Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig

During dry-cured ham processing, phospholipids (PL) are the main substrates of lipolysis and oxidation. However, the published data on individual PL classes in the pig muscle are inconsistent. This study determined the PL class contents and composition in biceps femoris of Iberian pigs according to the rearing system (Montanera vs Pienso). Phosphatidylcholine (PC), phosphatidylethanolamine (PE), cardiolipin (CL) and sphingomyelin contents were higher in the Montanera pigs than in the Pienso pigs. Total PL and PC, PE, phosphatidylinositol + phosphatidylserine and CL contained higher levels of oleic acid and slightly higher levels of n-3 polyunsaturated fatty acids (PUFA) but lower levels of n-6 PUFA in the Montanera pigs than in the Pienso pigs. The rearing system had no effect on the plasmalogen content but influenced aldehyde composition, mainly in PE and in total PL. These results can partially explain the differences in sensory properties of dry-cured ham between the Montanera and Pienso systems.

Automated summary

This study analyzed the phospholipid class contents and composition in the biceps femoris of Iberian pigs under different rearing systems (Montanera vs Pienso). The results showed that certain phospholipids, such as phosphatidylcholine, phosphatidylethanolamine, cardiolipin, and sphingomyelin, had higher levels in Montanera pigs compared to Pienso pigs, which may partially explain the sensory differences in dry-cured ham between the two systems.