A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig
Luis Tejada A , Eva Salazar A C , Adela Abellán A , Begoña Peinado B , Juana Mulero A and Jose M. Cayuela A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, Campus de los Jerónimos, 30107 Guadalupe, Murcia, Spain.
B Equipo de Mejora Genética Animal, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), 30150 La Alberca, Murcia, Spain.
C Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 56(11) 1928-1935 https://doi.org/10.1071/AN15033
Submitted: 26 September 2014 Accepted: 13 May 2015 Published: 6 August 2015
Abstract
The fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) was analysed in dry-cured loins obtained from the native pig breed Chato Murciano (CM) and from a modern crossbreed pig genotype (CG) during the ripening stage (between the 30 and 60 days of processing). Fatty acid concentrations from neutral lipids, polar lipids and free fatty acid fractions were affected by breed. With respect to ripening time, lipolysis was more intense in the CG than in CM product, resulting in a decrease in the concentrations of fatty acids in the NL and PL fractions, accompanied by a corresponding increase in FFA. Results for lipid determination provided evidence that the concentrations of the different groups of fatty acids within the lipid fractions depend on the breed. In order of abundance, the groups of fatty acids in the neutral lipid fraction were monounsaturated fatty acids (MUFA) > saturated fatty acids (SFA) > polyunsaturated fatty acids (PUFA) (59%, 37% and 4% in CM; 58%, 35% and 6% in CG) at 60 days of processing. In the polar lipid fraction, the order was SFA > PUFA > MUFA (44%, 29% and 27% in CM; 42%, 38% and 20% in CG), and in free fatty acid fraction, the order was MUFA > PUFA > SFA (40%, 30%, and 30% in CM; 39%, 32%, and 29% in CG) at 60 days of processing.
Additional keywords: cured products, lipid fractions, native species, quality for food processing.
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