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


  • M. C. de Jesús Departamento de Anatomía y Producción Animal. Universidad de Santiago de Compostela
  • R. Domínguez Centro Tecnológico de la Carne de Galicia
  • J. Cantalapiedra Farm Counselling Services. Consellería do Medio Rural, Xunta de Galicia
  • A. Iglesias Departamento de Anatomía y Producción Animal. Universidad de Santiago de Compostela
  • J. M. Lorenzo Centro Tecnológico de la Carne de Galicia




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


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.


Download data is not yet available.


Association of Official Analytical Chemistry (AOAC). 2005. Official methods of analysis of AOAC International (17th ed.). Maryland, USA.

Barreira J, Ferreira I, Oliveira M, Pereira J. 2008. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem. 107, 1106–1113. http://dx.doi.org/10.1016/j.foodchem.2007.09.030

Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM. 2012. Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Sci. 92, 394–399. http://dx.doi.org/10.1016/j.meatsci.2012.05.001 PMid:22682688

Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 37, 911–917. http://dx.doi.org/10.1139/o59-099 PMid:13671378

British Nutrition Foundation. 1992. Unsaturated fatty acids: Nutritional and physiological significance, the report of British Nutrition Foundation's Task Force. London, United Kingdom.

Carril JA, Rivero CJ, Fern.ndez M, Lorenzo JM. 2013. La Raza, In: CETECA (ed) Manual del Cerdo Celta, 1st edition, Spain, pp. 17–41.

Cobos A, Veiga A, Díaz O. 2008. Influence of a diet with chestnuts and sugar beet pulp on the lipid composition of "lacón gallego" (dry cured pork foreleg). Grasas Aceites 59, 121–127. http://dx.doi.org/10.3989/gya.2008.v59.i2.499

Coutron-Gambotti C, Gandemer G, Casabianca F. 1998. Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in Corsican and CorsicanÅ~Large White pigs reared in sylvo-pastoral system in Corsica. Meat Sci. 50, 163–174. http://dx.doi.org/10.1016/S0309-1740(98)00027-8

Díaz O, Ros C, Veiga A, Cobos A. 2009. Including chestnuts and sugar beet pulp in diets for pigs: the effects on the quality of pork meat and the sensory properties of dry-cured sausage (chorizo Gallego). J. Muscle Foods 20, 449–464. http://dx.doi.org/10.1111/j.1745-4573.2009.00160.x

Domínguez R, Martínez S, Gómez M, Carballo J, Franco I. 2015. Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet. J. Food Compos. Anal. 37, 104–111. http://dx.doi.org/10.1016/j.jfca.2014.08.003

Doran O, Moule SK, Teye GA, Whittington FM, Hallett KG, Wood JD. 2006. A reduced protein diet induces stearoyl- CoA desaturase protein expression in pig muscle but not in subcutaneous adipose tissue: relationship with intramuscular lipid formation. Brit. J. Nutr. 95, 609–617. http://dx.doi.org/10.1079/BJN20051526 PMid:16512947

Fernández M, Ordó-ez JA, Cambero I, Santos C, Pin C, de la Hoz L. 2007. Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chem. 101, 107–112. http://dx.doi.org/10.1016/j.foodchem.2006.01.006

Gonçalves B, Borges O, Soares Costa H, Bennett R, Santos M, Silva AP. 2010. Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics. Food Chem. 122, 154–160. http://dx.doi.org/10.1016/j.foodchem.2010.02.032

Gondret F, Guitton N, Guillerm-Regost C, Louveau I. 2008. Regional differences in porcine adipocytes isolated from skeletal muscle and adipose tissues as identified by a proteomic approach. J. Anim. Sci. 86, 2115–2125. http://dx.doi.org/10.2527/jas.2007-0750 PMid:18310487

Kloareg M, Le Bellego L, Mourot J, Noblet J, Van Milgen J. 2005. Deposition of dietary fatty acids and of de novo synthetized fatty acids in growing pigs: effects of high ambient temperature and feeding restriction. Brit. J. Nutr. 93, 803–811. http://dx.doi.org/10.1079/BJN20051420 PMid:16022749

Lopez-Huertas E. 2010. Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacol. Res. 61, 200–207. http://dx.doi.org/10.1016/j.phrs.2009.10.007 PMid:19897038

Lorenzo JM, Montes R, Purri-os L, Cobas N, Franco D. 2012. Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass. J. Sci. Food Agric. 92, 1311–1317. http://dx.doi.org/10.1002/jsfa.4702 PMid:22083496

