Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding

peer-reviewedThe aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from those of Iberian hams from the best grade (Montanera hams, from extensively reared pigs). Nearly half of the fatty acids studied were similar in HO-Pienso and Montanera hams. No differences were found for 18:1, but some major fatty acids of subcutaneous fat of Iberian hams were different between the HO-Pienso and the Montanera hams (C16:0, C18:0, C18:2). The descriptive test revealed that 15 of the 23 sensory characteristics were not significantly different between both groups of hams. No sensory differences appeared for fat appearance or lean texture characteristics, but lean appearance, oiliness, saltiness and the most intensively perceived characteristics of odour and flavour were significantly different. These differences in the sensory traits between Montanera and Pienso hams were not as marked as found in previous studies. Therefore, the use of a concentrate high in oleic acid enables simulation, at least in part, of the sensory characteristics, especially texture.Ángela Jurado thanks the Junta de Extremadura for its support

The duration of the outdoor rearing period of pigs influences Iberian ham characteristics

peer-reviewedThe effect of outdoor rearing duration (75 v 50 days) and rearing system (outdoor v indoor based systems) of Iberian pigs on the chemical composition (fatty acid composition of fat and intramuscular fat, moisture, salt, pigment concentrations and water activity of lean meat), the instrumental colour (CIEL*a*b* system) and the sensory characteristics (descriptive analysis) of dry-cured hams were investigated. The fatty acid composition of subcutaneous fat was weakly affected by outdoor rearing duration, but greatly affected by rearing system with the indoor hams showing larger proportion of saturated fatty acids than outdoor rearing. Rearing system also affected L* of subcut aneous fat (the indoor hams were lighter than the outdoor ones). The instrumental colour of lean was only affected by outdoor rearing duration (scores for a* and its derived variables were larger in the long-outdoor group than in the short-outdoor one). The effect of outdoor rearing duration on the sensory characteristics of Iberian hams was marked, 13 sensory characteristics being affected. Among them, odour intensity, flavour intensity, and flavour persistence were greater in the long-outdoor hams than in the short-outdoor ones, whereas these characteristics were not affected by rearing system. However, rearing system also had a large effect influencing 12 sensory characteristics

Prolegómenos a una crítica de la razón poética (Kant y la "Autopóiesis" de la subjetividad)

El objetivo de este trabajo es trazar las líneas establecidas por Kant a los límites de la poesía en la tercera parte de sus críticas: la "Crítica del Juicio". Kant considera la poesía, entre todas las artes, como el vehículo preferido para la facultad del pensamiento estético, en la que se da la máxima expresión, la expresión del infinito, la supra-sensible, el acceso a la totalidad del discurso basado en la libertad imaginativa y la mediación simbólica. A través de la poesía, todas las referencias kantianas a la imaginación, el genio, la metáfora y el símbolo se dibujan con el fin de ofrecer las bases para una posible "Crítica de la razón poética".The aim of this paper is to trace the boundaries or limits to poetry set by Kant in the third of his critiques: the “Critique of Judgement”. Kant considers poetry, among all the arts, as the favoured vehicle for the faculty of aesthetic thought to be given greatest expression; the expression of the boundless, the supra-sensitive, access to Totality from speech based on imaginative freedom and symbolic mediation. Through poetry, all Kantian references to imagination, genius, metaphor and symbol are drawn on, in order to offer the basis for a possible “Critique of Poetic Reason”.notPeerReviewe

Efecto de la línea genética y de dietas enriquecidas en ácido oleico sobre los parámetros productivos del cerdo Ibérico

