Food Science and Technology International

 

Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Google Scholar
Right arrow Articles by Ramírez, M.R.
Right arrow Articles by Cava, R.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati  
What's this?
Food Science and Technology International, Vol. 14, No. 2, 127-137 (2008)
DOI: 10.1177/1082013208091989

Changes in Fatty Acid Composition of two Muscles from Three Different Iberian x Duroc Genotypes After Refrigerated Storage

M.R. Ramírez

Dpto Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Avda de la Universidad s/n, Cáceres 10071, Spain

R. Cava

Dpto Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Avda de la Universidad s/n, Cáceres 10071, Spain, rcava{at}unex.es

The changes of the fatty acid (FA) profile of 2 muscles Longissimus dorsi and Biceps femoris from 3 Iberian x Duroc genotypes were studied: GEN1: male Iberian x female Duroc1, GEN2: male Duroc1 x female Iberian; GEN3: male Duroc2 x female Iberian. GEN1 and GEN2 are reciprocal crosses while the difference between GEN2 and GEN3 is the Duroc sire line. The genotype Duroc1 was selected for the production of dry-cured meat products while the genotype Duroc2 was selected for meat production. Longissimus dorsi and Biceps femoris BF from the reciprocal cross showed similar changes in FAs profile after refrigerated storage. However, the Duroc sire line affected the FA profiles of intramuscular fat (IMF) and lipid fractions since some differences were found between GEN2 and GEN3. Meat from GEN3 had the highest level of polyunsaturated fatty acids (PUFA) in IMF and lipid fractions as well as the lowest rate of plasmalogens in polar lipid fraction. After storage, meat from GEN3 showed an increase of long chain PUFA in free fatty acids fraction and the highest increase in the ratio DMA/FA [(dimethylacetals/FAs) x 100] after the refrigerated storage, which was indicative of a higher deterioration of this genotype. Therefore, the crossbreeding of Iberian pigs with Duroc selected genotypes (Duroc2) could affect the changes in the FAs profile of meat under refrigerated storage.

Key Words: fatty acids • lipolysis • genotype • storage • pork meat • Iberian pig • Duroc line


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?