title: A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses.
abstract: This work reports on the development and optimisation of NIRS technology for fat characterization both in live pigs and in carcasses in the slaughterhouse; use of this technology would enable implementation of a real-time traceability and control system based on non-destructive sensors. A total of 52 Iberian pig fat samples were analysed using a LabSpec(®)Pro A108310 spectrophotometer (Analytical Spectral Device Inc.), with a high-intensity fiber-optic contact probe. Spectra were collected in five analysis modes: from the live animal, from the carcass in the slaughterhouse, from a subcutaneous fat sample with skin, from a skin-free subcutaneous fat sample and from a transverse section. Calibrations were developed for the prediction of the four main fatty acids in Iberian pig fat, obtaining for palmitic acid SECV values of 1.24% for in vivo analysis and 0.82% for carcass analysis, for stearic acid 0.67% and 0.94%, for oleic acid 1.42% and 1.48% and for linoleic 0.36% and 0.55%, respectively. The calibrations accounted for between 60% and 74% of the variation recorded in live animals, and between 31% and 87% of variation in carcasses. These results confirm the feasibility of NIRS technology for the on-site inspection and control of Iberian pig, both in the field and in the slaughterhouse.
authors.affiliation: Department of Animal Production, ETSIAM, University of Cordoba, Campus Rabanales, 14071 Cordoba, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Pérez-Marín
authors.forename: E
authors.initials: E
authors.lastname: De Pedro Sanz
authors.forename: J E
authors.initials: JE
authors.lastname: Guerrero-Ginel
authors.forename: A
authors.initials: A
authors.lastname: Garrido-Varo