Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Sonia Ventanas; Mario Estevez; Juan Florencio Tejeda; Jorge Ruiz

doi:10.1016/j.meatsci.2005.09.011

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Meat Sci. 2006 Apr;72(4):647-55. doi: 10.1016/j.meatsci.2005.09.011. Epub 2005 Nov 7.

Authors

Sonia Ventanas¹, Mario Estevez, Juan Florencio Tejeda, Jorge Ruiz

Affiliation

¹ Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria Universidad de Extremadura, Avd de la Universidad s/n, 10071 Cáceres, Spain.

PMID: 22061875
DOI: 10.1016/j.meatsci.2005.09.011

Abstract

Lipid and protein oxidation in Longissimus dorsi (LD) and dry-cured loins from pigs with different genetic (pure Iberian (IBP), Iberian female×Duroc male (IB×D) and Duroc female×Iberian male (D×IB)) and feeding backgrounds (free rearing on acorn and pasture (MON), concentrates high in oleic acid and supplemented with 250ppm of vitamin E(HOVE) and control concentrates (CON)) were investigated. Diet influenced the fatty acids profile from PL and α- and γ-tocopherol contents of LD. IBP-MON pigs showed the lowest malonaldehyde (MDA) values at 200min of iron induced muscle oxidation. Dry-cured loins from IBP-HOVE pigs had significantly (p<0.05) higher values of TBARS than those from the other batches. Neither the diet nor crossbreeding affected hexanal counts in dry-cured loins. Protein carbonyl content showed a similar trend to that observed for MDA values in LD, suggesting a protective role of tocopherol against lipid and protein oxidation. The positive and significant correlations between iron induced lipid oxidation in LD (200 min) and carbonyl content in LD and dry-cured loin (R(2): 0.55 and R(2): 0.52, respectively, p<0.01) support the relationship between lipid and protein oxidation.