Effect of betaine, CLA [conjugated linoleic acid] or both on intramuscular fatty acid profile of hams and shoulder of growing Iberian pigs | Efecto de la betaína, el ácido linoleico conjugado, o ambos, sobre el perfil de ácidos grasos de la grasa intramuscular de jamón y paleta en cerdos Ibéricos en crecimiento
2009
Rodríguez López, J.M., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | González Valero, L., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Rojas Cano, M.L., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Lachica, M., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Lara, L., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Fernández-Fígares, I., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín
The aim of the present study was to evaluate the effects that betaine (BET) and CLA on intramuscular fatty acid profile on hams and shoulders of Iberian growing pigs (20-50 kg BW). Gilts (n=20) were fed control, 1% CLA, 0.5% BET or 1% CLA+0.5% BET isoenergetic diets at 95% of ad libitum intake. Feed intake was adjusted weekly according to BW. At 50 kg, pigs were electro-stunned and exsanguinated. Carcasses were chilled for 24 h and left half carcasses frozen at -20 deg C until further analysis. Hams and shoulders were separated from the carcass and carefully dissected into skin, bone, lean tissue and fat tissue. Greater amount of fatty acids were found in hams compared to shoulders except for CLA, linoleic, araquidic and araquidonic acids. CLA increased both CLA isomers, miristic, palmitic, and palmitoleic acids while decreased oleic acid. The addition of CLA+BET decreased oleic, linoleic, araquidonic and increased CLA isomers and miristic acids. Betaine alone had no effect when compared with control and estearic and linolenic acids were not affected by any treatment. A more saturated fatty acid profile was found in hams and shoulders of Iberian pigs fed with CLA or a combination of CLA and BET.
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