Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego

  1. I. González-Torres 1
  2. P. González 1
  3. N. Cobas
  4. J.C. Barrio 1
  5. L. Vázquez 1
  6. L. Purriños
  7. D. Franco
  8. R. Domínguez
  9. J.M. Lorenzo
  1. 1 Centro Tecnológico de la Carne. Galicia
Journal:
ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA )

ISSN: 1699-6887

Year of publication: 2021

Volume: 117

Issue: 1

Pages: 19-31

Type: Article

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More publications in: ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA )

Abstract

The aim of this study was to evaluate the “chorizo gallego” fatty acid profile elaborated with lean andfat from pigs fed with a liquid diet including milk whey compared to pigs fed with a commercial solidfeeding. The monounsaturated fatty acids were the major fatty acids. Individually, the fatty acids withthe highest proportions were oleic (42 % of total fatty acids), palmitic (24 %), stearic (12-13 %), lino-leic (8-11 %), vaccenic (3 %), palmitoleic (2.5 %) and myristic. The statistical analysis showed that 14 outof 22 fatty acids presented significant differences between both diets. The inclusion of whey in the diet caused a significant increase in the main saturated and monounsaturated fatty acids and a decreasein the polyunsaturated fatty acids. This fact may be related, on the one hand, with the particular fattyacid composition of the whey and also with the decrease in the amount of protein, carbohydrates andfat provided by the diet, which favours de novo synthesis, therefore the endogenous synthesis of sa-turated and monounsaturated fatty acids. Despite the increase in saturated fatty acids and the decre-ase in polyunsaturated, the inclusion of milk whey increased the content of monounsaturated fattyacids, which had a positive impact on health. Therefore, taking into account all the results we can af-firm that a finishing diet that 30 % of whey would allow to revalue this byproduct of the food industryand decrease production costs with minimal variation in nutritional quality of “chorizo gallego”

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Funding information

Esta investigaci?n fue financiada por la Axen-cia Galega de Innovaci?n (GAIN) por medio del proyecto ALIMOPTIMA en el marco del Convenio de Colaboraci?n con el Centro Tec-nol?gico de la Carne (CETECA) para el desa-rrollo del sector c?rnico, a trav?s de la Unidad Mixta de Investigaci?n entre CETECA y la empresa de producci?n animal Cooperativas Ourensanas, S.L (COREN), que puso a dispo-sici?n del proyecto su granja experimental de Poldras. Jos? Manuel Lorenzo y Rub?n Do-m?nguez son miembros de la Red Healthy Meat financiada por el programa Iberoame-ricano de Ciencia y Tecnolog?a para el desa-rrollo (CYTED) (ref. 119RT0568).

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