INFLUENCE OF FINISHING DIET ON FATTY-ACID PROFILES OF INTRAMUSCULAR LIPIDS, TRIGLYCERIDES AND PHOSPHOLIPIDS IN MUSCLES OF THE IBERIAN PIG

Thirty Iberian x Duroc pigs allotted in groups of ten animals were fed in three traditional different management systems ('Montanera' (MO), fed on acorns, 'Recebo' (REI, fed on acorns and a commercial diet; and 'Cebo' (CE), fed on a commercial diet). Masseter muscle was obtained to evaluate the influence of management system on fatty acid (FA) comp osition of lean. The FA composition of the intramuscular total lipids, triglyceride (TG) and phospholipid (PL) fractions was evaluated. Musc le from MO pigs had greater quantities of monounsaturated fatty acids (MUFA) in the total lipids, triglyceride and phospholipid fractions th an the other feedings. The percentage of saturated fatty acids (SFA) o f i.m. total lipids and TGs increased (P <.05) with duration of feedin g on RE and CE, from 35.13-35.10% in MO pigs to 37.47-37.84% in RE pig s and 39.98-41.11% in CE pigs, PLs from RE and CE pigs contained move C-18:2 and C-20:4 and less C-18:1 than MO pigs. (C) 1997 Elsevier Scie nce Ltd.