Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego

Pub Date : 2020-07-01 DOI:10.12706/itea.2020.012

I. González-Torres, P. González, N. Cobas, J. C. Barrios, L. Vázquez, L. Purriños, D. Franco, R. Domínguez, J. M. Lorenzo-Rodríguez

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Abstract

The aim of this study was to evaluate the “chorizo gallego” fatty acid profile elaborated with lean and fat from pigs fed with a liquid diet including milk whey compared to pigs fed with a commercial solid feeding. The monounsaturated fatty acids were the major fatty acids. Individually, the fatty acids with the highest proportions were oleic (42 % of total fatty acids), palmitic (24 %), stearic (12-13 %), linoleic (8-11 %), vaccenic (3 %), palmitoleic (2.5 %) and myristic. The statistical analysis showed that 14 out of 22 fatty acids presented significant differences between both diets. The inclusion of whey in the diet González-Torres et al. ITEA-Inf. Tec. Econ. Agrar. (en prensa), Vol. xx: 1-13 1 * Autor para correspondencia: jmlorenzo@ceteca.net Cita del artículo: González-Torres I, González P, Cobas N, Barrio JC, Vázquez L, Purriños L, Franco D, Domínguez R, Lorenzo JM (en prensa). Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego. ITEA-Información Técnica Económica Agraria. Vol. xx: 1-13. https://doi.org/10.12706/itea.2020.012 2 González-Torres et al. ITEA-Inf. Tec. Econ. Agrar. (en prensa), Vol. xx: 1-13

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