title: Alternative method for intramuscular fat analysis using common laboratory equipment.
abstract: A procedure to quantify intramuscular fat was developed using common inexpensive laboratory equipment. Three homogenization methods of lyophilized muscle samples (Ball-mill, Grinder and Mortar) and two extraction methods (Ball-mill or Vortex) were used in turkey meat and pork. Two-hundred mg of lyophilized and homogenized samples were accurately weighed and mixed with 1.5 mL of dichloromethane-methanol (8:2) and shaken either in a Mixer Mill (MM400, Retsch Technology) or in a Vortex. The final mixture was separated by centrifugation. Solvent was evaporated under a nitrogen stream and lipid content was gravimetrically determined. Besides, it was checked that the fatty acid profile was not altered by the protocol used. Moreover, the analysis of 4 replicas from the same sample showed different variation coefficients (16-29%) for the new procedures proposed over a wide range of IMF content. The combination of Grinder and Vortex methodologies can be proposed as a simple and inexpensive alternative to previous ones.
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Segura
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain; Incarlopsa, Tarancón, Cuenca, Spain.
authors.forename: L
authors.initials: L
authors.lastname: Calvo
authors.affiliation: Departamento de Mejora Genética Animal, INIA, Ctra Coruña km 7.5, 28040 Madrid, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Óvilo
authors.affiliation: Departamento de Reproducción Animal, INIA, 28040 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: González-Bulnes
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Olivares
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors.forename: M I
authors.initials: MI
authors.lastname: Cambero
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain. Electronic address: clemente@vet.ucm.es.
authors.forename: C J
authors.initials: CJ
authors.lastname: López-Bote
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D018482:Muscle, Skeletal / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D014422:Turkeys
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids
keywords: Fatty acids; Inexpensive laboratory equipment; Intramuscular fat; Low solvent volume; Lyophilized samples