On the Compositional Analysis of Fatty Acids in Pork
Abstract
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.
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Compositional data analysis is a mature and well-established field of statistics.
“Compositional data analysis is currently a mature and well-established field of statistics which has been used in diverse fields of research concerned with multivariate proportion-type data such as nutrition (e.g. fatty acid composition in meat) [19], geochemistry (e.g. sedimentary composition of rocks or chemistry of groundwaters) [20, 21], politics (e.g. multiparty electoral data) [22], and”
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Somasundaram, T. C., Mock, T. S., Callahan, D. L., & Francis, D. S. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4827256 · Cited by 1 · see citing works
Mejora genética de la composición de la grasa en porcino
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Method: Analysing compositional data in animal science
Marcos, C. N., de Evan, T., Arroyo, J. M., Recalde, A., Heras-Molina, A., López-Bote, C. J., González-Recio, Ó., & Carro, M. D. (2026) · Animal - Open Space · doi:10.1016/j.anopes.2026.100148
- Authors
- Ros-Freixedes, R., & Estany, J.
- Affiliations
- Universitat de Lleida (ES)
- Corresponding author
- Estany, Joan
- ORCID
- Estany, Joan
- Venue
- Journal of Agricultural Biological and Environmental Statistics
- Published
- 2013-11-09
- Volume
- 19
- Issue
- 1
- Pages
- 136-155
- ISSN
- 1085-7117 (ISSN-L)
- 1537-2693
- OpenAlex
- W1997863450
- Cited by
- 46
- References
- 49
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 8 · 2023: 2 · 2022: 4 · 2021: 6 · 2020: 3 · 2019: 3 · 2018: 6 · 2017: 1 · 2016: 1 · 2015: 4 · 2014: 2
- FWCI
- 3.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Agricultural Biological and Environmental Statistics (publishedVersion)
- RECERCAT (Consorci de Serveis Universitaris de Catalunya) (acceptedVersion)
- UdL Open Repository (University of Lleida) (acceptedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Mathematics › Statistics and Probability › Statistical Methods and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- fatty acid composition, pork, compositional data analysis, meat quality, pig muscle, subcutaneous adipose tissue, intramuscular fat, correlation structure
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