利用化学和同位素指纹图谱初步研究 "Nero dei Nebrodi "猪的地理来源和养殖系统的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-31 DOI:10.1016/j.jfca.2024.106918

Federica Litrenta , Carmelo Cavallo , Matteo Perini , Silvia Pianezze , Enrico D’alessandro , Vincenzo Lo Turco , Giuseppa Di Bella , Luigi Liotta

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引用次数: 0

摘要

在这项研究中，通过对化学营养参数、稳定同位素组成、脂肪酸和固醇概况以及矿物质元素含量进行相关分析，确定了在西西里岛东北部两个不同地区饲养的 "Nero dei Nebrodi "猪的背阔肌肉的地理来源。发现 "内布罗迪组"（NG）和 "外布罗迪组"（ENG）在 80 多个变量中的 51 个变量存在显著差异（p ≤ 0.05）。脱脂肉的δ2H、δ18O、δ13C和δ15N在NG和ENG动物之间存在统计学差异（p<0.01），表明日粮和饮用水成分发生了变化。研究结果表明，内布罗迪地区特有的丰富植被不仅影响肉的化学营养参数，还影响其同位素比值，从而为这一奇特产品的可追溯性提供了所需的地理特征，使其有望获得受保护的原产地名称。

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Preliminary study on the influence of the geographical origin and farming system on ‘Nero dei Nebrodi’ pig using chemical and isotopic fingerprinting

In this study, the geographical origin of longissimus dorsi meat from 'Nero dei Nebrodi' pigs reared in two distinct regions of north-eastern Sicily was indagated by correlating chemical-nutritional parameters, stable isotope composition, fatty acid and sterol profiles, and mineral element content. Significant differences (p ≤ 0.05) between the 'Nebrodi group' (NG) and the 'External Nebrodi group' (ENG) were found for 51 over 80 variables. The δ²H, δ¹⁸O, δ¹³C and δ¹⁵N of the defatted meat were statistically different (p<0.01) between NG and ENG animals, indicating a change in the composition of the diet and drinking water consumed. The results showed that the characteristic rich endemic vegetation of the Nebrodi influences not only the chemical-nutritional parameters of the meat but also its isotopic ratios, allowing for a geographical characterization required for the traceability of this peculiar product, aspiring to a protected designation of origin.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.