GC-C-IRMS analysis of FAMEs as a tool to ascertain the diet of Iberian pigs used for the production of pork products with high added value
DOI:
https://doi.org/10.3989/gya.130712Keywords:
Cured ham, d13C, Quality assurance, Stable isotopesAbstract
Taste, quality and perceived health benefits result in a high demand for both green and mature pork products derived from the Iberian bred swine. These characteristics are directly related to diet and breeding style (free ranging in a particular Mediterranean ecosystem: the Dehesa). Given that current demand is not matched by the available resources, animal feed is increasingly used. GC-C-IRMS analysis of Palmitic, Stearic, Oleic and Linoleic Acid methyl esters allows for differentiating between pork raised in the traditional way and that fattened on animal feed. Although a value of δ13CC18:1 = –25.9‰ is a good discriminator, exploratory analysis of principal canonical components is required to properly assign any unknown sample.
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