Classification of Raw Cuts from Iberian and Celta Pigs Based on Lipid Analysis and Chemometrics

This study explores the fatty acid (FA) profiles of four distinct raw cuts sourced from Iberian and Celta pigs, two prominent and commercially significant autochthonous breeds of the Iberian Peninsula. Significant variations in FA profiles were observed among cuts. Livers exhibited the highest lipid content and concentrations of linoleic and arachidonic acids. In contrast, cheek, presa, and loin were characterised by increased monounsaturated FA, primarily oleic acid. Differences were also found between breeds, albeit less pronounced. Palmitoleic acid was more prevalent in Iberian pigs, with the exception of livers, where no significant differences were found. Conversely, Celta pigs displayed higher levels of linoleic and arachidonic acids, except for livers, where arachidonic acid was higher in Iberian pork. A chemometric study successfully distinguishes between Iberian and Celta pig samples using a PLS-DA model. Variable Importance in Projection (VIP) analysis reveals that linoleic, arachidonic, α-linolenic, eicosenoic and palmitoleic acids, along with some minor FA, are key variables for accurate breed classification in each cut, highlighting the importance of comprehensive FA profile analyses that go beyond major fatty acids or unsaturation levels.