Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

Abstract

The main objectives of this study were to (1) determine the individual phospholipid (PL) classes content of fresh meat from Iberian pigs and their respective fatty acid and dimethylacetal composition and (2) assess the effect of different diets (acorn and grass vs oleic acid enriched concentrates) on these lipid species. First, it was found that phosphatidylcholine was the major PL, followed by phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol in decreasing order. Each PL class showed a different lipid profile. Second, the feeding regimen influenced the quantity and the fatty composition of the individual PL classes. Meat from pigs fattened with high oleic acid concentrates had higher amounts of most phospholipid classes and polyunsaturated fatty acids, which is an indication of lipid oxidation instability. Lastly, these differences in PL species and fatty acid composition could be used to differentiate meats from Iberian pigs with different feeding regimens.