Journal
MEAT SCIENCE
Volume 92, Issue 4, Pages 394-399Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.05.001
Keywords
Dry-cured ham; Chestnuts; Fatty acids; Finishing diet
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Funding
- Spanish Ministry of Science and Innovation [AGL2008-05274-C02-01/ALI]
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The effect of the inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured Celta ham was studied. Twelve hams of each type (from three different diets: concentrate, mixed and chestnut) were used. Significant differences between treatments (P<0.001) were found regarding total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Ham samples from the mixed and chestnut groups had less SFA (35.57% and 35.63%, respectively) with respect to ham samples from the concentrate group (40.33%), while hams from the mixed and chestnut batches showed higher values of MUFA than hams from the concentrate group (50.70 vs. 49.79 vs. 43.85, P<0.001, respectively). From a nutritional point of view, Celta hams from chestnut diets could be considered as healthier regarding their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/Hypercholesterolemic ratio). Discriminant analysis selected five variables (C-16:0, C16:1cis-9, C-20:2, C20:3n-6 and C20:4n-6) and calculated two discriminating functions which verifies the presence of chestnut in the finishing diet. (C) 2012 Elsevier Ltd. All rights reserved.
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