Influence of Pig Breed on Fatty Acid Profile of Dry-Cured Shoulder

R. Agregan; L. Purriños; B. García; R. Domínguez; D. Franco; J.M. Lorenzo

Influence of Pig Breed on Fatty Acid Profile of Dry-Cured Shoulder

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Agregan

R. Agregan ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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L. Purriños

L. Purriños ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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B. García

B. García ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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R. Domínguez

R. Domínguez ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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J.M. Lorenzo

J.M. Lorenzo ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 852–853

DOI:: https://doi.org/10.3920/9789086868605_381

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Dry-cured shoulder from Celta and Duroc pig breeds were manufactured to assess the influence of breed on fatty acid profile. Animals were reared in intensive system and fed with commercial concentrate. The results showed that the most abundant fatty acid in both breeds were the monounsaturated fatty acids (MUFA) (49-51%) followed by the saturated fatty acids (SFA) (35-38%) and polyunsaturated fatty acids (PUFA) (11-15%). The SFA and MUFA were higher (P<0.01) in the Celta breed, whereas the PUFA were higher in the Duroc breed (P<0.001). All fatty acids from omega-3 and omega-6 series reached significant (P<0.05) higher values in the dry-cured shoulder from Duroc breed than in the Celta breed.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Influence of Pig Breed on Fatty Acid Profile of Dry-Cured Shoulder

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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