Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.

@article{Ventanas2007ExtensiveFV,
  title={Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.},
  author={Sonia Ventanas and Jes{\'u}s Ventanas and Jorge Tovar and Carmen Fagoaga Garc{\'i}a and Mario Est{\'e}vez},
  journal={Meat science},
  year={2007},
  volume={77 2},
  pages={246-56}
}
The present study aimed to analyse the chemical composition and oxidative status of Iberian dry-cured hams from pigs fed different finishing diets: extensive feeding on acorns and pasture in a "Montanera" traditional system (MON), fed in confinement with a mixed diet containing high-oleic sunflower oil (115g/kg of diet) and supplemented with 250mg/kg α-tocopherol (HOVE), and fed in confinement control mixed diet (CON) without added tocopherol and oleic acid fat. Muscles from MON dry-cured hams… CONTINUE READING