FIGURE LEGENDS
Figure 1. a) Fatty acids distribution per weight (%) of lipid extracts of bellota (B ), recebo (R ),cebo de campo (CC ) and cebo (C ) samples. b) Evolution in oleic, palmitic and stearic acids.
Figure 2. DSC cooling (a) and subsequent heating (b) thermograms of bellota (1), recebo (2), cebo de campo (3) and cebo (4) samples when cooled from 65 °C to -80 °C at 2 °C/min and heated to 65 °C at the same rate.
Figure 3. Onset crystallization (a) and end melting (b) temperatures of eighty samples of Iberian pig lipid extracts ofbellota (B ), recebo (R ), cebo de campo (CC ) and cebo (C ) samples.
Figure 4. SR-SAXD (a) and SR-WAXD (b) patterns obtained whenbellota sample was cooled from 65 °C to -80 °C at 2 °C/min and reheated to 65 °C at the same rate.
Figure 5. SR-SAXD (a) and SR-WAXD (b) patterns obtained whenrecebo sample was cooled from 65 °C to -80 °C at 2 °C/min and reheated to 65 °C at the same rate.
Figure 6. SR-SAXD (a) and SR-WAXD (b) patterns obtained whencebo de campo sample was cooled from 65 °C to -80 °C at 2 °C/min and reheated to 65 °C at the same rate.
Figure 7. SR-SAXD (a) and SR-WAXD (b) patterns obtained whencebo sample was cooled from 65 °C to -80 °C at 2 °C/min and reheated to 65 °C at the same rate.
Figure 8. Polymorphic crystallization and transformation of Iberian pig categories.
Figure 9. Summary of the characteristics of the different rearing systems of Iberian pigs.