Fatty acids analysis of Iberian pig fat by near infrared spectroscopy (NIRS)
2000
García-Olmo, J. | Pedro, E. de | Garrido-Varo, A. (Universidad de Córdoba (Spain). Escuela Técnica Superior de Ingenieros Agrónomos y de Montes. Dept. de Producción Animal) | Jiménez, A. | Salas, J. | Santolalla, M.
The objective of the present work was to obtain NIR calibration equations for the prediction of the content of fatty acids in subcutaneous fat from Iberian pigs. Calibration equations were obtained, using 352 samples of fat from animals belonging to Designation of Origin "Jamón de Huelva". The precision of the equations was evaluated by the coefficient of determination (R2) and standard errors of cross validation (SECV). Both were excellent for the fatty acids studied, with R2 of 0.96, 0.97, 0.99 and 0.91, and SECV (percent) of 0.28, 0.24, 0.25 and 0.18, for palmitic, stearic, oleic and linoleic acid, respectively. The precision of the equations was then confirmed by external validation on a set of 20 samples
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