Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-27T14:27:33.511Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Published online by Cambridge University Press:  01 April 2008

S. Ventanas ,
J. F. Tejeda  and
M. Estévez
S. Ventanas
Affiliation:
Food Technology Department, Faculty of Veterinary Sciences, University of Extremadura, 10071 Cáceres, Spain
J. F. Tejeda
Affiliation:
Food Science and Technology Department, Agricultural Engineering School, University of Extremadura, 06071 Badajoz, Spain
M. Estévez*
Affiliation:
Food Technology Department, Faculty of Veterinary Sciences, University of Extremadura, 10071 Cáceres, Spain
*
E-mail: mariovet@unex.es
Get access

Abstract

The present work was intended to analyse the chemical composition and oxidative stability of the muscle biceps femoris and adipose tissues from Iberian pigs fed different finishing diets: free-range feeding on grass and acorns in a ‘Montanera’ traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115 g/kg of diet) and supplemented with 250 mg/kg α-tocopherol (HOVE), and fed in confinement with a tocopherol-non-supplemented control mixed diet (CON). Muscles from MON pigs contained significantly (P < 0.05) higher amounts of intramuscular fat than those from HOVE and CON pigs. Muscles from MON and HOVE pigs had significantly higher levels of α-tocopherol than muscles from CON pigs whereas free-range feeding provided significantly higher levels of γ-tocopherol to muscles from MON pigs than the experimental diets did to CON and HOVE pigs. Adipose tissues from MON and HOVE pigs contained significantly lower proportions of saturated fatty acids and significantly higher levels of oleic acid and monounsaturated fatty acids than those from CON pigs. Tissues from MON pigs contained significantly smaller levels of polyunsaturated fatty acids than those from CON and HOVE pigs. To a higher extent, feeding background affected the fatty acid composition of polar lipids from the muscle bicepsfemoris than that of neutral lipids. Tissues from MON pigs contained significantly smaller ω-6/ω-3 values than those from pigs fed mixed diets. Compared to tissues from CON pigs, those from MON and HOVE pigs exhibited a higher oxidative stability as a likely result of a most favourable fatty acid composition and the presence of higher tocopherol levels.

