2026-04-17T05:12:56Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/666332024-12-05T22:12:14Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Argemí i Armengol, Immaculada author Villalba Mata, Daniel author Tor i Naudí, Marc author Pérez Santaescolástica, C. author Purriños Pérez, Laura author Lorenzo Rodríguez, José Manuel author Álvarez Rodríguez, Javier author 2019-07-24T12:02:38Z 2019-07-24T12:02:38Z 2019-07-17 2019-07-24T12:02:38Z 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. José Manuel Lorenzo is a member of the MARCARNE network, funded by CYTED (ref.116RT0503). The funders had no role in study design, data collection and analysis, decisionto publish, or preparation of the manuscript. http://hdl.handle.net/10459.1/66633 Volatile compounds Fatty acids Lean grade Organic husbandry Carn de porc Pork The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork