Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat


  • I. Viera-Alcaide Departamento de Calidad y Caracterización de Alimentos, Instituto de la Grasa, CSIC
  • M. Narváez-Rivas Departamento de Calidad y Caracterización de Alimentos, Instituto de la Grasa, CSIC
  • I. M. Vicario Facultad de Farmacia, Universidad de Sevilla
  • E. Graciani-Constante Departamento de Calidad y Caracterización de Alimentos, Instituto de la Grasa, CSIC
  • M. León-Camacho Departamento de Calidad y Caracterización de Alimentos, Instituto de la Grasa, CSIC




Fattening systems, Gas chromatography, Iberian pig, 1-alkenes, Subcutaneous fat


The n-Alkene content in samples of subcutaneous fat corresponding to 755 castrated male Iberian pigs has been determined by an off-line combination of HPLC and GC method. The samples corresponded to three groups based on the type of feeding during the finish fattening period (“Montanera”, fed on acorns and pasture; “Recebo”, fed on acorns, feed and pasture; and “Cebo”, fed on feed and pasture). By using the n-alkenes as chemical descriptors, multivariate statistical techniques were applied to differentiate between the three fattening diet types for Iberian pigs. The most differentiating variables were n-C16:1, n-C18:1, n-C22:1 and n-C24:1. However, a clear classification of the samples was not achieved. The level of classification was improved when the data corresponding to the animals fed with the “Recebo” fattening diet was removed from the analysis. A relationship between n-C14:1, n-C16:1 and n-C18:1 levels and the slaughter period was found to be very low for the animals fed with the “Cebo” fattening diet when the animals had not been closely managed and pasture had not been included in their fattening diet.


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How to Cite

Viera-Alcaide I, Narváez-Rivas M, Vicario IM, Graciani-Constante E, León-Camacho M. Different fattening systems of Iberian pigs according to the 1-alkene hydrocarbon content in the subcutaneous fat. Grasas aceites [Internet]. 2009Mar.30 [cited 2024Apr.19];60(1):68-76. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/547




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