| Individual phospholipid classes from iberian pig meat as affected by diet. | |
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MedLine Citation:
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PMID: 20067258 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The main objectives of this study were to (1) determine the individual phospholipid (PL) classes content of fresh meat from Iberian pigs and their respective fatty acid and dimethylacetal composition and (2) assess the effect of different diets (acorn and grass vs oleic acid enriched concentrates) on these lipid species. First, it was found that phosphatidylcholine was the major PL, followed by phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol in decreasing order. Each PL class showed a different lipid profile. Second, the feeding regimen influenced the quantity and the fatty composition of the individual PL classes. Meat from pigs fattened with high oleic acid concentrates had higher amounts of most phospholipid classes and polyunsaturated fatty acids, which is an indication of lipid oxidation instability. Lastly, these differences in PL species and fatty acid composition could be used to differentiate meats from Iberian pigs with different feeding regimens. |
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Authors:
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Trinidad P?rez-Palacios; Jorge Ruiz; Koen Dewettinck; Thien Trung Le; Teresa Antequera |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 58 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2010 Feb |
Date Detail:
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Created Date: 2010-02-03 Completed Date: 2010-04-19 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 1755-60 Citation Subset: IM |
Affiliation:
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Food Science, School of Veterinary Sciences, University of Extremadura, Avenida De la Universidad s/n, 10071 Caceres, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animal Feed
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analysis* Animals Fatty Acids / analysis Meat / analysis* Phospholipids / analysis* Swine / physiology* |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids; 0/Phospholipids |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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