Journal
MEAT SCIENCE
Volume 171, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108291
Keywords
Pork carcass classification; Subcutaneous fat quality; Swine; Canonical discriminant analysis
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Funding
- PRIN 2015 national project [201549TZXB001]
- AGER - Hepiget project [2011-0279]
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This study investigated the relationship between EUROP pig carcass grading and fatty acid composition, demonstrating the importance of saturated fatty acids and n-6 polyunsaturated fatty acids in distinguishing carcass classes.
The amount and quality of covering adipose tissue affect the suitability of hind legs for the production of high-quality seasoned hams. To date, no studies exist on the correlation between EUROP carcass classification and backfat fatty acid (FA) composition in heavy pigs used for dry-cured hams. A sample of 898 Italian Large White heavy pigs was used to verify the relationship between carcass classification based on lean meat percentage and backfat FA composition. A Canonical Discriminant Analysis (CDA) was used to verify the power of individual FA and FA categories in discriminating among EUROP classes. The results proved that saturated FAs (i.e. palmitic, stearic and arachidic acids) and the n-6 polyunsaturated FAs have the highest discriminating power, thus permitting to differentiate among E, U, R, O carcass classes. For the first time, this work demonstrates the relationship between EUROP pig carcass grading, which is only based on an estimate of the percentage of lean meat, and backfat FA composition.
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