Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork
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2021-09-30
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Food Chemistry
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ELSEVIER SCI LTD
Melbourne Authors
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Agriculture and Food Systems
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Journal Article
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Navarro, M., Dunshea, F. R., Lisle, A. & Roura, E. (2021). Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. Food Chemistry, 357, https://doi.org/10.1016/j.foodchem.2021.129770.
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One of the main drivers in consumer meat choice is flavor with some pleasing flavor attributes associated with high oleic acid (C18:1) content in the intramuscular fat. This project aimed to produce pork with a distinctively pleasant bouquet by feeding C18:1 rich macadamia oil compared to corn oil. The project also tested three feed formulations based on cereals and pulses representing different pork producing areas: corn/soy (CS), sorghum-lupins (SL), or wheat/canola (WC). Compared to corn oil, feeding macadamia oil resulted in a significant increase in the C18:1 content in pork loin (longissimus dorsi) with the CS showing a higher impact than the WC diets. Pork loins from the two CS-based groups (CS-Corn and CS-Macadamia) were selected for a consumer sensory study involving 82 panelists (39 of Chinese background). Across ethnic backgrounds the taste of high C18:1 pork resulted in the highest hedonic values.