The experimental design involved 20 adult pigs, divided into
control (T1) and treated (T2) groups, each of 10 animals (five males
and five females). The pigs were fed 3.4 kg of commercial feed,
according to the Consortium of Parma Ham Regulation. In the T2
group, the commercial feed was supplemented with crystalline
OTA to have a contamination of 200 lg/kg and, consequently, an
ingestion of 0.68 mg/day of OTA. The pigs were fed the two diets
for 40 days; after slaughtering, carcasses and target organs were
inspected; then liver, kidney and blood were analysed for OTA
occurrence (Rossi, Sardi, Zaghini, & Rizzi, 2006). Felino-type salami
and dry-cured hams were produced from control and treated
group carcasses.