The sensory score was less for XHi vs.Īv for odor in fresh LD and SM, and less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6īeing opposite FA composition of LM was not influenced by SW except for a Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were lessįor Hi and XHi vs. The pH value, lightness, redness, drip loss, shear force, and moistureĪnd protein contents of LD and SM, as well as IMF content of LD, were unaffectedīy SW. Intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av Whole carcass were also slightly greater for XHi and Hi vs. Dressing percentage and yield of the belly per Slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemicalĪnalyses and sensory evaluation on their longissimus dorsi (LD)Īnd Semimembranosus (SM) muscles. A total ofģ6 (Landrace × Yorkshire) × Duroc gilts and barrows were
Weight (SW) of non-lean finishing pigs to improve their meat quality. The present study aimed to assess the feasibility of increasing the slaughter These findings expand our understanding of VOCs in chicken. However, hexanal can be synthesized from amino acids and small amounts of fatty acids as precursors. Amino acids are the main precursors of 1-octen-3-ol, (E,E)-2, 4-nonadienal, and heptanal in chicken meat, while fatty acids are the main precursors of diethyl disulfide. L-tyrosine, L-asparagine, adenosine, and valine were the main precursors of (E,E)-2,4-nonadienal and heptanal in BM tissue. However, only blue module in BM tissue was positively correlated with hexanal (r = 0.66, p = 0.01), heptanal (r = 0.67, p = 0.008), and (E,E)-2,4-nonadienal (r = 0.88, p = 3E-05). Metabolites of VOCs in chicken BM were investigated by weighted co-expression network analysis.
Levels of hexanal, heptanal, and octanal were similar in the two tissues. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF (p < 0.05), while heptane and diethyl disulphide showed the opposite trend (p < 0.05). The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat.
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