The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duro...
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PeerJ Inc.
2019-07-01
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| Online Access: | https://peerj.com/articles/7322.pdf |
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| author | Immaculada Argemí-Armengol Daniel Villalba Marc Tor Cristina Pérez-Santaescolástica Laura Purriños José Manuel Lorenzo Javier Álvarez-Rodríguez |
| author_facet | Immaculada Argemí-Armengol Daniel Villalba Marc Tor Cristina Pérez-Santaescolástica Laura Purriños José Manuel Lorenzo Javier Álvarez-Rodríguez |
| author_sort | Immaculada Argemí-Armengol |
| collection | DOAJ |
| description | Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation. |
| first_indexed | 2024-03-09T07:11:51Z |
| format | Article |
| id | doaj.art-edb9d2d9498446ad8e23af971471c629 |
| institution | Directory Open Access Journal |
| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T07:11:51Z |
| publishDate | 2019-07-01 |
| publisher | PeerJ Inc. |
| record_format | Article |
| series | PeerJ |
| spelling | doaj.art-edb9d2d9498446ad8e23af971471c6292023-12-03T09:07:13ZengPeerJ Inc.PeerJ2167-83592019-07-017e732210.7717/peerj.7322The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic porkImmaculada Argemí-Armengol0Daniel Villalba1Marc Tor2Cristina Pérez-Santaescolástica3Laura Purriños4José Manuel Lorenzo5Javier Álvarez-Rodríguez6Departament de Ciència Animal, Universitat de Lleida, Lleida, SpainDepartament de Ciència Animal, Universitat de Lleida, Lleida, SpainDepartament de Ciència Animal, Universitat de Lleida, Lleida, SpainCentro Tecnolóxico da Carne de Galicia, Ourense, SpainCentro Tecnolóxico da Carne de Galicia, Ourense, SpainCentro Tecnolóxico da Carne de Galicia, Ourense, SpainDepartament de Ciència Animal, Universitat de Lleida, Lleida, SpainNiche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.https://peerj.com/articles/7322.pdfVolatile compoundsFatty acidsLean gradeOrganic husbandry |
| spellingShingle | Immaculada Argemí-Armengol Daniel Villalba Marc Tor Cristina Pérez-Santaescolástica Laura Purriños José Manuel Lorenzo Javier Álvarez-Rodríguez The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork PeerJ Volatile compounds Fatty acids Lean grade Organic husbandry |
| title | The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| title_full | The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| title_fullStr | The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| title_full_unstemmed | The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| title_short | The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| title_sort | extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork |
| topic | Volatile compounds Fatty acids Lean grade Organic husbandry |
| url | https://peerj.com/articles/7322.pdf |
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