Keywords

hexanalinduced lipid oxidationmuscle lipidsoleic acidtocopherol
Type
Full Paper
Information
animal , Volume 2 , Issue 4 , April 2008 , pp. 621 - 630
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Andrés, AI, Cava, R, Mayoral, AI, Tejeda, JF, Morcuende, D, Ruiz, J 2001. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science 59, 39–47.CrossRefGoogle ScholarPubMed
AOAC, Association of Official Analytical Chemists 1990. In Official methods of analysis (ed. S Williams), Association of Official Analytical Chemists. Arlington, VA, USA.Google Scholar
Asghar, A, Gray, JI, Booren, AM, Gomaa, EA, Abouzied, MM, Miller, ER, Buckley, DJ 1991. Effects of supranutritional dietary vitamin E levels on subcellular deposition of alpha-tocopherol in the muscle and on pork quality. Journal of the Science of Food and Agriculture 57, 31–41.CrossRefGoogle Scholar
Bligh, EG, Dyer, WJ 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37, 911–917.CrossRefGoogle ScholarPubMed
BOE 2001. Real Decreto 1083/2001, de 5 de octubre, por el que se aprueba la norma de calidad para el jamón ibérico, paleta ibérica y caña de lomo ibérico elaborados en España. Boletín Oficial del Estado, 247, 15 de octubre, 37830–37833.Google Scholar
Buege, JA, Aust, SD 1978. Microsomal lipid peroxidation. In Methods in enzymology (ed. S Fleischer and L Parker), vol. 52, pp. 302. Academic Press, New York.Google Scholar
Cantos, E, Espín, JC, López-Bote, CJ, de la Hoz, L, Ordóñez, JA, Tomás-Barberán, AT 2003. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-range reared Iberian pigs. Journal of Agricultural and Food Chemistry 51, 6248–6255.CrossRefGoogle Scholar
Carrapiso, AI, García, C 2005. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): influence of crossbreeding and rearing system. Meat Science 71, 284–290.CrossRefGoogle ScholarPubMed
Carrapiso, AI, Bonilla, F, García, C 2003. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Science 65, 623–629.CrossRefGoogle ScholarPubMed
Cava R 1999. Efecto de la alimentación sobre los fenómenos oxidativos desarrollados durante la maduración del jamón de cerdo Ibérico. PhD thesis, University of Extremadura, Spain.Google Scholar
Cava, R, Ruiz, J, Ventanas, J, Antequera, T 1999. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopherol acetate supplementation. Meat Science 52, 165–172.CrossRefGoogle Scholar
Cava, R, Ventanas, J, Tejeda, JF, Ruiz, J, Antequera, T 2000. Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chemistry 68, 51–59.CrossRefGoogle Scholar
D’Souza, DN, Pethick, DW, Dunshea, FR, Pluske, JR, Mullan, BP 2003. Nutritional manipulation increases intramuscular fat levels in the Longissimus muscle of female finisher pigs. Australian Journal of Agricultural Research 54, 745–749.CrossRefGoogle Scholar
Daza, A, Rey, AI, Ruiz, J, López-Bote, CJ 2005. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Science 69, 151–163.CrossRefGoogle ScholarPubMed
Enser, M 2001. Muscle lipids and meat quality. British Society of Animal Science, Annual Proceedings 243–246.CrossRefGoogle Scholar
Enser, M, Richardson, RI, Wood, JD, Gill, BP, Sheard, PR 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science 55, 201–212.CrossRefGoogle ScholarPubMed
Estévez, M, Morcuende, D, Cava, R 2003. Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. Meat Science 65, 1139–1146.CrossRefGoogle ScholarPubMed
Estévez, M, Ventanas, S, Ramírez, R, Cava, R 2004. Analysis of volatiles in liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS. Journal of Agricultural and Food Chemistry 52, 5168–5174.CrossRefGoogle ScholarPubMed
Estévez, M, Ventanas, S, Ramírez, R, Cava, R 2005. Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters. Journal of Agricultural and Food Chemistry 53, 8317–8324.CrossRefGoogle ScholarPubMed
Estévez, M, Morcuende, D, Cava, R 2006. Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters. Meat Science 72, 356–364.CrossRefGoogle ScholarPubMed
Frankel, EN 1984. Lipid oxidation: mechanism, products and biological significance. Journal of the American Oil Chemists’ Society 61, 1908–1917.CrossRefGoogle Scholar
Frankel, EN 1996. Antioxidants in lipid foods and their impact on food quality. Food Chemistry 57, 51–55.CrossRefGoogle Scholar
Gandemer, G 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Science 62, 309–321.CrossRefGoogle ScholarPubMed
García, C, Ventanas, J, Antequera, T, Ruiz, J, Cava, R, Alvarez, P 1996. Measuring sensorial quality of Iberian ham by Rasch model. Journal of Food Quality 19, 397–412.CrossRefGoogle Scholar
Goerl, KF, Eilert, SJ, Mandigo, RW, Chen, HY, Miller, PS 1995. Pork characteristics as affected by two populations of swine and six crude protein levels. Journal of Animal Science 73, 3621–3626.CrossRefGoogle ScholarPubMed
Isabel, B, López-Bote, CJ, de la Hoz, L, Timón, M, García, C, Ruiz, J 2003. Effect of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry-cured hams. Meat Science 64, 475–482.CrossRefGoogle ScholarPubMed
