Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon

  1. M.C. de Jesús 1
  2. R. Domínguez 2
  3. J. Cantalapiedra 3
  4. A. Iglesias 1
  5. J.M. Lorenzo 2
  1. 1 Universidad de Santiago de Compostela, España
  2. 2 Centro Tecnológico de la Carne de Galicia, Ourense, Spain
  3. 3 Farm Counselling Services, Lugo, Spain
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Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Ano de publicación: 2016

Volume: 67

Número: 1

Tipo: Artigo

DOI: 10.3989/GYA.0492151 DIALNET GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Grasas y aceites

Resumo

Se estudió el efecto de la inclusión de la castaña en la formulación del pienso (0, 15 y 25% de castaña) sobre el perfil de ácidos grasos del lacón curado de cerdo Celta. La inclusión de castañas produjo una disminución del contenido de ácidos grasos saturados (SFA) y monoinsaturados (MUFA). Con respecto a los ácidos grasos poliinsaturados (PUFA) los lacones de animales alimentados por castaña presentaron valores más altos de PUFA totales, PUFA n6 y PUFA n3. Esto está relacionado con que las castañas tienen una mayor cantidad de ácidos grasos esenciales (C18:2n6 y C18:3n3), por tanto los lacones de cerdos alimentados con castaña también presentan mayores contenidos de estos ácidos grasos. De acuerdo con los índices nutricionales, los lacones obtenidos de cerdos alimentados con mayor proporción de castañas fueron más saludables. La inclusión de castañas en la dieta nos permite obtener productos cárnicos curados más saludables.

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Fonte de datos: Dialnet