Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

NIR technology was used to analyze the fatty acid composition of fat tissue from conjugated linoleic acid fed pigs by direct application of a fibre optics probe on two different locations of subcutaneous fat. One hundred and fifty-three pigs were fed three different diets and the fatty acid profile...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2010-06, Vol.43 (5), p.1416-1422
Main Authors: Pérez-Juan, María, Afseth, Nils K., González, Joel, Díaz, Isabel, Gispert, Marina, Furnols, Maria Font i, Oliver, M. Angels, Realini, Carolina E.
Format: Article
Language:English
Subjects:
Carcasses
Conjugated linoleic acid
Diets
Fatty acids
Fiber optics
Fibre optics probe
FT-NIR
Ham
Optical fibers
Pig fat
Spectra
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:NIR technology was used to analyze the fatty acid composition of fat tissue from conjugated linoleic acid fed pigs by direct application of a fibre optics probe on two different locations of subcutaneous fat. One hundred and fifty-three pigs were fed three different diets and the fatty acid profile of subcutaneous fat from Gluteus medius was analyzed using gas chromatography and FT-NIR in a longitudinal and transversal cut. Spectra were acquired using a Bruker Optics Matrix-F duplex spectrometer equipped with a fibre optics probe (IN-268-2). Total saturated, monounsaturated and polyunsaturated together as well as oleic and stearic fatty acids were predicted accurately ( R 2 > 0.70), myristic, and linoleic fatty acids were predicted with lower accuracy (0.60 < R 2 < 0.70), while palmitic, asclepic and α-linolenic fatty acids were poorly predicted ( R 2 < 0.60). Results indicated that NIR technology has potential as a rapid tool to discriminate carcasses from animals fed diets with different fatty acid composition by a direct measurement on the fat from the ham.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.04.006