On the compositional analysis of fatty acids in pork

Fatty acid (FA) composition of pork is an important issue for the pig industry and consumers. Fatty acid composition is commonly described as the percentages of a set of FA relative to total FA and therefore should be statistically treated as compositional data. To our knowledge there is no referenc...

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Authors: Ros Freixedes, Roger, Estany Illa, Joan
Format: article
Status:Versión aceptada para publicación
Publication Date:2014
Country:España
Institution:Universitat de Lleida (UdL)
Repository:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/67946
Online Access:https://doi.org/10.1007/s13253-013-0162-x
http://hdl.handle.net/10459.1/67946
Access Level:Open access
Keyword:Compositional data
Intramuscular fat
Meat quality
Subcutaneous fat
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spelling On the compositional analysis of fatty acids in porkRos Freixedes, RogerEstany Illa, JoanCompositional dataIntramuscular fatMeat qualitySubcutaneous fatFatty acid (FA) composition of pork is an important issue for the pig industry and consumers. Fatty acid composition is commonly described as the percentages of a set of FA relative to total FA and therefore should be statistically treated as compositional data. To our knowledge there is no reference in the literature where specific methods for compositional data analysis have been applied to analyze FA composition in meat quality research. The purposes of this study were (1) to present an overview of compositional data analysis techniques, (2) to apply them to the analysis of the FA composition of muscles and subcutaneous fat from 941 pigs as a case study, and (3) to discuss and interpret the results with respect to those obtained using standard techniques. Results from both approaches indicate that FA composition differed across tissues and muscles but also, for a given muscle, with the intramuscular fat content. It is concluded that FA composition in pork did not display enough variability to become critical for standard statistics, particularly if the individual FA parts remain the same across experiments. However, even in such case, compositional analysis may be useful to correctly interpret the correlation structure among FA.This research was partly funded by the Spanish Ministry of Education and Innovation, Spain (MICINN, grant AGL2009-09779).International Biometric Society2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1007/s13253-013-0162-xhttp://hdl.handle.net/10459.1/67946reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2009-09779Versió postprint del document publicat a: https://doi.org/10.1007/s13253-013-0162-xJournal of Agricultural Biological and Environmental Statistics, 2014, vol. 19, num. 1, p. 136-155(c) International Biometric Society, 2014info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/679462026-06-24T12:42:17Z
dc.title.none.fl_str_mv On the compositional analysis of fatty acids in pork
title On the compositional analysis of fatty acids in pork
spellingShingle On the compositional analysis of fatty acids in pork
Ros Freixedes, Roger
Compositional data
Intramuscular fat
Meat quality
Subcutaneous fat
title_short On the compositional analysis of fatty acids in pork
title_full On the compositional analysis of fatty acids in pork
title_fullStr On the compositional analysis of fatty acids in pork
title_full_unstemmed On the compositional analysis of fatty acids in pork
title_sort On the compositional analysis of fatty acids in pork
dc.creator.none.fl_str_mv Ros Freixedes, Roger
Estany Illa, Joan
author Ros Freixedes, Roger
author_facet Ros Freixedes, Roger
Estany Illa, Joan
author_role author
author2 Estany Illa, Joan
author2_role author
dc.subject.none.fl_str_mv Compositional data
Intramuscular fat
Meat quality
Subcutaneous fat
topic Compositional data
Intramuscular fat
Meat quality
Subcutaneous fat
description Fatty acid (FA) composition of pork is an important issue for the pig industry and consumers. Fatty acid composition is commonly described as the percentages of a set of FA relative to total FA and therefore should be statistically treated as compositional data. To our knowledge there is no reference in the literature where specific methods for compositional data analysis have been applied to analyze FA composition in meat quality research. The purposes of this study were (1) to present an overview of compositional data analysis techniques, (2) to apply them to the analysis of the FA composition of muscles and subcutaneous fat from 941 pigs as a case study, and (3) to discuss and interpret the results with respect to those obtained using standard techniques. Results from both approaches indicate that FA composition differed across tissues and muscles but also, for a given muscle, with the intramuscular fat content. It is concluded that FA composition in pork did not display enough variability to become critical for standard statistics, particularly if the individual FA parts remain the same across experiments. However, even in such case, compositional analysis may be useful to correctly interpret the correlation structure among FA.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1007/s13253-013-0162-x
http://hdl.handle.net/10459.1/67946
url https://doi.org/10.1007/s13253-013-0162-x
http://hdl.handle.net/10459.1/67946
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2009-09779
Versió postprint del document publicat a: https://doi.org/10.1007/s13253-013-0162-x
Journal of Agricultural Biological and Environmental Statistics, 2014, vol. 19, num. 1, p. 136-155
dc.rights.none.fl_str_mv (c) International Biometric Society, 2014
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) International Biometric Society, 2014
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv International Biometric Society
publisher.none.fl_str_mv International Biometric Society
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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