Intramuscular fat content in loin and shoulder of iberian pigs according to the diet and rearing system

Abstract

The quality of cured products obtained from the Iberian pigs is directly related with the breed,age and type of production system of the animals. The aim of the present work was to studythe differences of fatty acids composition and intramuscular fat content in dry-cured shouldersand loins of Iberian pigs depends on diet and rearing system. For that purpose, 24 Iberiancastrated (ovariectomized) females of 10 months age were divided into two experimentalgroups during the finishing period. The first group (12 pigs) was raised in an intensive system“ad libitum” with concentrate feeds rich in oleic acid; while the second group was raised in anextensive traditional system called “montanera” fed with acorns and grass. The palmitic acidwas higher in those dry-cured shoulders and loins from pigs reared with concentrate feeds;while the oleic acid in loins and linoleic acid in shoulders were higher in those pigs reared inmontanera. Intramuscular fat percentage was higher for pigs raised in montanera, feeding byacorns and grass, than in pigs fed by concentrated diets. This study demonstrated the highinfluence of animal feeding in the final composition of the dry-cured products obtained fromthe Iberian pig.