1. Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy
- Author
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Parrini, Silvia, Sirtori, Francesco, Čandek- Potokar, Marjeta, Charneca, Rui, Crovetti, Alessandro, Djurkin Kušec, Ivona, Sanchez, Elena González, Cebrian, Mercedes Maria Izquierdo, Garcia, Ana Haro, Karolyi, Danijel, Lebret, Benedicte, Ortiz, Alberto, Panella-Riera, Nuria, Petig, Matthias, Jesus da Costa Pires, Preciosa, Tejerina, David, Razmaite, Violeta, Aquilani, Chiara, Bozzi, Riccardo, Università degli Studi di Firenze = University of Florence (UniFI), Kmetijski Institute of Slovenia (KIS), Universidade de Évora, Faculty of Agrobiotechnical Sciences Osijek, Universidad de Extremadura - University of Extremadura (UEX), Scientific and Technological Research Center of Extremadura (CICYTEX), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), University of Zagreb, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Rennes Angers, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Recerca i Tecnologia Agroalimentàries = Institute of Agrifood Research and Technology (IRTA), Bäuerliche Erzeugergemeinschaft Schwäbisch Hall (BESH), Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade (Cisas), Instituto Politécnico de Viana do Castelo = Polytechnic Institute of Viana do Castelo (IPVC), Lithuanian University of health Sciences, European Project: 634476,H2020,H2020-SFS-2014-2,TREASURE(2015), Indústries Alimentàries, and Qualitat i Tecnologia Alimentària
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Multidisciplinary ,663/664 ,[SDV]Life Sciences [q-bio] ,Pig ,IMF ,NIRS ,prediction - Abstract
International audience; The fatty acids profile has been playing a decisive role in recent years, thanks to technological, sensory and health demands from producers and consumers. The application of NIRS technique on fat tissues, could lead to more efficient, practical, and economical in the quality control. The study aim was to assess the accuracy of Fourier Transformed Near Infrared Spectroscopy technique to determine fatty acids composition in fat of 12 European local pig breeds. A total of 439 spectra of backfat were collected both in intact and minced tissue and then were analyzed using gas chromatographic analysis. Predictive equations were developed using the 80% of samples for the calibration, followed by full cross validation, and the remaining 20% for the external validation test. NIRS analysis of minced samples allowed a better response for fatty acid families, n6 PUFA, it is promising both for n3 PUFA quantification and for the screening (high, low value) of the major fatty acids. Intact fat prediction, although with a lower predictive ability, seems suitable for PUFA and n6 PUFA while for other families allows only a discrimination between high and low values. The proportions of fatty acids in pork fat took on a decisive role over the years, both due to the degree of fat unsaturation representing a key factor in the technological quality of processed meat and to the significant influence on qualitative parameters linked to sensory and nutritional profile 1. High quality meat demand of consumers and processing industry is increasing, in particular meat and meat-products derived from local breeds has been growing interest due to the positive perception of their quality products in terms of health and animal welfare 2 .
- Published
- 2023