Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-28T04:57:34.994Z Has data issue: false hasContentIssue false
  • English
  • Français

Selective mobilization of fatty acids in adipose tissue of heavy pigs

Published online by Cambridge University Press:  29 August 2014

D. Bochicchio ,
M. Comellini ,
P. Lambertini ,
G. Marchetto  and
G. Della Casa
D. Bochicchio*
Affiliation:
C.R.A. Consiglio per la ricerca e la sperimentazione in agricoltura, Unità di ricerca per la suinicoltura, Via Beccastecca 345, 41018 S. Cesario s. P. (MO), Italy
M. Comellini
Affiliation:
C.R.A. Consiglio per la ricerca e la sperimentazione in agricoltura, Unità di ricerca per la suinicoltura, Via Beccastecca 345, 41018 S. Cesario s. P. (MO), Italy
P. Lambertini
Affiliation:
Ministero delle Politiche Agricole Alimentari e Forestali, Ispettorato Centrale Repressione Frodi, Via Cavedone 29, 41100 Modena, Italy
G. Marchetto
Affiliation:
C.R.A. Consiglio per la ricerca e la sperimentazione in agricoltura, Unità di ricerca per la suinicoltura, Via Beccastecca 345, 41018 S. Cesario s. P. (MO), Italy
G. Della Casa
Affiliation:
C.R.A. Consiglio per la ricerca e la sperimentazione in agricoltura, Unità di ricerca per la suinicoltura, Via Beccastecca 345, 41018 S. Cesario s. P. (MO), Italy
*
†E-mail: [email protected]
Get access

Abstract

The mobilization of fatty acids during food deprivation is a selective process studied in different species (humans, rodents, birds, viverrids). The aim of this work was to study the effect of fasting on selective mobilization in commercial pigs. A total of 16 barrows (Large White×Landrace (167 kg±12.5 kg live weight) were subdivided into two homogeneous groups, one subjected to 12 h and the other to 60 h of fasting (fasting time) before slaughtering. For each pig inner and outer backfat layer were sampled at slaughter and at ham trimming 24 h later (sampling time). Increasing the fasting time and the sampling time after slaughter caused an increase in the amount of free fatty acids in both layers. Therefore it can be argued that during fasting lipolysis is stimulated and remains active also after slaughtering. The factors that stimulate lipolysis determine a greater mobilization of unsaturated fatty acids than saturated ones. Thus fasting time may influence the suitability of pork for processing and conservation, since free fatty acids are more suitable for oxidation than the esterified ones.

