title: Immune-spaying as an alternative to surgical spaying in Iberian × Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS.
abstract: Immunocastration in pigs has been proposed as a cruelty-free alternative to surgical castration. In this work the effect of immune-spaying of female pigs on the volatile compound profile of Iberian dry-cured products was evaluated. The head-space volatile compound of dry-cured shoulders and loins from surgically spayed, immune-spayed and entire Iberian × Duroc females was characterized by proton transfer reaction-time of flight-mass spectrometry. It was not possible to identify a significant effect of the castration modality on dry-cured shoulders, probably because of the heterogeneity of samples. Contrarily, Principal Component Analysis of dry-cured loins indicates a better homogeneity of samples and the separation of loins from surgically spayed and immune-spayed females. Some mass peaks tentatively identified as important flavor compounds in dry-cured products, 3-methylbutanal, 2,3-butanedione and 3-methylbutanoic acid, were significantly higher in the immune-spayed females. Therefore, immune-spaying seems to have a negligible effect on the volatile compound profile of dry-cured shoulders, whereas it could affect the VOC profile in the case of dry-cured loins.
authors.affiliation: Food Technology, Facultad de Veterinaria, UEx, Campus Universitario s/n, 10003 Cáceres, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Gamero-Negrón
authors.affiliation: Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach., Via E. Mach, 38010 San Michele all'Adige, TN, Italy. Electronic address: jose.sanchez@fmach.it.
authors.forename: José
authors.initials: J
authors.lastname: Sánchez del Pulgar
authors.affiliation: Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach., Via E. Mach, 38010 San Michele all'Adige, TN, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Cappellin
authors.affiliation: Food Technology, Facultad de Veterinaria, UEx, Campus Universitario s/n, 10003 Cáceres, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: García
authors.affiliation: Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach., Via E. Mach, 38010 San Michele all'Adige, TN, Italy.
authors.forename: Flavia
authors.initials: F
authors.lastname: Gasperi
authors.affiliation: Food Quality and Nutrition Department, IASMA Research and Innovation Centre, Fondazione Edmund Mach., Via E. Mach, 38010 San Michele all'Adige, TN, Italy.
authors.forename: Franco
authors.initials: F
authors.lastname: Biasioli
mesh_terms: D000818:Animals; D005260:Female; D005511:Food Handling; D007987:Gonadotropin-Releasing Hormone / Q000276:immunology*; D007044:Hysterectomy / Q000379:methods / Q000662:veterinary*; D013058:Mass Spectrometry / Q000379:methods*; D008460:Meat / Q000032:analysis*; D010052:Ovariectomy / Q000379:methods / Q000662:veterinary*; D013552:Swine; D022642:Vaccines, Contraceptive / Q000008:administration & dosage / Q000276:immunology; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D022642:Vaccines, Contraceptive; D055549:Volatile Organic Compounds; D007987:Gonadotropin-Releasing Hormone
keywords: Castration; Dry-cured loin; Dry-cured shoulders; Immunocastration; PTR-ToF-MS; VOCs