Effect of fatty acids composition and vitamin E on Iberian pig subcutaneous fat oxidative stability analyzed by Rancimat | Efecto de la composición en ácidos grasos y vitamina E de la grasa subcutánea del cerdo Ibérico sobre su estabilidad oxidativa analizada mediante Rancimat
2009
González, E., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias | Pimienta, J., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias | Tejada, J.F., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias | Sánchez, J., Instituto Tecnológico Agroalimentario de Extremadura, Badajoz (España) | Hernández, A., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias
The stability of fat against oxygen was determined as induction time by applying the Rancimat test. The two compositional factors of lipids that determine their susceptibility to oxidation are the fatty acid composition and inherent antioxidant compounds. Free-range rearing of Iberian pigs, based on acorns and grass, provides a source of natural alpha-tocopherol and gamma-tocopherol in adipose tissue with subsequent positive effect on the susceptibility of tissues to lipid oxidation. In addition, this pigs show low level of saturated fatty acid contents and high level of monounsaturated and polyunsaturated fatty acids. The vitamin E and linolenic acid content determine the oxidating stability of the fat.
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