Grasas y Aceites, Vol 67, No 1 (2016)

Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon


https://doi.org/10.3989/gya.0492151

M. C. de Jesús
Departamento de Anatomía y Producción Animal. Universidad de Santiago de Compostela, Spain

R. Domínguez
Centro Tecnológico de la Carne de Galicia, Spain

J. Cantalapiedra
Farm Counselling Services. Consellería do Medio Rural, Xunta de Galicia, Spain

A. Iglesias
Departamento de Anatomía y Producción Animal. Universidad de Santiago de Compostela, Spain

J. M. Lorenzo
Centro Tecnológico de la Carne de Galicia, Spain

Abstract


The effect of including chestnuts in the formulation of the feed (0, 15 and 25% chestnut) on the fatty acids of dry-cured lacon from Celta pigs was studied. The inclusion of chestnuts decreases the saturated fatty acid content (SFA) and the monounsaturated fatty acid content (MUFA). With regards to the polyunsaturated fatty acids (PUFA), the lacon from animals fed with chestnuts presented higher values of total PUFA, n6 PUFAs and n3 PUFAs. This is related to the fact that chestnut diets had the highest amounts of essential fatty acids (C18:2n6 and C18:3n3), therefore the lacon from chestnut-fed animals also presented higher amounts of these fatty acids. According to nutritional ratios, lacon obtained from chestnut-fed pigs was healthier than the one obtained from pigs fed on commercial feed. The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products.

Keywords


Celta pig breed; Chestnut; Diet; Dry-cured lacon; Fatty acid content

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