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Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs
- Publication Year :
- 2021
-
Abstract
- The amount and quality of covering adipose tissue affect the suitability of hind legs for the production of high-quality seasoned hams. To date, no studies exist on the correlation between EUROP carcass classification and backfat fatty acid (FA) composition in heavy pigs used for dry-cured hams. A sample of 898 Italian Large White heavy pigs was used to verify the relationship between carcass classification based on lean meat percentage and backfat FA composition. A Canonical Discriminant Analysis (CDA) was used to verify the power of individual FA and FA categories in discriminating among EUROP classes. The results proved that saturated FAs (i.e. palmitic, stearic and arachidic acids) and the n-6 polyunsaturated FAs have the highest discriminating power, thus permitting to differentiate among E, U, R, O carcass classes. For the first time, this work demonstrates the relationship between EUROP pig carcass grading, which is only based on an estimate of the percentage of lean meat, and backfat FA composition.
- Subjects :
- Male
chemistry.chemical_classification
Fatty Acids
Sus scrofa
0402 animal and dairy science
food and beverages
Fatty acid
Canonical discriminant analysis
Pork carcass classification
Subcutaneous fat quality
Swine
Large white
04 agricultural and veterinary sciences
Biology
040401 food science
040201 dairy & animal science
0404 agricultural biotechnology
Animal science
Adipose Tissue
chemistry
Pork Meat
Animals
Female
Composition (visual arts)
Fatty acid composition
Food Science
Lean meat
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....a8352ed06ff89a49bc4d23b67db04c6a