Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

J M Lorenzo,R Domínguez,M C De Jesús,J Cantalapiedra,A Iglesias

doi:10.3989/gya.0492151

J M Lorenzo, R Domínguez + Show 3 more

Open Access

https://doi.org/10.3989/gya.0492151

Copy DOI

Abstract

The effect of including chestnuts in the formulation of the feed (0, 15 and 25% chestnut) on the fatty acids of dry-cured lacon from Celta pigs was studied. The inclusion of chestnuts decreases the saturated fatty acid content (SFA) and the monounsaturated fatty acid content (MUFA). With regards to the polyunsaturated fatty acids (PUFA), the lacon from animals fed with chestnuts presented higher values of total PUFA, n6 PUFAs and n3 PUFAs. This is related to the fact that chestnut diets had the highest amounts of essential fatty acids (C18:2n6 and C18:3n3), therefore the lacon from chestnut-fed animals also presented higher amounts of these fatty acids. According to nutritional ratios, lacon obtained from chestnut-fed pigs was healthier than the one obtained from pigs fed on commercial feed. The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products.

Highlights

The chestnut (Castanea sativa Mill.) is a Geographically Protected Identity (G.P.I.) (Official Journal of the European Communities, 2010) in the NW of Spain, the main production area
Celta lacon presented significantly (P
A similar result was observed by Pugliese et al (2013) in fresh back fat from Cinta Senese pigs fed with chestnuts during the fattening period and by Domínguez et al (2015) who found the lowest SFA values in longissimus dorsi and psoas major fat in Celta pigs fed only with chestnuts during the finishing diet

Summary

Introduction

The chestnut (Castanea sativa Mill.) is a Geographically Protected Identity (G.P.I.) (Official Journal of the European Communities, 2010) in the NW of Spain, the main production area. In order to increase the quality of meat and meat products, it might be beneficial to recover some of the more traditional ingredients used in pig feeding such as chestnuts. Chestnuts are characterized by a high moisture content (over 50%), high levels of starch (57 g·100 g−1 dry matter –d.m.), a low protein level (5.8 g·100g−1d.m.) and low fat content (3 g·100 g−1d.m.) (PereiraLorenzo et al, 2006). These fruits have a significant content of polyphenols, with gallic acid and ellagic acid being predominant among the hydrolysable and condensed tannins (Gonçalves et al, 2010). Knowledge of the effect of providing chestnuts in controlled rearing conditions is scarce (Bermúdez et al, 2012; CoutronGambotti et al, 1998; Lorenzo et al, 2013; Lorenzo et al, 2014; Pugliese et al, 2013)

Objectives

Methods

Results

Conclusion