Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham

The unsaponifiable fraction of subcutaneous fat of dry-cured Iberian hams f rom pigs fed on different systems during the finishing-fattening period and its feasibility as a method for classifying the hams according to the pigs ' feeding background are studied. Unsaponifiable fraction and n-alkane cont ent of subcutaneous fat from ten dry cured hams from Iberian x Duroc pigs r aised on two different management systems (Montanera, fed extensively on ac orns and pasture, and Pienso, fed on a concentrate diet) are analyzed. The proportion of unsaponifiable material and n-alkanes [pentadecane (n-C-15), heptadecane (n-C-17), octadecane (n-C-18), nonadecane (n-C-19), eicosane (n -C-20) and pentacosane (n-C-25)] were higher (P < 0.05) in hams from pigs r aised under extensive conditions than in those from pigs receiving concentr ate feeds. The unsaponifiable fraction assay of the fat from dry-cured Iber ian hams is a promising technique for classifying hams based on the gigs' f eeding background.