Variability in subcutaneous fat composition of Iberian pigs reared in free-range conditions in the southwest of the Iberian Peninsula

A total of 80 free-range Iberian pigs reared with acorns and grass in eight different free-range systems (n = 10) in the southwest of the Iberian Peninsula were used to determine the relationship between fatty acid, tocopherol, and neophytadiene subcutaneous fat composition. The pigs were fed extensively for 79.1 ± 9.5 d from 110.9 ± 11.9 kg live weight at the beginning of the final fattening phase to 175.0 ± 15.9 kg slaughtered weight. Quercus suber and Quercus rotundifolia acorns were characterised by a high content of C18:1n-9 (58.3 and 63.1%, respectively) and γ-tocopherol [43.7 and 43.0 mg kg−1 dry matter (DM), respectively], while grass exhibited a high content of C18:3n-3 (42.5%), α-tocopherol (366.5 mg kg−1 DM) and neophytadiene (136.2 relative area units). The C18:1n-9 (54.4%–57.7%) and γ-tocopherol (2.7–4.1 mg kg−1 DM) contents in subcutaneous fat from Iberian pigs differed (p < 0.001) between the free-range systems studied. Pasture intake had a significant effect (p < 0.01) on subcutaneous fat content of C18:3n-3 (0.5%–0.8%), α-tocopherol (7.8–13.1 mg kg−1 DM) and neophytadiene (2.6–6.3 relative area units). However, the results demonstrated no correlations between accumulated levels of these compounds throughout the free-range period. In conclusion, the absence of correlations corroborated the heterogeneity of extensive rearing systems, with variations between years and geographical areas where the Iberian pigs were reared.

Fatty acid composition in hybrid pigs as based on local fatty Lithuanian breed and wild boar

The study was designed to investigate the fatty acid composition in longissimus dorsi (LD) and semimembranosus muscles (SM) and subcutaneous tissue of hybrid (1/4 Lithuanian indigenous wattle, 1/4 wild boar and 1/2 Yorkshire or 1/2 Landrace) pigs. The SM showed a tendency to have lower contents of monounsaturated fatty acids (MUFA) and higher contents of polyunsaturated fatty acids (PUFA) than the LD muscle. No statistically significant differences were observed between the muscles in lipid quality indices, i.e., atherogenic (AI) and thrombogenix (TI) indices and the ratio of hypocholesterolemic and hypercholesterolemic fatty acids (h/H). In the SM, the content of PUFA from Yorkshire-sired hybrids was relatively 47.8% higher, including C18:2n-6, C20:4n-6 and DPA (C22:5n-3) that were higher, respectively, by 44.3%, 86.6% and 51.6% in comparison with those from Landrace-sired hybrids. The gilts had a lower content of MUFA, including C18:1 and C20:1n-9 fatty acids in the LD muscle and tended to have a higher content of PUFA in the SM compared to the barrows. Neither the terminal breed in crossing, nor the gender had any significant effects on the proportions of total saturated, MUFA and PUFA in the subcutaneous tissue.

Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation

BACKGROUND

The objective of the present study was to evaluate the effect of two by-products of the olive oil extraction industry-olive soapstocks and olive-pomace oil-as added fat sources into feed concentrates, in two different rearing systems (free-range complemented with concentrates and intensive rearing with concentrates) on the chemical composition and oxidative stability of Iberian pig meat.

RESULTS

No differences in the chemical composition, colour and fatty acid composition of gluteobiceps m. were found due to added fat source. However, the feeding system had a significant effect on protein (P < 0.05), γ-tocopherol (P < 0.05), colour (P < 0.01) and fatty acid composition of gluteobiceps m. Neither added fat source nor the feeding system had an effect on the malondialdehyde content.

CONCLUSION

The addition of olive soapstock or olive-pomace oil as fat sources into concentrates did not influence meat composition or fatty acid profile. However, there are differences in the fatty acid composition of meat from Iberian pigs as a result of the production system used.

Pork Fat Composition of Male Hybrids from Lithuanian Indigenous Wattle Pigs and Wild Boar Intercross

The aim of this study was to compare the fatty acid composition of lipids from hybrids of Lithuanian indigenous wattle pigs × wild boar (WB) intercross. A total of 39 entire and castrated males from 1/4 and 1/2 WB genotype were included into the study. The fatness of carcasses from ½ WB genotype ( p<0.01) and castrated males ( p<0.01) was higher than that from 1/4 WB genotype and entire boars. 1/2 WB hybrids had higher content of C17 : 0 ( p<0.01), C17 : 1 and C18 : 3n - 3 fatty acids ( p<0.05) and higher PUFA:SFA ratio ( p<0.05) but lower content of C16:0 fatty acid of intramuscular fat than 1/4 WB hybrids. In subcutaneous tissue 1/2 WB hybrids had higher proportion of C17:0 ( p<0.001), C17:1 ( p<0.05), C18 : 3n - 3 ( p<0.05) but lower proportion of C16 : 1 ( p<0.05). Entire boars had lower content of C16:0 ( p<0.01), C18:1 ( p<0.05), C20 :1 ( p<0.05), and the total MUFA ( p<0.05) but higher content of C18 : 2n - 6 ( p<0.05) and the total PUFA ( p<0.01), PUFA:SFA ratio ( p<0.01) than castrates. Significant Pearson's correlations of the intramuscular fat content from both genotypes with MUFA were positive, but those with PUFA and PUFA : SFA ratio were negative. High positive correlation of IMF with SFA was found only in 1/4 WB genotype. PUFA and PUFA: SFA ratio also showed negative correlation with backfat thickness in both genotypes. The correlation coefficients within entire boar and castrate groups were lower than within genetic groups.