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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]
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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 

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