Effect of fattening period length on intramuscular and subcutaneous fatty acid profiles in Iberian pigs finished in the montanera sustainable system
| Autor: | Francisco I. Hernandez-Garcia, Ana Isabel del Rosario González, Francisco Peña, Dolores Ayuso, Mercedes Izquierdo |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
subcutaneous fat
Geography Planning and Development lcsh:TJ807-830 free-range lcsh:Renewable energy sources Adipose tissue Management Monitoring Policy and Law intramuscular fat Subcutaneous fat chemistry.chemical_compound 0404 agricultural biotechnology Animal science Iberian pig backfat layers lcsh:Environmental sciences lcsh:GE1-350 chemistry.chemical_classification Renewable Energy Sustainability and the Environment lcsh:Environmental effects of industries and plants 0402 animal and dairy science food and beverages Fatty acid Intramuscular fat 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science animal_sciences_zoology Free-range Oleic acid lcsh:TD194-195 Backfat layers chemistry lipids (amino acids peptides and proteins) Composition (visual arts) sense organs Period length Polyunsaturated fatty acid |
| Zdroj: | Sustainability 12(19), 7937 (2020) Helvia. Repositorio Institucional de la Universidad de Córdoba instname Helvia: Repositorio Institucional de la Universidad de Córdoba Universidad de Córdoba Sustainability, Vol 12, Iss 7937, p 7937 (2020) Sustainability Volume 12 Issue 19 |
| Popis: | Twenty-four extensively reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty acid (FA) percentage, PUFA was greater in backfat and MUFA was greater in intramuscular fat (IMF), regardless of fattening period length. The longer fattening period increased MUFA content in backfat (which had a more marked change in oleic acid) and decreased PUFA content in backfat and IMF, but it did not affect SFA content. Within the three-layer subcutaneous backfat, SFA content was greater in the inner layer, MUFA was greater in the outer layer and PUFA was greater in both of these layers. The few differences in FA composition between both adipose tissues suggest that the changes due to the feeding regime are slow and, therefore, although the length of the fattening phase was increased, the fatty acid profile did not change substantially. The strong relationship between the FA profiles of IMF and backfat might be used to predict one profile from the other one when the latter is more readily available for sampling or analytical reasons. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|