Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 37, Issue -, Pages 104-111Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2014.08.003
Keywords
Celta pig breed; Chestnuts; Fatty acids; Cholesterol; Retinol; Food analysis; Food composition
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Funding
- Spanish Ministry of Science and Innovation [AGL2008-05274-C02-01/ALI]
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This investigation was designed to evaluate the effects of chestnuts use in the finishing diet of Celta pigs. Thirty-six pigs were separated in three different groups (three different diets: compound feed, mixed and chestnut); fatty acid profile, and cholesterol and retinal content of intramuscular, adipose, perirenal and hepatic fat were evaluated. The inclusion of chestnuts in the diet fundamentally affected the content of oleic (C18:1n-9), linoleic (C18:2n-6) and alpha-linolenic (C18:3n-3) acids and other n-6 PUFA with different intensity depending on the anatomical location. The cholesterol and retinol contents were lower in pigs fed on chestnuts. These pigs showed higher contents of C18:1n-9 in hepatic fat, perirenal fat and intramuscular fat of Psoas major (PM) muscle. The greatest differences of Cl 8:3n-3 were found in the liver. The amount of intramuscular fat showed higher values in the pigs fed with chestnuts. Using discriminant statistical techniques it was possible to classify, in PM muscle and liver, 100% of the pigs fed with chestnut. (C) 2014 Elsevier Inc. All rights reserved.
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