Colonna Maria Antonietta, Tarricone Simona, Giannico Francesco, Selvaggi Maria, Carriero Francesco, Crupi Pasquale, Corbo Filomena, Clodoveo Maria Lisa
Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale Casamassima, Km 3, 70010 Valenzano, Italy.
Animals (Basel). 2021 Mar 30;11(4):954. doi: 10.3390/ani11040954.
The "Capocollo di Martina Franca" is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t = 0 vs. t = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
“马尔蒂纳-弗兰卡风干火腿”是一种产自普利亚大区的传统干腌猪肉制品。膳食脂肪来源能够影响猪肉中肌肉和皮下脂肪的脂质分布，进而影响其营养和感官品质以及技术加工的适宜性。本研究旨在评估与精炼橄榄油（ROO，3%，以干物质计）相比，含超声提取的特级初榨橄榄油（EVOO，3%，以干物质计）的日粮对猪肉（腰大肌）和风干火腿品质的影响，以及调味后储存时间（t = 0 对比 t = +6 个月）的影响。EVOO 日粮降低了猪肉中肉豆蔻酸、棕榈酸、硬脂酸和总饱和脂肪酸（SFA）的浓度，提高了油酸、亚油酸、总单不饱和脂肪酸（MUFA）、多不饱和脂肪酸（PUFA）以及 n-3 和 n-6 脂肪酸的含量；此外，致动脉粥样化指数和血栓形成指数降低，对人体健康具有潜在益处。尽管成熟后储存 6 个月使特级初榨橄榄油与精炼橄榄油相比的保护作用趋于平稳，但 EVOO 日粮对风干火腿的整体品质产生了积极影响。