[ES] La genética y la alimentación son dos de los principales factores que afectan a la producción del cerdo Ibérico, así como a la calidad de su carne y de sus productos cárnicos. El objetivo de este estudio fue evaluar el efecto de la línea genética y de la alimentación durante el cebo, así como su interacción, sobre los parámetros productivos del cerdo Ibérico. Para ello, se utilizaron un total de 96 cerdos Ibéricos machos y castrados, que fueron divididos en 12 lotes (n=8) siguiendo un diseño factorial 4×3 con dos líneas genéticas (Retinto, RR, y Torbiscal, TT) y sus cruces recíprocos (R×T and T×R). Los cerdos fueron cebados en intensivo con tres tipos de piensos enriquecidos con tres niveles de ácido oleico (bajo, L, medio, M y alto, H). Los resultados mostraron un menor (p<0.05) consumo diario y una menor ganancia media diaria en los cerdos RR que en los RT, TR y TT. Así mismo, se observó un menor peso final en los cerdos RR que en los otros grupos genéticos. No se observaron diferencias en el índice de conversión entre los grupos estudiados. Con respecto al efecto de la dieta, los cerdos del lote L presentaron menor consumo diario e índice de conversión que los H y M. El tipo de dieta no afectó a la ganancia media diaria ni al peso final. Por ello, puede concluirse que los parámetros productivos del cruce Retinto×Torbiscal son similares a los de la línea pura Torbiscal, mejorando significativamente los de la línea pura Retinto.[EN] As it is well known, genetic and feeding are two fundamental factors affecting the Iberian pig production, meat and meat product quality. The objective of the present study was to evaluate the effect of genetic and nutrition factors, and their interaction, on productive parameters of Iberian pigs during the final fattening period prior to slaughter. For this purpose, a total of 96 castrated male Iberian pigs were allotted into twelve groups (n=8) following a 4×3 factorial design with two Iberian genetic lines (Retinto, RR, and Torbiscal, TT) and their reciprocal crosses (R×T and T×R) fed in intensive conditions with three different oleic acid enriched diets (low, L, medium, M and high, H levels). The results showed a significant (P<0.05) lower daily intake, average daily gain (ADG) and final weight in RR compared to RT, TR and TT Iberian pigs. Related to diet, L pigs exhibited lower (P<0.05) daily intake and feed conversion ratio than H and M ones, without differences in ADG and final weight. So, it can be concluded that productive parameters of Retinto×Torbiscal crosses are close to those of pure Torbiscal line, improving those of pure Retinto line.The research was supported by the National Institute for Agronomic Research (INIA) assigned to the State Secretariat of Research, Development and Innovation of the Ministry of Economy and Competitiveness of Spain (Project RTA2012-00054-C02).Tejeda, J.; Carrapiso, A.; Noguera, J.; Ibáñez-Escriche, N.; Gonzalez, E. (2018). Productive parameters of Iberian pig as affected by genetic line and oleic acid enriched diets. Archivos de Zootecnia. Sup. 1:41-43. https://doi.org/10.21071/az.v67iSupplement.3569S4143Sup.

Efecto de la genética y de la dieta sobre el lomo fresco del cerdo Ibérico (m. Longissimus dorsi)

[EN] This study was aimed to evaluate the effect of different genetic lines, diets and their interaction on the weight, yield, intramuscular fat content (IMF) and colour of loin (m. Longissimus dorsi) of Iberian pig. Ninety-six castrated male Iberian pigs were allotted into twelve groups (n=8) following a 4×3 factorial design with two Iberian genetic lines (Retinto, RR, and Torbiscal, TT) and their reciprocal crosses (R×T and T×R) fed in intensive conditions with three different oleic acid enriched diets (low, L, medium, M and high, H levels). Regarding loin weight and yield a significant effect of genetic line was observed due to the higher (P<0.05) scores in TT line compared to RR line, with intermediate levels in R×T and T×R pigs. However, when physicochemical parameters are evaluated, as fat content and meat colour, RR pigs exhibited significantly higher intramuscular fat (IMF) content, a* (redness) and b* (yellowness) values than TT, R×T and T×R pigs. None of the other factors studied, diet and genetic×diet interaction, showed significant effect on weight, yield, IMF and colour of loin.[ES] El objetivo de este estudio fue evaluar el efecto de la línea genética, la dieta y su interacción sobre el peso, rendimiento, contenido en grasa intramuscular y color del lomo (m. Longissimus dorsi) del cerdo Ibérico. Se utilizaron un total de 96 cerdos Ibéricos machos y castrados, que fueron divididos en 12 lotes (n=8) siguiendo un diseño factorial 4×3, con dos líneas genéticas (Retinto, RR, y Torbiscal, TT) y sus cruces recíprocos (R×T y T×R). Los cerdos fueron cebados en intensivo con tres tipos de piensos enriquecidos con tres niveles de ácido oleico (bajo, L, medio, M y alto, H). Se observó un efecto significativo (P<0.05) de la línea genética sobre el peso y el rendimiento del lomo, con valores superiores en ambos parámetros en la línea TT que en la línea RR, presentando valores intermedios los lotes R×T y T×R. Sin embargo, en relación a los parámetros físico-químicos, los lomos de los animales pertenecientes a la línea RR presentaron mayor (p<0.05) contenido en grasa intramuscular (IMF) y valores más elevados de a* (rojo) y b* (amarillo) que los cerdos TT, R×T y T×R. Ni la dieta, ni la interacción dieta×genética afectaron a los parámetros analizados en este estudio sobre el lomo del cerdo Ibérico.The research was supported by the National Institute for Agronomic Research (INIA) assigned to the State Secretariat of Research, Development and Innovation of the Ministry of Economy and Competitiveness of Spain (Project RTA2012-00054-C02).Gonzalez, E.; Carrapiso, A.; Noguera, J.; Ibáñez-Escriche, N.; Tejeda, J. (2018). Effect of genetic and diet on Iberian pig fresh loin (m. Longissimus dorsi). Archivos de Zootecnia. Sup. 1:185-187. https://doi.org/10.21071/az.v67iSupplement.3600S185187Sup.

Cambios de compuestos volátiles extraídos por SPME en jamones Ibéricos durante la curación.

