A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of drycured l...

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Autores: Argemí i Armengol, Immaculada, Álvarez Rodríguez, Javier, Tor i Naudí, Marc, Salada, Laura, Leite, Ana, Vasconcelos, Lia, Teixeira, A., Rodrigues, Sandra Sofia Quinteiro
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/465200
Acceso en línea:https://doi.org/10.3390/ani14050739
https://hdl.handle.net/10459.1/465200
Access Level:acceso abierto
Palabra clave:Castration
Immunocastration
Diet
Skatole
Pork dry-cured loins
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spelling A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured LoinsArgemí i Armengol, ImmaculadaÁlvarez Rodríguez, JavierTor i Naudí, MarcSalada, LauraLeite, AnaVasconcelos, LiaTeixeira, A.Rodrigues, Sandra Sofia QuinteiroCastrationImmunocastrationDietSkatolePork dry-cured loinsTwo of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of drycured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.This research was funded through Operation Grant Code 16.01.01 (Cooperation for Innovation) through the Catalan Rural Development Programme 2014–2020.MDPI2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/ani14050739https://hdl.handle.net/10459.1/465200reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a: https://doi.org/10.3390/ani14050739Animals, 2024, vol. 14 (5), núm. 739cc-by (c) Argemí et al., 2024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/oai:repositori.udl.cat:10459.1/4652002026-06-24T12:42:17Z
dc.title.none.fl_str_mv A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
title A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
spellingShingle A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
Argemí i Armengol, Immaculada
Castration
Immunocastration
Diet
Skatole
Pork dry-cured loins
title_short A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
title_full A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
title_fullStr A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
title_full_unstemmed A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
title_sort A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins
dc.creator.none.fl_str_mv Argemí i Armengol, Immaculada
Álvarez Rodríguez, Javier
Tor i Naudí, Marc
Salada, Laura
Leite, Ana
Vasconcelos, Lia
Teixeira, A.
Rodrigues, Sandra Sofia Quinteiro
author Argemí i Armengol, Immaculada
author_facet Argemí i Armengol, Immaculada
Álvarez Rodríguez, Javier
Tor i Naudí, Marc
Salada, Laura
Leite, Ana
Vasconcelos, Lia
Teixeira, A.
Rodrigues, Sandra Sofia Quinteiro
author_role author
author2 Álvarez Rodríguez, Javier
Tor i Naudí, Marc
Salada, Laura
Leite, Ana
Vasconcelos, Lia
Teixeira, A.
Rodrigues, Sandra Sofia Quinteiro
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Castration
Immunocastration
Diet
Skatole
Pork dry-cured loins
topic Castration
Immunocastration
Diet
Skatole
Pork dry-cured loins
description Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of drycured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/ani14050739
https://hdl.handle.net/10459.1/465200
url https://doi.org/10.3390/ani14050739
https://hdl.handle.net/10459.1/465200
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/ani14050739
Animals, 2024, vol. 14 (5), núm. 739
dc.rights.none.fl_str_mv cc-by (c) Argemí et al., 2024
info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Argemí et al., 2024
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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