Lorenzo JM, Carballo J, Franco D. 2013. Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed. J. Integr. Agric. 12, 2002–2012. http://dx.doi.org/10.1016/S2095-3119(13)60638-3

Lorenzo JM, Franco D, Carballo J. 2014. Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lac.n" from Celta pig breed. Meat Sci. 96, 211–223. http://dx.doi.org/10.1016/j.meatsci.2013.07.007 PMid:23911930

Micha R, Mozaffarian D. 2010. Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids 45, 893–905. http://dx.doi.org/10.1007/s11745-010-3393-4 PMid:20354806 PMCid:PMC2950931

Mitchaothai J, Yuangklang C, Wittayakun S, Vasupen K, Wongsutthavas S, Srenanul P, Hovenier R, Everts H, Beynen AC. 2007. Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine. Meat Sci. 76, 95–101. http://dx.doi.org/10.1016/j.meatsci.2006.10.017 PMid:22064195

Morrison WR, Smith LM. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanol. J. Lipid Res. 5, 600–608. PMid:14221106

Official Journal of the European Communities. 2001. Commission Regulation (EC) No 898/2001, of 7 May 2001. L 126, Vol. 44, pp. 18.

Official Journal of the European Communities. 2010. Official Journal of the European Communities Commission Regulation (EC) No 409/2010, of 11 May 2010. L 118, Vol. 53, pp. 6.

Pereira-Lorenzo S, Ramos-Cabrer AM, D.az-Hernández MB, Ciordia-Ara M, R.os-Mesa D. 2006. Chemical composition of chestnut cultivars from Spain. Sci. Hort. 107, 306–314. http://dx.doi.org/10.1016/j.scienta.2005.08.008

Pugliese C, Sirtori F, Acciaioli A, Bozzi R, Campodoni G, Franci O. 2013. Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Sci. 93, 92–97. http://dx.doi.org/10.1016/j.meatsci.2012.08.006 PMid:22950977

Purri-os L, Berm.dez R, Franco D, Carballo J, Lorenzo JM. 2011. Development of volatile compounds during the manufacture of dry-cured "lacon" a Spanish traditional meat product. J. Food Sci. 76, C89–C97. http://dx.doi.org/10.1111/j.1750-3841.2010.01955.x PMid:21535660

Real Decreto 2129/2008, de 26 de diciembre, por el que se establece el Programa nacional de conservación, mejora y fomento de las razas ganaderas. (BOE nº 23, de 27 de enero

Raes K, De Smet S, Demeyer D. 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review. Anim Feed Sci. Tech. 113, 199–221. http://dx.doi.org/10.1016/j.anifeedsci.2003.09.001

Rey AI, López-Bote CJ, Kerry JP, Lynch PB, Buckley DJ, Morrissey PA. 2004. Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and ?-tocopheryl acetate. Anim. Feed Sci. Tech. 113, 223–238. http://dx.doi.org/10.1016/j.anifeedsci.2003.08.007

Santos-Silva J, Mendes IA, Bessa RJB. 2002. The effect of genotype, feeding system and slaughter weight on the quality of light lambs: 1. Growth, carcass composition and meat quality. Livest Prod. Sci. 76, 17–25. http://dx.doi.org/10.1016/S0301-6226(01)00334-7

Sierra V, Aldai N, Castro P, Osoro K, Coto-Montes A, Oliván M. 2008. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Sci. 78, 248–255. http://dx.doi.org/10.1016/j.meatsci.2007.06.006 PMid:22062277

Simopoulos AP. 2004. Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 20, 77–90. http://dx.doi.org/10.1081/FRI-120028831

Temperan S, Lorenzo JM, Casti-eiras BD, Franco I, Carballo J. 2014. Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet. Spanish J. Agric. Res. 12, 694–707. http://dx.doi.org/10.5424/sjar/2014123-5057

Teye GA, Sheard PR, Whittington FM, Nute GR, Stewart A, Wood JD. 2006. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Sci. 73, 157–165. http://dx.doi.org/10.1016/j.meatsci.2005.11.010 PMid:22062065

UK Department of Health. 1994. Nutritional aspects of cardiovascular disease. Report on health and social subject no. 46. London, United Kingdom



How to Cite

de Jesús MC, Domínguez R, Cantalapiedra J, Iglesias A, Lorenzo JM. Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon. grasasaceites [Internet]. 2016Mar.31 [cited 2022Dec.5];67(1):e119. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1585