37.84% in RE pigs and 39.98-41.11% in CE pigs, PLs from RE and CE pigs contained move C-18:2 and C-20:4 and less C-18:1 than MO pigs. (C) 1997 Elsevier Science Ltd.

引用

页码：263 / 270

页数：8

共 36 条

[1] LIPID OXIDATIVE CHANGES IN THE PROCESSING OF IBERIAN PIG HAMS [J].

ANTEQUERA, T ;

LOPEZBOTE, CJ ;

CORDOBA, JJ ;

GARCIA, C ;

ASENSIO, MA ;

VENTANAS, J ;

GARCIAREGUEIRO, JA ;

DIAZ, I .

FOOD CHEMISTRY, 1992, 45 (02) :105-110

[2]

AOAC, 1984, OFF METH AN

[3] EFFECTS OF DIETARY OILS AND ALPHA-TOCOPHEROL SUPPLEMENTATION ON MEMBRANAL LIPID OXIDATION IN BROILER MEAT [J].

ASGHAR, A ;

LIN, CF ;

GRAY, JI ;

BUCKLEY, DJ ;

BOOREN, AM ;

FLEGAL, CJ .

JOURNAL OF FOOD SCIENCE, 1990, 55 (01) :46-&

[4]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[5] FATTY-ACID COMPOSITION AND FATTY-ACID ELONGASE AND STEAROYL-COA DESATURASE ACTIVITIES IN TISSUES OF STEERS FED HIGH OLEATE SUNFLOWER SEED [J].

CHANG, JHP ;

LUNT, DK ;

SMITH, SB .

JOURNAL OF NUTRITION, 1992, 122 (11) :2074-2080

[6] INVITRO DESATURATION OF 1-C-14 LINOLEIC-ACID IN NOVIKOFF HEPATOMA [J].

CHIAPPE, L ;

MERCURI, O ;

DETOMAS, ME .

LIPIDS, 1974, 9 (05) :360-362

[7] CHARACTERIZATION OF GREEN HAMS FROM IBERIAN PIGS BY FAST ANALYSIS OF SUBCUTANEOUS FAT [J].

FLORES, J ;

BIRON, C ;

IZQUIERDO, L ;

NIETO, P .

MEAT SCIENCE, 1988, 23 (04) :253-262

[8] VOLATILE COMPONENTS OF DRY CURED IBERIAN HAM [J].

GARCIA, C ;

BERDAGUE, JJ ;

ANTEQUERA, T ;

LOPEZBOTE, C ;

CORDOBA, JJ ;

VENTANAS, J .

FOOD CHEMISTRY, 1991, 41 (01) :23-32

[9] MUSCLE MEMBRANAL LIPID-PEROXIDATION INITIATED BY H2O2-ACTIVATED METMYOGLOBIN [J].

HAREL, S ;

KANNER, J .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (06) :1188-1192

[10]

HORSTEIN I, 1961, J FOOD SCI, V26, P581

← 1 2 3 4 →