Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig

• Published in: Food chemistry 2012-07, Vol.133 (2), p.293-299
• Main Authors: Tejerina, D., García-Torres, S., Cabeza de Vaca, M., Vázquez, F.M., Cava, R.
• Format: Article
• Language: English
• Subjects: alpha-Tocopherol - metabolism; Animal Feed; Animal Husbandry - methods; Animal productions; Animals; Antioxidant; antioxidant activity; antioxidants; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - metabolism; Biological and medical sciences; fatty acid composition; Fatty acids; Fatty Acids - analysis; Fatty Acids - chemistry; Fatty Acids - metabolism; feeds; Food industries; fruits; Fundamental and applied biological sciences. Psychology; grasses; Iberian pigs; intramuscular fat; lipid peroxidation; longissimus muscle; Male; Meat - standards; Montanera; Muscle, Skeletal - chemistry; Muscle, Skeletal - metabolism; nutrition; Oxidation-Reduction; phenolic compounds; pigments; polyunsaturated fatty acids; production technology; Random Allocation; saturated fatty acids; swine; Swine - growth & development; Swine - metabolism; Terrestrial animal productions; Vertebrates
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.01.025

► Meat from Montanera and Recebo has higher tocopherols contents than Intensive. ► Meat from Montanera has higher MUFA content than Intensive. ► Serratus ventralis has lower oleic acid content than Longissimus dorsi. ► S. ventralis has higher antioxidant content than L. dorsi. The effect of three production systems of Iberian pigs namely Montanera (free-range system and feeding based on acorns and grass), Recebo (free-range system and nutrition based in combination of acorns, grass and mixed feeds) and Intensive (confinement with mixed feeds) on some quality traits of Longissimus dorsi (LD) and Serratus ventralis (SV) muscles were studied. Muscles from pigs raised in the Montanera system showed significantly higher CIE L∗, a∗ and b∗ values and higher haem pigment content than those from Intensive system. Similarly, muscles from pigs raised in the Montanera system had significantly higher contents of α and γ-tocopherol and phenolic compounds contents and higher lipophilic and hydrophilic activity antioxidant than those from pigs raised in the Intensive system. Fatty acids profiles from Montanera pigs had significantly higher monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids and lower saturated fatty acids (SFA) than those from pigs raised in the Intensive system. In relation to muscle effect, LD showed lower intramuscular fat (IMF), α-tocopherol, phenolic compounds, lipid oxidation and PUFA, but higher MUFA than SV.