Keywords

heavy pigfastinglipolysisfree fatty acidshydrolysis index
Type
Research Article
Information
animal , Volume 9 , Issue 1 , January 2015 , pp. 158 - 165
Copyright
© The Animal Consortium 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Allen, JC 1987. Industrial aspects of lipid oxidation. In Recent advances in chemistry and technology of fats and oils (ed. RJ Hamilton and A Bhati), pp. 131–139. Elsevier, London, UK.Google Scholar
AOAC 1990. Official methods of analysis, 15th edition. Association of Official Analytical Chemists, Arlington, VA, USA.Google Scholar
Apple, JK, Maxwell, CV, Galloway, DL, Hamilton, CR and Yancey, JWS 2009. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat. Journal of Animal Science 87, 1423–1440.Google Scholar
Beattie, VE, Burrows, MS, Moss, BW and Weatherup, RN 2002. The effect of food deprivation prior to slaughter on performance, behaviour and meat quality. Meat Science 62, 413–418.Google Scholar
Camara, M, Mourot, J and Février, C 1996. Influence of two dairy fats on lipid synthesis in the pig: comparative study of liver, muscle and the two backfat layers. Annals of Nutrition and Metabolism 40, 287–295.CrossRefGoogle ScholarPubMed
Coutron-Gambotti, C and Gandemer, G 1999. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chemistry 64, 95–101.CrossRefGoogle Scholar
De Pedro, E, Casillas, M and Miranda, CM 1997. Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham. Meat Science 45, 45–51.CrossRefGoogle ScholarPubMed
D’Souza, DN, Dunshea, FR, Warner, RD and Leury, BJ 1998. Effect of on-farm and pre-slaughter handling of pigs on meat quality. Australian Journal of Agricultural Research 49, 1021–1025.Google Scholar
EC 2005. Council Regulation (EC) No 2005/1/CE of 22 December 2004 on the protection of animals during transport and related operations and amending Directives 64/432/EEC and 93/119/EC and Regulation (EC) No 1255/97. Official Journal of the European Union L 3/1, 1–44.Google Scholar
EC 2009. Council Regulation (EC) No 2009/1099/CE of 24 September 2009 on the protection of animals at the time of Killing. Official Journal of the European Union L 303, 1–27.Google Scholar
Eikelenboom, G, Bolink, AH and Sybesma, W 1991. Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Science 29, 25–30.Google Scholar
Enser, M 1987. What is lipid oxidation? Food Science and Technology 1, 151–153.Google Scholar
Fernandez, X, Mourot, J, Mounier, A and Ecolan, P 1995. Effect of muscle type and food deprivation for 24 hours on the composition of the lipid fraction in muscles of large white pigs. Meat Science 41, 335–343.CrossRefGoogle ScholarPubMed
Folch, J, Lees, M and Sloane-Stanley, GH 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226, 497–509.Google Scholar
Girard, JP 1982. Hygiine et technologie de la viande frache. Editions du CNRS, Paris, France.Google Scholar
Gray, JL and Pearson, AM 1984. Cured meat flavor. Advances in Food Research 29, 1–86.Google Scholar
Guàrdia, MD, Estany, J, Balash, S, Oliver, MA, Gispert, M and Diestre, A 2005. Risk assessment of DFD condition due to preslaughter conditions and RYR1 gene in pigs. Meat Science 70, 709–716.CrossRefGoogle Scholar
Guesnet, P and Demarne, Y 1987. La régulation de la lipogenèse et de la lipolyse chez les mammifères, 1st edition. INRA, Paris, France.Google Scholar
Kephart, KB and Mills, EW 2005. Effect of withholding feed from swine before slaughter on carcass and viscera weights and meat quality. Journal of Animal Science 83, 715–721.Google Scholar
Lafontan, M and Langin, D 2009. Lipolysis and lipid mobilization in human adipose tissue. Progress in Lipid Research 48, 275–297.Google Scholar
Lambertini, P and Della Casa, G 1994. Determinazione del contenuto e della composizione in acidi grassi liberi del grasso suino. La Rivista Italiana delle Sostanze Grasse 71, 25–29.Google Scholar
Langin, D 2006. Adipose tissue lipolysis as a metabolic pathway to define pharmacological strategies against obesity and the metabolic syndrome. Pharmacological Research 53, 482–491.Google Scholar
Lo Fiego, DP, Tedeschi, M, Santoro, P and Nanni Costa, L 1987. Ricerche sul contenuto di idrossiprolina nel tessuto adiposo del suino pesante. Atti della Società Italiana delle Scienze Veterinarie XLI, 728–730. Part II.Google Scholar
Malmfors, B, Lundstrom, K and Hansson, I 1978. Fatty acid composition of porcine backfatand muscle lipids as affected by sex, weight and anatomical location. Swedish Journal of Agricultural Research 8, 25–38.Google Scholar
Mersmann, HJ and MacNeil, MD 1985. Relationship of plasma lipid concentrations to fat deposition in pigs. Journal of Animal Science 61, 122–128.CrossRefGoogle ScholarPubMed
Monin, G, Hortos, M, Diaz, I, Rock, E and Garcia-Regueiro, JA 2003. Lipolysis and lipid oxidation during chilled storage of meat from large White and Pietrain pigs. Meat Science 64, 7–12.CrossRefGoogle ScholarPubMed
Motilva, MJ, Toldrá, F, Aristoy, MC and Flores, J 1993. Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham. Journal of Food Biochemistry 16, 323–335.Google Scholar
Murray, AC and Jones, SDM 1994. The effect of mixing, feed restriction and genotype with respect to stress susceptibility on pork carcass and meat quality. Canadian Journal of Animal Science 74, 587–594.CrossRefGoogle Scholar
Nieminen, P, Käkelä, R, Pyykönen, T and Mustonen, AM 2006a. Selective fatty acid mobilization in the American mink (Mustela vison) during food deprivation. Comparative Biochemistry and Physiology (Part B) 145, 81–93.Google Scholar
Nieminen, P, Rouvinen-Watt, K, Collins, D, Grant, J and Mustonen, AM 2006b. Fatty acid profiles and relative mobilization during fasting in adipose tissue depots of the American Marten (Martes americana). Lipids 3, 231–240.CrossRefGoogle Scholar
Price, ER, Krokfors, A and Guglielmo, CG 2008. Selective mobilization of fatty acids from adipose tissue in migratory birds. The Journal of Experimental Biology 211, 29–34.Google Scholar
Raclot, T 2003. Selective mobilization of fatty acids from adipose tissue triacylglycerols. Progress in Lipid Research 42, 257–288.Google Scholar
Raclot, T and Groscolas, R 1993. Differential mobilization of white adipose tissue fatty acids according to chain length, unsaturation, and positional isomerism. Journal of Lipid Research 34, 1515–1526.CrossRefGoogle ScholarPubMed
Raclot, T and Groscolas, R 1995. Selective mobilization of adipose tissue fatty acids during energy depletion in the rat. Journal of Lipid Research 36, 2164–2173.Google Scholar
SAS 1997. SAS user guide statistics, version 6.12. SAS Institute Inc.,, Cary, NC, USA.Google Scholar
Sengenes, C, Stich, V, Berlan, M, Hejnova, J, Lafontan, M and Pariskova, Z 2002. Increased lipolysis in adipose tissue and lipid mobilization to natriuretic peptides during low-calorie diet in obese women. International Journal of Obesity and Related Metabolic Disorders 26, 24–32.CrossRefGoogle ScholarPubMed
Steffen, DG, Arakelian, MC, Phinney, G, Brown, LJ and Mersmann, HJ 1981. Effect of nutritional status on swine adipose tissue lipolytic activities. Journal of Animal Science 52, 1306–1311.Google Scholar
Sterten, H, Frøystein, T, Oksbjerg, N, Rehnberg, AC, Ekker, AS and Kjos, NP 2009. Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs. Meat Science 83, 351–357.Google Scholar
Turgeon, MJ and Bergeron, R 2002. Effects of pre-slaughter management on carcass weight and meat quality. Canadian Meat Science Association 12, 12–15.Google Scholar
Vestergaard, CS, Schivazappa, C and Virgili, R 2000. Lipolysis in dry-cured ham maturation. Meat Science 55, 1–5.Google Scholar
Volpelli, LA, Cino, A, Comellini, M, Ielo, MC, Minelli, G and Lo Fiego, DP 2011. Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies. Italian Journal of Animal Science 10 (suppl. 1), 64.Google Scholar
Warnants, N, Van Oeckel, MJ and Boucque, CV 1999. Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. Journal of Animal Science 77, 2478–2490.Google Scholar
Xiao, S, Zhang, W, Yang, Y, Ma, C, Ahn, DU, Li, X, Lei, J and Du, M 2010. Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham. Food Chemistry 121, 191–195.Google Scholar