Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

Abstract

Antioxidant supplementation in animal feed has an impact on the properties of raw pork meat. The aim of this study was to investigate the changes of volatile compounds and fatty acids profiles of raw Longissimus dorsi muscle from pigs whose feed was supplemented with vitamin E (100 mg kg−1 diet) and selenium (1 mg kg−1 diet). By using Heracles II electronic nose, the volatile compounds were analyzed and seventeen characteristic volatile compounds were identified. These compounds are aldehydes, ketones, acids, esters, pyrazines, and phenols. It was found that vitamin E and selenium supplementation in pigs' feed reduced the level of volatile aldehydes in Longissimus dorsi muscle. The results also demonstrated that antioxidants (combination of vitamin E and selenium) added to pigs feed have changed the volatile compounds profile. Besides, specific antioxidant especially prevents the formation of sulfur compounds which are undesirable in raw meat.