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Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions

Departamento de Producción Animal. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, 28040 Madrid, Spain

J. Ruiz-Carrascal

Departamento de Zootecnia, Facultad de Veterinaria, Universidad de Extremadura, 10071 Cáceres, Spain, jruiz{at}unex.es

A. Olivares

Departamento de Producción Animal. Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

D. Menoyo

Departamento de Producción Animal. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, 28040 Madrid, Spain

C.J. Lopez-Bote

Departamento de Producción Animal. Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

The aim of this study was to investigate the fatty acid composition of the outer, inner and subinner subcutaneous backfat layers from Iberian pigs raised under free-range conditions. The pigs were fattened on acorns and grass under free-range conditions from 101 to 155 kg of live weight. Proportions of C16:0, C18:0 and C20:0 were lower in the outer than in the inner layer, while the C12:0, C16:0 and C18:0 contents were higher in the subinner layer than in the inner layer. The outer layer had higher C15:1, C16:1 n-7, C17:1, C18:1 n-7 and similar C16:1 n-9, C18:1 n-9 and C20:1 n-9 proportions than the inner layer, while the subinner layer had lower C17:1, C18:1 n-9, C20:1, similar C15:1, C16:1 n-7, C18:1 n-7 and higher C16:1 n-9 proportions than the inner layer. Only the concentrations of C18:3 n-3, C18:4 n-3 and C20:3 n-3 were lower in subinner than in inner layer. The content of all polyunsaturated fatty acids (PUFA) was higher in the outer than in the inner layer except for the C20:4 n-6 fatty acid. A tendency (P < 0.1) to a higher n-6/ n-3 fatty acids ratio was found for the inner and subinner layers than for the outer layer. Significant correlation coefficients were observed between the proportions of C14:0, C16:0, C18:1 n-9, C18:2 n-6, C18:3 n-3 and C20:3 n-9 of the inner layer and subinner layer. The outer layer melting point (MP) was lower than those of the inner and subinner layers, although no difference for MP between inner and subinner layers was observed.

Key Words: Iberian pig • subcutaneous fat • layers • fatty acids

Food Science and Technology International, Vol. 13, No. 2, 135-140 (2007)
DOI: 10.1177/1082013207077925


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