Acorns ( Quercus rotundifolia Lam.) and grass as natural sources of antioxidants and fatty acids in the “ montanera” feeding of Iberian pig: Intra- and inter-annual variations

In two consecutive years (2006/2007 and 2007/2008), fortnightly samples were taken to characterise the antioxidant composition and fatty acid profile of acorns and grass on which Iberian pigs feed during the period of “ montanera” (free-range rearing system of the south-western of Iberian Peninsula)...

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Bibliographic Details
Published in:Food chemistry 2011-02, Vol.124 (3), p.997-1004
Main Authors: Tejerina, D., García-Torres, S., Cabeza de Vaca, M., Vázquez, F.M., Cava, R.
Format: Article
Language:English
Subjects:
Acorn
Antioxidant
antioxidants
dietary nutrient sources
Fatty acid
fatty acids
Grass
grasses
grazing
Iberian pig
meat composition
meat quality
Montanera
pork
Quercus ilex subsp. rotundifolia
seasonal variation
seasons
seeds
swine
swine feeding
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Summary:In two consecutive years (2006/2007 and 2007/2008), fortnightly samples were taken to characterise the antioxidant composition and fatty acid profile of acorns and grass on which Iberian pigs feed during the period of “ montanera” (free-range rearing system of the south-western of Iberian Peninsula). The antioxidant parameters analysed were: α- and γ-tocopherol, total phenolics compounds (TPC), lipophilic and hydrophilic antioxidant activities (LAA, HAA) (acorn and grass) and condensed and hydrolysable tannins (CT, HT) and protein precipitating capacity (PP) (acorns). To characterise the fatty acid profiles, the thirteen major fatty acids were assayed. For the acorns, it was found that there was intra-annual variability in all the antioxidants studied except α-tocopherol, and inter-annual variability in all except the protein precipitating capacity. The fatty acid profile also varied depending on the sampling date and the study year, especially in the saturated fatty acids (SFA) and C18:1 n-9 content. For the grass, there was intra- and inter-annual variability in all the antioxidant parameters studied, and in the proportions of the fatty acids C18:0, and C18:1. It could explain variations in the antioxidant and fatty acids composition of Iberian pig tissues from animals raised in different “ montanera” seasons and even in the same “ montanera” season.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.07.058