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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Journal:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Year of publication: 2016

Volume: 67

Issue: 1

Type: Article

DOI: 10.3989/GYA.0492151 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Grasas y aceites

Sustainable development goals

Abstract

The effect of including chestnuts in the formulation of the feed (0, 15 and 25% chestnut) on the fatty acids of dry-cured lacon from Celta pigs was studied. The inclusion of chestnuts decreases the saturated fatty acid content (SFA) and the monounsaturated fatty acid content (MUFA). With regards to the polyunsaturated fatty acids (PUFA), the lacon from animals fed with chestnuts presented higher values of total PUFA, n6 PUFAs and n3 PUFAs. This is related to the fact that chestnut diets had the highest amounts of essential fatty acids (C18:2n6 and C18:3n3), therefore the lacon from chestnut-fed animals also presented higher amounts of these fatty acids. According to nutritional ratios, lacon obtained from chestnut-fed pigs was healthier than the one obtained from pigs fed on commercial feed. The main conclusion is that including chestnuts in the diet allows us to obtain healthier dry-cured meat products.

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