The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.
Fatty acids
Lean grade
Organic husbandry
Volatile compounds
Journal
PeerJ
ISSN: 2167-8359
Titre abrégé: PeerJ
Pays: United States
ID NLM: 101603425
Informations de publication
Date de publication:
2019
2019
Historique:
received:
01
05
2019
accepted:
18
06
2019
entrez:
27
7
2019
pubmed:
28
7
2019
medline:
28
7
2019
Statut:
epublish
Résumé
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 C20:3
Identifiants
pubmed: 31346500
doi: 10.7717/peerj.7322
pii: 7322
pmc: PMC6642625
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e7322Déclaration de conflit d'intérêts
Javier Álvarez-Rodríguez is an Academic Editor for PeerJ.
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