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

2024Journal article Open access
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dc.contributor.authorArgemí-Armengol, Immaculada
dc.contributor.authorÁlvarez-Rodríguez, Javier
dc.contributor.authorTor, Marc
dc.contributor.authorSalada, Laura
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2024-05-09T14:19:11Z
dc.date.available2024-05-09T14:19:11Z
dc.date.issued2024
dc.description.abstractTwo 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 dry-cured 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 x 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.pt_PT
dc.description.sponsorshipThis research was funded through Operation Grant Code 16.01.01 (Cooperation for Innovation) through the Catalan Rural Development Programme 2014-2020pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationArgemí-Armengol, Immaculada; Álvarez-Rodríguez, Javier; Tor, Marc; Salada, Laura; Leite, Ana; Vasconcelos, Lia; Teixeira, Alfredo; Rodrigues, Sandra (2024). A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins. Animals. ISSN 2076-2615. 14:5, p. 1-14pt_PT
dc.identifier.doi10.3390/ani14050739pt_PT
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/10198/29743
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCastrationpt_PT
dc.subjectImmunocastrationpt_PT
dc.subjectDietpt_PT
dc.subjectSkatolept_PT
dc.subjectPork dry-cured loinspt_PT
dc.subjectSensory evaluationpt_PT
dc.subjectTaste panelpt_PT
dc.subjectConsumerspt_PT
dc.titleA Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loinspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage14pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAnimalspt_PT
oaire.citation.volume14pt_PT
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameAna
person.givenNameLia
person.givenNameAlfredo
person.givenNameSandra
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
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relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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