A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (Un procedimiento de microextración en fase sólida (SPME) en espacio de cabeza fue ensayado para estudiar la evolución de los compuestos volátiles durante la curación de Jamones Ibéricos de cerdos criados en régimen de montanera (en libertad, con bellotas y pasto disponible) y un sistema OH-Pienso (estabulados, con un pienso alto en ácido oléico). El efecto del tiempo de curación en los compuestos volátiles fue más marcado que el efecto de la alimentación. La mayoría de los compuestos volátiles afectados por el tiempo de curación fueron compuestos que proceden de la reacción de Strecker y Maillard, que se incrementaron significativamente (p < 0.05) durante el tiempo de curación. Esta tendencia fue clara para los compuestos volátiles: 2-metilpropanal, 2-metilbutanal, 2-metil-1-butanol, disulfuro de dimetilo, 2,6.dimetilpiracina + dihidro-2(3H)furanona y bencenometanol y, por tanto ellos podrían ser usados como indicadores del tiempo de maduración. Por el contrario, algunos compuestos derivados de la oxidación lipídica disminuyeron significativamente durante el procesado del jamón. El sistema de alimentación tuvo un ligero efecto en los compuestos volátiles, aunque fue significativo para algunos compuestos (p < 0.05). Algunos de ellos (ácido butanoico, 2,6- dimetilpiracina y 1-octen-3-ol) fueron más abundantes en jamones de Montanera que en jamones de Pienso. Estas pequeñas diferencias podrían ser importantes porque los compuestos involucrados han sido identificados como aromas del jamón Ibérico

Accurate and reliable quantification of total microalgal fuel potential as fatty acid methyl esters by in situ transesterification

In the context of algal biofuels, lipids, or better aliphatic chains of the fatty acids, are perhaps the most important constituents of algal biomass. Accurate quantification of lipids and their respective fuel yield is crucial for comparison of algal strains and growth conditions and for process monitoring. As an alternative to traditional solvent-based lipid extraction procedures, we have developed a robust whole-biomass in situ transesterification procedure for quantification of algal lipids (as fatty acid methyl esters, FAMEs) that (a) can be carried out on a small scale (using 4–7 mg of biomass), (b) is applicable to a range of different species, (c) consists of a single-step reaction, (d) is robust over a range of different temperature and time combinations, and (e) tolerant to at least 50% water in the biomass. Unlike gravimetric lipid quantification, which can over- or underestimate the lipid content, whole biomass transesterification reflects the true potential fuel yield of algal biomass. We report here on the comparison of the yield of FAMEs by using different catalysts and catalyst combinations, with the acid catalyst HCl providing a consistently high level of conversion of fatty acids with a precision of 1.9% relative standard deviation. We investigate the influence of reaction time, temperature, and biomass water content on the measured FAME content and profile for 4 different samples of algae (replete and deplete Chlorella vulgaris, replete Phaeodactylum tricornutum, and replete Nannochloropsis sp.). We conclude by demonstrating a full mass balance closure of all fatty acids around a traditional lipid extraction process

Animal performance and fatty acid composition of lambs fed with different vegetable oils.

Twenty-seven lambs were used to investigate the effects of the inclusion of 4% hydrogenated palm oil (HPO) or sunflower oil (SFO) in the concentrate on animal performance, carcass and meat quality and fat characteristics and fatty acid composition. Animals (16.2 ± 0.27 kg initial weight) were fed concentrate (Control, HPO or SFO) and barley straw ad libitum and slaughtered at 25 kg. SFO lambs tended to eat less concentrate than HPO animals (P 0.05). SFO decreased proportions of C16:0, C18:1 cis-11 and C18:3 (P < 0.05) and increased C18:1 trans (P < 0.001) and C18:2/C18:3 ratio (P < 0.05). Atherogenicity index was lower (P < 0.05) when SFO was included in the concentrate. HPO did not affected and SFO improved fatty acid composition of fattening lambs without affecting animal performance

Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein.

An electronic nose (zNose™) was applied to the detection of adulteration of virgin coconut oil. The system, which is based on a surface acoustic wave sensor was used to generate a pattern of volatile compounds present in the samples. Virgin coconut oil was mixed with refined, bleached and deodorized palm kernel olein at a level of adulteration from 1 to 20% (wt/wt). Adulterant peaks were identified from the chromatogram profile and fitted to a curve using linear regression. The best relationship (R 2 = 0.91) was obtained between the peak tentatively identified as methyl dodecanoate and the percentage of palm kernel olein added. Pearson’s correlation coefficients (r) of 0.92 and 0.89 were obtained between adulterant peak methyl dodecanoate and of the iodine and peroxide values, respectively. Principal component analysis (PCA) was used to differentiate between pure and adulterated samples. The PCA provided good differentiation of samples with 74% of the variation accounted for by PC 1 and 17% accounted for by PC 2. Pure samples formed a separate cluster from all of the adulterated samples