Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effect of fattening period length on intramuscular and subcutaneous fatty acid profiles in Iberian pigs finished in the montanera sustainable system

Version 1 : Received: 10 August 2020 / Approved: 12 August 2020 / Online: 12 August 2020 (08:11:09 CEST)

A peer-reviewed article of this Preprint also exists.

Ayuso, D.; González, A.; Peña, F.; Hernández-García, F.I.; Izquierdo, M. Effect of Fattening Period Length on Intramuscular and Subcutaneous Fatty Acid Profiles in Iberian Pigs Finished in the Montanera Sustainable System. Sustainability 2020, 12, 7937. Ayuso, D.; González, A.; Peña, F.; Hernández-García, F.I.; Izquierdo, M. Effect of Fattening Period Length on Intramuscular and Subcutaneous Fatty Acid Profiles in Iberian Pigs Finished in the Montanera Sustainable System. Sustainability 2020, 12, 7937.

Journal reference: Sustainability 2020, 12, 7937
DOI: 10.3390/su12197937

Abstract

Twenty-four extensively-reared Iberian pigs were used to study the influence of fattening period length (30, 60 or 90 days) on the fatty acid profiles of intramuscular and subcutaneous fat and the relationships between both profiles. Regarding fatty acid (FA) percentage, PUFA was greater in backfat and MUFA was greater in intramuscular fat (IMF), regardless fattening period length. The longer fattening period increased MUFA content in backfat (which had a more marked change in oleic acid) and decreased PUFA content in backfat and IMF, but it did not affect SFA content. Within the 3-layers subcutaneous backfat, SFA content was greater in the inner layer, MUFA was greater in the outer layer and PUFA was greater in both of these layers. The few differences in FA composition between both adipose tissues suggest that the changes due to the feeding regime are slow and, therefore, although the length of the fattening phase was increased, the fatty acid profile did not change substantially. The strong relationship between the FA profiles of IMF and backfat might be used to predict one profile from the other one when this latter was more readily available for sampling or analytical reasons.

Subject Areas

Free-range; backfat layers; intramuscular fat; Iberian pig; subcutaneous fat.

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