title: Use of isotope analysis to characterize meat fromIberian-breed swine.
abstract: We describe a method based on isotope analysis (δ(13)C) for characterization and differentiation of Iberian pork meat as a function of the diet of the animal. Using adipose tissue, it is possible to classify unknown samples in group of animals designated "acorn-fed", "recebo=mixed-fed" and "feed raised" according the δ(13)C value obtained, from the calibration straight line of y=-22.12-0.35x, with a correlation coefficient r=0.982 and s=0.1‰; where y=δ(13)C and x=arrobas of acorn and range forage received by the animals during the fattening period. Stress should be placed on the economic and industrial importance of Iberian-breed swine because the market prices of Iberian swine products depends on the classification of the animals according to the type of feeding regimen which they are subjected to.
authors: Departamento de Quı́mica Analı́tica, Nutrición y Bromatologı́a, Facultad de Quı́mica,Universidad de Salamanca, Plaza de la Merced s/n, Salamanca 37008 Spain.
authors: I
authors: I
authors: González-Martin
authors: C
authors: C
authors: González-Pérez
authors: J
authors: J
authors: Hernández Méndez
authors: E
authors: E
authors: Marqués-Macias
authors: F
authors: F
authors: Sanz Poveda