To evaluate the effects of dietary conjugated linoleic acid (CLA) supplementation on cis-9, trans-11 and trans-10, cis-12 isomer content and on the fatty acid composition of subcutaneous adipose tissue and intramuscular lipids of biceps femoris, the lipids of 24 dry cured Parma hams, obtained from Large White pigs fed isoenergetic diets supplemented with either 0 (CON) or 0.25% (T1) CLA from 97 to 172 kg live weight, were analysed by Ag+-HPLC and capillary GLC. The dietary treatment had no influence on lipid content of BF and subcutaneous adipose tissue but increased (P< 0.01) the content of both isomers, more markedly in the latter tissue. CLA supplementation increased (P< 0.01) myristic, palmitic, palmitoleic and total saturated fatty acids, and decreased oleic and eicosenoic acids in both tissues. In adipose tissue, an increase (P< 0.05) in stearic acid content was observed. Supplementing the finishing diet of heavy pigs with CLA has thus shown to be an effective tool for increasing the CLA content in cured ham and, also, the saturated: unsaturated ratio of the lipids, a positive effect from a technological point of view. From a human nutritional standpoint, the changes occurring in fatty acid composition negatively affect the atherogenic and thrombogenic indexes, but probably these changes are of no particular concern, as they would only partly offset the progressive increase in the degree of unsaturation of heavy pig lipid:, that has occurred in recent years, as a consequence of reduced adipose depots in carcasses. © 2005 Elsevier Ltd. All rights reserved.
|Anno di pubblicazione:||2005|
|Titolo:||Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham|
|Autore/i:||DP Lo Fiego; P. Macchioni; P. Santoro; G. Pastorelli; C. Corino|
|Codice identificativo ISI:||WOS:000228966900010|
|Codice identificativo Scopus:||2-s2.0-15344345412|
|Citazione:||Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham / DP Lo Fiego; P. Macchioni; P. Santoro; G. Pastorelli; C. Corino. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 70(2005), pp. 285-291.|
|Tipologia||Articolo su rivista|
File in questo prodotto:
I documenti presenti in Iris Unimore sono rilasciati con licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Italia, salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris