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Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

M.O. López

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

E. Hierro

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

M.I. Cambero

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

J.A. Ordóñez

Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

The fatty acid composition of total, apolar and polar lipid fractions from intra- and intermuscular fat of Iberian pig cured hams was determined. Animals were fed with diets of pasture and acorns (montanera), acorns and cereals (recebo) or cereals (cebo). The major fatty acids from the total and apolar lipid fraction of Iberian pig cured ham muscular tissue were C_18:1 (45-54%), C_16:0 (22-26%) and C_18:1 (10-13%). The same fatty acids were the major components in the total and apolar lipids from intermuscular fat of Iberian pig cured hams, with values ranging from 44 to 53% for C_18:1, from 21 to 27% for C_16:0 and from 10 to 14% for C_18:0. In the total lipid fraction from intramus cular fat significant differences (p 0.05) were found between all three batches in the composi tion of C_18:1 and C _18:2, and between montanera and the other two batches in the fatty acids C_14:0 and C_16:0. For intermuscular fat, significant differences (p 0.05) were observed between all three batches for the fatty acids C_14:0, C_16:0, C_18:1 , C_18:2 and C_18:3. Although significant differences in the composition of some fatty acids of the total lipid fraction from intra- and intermuscular fat were due to the feeding system, a 100% partition among the three different diets was not obtained when stepwise discriminant analysis was applied. The results were not improved when the apolar lipid fraction was analysed.

Key Words: Iberian pig • cured ham • fatty acids • stepwise discriminant analysis

Food Science and Technology International, Vol. 2, No. 6, 391-397 (1996)
DOI: 10.1177/108201329600200605


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