Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle
In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC...
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MDPI AG
2021-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/4/1060 |
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| author | Marco Alabiso Giuseppe Maniaci Cristina Giosuè Antonino Di Grigoli Adriana Bonanno |
| author_facet | Marco Alabiso Giuseppe Maniaci Cristina Giosuè Antonino Di Grigoli Adriana Bonanno |
| author_sort | Marco Alabiso |
| collection | DOAJ |
| description | In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (<i>p</i> ≤ 0.01) and, in particular, a higher level of linoleic acid (<i>p</i> ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (<i>p</i> ≤ 0.05), but a better <i>n-6</i>/<i>n-3</i> ratio compared to HB (<i>p</i> ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard. |
| first_indexed | 2024-03-10T12:30:03Z |
| format | Article |
| id | doaj.art-8b841b9639c64e58bdae4b12bc68640b |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T12:30:03Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
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| series | Animals |
| spelling | doaj.art-8b841b9639c64e58bdae4b12bc68640b2023-11-21T14:45:46ZengMDPI AGAnimals2076-26152021-04-01114106010.3390/ani11041060Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy CattleMarco Alabiso0Giuseppe Maniaci1Cristina Giosuè2Antonino Di Grigoli3Adriana Bonanno4Dipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, ItalyInstitute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, 90128 Palermo, ItalyIn autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (<i>p</i> ≤ 0.01) and, in particular, a higher level of linoleic acid (<i>p</i> ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio (<i>p</i> ≤ 0.05), but a better <i>n-6</i>/<i>n-3</i> ratio compared to HB (<i>p</i> ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.https://www.mdpi.com/2076-2615/11/4/1060cinisara breedbeefcured meatfatfermented sausage |
| spellingShingle | Marco Alabiso Giuseppe Maniaci Cristina Giosuè Antonino Di Grigoli Adriana Bonanno Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle Animals cinisara breed beef cured meat fat fermented sausage |
| title | Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle |
| title_full | Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle |
| title_fullStr | Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle |
| title_full_unstemmed | Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle |
| title_short | Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle |
| title_sort | fatty acid composition of salami made by meat from different commercial categories of indigenous dairy cattle |
| topic | cinisara breed beef cured meat fat fermented sausage |
| url | https://www.mdpi.com/2076-2615/11/4/1060 |
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