Abstract
The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs' diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; however, it caused a significant decrease in the values of oxidation index TBA. No important changes were observed in fatty acid composition of glycerides. The dry-cured pork forelegs from pigs who received a diet with chestnuts and sugar beet pulp showed higher proportions of polyunsaturated fatty acids in phospholipid and free fatty acid fractions than dry-cured pork forelegs from pigs fed a conventional diet; this could be due to a decrease in the oxidation levels.
Highlights
The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs’ diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs
Para la realización del trabajo se utilizaron 16 lacones gallegos, de los cuales 6 (Lacón Gallego, LG) procedían de otros tantos cerdos (3 hembras y 3 machos castrados) alimentados con un pienso basado en un 65% de cereales (40% de cebada y el resto maíz y trigo) y 25% de harina de soja y que está autorizado por la Indicación Geográfica Protegida (IGP) para elaborar lacón gallego
La zona externa presentó mayor valor (50%) de materia seca que la zona interna
Summary
Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of “lacón gallego” (drycured pork foreleg). The objective of this study was to determine the influence of the inclusion of chestnuts and sugar beet pulp in pigs’ diets on the lipid composition of the external and internal muscles of dry-cured pork forelegs. This inclusion did not modify the lipid content and the glycerides, phospholipids and free fatty acid proportions of the internal and external muscles of dry-cured pork forelegs; it caused a significant decrease in the values of oxidation index TBA. KEY-WORDS: Chestnuts – Dry-cured foreleg – Fatty acids – Lipids, oxidation – Pig diet
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