The fatty acid composition of intramuscular lipids and adipose covering tissue was studied on 45 Parma hams obtained from Duroc x Cotswold heavy pigs (carcass weight 129.5±8.0 kg). Prior to slaughtering, which took place at an average liveweight of about 160 kg, the animals were fed on a diet integrated with 8 mg/kg of vitamin E for 95 days (C), 200 mg/kg for 65 days (T1) or 200 mg/kg for 95 days (T2). The intramuscular lipids, amounting to a total of 3.38%, contained, on average, 35.6% of saturated (SFA), 48.5% of monounsaturated (MUFA) and 15.9% polyunsaturated (PUFA) fatty acids. The dietary levelof vitamin E had no statistically significant effect on fatty acid composition of intramuscular lipids, although the animals of groups T1 and T2 showed lipids tendentially richer in PUFA. The neutral fraction of intramuscular lipids comprising 35.5% of SFA, 56.5% of MUFA and 8.0% of PUFA, was found to be richer in PUFA in hams from pigs with higher vitamin E integration. However, there was no effect of the treatment on the composition of polar lipids, which were found to consist of 31.9% of SFA, 20.6% of MUFA and 47.5% ofPUFA. The lipids in the adipose covering tissue, comprising an average of 36.9% SFA, 46.0% MUFA and 17.1% PUFA, were tendentially more unsaturated in animals with higher integration of the diet. The length of the treatment did not have a significant effect on any of the parameters examined.

Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) / LO FIEGO, Domenico Pietro; Santoro, P.; Macchioni, P.; Minelli, Giovanna. - In: OPTIONS MÉDITERRANÉENNES. SÉRIE A: SÉMINAIRES MÉDITERRANÉENS. - ISSN 1016-121X. - ELETTRONICO. - 41:(2000), pp. 205-209. ((Intervento presentato al convegno International Symposium on Mediterranean Pig. tenutosi a Evora (Portugal) nel 26-28/11/1998.

Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate)

LO FIEGO, Domenico Pietro;MINELLI, Giovanna
2000

Abstract

The fatty acid composition of intramuscular lipids and adipose covering tissue was studied on 45 Parma hams obtained from Duroc x Cotswold heavy pigs (carcass weight 129.5±8.0 kg). Prior to slaughtering, which took place at an average liveweight of about 160 kg, the animals were fed on a diet integrated with 8 mg/kg of vitamin E for 95 days (C), 200 mg/kg for 65 days (T1) or 200 mg/kg for 95 days (T2). The intramuscular lipids, amounting to a total of 3.38%, contained, on average, 35.6% of saturated (SFA), 48.5% of monounsaturated (MUFA) and 15.9% polyunsaturated (PUFA) fatty acids. The dietary levelof vitamin E had no statistically significant effect on fatty acid composition of intramuscular lipids, although the animals of groups T1 and T2 showed lipids tendentially richer in PUFA. The neutral fraction of intramuscular lipids comprising 35.5% of SFA, 56.5% of MUFA and 8.0% of PUFA, was found to be richer in PUFA in hams from pigs with higher vitamin E integration. However, there was no effect of the treatment on the composition of polar lipids, which were found to consist of 31.9% of SFA, 20.6% of MUFA and 47.5% ofPUFA. The lipids in the adipose covering tissue, comprising an average of 36.9% SFA, 46.0% MUFA and 17.1% PUFA, were tendentially more unsaturated in animals with higher integration of the diet. The length of the treatment did not have a significant effect on any of the parameters examined.
41
205
209
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) / LO FIEGO, Domenico Pietro; Santoro, P.; Macchioni, P.; Minelli, Giovanna. - In: OPTIONS MÉDITERRANÉENNES. SÉRIE A: SÉMINAIRES MÉDITERRANÉENS. - ISSN 1016-121X. - ELETTRONICO. - 41:(2000), pp. 205-209. ((Intervento presentato al convegno International Symposium on Mediterranean Pig. tenutosi a Evora (Portugal) nel 26-28/11/1998.
LO FIEGO, Domenico Pietro; Santoro, P.; Macchioni, P.; Minelli, Giovanna
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/453929
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