Skip to main content Accessibility help
×
Home

Prediction of fat quality in pig carcasses by near-infrared spectroscopy

  • E. Gjerlaug-Enger (a1) (a2), J. Kongsro (a2), L. Aass (a1), J. Ødegård (a1) (a3) and O. Vangen (a1)...

Abstract

This study was conducted to evaluate the potential of near-infrared (NIR) spectroscopy (NIRS) technology for prediction of the chemical composition (moisture content and fatty acid composition) of fat from fast-growing, lean slaughter pig samples coming from breeding programmes. NIRS method I: a total of 77 samples of intact subcutaneous fat from pigs were analysed with the FOSS FoodScan NIR spectrophotometer (850 to 1050 nm) and then used to predict the moisture content by using partial least squares (PLS) regression methods. The best equation obtained has a coefficient of determination for cross-validation (CV; R2cv) and a root mean square error of a CV (RMSECV) of 0.88 and 1.18%, respectively. The equation was further validated with (n = 15) providing values of 0.83 and 0.42% for the coefficient of determination for validation (R2val) and root mean square error of prediction (RMSEP), respectively. NIRS method II: in this case, samples of melted subcutaneous fat were analysed in an FOSS XDS NIR rapid content analyser (400 to 2500 nm). Equations based on modified PLS regression methods showed that NIRS technology could predict the fatty acid groups, the main fatty acids and the iodine value accurately with R2cv, RMSECV, R2val and RMSEP of 0.98, 0.38%, 0.95 and 0.49%, respectively (saturated fatty acids), 0.94, 0.45%, 0.97 and 0.65%, respectively (monounsaturated fatty acids), 0.97, 0.28%, 0.99 and 0.34%, respectively (polyunsaturated fatty acids), 0.76, 0.61%, 0.84 and 0.87%, respectively (palmitic acid, C16:0), 0.75, 0.16%, 0.89 and 0.10%, respectively (palmitoleic acid, C16:1n-7), 0.93, 0.41%, 0.96 and 0.64%, respectively (steric acid, C18:0), 0.90, 0.51%, 0.94 and 0.44%, respectively (oleic acid, C18:1n-9), 0.97, 0.25%, 0.98 and 0.29% (linoleic acid, C18:2n-6), 0.68, 0.09%, 0.57 and 0.16% (α-linolenic acid, C18:3n-3) and 0.97, 0.57, 0.97 and 1.22, respectively (iodine value, calculated). The magnitude of this error showed quite good accuracy using these rapid methods in prediction of the moisture and fatty acid composition of fat from pigs involved in breeding schemes.

Copyright

Corresponding author

References

Hide All
Anderson, S 2007. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan (TM) near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: collaborative study. Journal of AOAC International 90, 10731083.
Anonymous 1974. Nordic committee on food analysis (NMKL). Method no. 23. NMKL Veterinærinstituttet, Oslo, Norway.
Buning-Pfaue, H 2003. Analysis of water in food by near infrared spectroscopy. Food Chemistry 82, 107115.
de Pedro, E, Casillas, M, Miranda, CM 1997. Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham. Meat Science 45, 4551.
de Pedro, E, Garrido, A, Bares, I, Casillas, M, Murray, I 1992. Application of near infrared spectroscopy for quality control of Iberian pork industry. In Near infrared spectroscopy bridging the gap between data analysis and NIR applications (ed. KI Hildrum, T Isaksson, T Naes and A Tandberg), pp. 345348. Ellis Horwood, Chichester, UK.
Duarte, FJ 1995. Tunable laser applications. Marcel Dekker, New York, NY, USA.
Esbensen, KH 2000. Multivariate Data Analysis – in practice. An introduction to multivariate data analysis and experimental design. CAMO Process AS, Oslo, Norway.
Fernandez, A, de Pedro, E, Nunez, N, Silio, L, Garcia-Casco, J, Rodriguez, C 2003. Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs. Meat Science 64, 405410.
Garcia-Olmo, J, Garrido-Varo, A, de Pedro, E 2001. The transfer of fatty acid calibration equations using four sets of unsealed liquid standardisation samples. Journal of Near Infrared Spectroscopy 9, 4962.
Garcia-Olmo, J, Garrido-Varo, A, de Pedro, E 2005. Advantages and disadvantages of multiple linear regression and partial least squares regression equations for the prediction of fatty acids. Retrieved April 7, 2011, from http://www.uco.es/organiza/departamentos/prod-animal/p-animales/cerdo-iberico/Bibliografia/p253.pdf
Garcia-Olmo, J, de Pedro, E, Garrido, A, Paredes, A, Sanabria, C, Santolalla, M, Salas, J, Garcia-Hierro, JR, Gonzalez, I, Garcia-Cachan, MD, Guirao, J 2002. Determination of the precision of the fatty acid analysis of Iberian pig fat by gas chromatography. Results of a mini collaborative study. Meat Science 60, 103109.
Garrido-Varo, A, García-Olmo, J, Perez-Marin, D 2004. Applications in fats and oils. In Near-infrared spectroscopy in agriculture (ed. CA Roberts, J Workman and JB Reeves III), pp. 487558. ASA, CSSA and SSSA, Inc., Madison, WI, USA.
Garrido-Varo, A, Perez-Marin, D, Bautista-Cruz, J, Guerrero-Ginel, JE 2008. Near infrared spectroscopy for quantification of animal-origin fats in fat blends. Journal of Near Infrared Spectroscopy 16, 281283.
Gjerlaug-Enger, E, Aass, L, Ødegård, J, Vangen, O 2010. Genetic parameters of meat quality traits in two pig breeds measured by rapid methods. Animal 4, 18321843.
Gjerlaug-Enger, E, Aass, L, Ødegård, J, Kongsro, J, Vangen, O 2011. Genetic parameters of fat quality in pigs measured by near-infrared spectroscopy. Animal, (in press). doi:10.1017/S1751731111000528.
Gonzalez-Martin, I, Gonzalez-Perez, C, Hernandez-Mendez, J, Alvarez-Garcia, N, Lazaro, SM 2002. Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy. A comparative study of the methods for obtaining total lipids: solvents and melting with microwaves. Journal of Near Infrared Spectroscopy 10, 257268.
Isaksson, T, Naes, T 1988. The effect of multiplicative scatter correction (MSC) and linearity improvement in NIR spectroscopy. Applied Spectroscopy 42, 12731284.
Isaksson, T, Miller, CE, Naes, T 1992. Nondestructive Nir and Nit determination of protein, fat, and water in plastic-wrapped, homogenized meat. Applied Spectroscopy 46, 16851694.
Martens, H, Naes, T 1989. Multivariate calibration. John Wiley & Sons Ltd, Chichester, UK.
Perez-Marin, D, Garrido-Varo, A, de Pedro, E, Guerrero-Ginel, JE 2007. Chemometric utilities to achieve robustness in liquid NIRS calibrations: application to pig fat analysis. Chemometrics and Intelligent Laboratory Systems 87, 241246.
Perez-Marin, D, Sanz, ED, Guerrero-Ginel, JE, Garrido-Varo, A 2009. A feasibility study on the use of near-infrared spectroscopy for prediction of the fatty acid profile in live Iberian pigs and carcasses. Meat Science 83, 627633.
Rossel, RAV, McBratney, AB 1998. Laboratory evaluation of a proximal sensing technique for simultaneous measurement of soil clay and water content. Geoderma 85, 1939.
Sato, T, Kawano, S, Iwamoto, M 1991. Near-infrared spectral patterns of fatty-acid analysis from fats and oils. Journal of the American Oil Chemists Society 68, 827833.
Schwörer, D, Lorenz, D, Rebsamen, A 1999. Evaluation of the fat score by NIR spectroscopy. Proceedings of the 50th Annual meeting of the European Association for Animal Production, 22–26 August 1999. Commission on pig production, Session P3.27, Zürich, Switzerland.
Shenk, JS, Westerhaus, MO 1995. Analysis of agricultural and food products by near infrared reflectance spectroscopy – monograph. NIR Systems Inc., Silver Spring, MD, USA.
Shenk, JS, Westerhaus, MO 1996. Calibration the ISI way. In Near infrared spectroscopy: the future waves (ed. AMC Davies and PC Williams), pp. 198202. NIR Publications, Chichester, UK.
Shenk, JS, Workman, JJ, Westerhaus, MO, Burns, DA, Ciurczak, EW 2001. Application of NIR spectroscopy to agricultural products. Handbook of near infrared analysis. Practical spectroscopy series, vol. 27, 2nd edition. Marcel Decker, New York, NY, USA.
Tillmann, P, Paul, C 1998. The repeatability file – a tool for reducing the sensitivity of near infrared spectroscopy calibrations to moisture variation. Journal of Near Infrared Spectroscopy 6, 6168.
Williams, PC, Sobering, D 1996. How do we do it: a brief summary of the methods we use in developing near infrared calibrations. In Near infrared spectroscopy: the future (ed. AMC Waves, Davies and PC Williams), pp. 185188. NIR Publications, Chichester, UK.
WinISI III Manual 2005. Version 1.60. Infrasoft International, State College, PA, USA.

Keywords

Related content

Powered by UNSILO

Prediction of fat quality in pig carcasses by near-infrared spectroscopy

  • E. Gjerlaug-Enger (a1) (a2), J. Kongsro (a2), L. Aass (a1), J. Ødegård (a1) (a3) and O. Vangen (a1)...

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed.