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Influence of liquid feeding with milk whey on "chorizo gallego" fatty acid profile

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Authors: I. González‑Torres, P. González, N. Cobas, J.C. Barrio, L. Vázquez, L. Purriños, D. Franco, R. Domínguez y J.M. Lorenzo
Issue: 117-1 (19-31)
Topic: Animal Production
Keywords: milk whey, animal feeding, meat product, chorizo gallego, fatty acids

The aim of this study was to evaluate the "chorizo gallego" fatty acid profile elaborated with lean and fat from pigs fed with a liquid diet including milk whey compared to pigs fed with a commercial solid feeding. The monounsaturated fatty acids were the major fatty acids. Individually, the fatty acids with the highest proportions were oleic (42 % of total fatty acids), palmitic (24  %), stearic (12‑13 %), linoleic (8‑11 %), vaccenic (3 %), palmitoleic (2.5 %) and myristic. The statistical analysis showed that 14 out of 22 fatty acids presented significant differences between both diets. The inclusion of whey in the diet caused a significant increase in the main saturated and monounsaturated fatty acids and a decrease in the polyunsaturated fatty acids. This fact may be related, on the one hand, with the particular fatty acid composition of the whey and also with the decrease in the amount of protein, carbohydrates and fat provided by the diet, which favours de novo synthesis, therefore the endogenous synthesis of saturated and monounsaturated fatty acids. Despite the increase in saturated fatty acids and the decrease in polyunsaturated, the inclusion of milk whey increased the content of monounsaturated fatty acids, which had a positive impact on health. Therefore, taking into account all the results we can affirm that a finishing diet that 30 % of whey would allow to revalue this byproduct of the food industry and decrease production costs with minimal variation in nutritional quality of "chorizo gallego".


González‑Torres I, González P, Cobas N, Barrio JC, Vázquez L, Purriños L, Franco D, Domínguez R, Lorenzo JM (2021). Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego. ITEA‑Información Técnica Económica Agraria 117(1): 19‑31.

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