Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre |
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| Authors: | Andrés A I Cava R Mayoral A I Tejeda J F Morcuende D Ruiz J |
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| Affiliation: | 1. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia;2. Wollongbar Primary Industries Institute, NSW Department of Primary Industries, Wollongbar, New South Wales 2480, Australia.;1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China;2. Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China;3. Department of Food Science, Aarhus University, Blichers Allé 20, Postbox 50, 8830 Tjele, Denmark;1. University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada;2. Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada;3. Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada;1. Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, United States of America;2. Choice Genetics USA, 50266 West Des Moines, IA, United States of America;1. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia;2. U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA;3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;4. Department of Food Science, University of Otago, Dunedin, New Zealand;5. Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand;6. School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China;7. Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina;8. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;9. Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom |
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| Abstract: | Muscle fibre type, fatty acid composition of phospholipids (PLs) and triacylglycerols (TGs) and susceptibility of muscle to lipid oxidation were studied in Biceps femoris (BF) and Tibialis cranialis (TC) muscles from Iberian and Iberian×Duroc pigs reared indoors and outdoors. Fatty acid composition of TGs was not affected by muscle fibre type and crossbreeding, but was strongly influenced by rearing system. In PLs crossbreeding slightly affected monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content in BF muscle, whereas rearing system showed a great influence on fatty acid composition of PLs. Oxidative fibres showed a positive relationship with saturated fatty acid (SFA) and MUFA contents and a negative one with PUFA content of PLs. Susceptibility of muscle to lipid oxidation was strongly influenced by diet, animals reared indoors and fed on concentrates showing higher levels of 2-thiobarbituric acid reactive substances (TBARS). Iberian×Duroc pigs tended to show slightly higher values of lipid oxidation than pure Iberian pigs. With regards to muscle fibre type, BF had lower TBARS values than TC, although within muscle no relationship was found between muscle fibre type and lipid oxidation. |
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