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

Immaculada Argemí-Armengol,Laura Purriños,Daniel Villalba,Marc Tor,Javier Álvarez-Rodríguez,José Manuel Lorenzo,Cristina Pérez-Santaescolástica

doi:10.7717/peerj.7322

Immaculada Argemí-Armengol, Laura Purriños + Show 5 more

Open Access

https://doi.org/10.7717/peerj.7322

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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 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.

Highlights

The flavor of cooked meat is one of the most important sensory attributes for consumers to judge the quality and it is influenced by volatile compounds (VC), formed during cooking, contributing to the sense of taste that determine the meat aroma attributes (Calkins & Hodgen, 2007; Zhao et al, 2017).The amount and nature of aroma precursors present in pork depends on several factors including feed, ageing, gender, post-mortem treatment and genetic variations (Meinert et al, 2007)
No significant differences were observed in fatty acids (FA) contents between genetic types (P > 0.05)
This study analyzed the relevance of genetic type and lean grade on fatty acid profiles and volatile compounds in pork under organic husbandry

Summary

Introduction

The flavor of cooked meat is one of the most important sensory attributes for consumers to judge the quality and it is influenced by volatile compounds (VC), formed during cooking, contributing to the sense of taste that determine the meat aroma attributes (Calkins & Hodgen, 2007; Zhao et al, 2017).The amount and nature of aroma precursors present in pork depends on several factors including feed, ageing, gender, post-mortem treatment and genetic variations (Meinert et al, 2007). The flavor of cooked meat is one of the most important sensory attributes for consumers to judge the quality and it is influenced by volatile compounds (VC), formed during cooking, contributing to the sense of taste that determine the meat aroma attributes (Calkins & Hodgen, 2007; Zhao et al, 2017). Crossbreeding with Duroc breed as sire line allows improving meat quality traits (Ramírez & Cava, 2007). Duroc breed is used to produce dry-cured pork products, since accumulates greater intramuscular fat and fat quality traits than other sire breeds as Pietrain, which is normally very lean The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.

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