Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig

• DOI: 10.1016/j.meatsci.2004.06.010
• Publication Date: 2004-08-05T08:22:06Z
• Authors: D.P. Lo Fiego; P. Santoro; P. Macchioni; E. De Leonibus
• Keywords: 2. Zero hunger; 0402 animal and dairy science; Heavy pig; Parma ham; Fatty acids; Genotype; Carcass fatness; 04 agricultural and veterinary sciences

The study aimed to assess some quality traits of the subcutaneous adipose tissue of raw ham for Parma production, obtained from 56 "traditional" Landrace×Large White (L×LW) and 56 Cotswold commercial hybrid (CH) pigs reared in the same conditions and slaughtered at an average live weight (l.w.) of about 165 kg. Further, the relationships between lipid composition, l.w. and carcass fatness were studied. Compared to the CH, the fatty tissue of L×LW pigs showed a lower water (6.33% vs. 7.35%, P<0.01) and a higher lipid (91.18% vs. 90.18%, P<0.01) content. CH lipids had higher polyunsaturated fatty acids (16.53% vs. 13.75%, P<0.01), and smaller saturated fatty acids (38.20% vs. 40.26%, P<0.01) content and a higher iodine value (69.69 vs. 65.22, P<0.01). An increased slaughter weight was associated with a lower degree of lipid unsaturation, but only the lowest weight class (<160 kg) showed a significant difference compared to the other two classes (⩾160<170 and ⩾170 kg). Regardless of genetic type or l.w. class, an increase in backfat thickness is associated with an increase in saturated and monounsaturated fatty acids and a remarkable reduction in polyunsaturated content.