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Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid
Author(s) -
Guo Qian,
Kong Xiangfeng,
Hu Chengjun,
Zhou Bing,
Wang Chengtao,
Shen Qingwu W.
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14959
Subject(s) - food science , flavor , arginine , glutamic acid , taste , fatty acid , tenderness , chemistry , polyunsaturated fatty acid , loin , amino acid , biochemistry
To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing‐finishing pigs (Duroc × Large White × Landrace) were dietarily supplemented with or without 1.0% l ‐arginine, glutamic acid, or l ‐arginine plus glutamic acid for 2 months. After animals were slaughtered, the muscle fatty acid profile, flavor compounds, and meat sensory quality were comparatively investigated. The results showed that dietary supplementation with arginine, glutamic acid, or arginine plus glutamic acid had little effect on free amino acids, no effect on 5′‐nucleotides and meat sensory taste traits, but supplementation with arginine plus glutamic acid significantly increased ( P < 0.05) fat accumulation and fatty acid content in muscle, increased ( P < 0.05) the formation of multiple fatty acid oxidation‐derived volatile compounds, and improved the tenderness, juiciness, and overall eating quality of meat. This study revealed that dietary supplementation with 1.0% l ‐arginine and glutamic acid could be used to improve meat eating quality in pork production.