Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

José Francisco Segura Plaza, Rosa Escudero, María Dolores Romero de Ávila, Lvaro Olivares, María Isabel Cambero and Clemente José López-Bote
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José Francisco Segura Plaza: Department of Animal Production, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain
Rosa Escudero: Department of Nutrition, Bromatology and Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain
María Dolores Romero de Ávila: Department of Nutrition, Bromatology and Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain
Lvaro Olivares: Department of Animal Production, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain
María Isabel Cambero: Department of Nutrition, Bromatology and Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain
Clemente José López-Bote: Department of Animal Production, Faculty of Veterinary Medicine, Complutense University of Madrid, Madrid, Spain

Czech Journal of Animal Science, 2017, vol. 62, issue 3, 110-120

Abstract: The effect of sex, dietary fat source (lard vs palm oil), and glycerol inclusion in fattening diet on the composition, fatty acid distribution within the triglyceride (TAG) and slip point and textural parameters was studied on dry-cured hams subcutaneous fat. A marked effect of sex on saturated fatty acids (SFA) percentage was found with barrows showing higher values than gilts. No effect of dietary fat source on subcutaneous SFA or polyunsaturated fatty acids (PUFA) was observed. Dietary glycerol increased monounsaturated fatty acids and decreased total PUFA in subcutaneous fat. Besides, the possibility of altering fatty acid composition at the 2-position of the TAG by dietary intervention during the fattening phase is very limited. Partial restructuration was observed in external positions of the TAG. All these changes affected slip point and textural parameters. An increase of hardness when palm oil was used as dietary fat and a decrease in all textural parameters values when glycerol was included were observed.

Keywords: meat product; fatty acids; positional distribution; textural parameters (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:62:y:2017:i:3:id:18-2016-cjas

DOI: 10.17221/18/2016-CJAS

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