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Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

2012; Elsevier BV; Volume: 92; Issue: 4 Linguagem: Inglês

10.1016/j.meatsci.2012.05.001

1873-4138

Roberto Bermúdez, Inmaculada Franco, Daniel Franco, Javier Carballo, José M. Lorenzo,

Bee Products Chemical Analysis

The effect of the inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured Celta ham was studied. Twelve hams of each type (from three different diets: concentrate, mixed and chestnut) were used. Significant differences between treatments (P < 0.001) were found regarding total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Ham samples from the mixed and chestnut groups had less SFA (35.57% and 35.63%, respectively) with respect to ham samples from the concentrate group (40.33%), while hams from the mixed and chestnut batches showed higher values of MUFA than hams from the concentrate group (50.70 vs. 49.79 vs. 43.85, P < 0.001, respectively). From a nutritional point of view, Celta hams from chestnut diets could be considered as healthier regarding their fatty acid profiles (low n−6/n−3 ratio and high hypocholesterolemic/Hypercholesterolemic ratio). Discriminant analysis selected five variables (C16:0, C16:1cis-9, C20:2, C20:3n−6 and C20:4n−6) and calculated two discriminating functions which verifies the presence of chestnut in the finishing diet.