# Fatty Acid Composition and Aromatic Profile of Krškopolje and Modern Pig Breeds Reared Under Organic and Conventional Systems

## TL;DR

This study compares the fatty acid and aroma profiles of Krškopolje and modern pigs raised under organic and conventional systems, finding breed-specific differences influenced by genetics and farming practices.

## Contribution

The study identifies breed-specific differences in fatty acid and VOC profiles influenced by production systems, offering insights into meat quality.

## Key findings

- Krškopolje meat had higher SFA and MUFA, while modern pig meat had higher PUFAs, particularly n-6.
- Modern breeds showed greater fatty acid response to rearing systems compared to Krškopolje pigs.
- VOCs and aldehydes varied between breeds, with breed-specific differences linked to aroma and flavor.

## Abstract

Slovenia preserves one autochthonous pig breed, the Krškopolje pig, whose meat has been reported to exhibit a favourable fatty acid profile compared with that of modern breeds. However, meat quality is not solely determined by genetics; the production system also influences it, as organic and conventional farming differ in feed composition, housing and outdoor access. This study aimed to compare the effects of pig breed (Krškopolje vs. modern) and production system (organic vs. conventional) on the fatty acid composition and volatile organic compound (VOC) profile of pork. Fatty acid composition was determined by GC-FID after methylation, and the VOCs profile was obtained using headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Results showed that Krškopolje meat had higher SFA and MUFA, while modern pig meat had higher PUFAs, particularly n-6, reflecting genetic and dietary influences. Modern breeds also showed greater fatty acid response to the rearing system than the Krškopolje breed. Several VOCs were unique to modern breed pigs, indicating breed-specific differences in lipid composition, amino acid metabolism, and microbial activity. Aldehydes were the dominant VOC class in both breeds, slightly higher in Krškopolje meat. OPLS-DA model revealed breed-related differences in VOCs, pinpointing compounds likely responsible for breed-specific aroma and flavour.