ArticlePeerJ2019
The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.
Article in PeerJ, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 13 citations in OpenAlex.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- Anatomical, Physiological and Transcriptomic Insights into Salt Tolerance in Two Peanut Lines with Different Oil Contents.Plants (Basel, Switzerland) · 2026Article
- Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.Journal of advanced veterinary and animal research · 2025Article
- Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.Foods (Basel, Switzerland) · 2023Article
- Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits.Foods (Basel, Switzerland) · 2022Article
- Introducing Mediterranean Lupins in Lamb Diets: Effects on Carcass Composition, Meat Quality, and Intramuscular Fatty Acid Profile.Animals : an open access journal from MDPI · 2022Article
- Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs.Journal of animal science · 2022Article
- Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat.Foods (Basel, Switzerland) · 2021Article
- Influence of the Inclusion of Chestnut (Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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 C20:3
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