The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin.

The effect of growing pigs on free-range (FR) or in confi nement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] was studied on the dry-cured loin lipid composition and texture profi le. Dry-cured loins from FR showed the highest proteolysis degree (estimated as nitrogen from free amino acid and ammonia) and the lowest hardness (P<0.05), whereas dry-cured loin from FD reached the lowest value of oleic acid (C18:1n-9). Principal component analysis permitted to separate the samples into three different groups: 1. FR products, with high fat content, low SFA and the lowest n-6/n-3 ratio; 2. FD products, with the lowest fat and the highest SFA and n-6/n-3 ratio and 3. A and A-G products, with high fat, low SFA and n-6/n-3 ratio.