The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.

ABSTRACT: 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

SUBMITTER: Argemi-Armengol I 

PROVIDER: S-EPMC6642625 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature