The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL),were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace· Italian Large White pigs. Furthermore, correlations between lipid oxidation and calcium, magnesium, iron, zinc, copper andnickel concentrations, determined in Parma ham fat, was also investigated. Results highlighted a correlation between the oxidative stateof Parma ham fat and the pigs’ diet; in particular the addition of 3% PHL led to a more stable depot fat towards lipid oxidation comparedto the addition of lard. Finally, Parma ham fat from treatment C showed higher concentrations of Ca (p < 0.01) and Mg (p < 0.05)compared to those from control, A, and treatment B groups. On the contrary, no significant differences were found for Fe, Zn, Cu andNi.
Evaluation of the oxidation state and metal concentrationin the adipose tissue of Parma ham / G., Ferrari; P., Lambertini; D., Manzini; Marchetti, Andrea; S., Sighinolfi; G., Della Casa. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 75:2(2007), pp. 337-342. [10.1016/j.meatsci.2006.08.006]
Evaluation of the oxidation state and metal concentrationin the adipose tissue of Parma ham
MARCHETTI, Andrea;
2007
Abstract
The effect of different dietary fat supplements: A, no added fat; B, 3% added lard and C, 3% added partially hydrogenated lard (PHL),were evaluated in dry cured Parma ham fat by determination of the lipid oxidation indices, R1 and R2, on a total of 30 Italian Landrace· Italian Large White pigs. Furthermore, correlations between lipid oxidation and calcium, magnesium, iron, zinc, copper andnickel concentrations, determined in Parma ham fat, was also investigated. Results highlighted a correlation between the oxidative stateof Parma ham fat and the pigs’ diet; in particular the addition of 3% PHL led to a more stable depot fat towards lipid oxidation comparedto the addition of lard. Finally, Parma ham fat from treatment C showed higher concentrations of Ca (p < 0.01) and Mg (p < 0.05)compared to those from control, A, and treatment B groups. On the contrary, no significant differences were found for Fe, Zn, Cu andNi.
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