Volume 28, Number 2, March 2000New trends in material science
|Page(s)||141 - 147|
Pyrolysis-mass spectrometry characterisation of ovine fat tissues according to dietI. Sebastian, C. Viallon, P. Tournayre, P. Berge and J.-L. Berdagué
Laboratoire Flaveur, Station de Recherches sur la Viande, INRA de Theix, 63122 Saint-Genès-Champanelle, France
(Received September 15, 1999; revised March 7, 2000; accepted March 8, 2000.)
The lipids of subcutaneous fat tissues from 120 lambs were analysed by Curie point Pyrolysis - Mass Spectrometry (Py-MS) after extraction of the lipids with hexane. The animals came from six European countries with different production systems. The classification of the fat tissues according to the predominant type of feed the lambs consumed (milk, concentrate or pasture) was obtained by Discriminant Analysis (DAs) and Artificial Neural Networks (ANNs). The classification models were validated by "leave-one-out"-type cross-validations. The results showed that the Py-MS spectra of the fat tissue lipids permitted recognition of feed type. The percentages of correct classifications determined by cross-validation were 78 % by DA and 92 % by ANNs.
Key words: Curie point Pyrolysis-Mass Spectrometry -- lamb carcasses -- type of diet -- rapid classification.
© EDP Sciences, Wiley-VCH 2000