Influence of dietary fat composition on fatty acid composition and sensory properties of dry-cured Parma ham

A feeding trial with 27 pigs was performed in order to estimate the effect of different dietary fats on the fatty acid composition, flavour and sensory properties of dry-cured Parma hams, ripened for 16 months. The animals received a pelleted diet supplemented with different fat sources: tallow (TA), corn oil (CO), and rapeseed oil (RO). The sensory quality of the hams was evaluated by means of sensory analyses and by instrumental procedures such as gas chromatography-mass spectrometry of the volatile aroma compounds. A treatment effect was detected for linolenic acid in RO vs. CO and TA hams (P < 0.01) and for MUFA content (P < 0.01) that was higher in RO and TA compared with CO. The results of panel test showed a significant difference (P < 0.05) between TA vs. CO and RO hams. Volatile compounds showed limited differences even if in CO group the amount of singular compound is higher than TA and RO.