Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy.
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
15 05 2023
15 05 2023
Historique:
received:
08
03
2023
accepted:
11
05
2023
medline:
17
5
2023
pubmed:
16
5
2023
entrez:
15
5
2023
Statut:
epublish
Résumé
The fatty acids profile has been playing a decisive role in recent years, thanks to technological, sensory and health demands from producers and consumers. The application of NIRS technique on fat tissues, could lead to more efficient, practical, and economical in the quality control. The study aim was to assess the accuracy of Fourier Transformed Near Infrared Spectroscopy technique to determine fatty acids composition in fat of 12 European local pig breeds. A total of 439 spectra of backfat were collected both in intact and minced tissue and then were analyzed using gas chromatographic analysis. Predictive equations were developed using the 80% of samples for the calibration, followed by full cross validation, and the remaining 20% for the external validation test. NIRS analysis of minced samples allowed a better response for fatty acid families, n6 PUFA, it is promising both for n3 PUFA quantification and for the screening (high, low value) of the major fatty acids. Intact fat prediction, although with a lower predictive ability, seems suitable for PUFA and n6 PUFA while for other families allows only a discrimination between high and low values.
Identifiants
pubmed: 37188692
doi: 10.1038/s41598-023-34996-x
pii: 10.1038/s41598-023-34996-x
pmc: PMC10185696
doi:
Substances chimiques
Fatty Acids
0
Fatty Acids, Omega-3
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
7874Informations de copyright
© 2023. The Author(s).
Références
Meat Sci. 2005 Feb;69(2):243-8
pubmed: 22062814
Meat Sci. 2003 Oct;65(2):713-9
pubmed: 22063432
J Phys Chem Lett. 2013 Jul 3;4(13):2177-2185
pubmed: 24073304
Meat Sci. 2019 Jul;153:86-93
pubmed: 30913412
J Biol Chem. 1957 May;226(1):497-509
pubmed: 13428781
Animal. 2011 Sep;5(11):1829-41
pubmed: 22440424
Animal. 2008 Oct;2(10):1548-58
pubmed: 22443914
Meat Sci. 2020 Oct;168:108179
pubmed: 32416402
Meat Sci. 2005 Mar;69(3):433-40
pubmed: 22062981
Meat Sci. 2010 Oct;86(2):511-9
pubmed: 20598447
Meat Sci. 2012 Mar;90(3):511-8
pubmed: 22030111
Appl Spectrosc. 2017 Jul;71(7):1403-1426
pubmed: 28534672
Animal. 2011 Jan;5(1):155-65
pubmed: 22440714
Food Chem. 2015 Feb 1;168:554-60
pubmed: 25172747
Anal Chim Acta. 2019 Jun 13;1058:9-17
pubmed: 30851858
Meat Sci. 2005 Jun;70(2):357-63
pubmed: 22063493
Meat Sci. 2009 Dec;83(4):627-33
pubmed: 20416647
J Anim Sci. 2012 Mar;90(3):978-88
pubmed: 22064739
Meat Sci. 2009 Oct;83(2):175-86
pubmed: 20416766
J Lipid Res. 1964 Oct;5:600-8
pubmed: 14221106
Meat Sci. 2006 Nov;74(3):487-96
pubmed: 22063053
Meat Sci. 2013 Nov;95(3):503-11
pubmed: 23793086
Food Sci Nutr. 2015 Sep 23;4(2):269-83
pubmed: 27004116
Animal. 2022 Feb;16 Suppl 1:100402
pubmed: 34836808
Talanta. 2014 Jun;123:186-99
pubmed: 24725882
Anal Chim Acta. 2009 Mar 23;636(2):183-9
pubmed: 19264166
Meat Sci. 2012 Mar;90(3):636-42
pubmed: 22075264
Meat Sci. 2018 May;139:15-24
pubmed: 29367118
Food Chem. 2018 Nov 30;267:223-230
pubmed: 29934161