Jo, C, Lee, JI, Ahn, DU 1999. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Science 51, 355–361.CrossRefGoogle ScholarPubMed
Kornbrust, DJ, Mavis, RD 1980. Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content. Lipids 15, 315–322.CrossRefGoogle ScholarPubMed
Lawrie, RA 1998. The eating quality of meat. In Meat science, 6th edition.Woodhead Publishing, Cambridge.Google Scholar
Leray, C, Andriamampandry, M, Gutbier, G, Raclot, T, Groscolas, R 1995. Incorporation of n-3 fatty acids into phospholipids of rat liver and white and brown adipose tissues: a time-course study during fish-oil feeding. Journal of Nutritional Biochemistry 6, 673–680.CrossRefGoogle Scholar
López-Bote, C 1998. Sustained utilization of the Iberian pig breed. Meat Science 49 (suppl. 1), S17–S27.CrossRefGoogle Scholar
López-Bote, CJ, Rey, AI 2001. Susceptibility of hepatic tissue of Iberian pigs is enhanced by free-range feeding and reduced by vitamin E supplementation. Nutrition Research 21, 541–549.CrossRefGoogle Scholar
Martín, L, Timón, ML, Petrón, MJ, Ventanas, J, Antequera, T 2000. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Science 54, 333–337.CrossRefGoogle ScholarPubMed
Miller, MF, Shackelford, SD, Hayden, KD, Reagan, JO 1990. Determination of the alteration in fatty acid profile, sensory characteristics and carcass traits of swine fed of elevated levels of monounsaturated fat in the diet. Journal of Animal Science 68, 1624–1631.CrossRefGoogle ScholarPubMed
Muriel, E, Ruiz, J, Ventanas, J, Antequera, T 2002. Free-range rearing increase (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles. Food Chemistry 78, 219–225.CrossRefGoogle Scholar
Nilzén, V, Babol, J, Dutta, PC, Lundeheim, N, Enfält, AC, Lundström, K 2001. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products. Meat Science 58, 267–275.CrossRefGoogle ScholarPubMed
Rey, AI, López-Bote, CJ, Soares, M, Isabel, B 1997. Determination of α-tocopherol in pork with high intramuscular fat content. Grasas y Aceites 47, 331–334.CrossRefGoogle Scholar
Rey, AI, Isabel, B, Cava, R, López-Bote, CJ 1998. Dietary acorn provides a source of gamma-tocopherol to pigs raised extensively. Canadian Journal of Animal Science 78, 441–443.CrossRefGoogle Scholar
Rey, AI, Kerry, JP, Lynch, PB, López-Bote, CJ, Buckley, DJ, Morrissey, PA 2001. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork. Journal of Animal Science 79, 1201–1208.CrossRefGoogle ScholarPubMed
Rey, AI, López-Bote, CJ, Kerry, JP, Lynch, PB, Buckley, DJ, Morrissey, PA 2004. Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate. Animal Feed Science and Technology 113, 223–238.CrossRefGoogle Scholar
Ruiz, J, López-Bote, CJ 2002. Improvement of dry-cured ham quality by lipid modifications through dietary means. In Recent advances in the quality of meat and meat products (ed. F Toldrá), pp. 255–273. Research Signpost, Trivandrum, India.Google Scholar
Ruiz, J, Cava, R, Antequera, T, Martín, L, Ventanas, J, López-Bote, CJ 1998. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Science 49, 155–163.CrossRefGoogle ScholarPubMed
Ruiz, J, García, C, Muriel, E, Andrés, AI, Ventanas, J 2002. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science 61, 347–354.CrossRefGoogle ScholarPubMed
Sandler, SR, Karo, W 1992. Sourcebook of advanced organic laboratory preparations. Academic Press, San Diego.Google Scholar
Shahidi, F 1994. Assessment of lipid oxidation and off-flavor development in meat and meat products. In Flavor of meat and meat products, pp. 247–266. Chapman & Hall, London, UK.Google Scholar
Specht, K, Baltes, W 1994. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. Journal of Agricultural and Food Chemistry 42, 2246–2253.CrossRefGoogle Scholar
Statistical Packages for the Social Sciences 1997. SPSS for Windows: advanced statistic release. SPSS, Chicago.Google Scholar
Tejeda, JF, Gandemer, G, Antequera, T, Viau, M, García, C 2002. Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols. Meat Science 60, 357–363.CrossRefGoogle ScholarPubMed
Timón, ML, Martín, L, Petrón, MJ, Jurado, A, García, C 2001. Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding. Journal of the Science of Food and Agriculture 82, 186–191.CrossRefGoogle Scholar
Ventanas, S, Ventanas, J, Ruiz, J, Estévez, M 2005. Iberian pigs for the development of high-quality cured products. In Recent research developments in agricultural and food chemistry, pp. 27–53. Signpost, Trivandrum, India.Google Scholar
Ventanas, S, Estévez, M, Tejeda, JF, Ruiz, J 2006. Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet. Meat Science 72, 647–655.CrossRefGoogle ScholarPubMed
Ventanas, S, Ventanas, J, Tovar, J, García, C, Estévez, M 2007. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Meat Science 77, 246–256.CrossRefGoogle ScholarPubMed
Wood, JD, Enser, N 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78 (suppl .1), S49–S60.CrossRefGoogle ScholarPubMed