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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

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Author(s):
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Julia Pereira Martins da Silva [1] ; Vivian Vezzoni Almeida [2] ; Allan Paul Schinckel [3] ; Ariana Nascimento Meira [4] ; Gabriel Costa Monteiro Moreira [5] ; Laura Woigt Pian [6] ; Débora de Campos [7] ; Julia Dezen Gomes [8] ; Janaína Lustosa Gonçales [9] ; Mariana Damiames Baccarin Dargelio [10] ; Iliani Patinho [11] ; Erick Saldaña [12] ; Carmen Josefina Contreras-Castillo [13] ; Luiz Lehmann Coutinho [14] ; Albino Luchiari Filho [15] ; Amoracyr José Costa Nuñez [16] ; Aline Silva Mello Cesar [17]
Total Authors: 17
Affiliation:
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[1] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[2] Universidade Federal de Goiás. Depto. de Zootecnia - Brasil
[3] Purdue University. Dept. of Animal Sciences - Estados Unidos
[4] Universidade de São Paulo. ESALQ. Depto. de Zootecnia - Brasil
[5] University of Liège. GIGA Institute - Bélgica
[6] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[7] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[8] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[9] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[10] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[11] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[12] Universidad Nacional de Moquegua. Escuela Profesional de Ingeniería Agroindustrial - Peru
[13] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[14] Universidade de São Paulo. ESALQ. Depto. de Zootecnia - Brasil
[15] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
[16] Universidade Federal de Goiás. Depto. de Zootecnia - Brasil
[17] Universidade de São Paulo. ESALQ. Depto. de Agroindústria, Alimentos e Nutrição - Brasil
Total Affiliations: 17
Document type: Journal article
Source: Scientia Agricola; v. 80, 2022-09-12.
Abstract

ABSTRACT In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the “juicy texture” attribute (p < 0.05) and a lower frequency of the “dry texture” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the “tasteless” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes “cooked pork meat-like taste”, “juicy texture”, “tender texture”, and “brightness” were placed close to the overall liking. “Tender texture”, “juicy texture”, “pork meat-like” (odor and taste), and “cooked pork meat-like taste” attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective. (AU)

FAPESP's process: 18/15653-3 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs
Grantee:Aline Silva Mello Cesar
Support Opportunities: Scholarships in Brazil - Young Researchers
FAPESP's process: 20/00743-7 - Addition of canola and fish oil in the diet of pigs and its effect on sensory parameters of meat and fatty acid profile of brain tissue
Grantee:Laura Woigt Pian
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 18/26797-6 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs
Grantee:Julia Pereira Martins da Silva
Support Opportunities: Scholarships in Brazil - Scientific Initiation