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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
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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

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