Organic pig farming: from feeding strategy to meat organoleptic quality

International audience

English. Pig diet is one of the major factors from farm to fork determining pork quality attributes, including organoleptic traits (appearance, texture, flavour and odour). An experiment was conducted with 77 organic uncastrated male pigs (Piétrain x Large White) in two batches in time, each divided in two groups. One group received a control diet (C) corresponding to the organic specifications. The other group received a test diet (Bio+), mainly based on French raw materials, containing more fibre (Faba bean) and omega-3 fatty acids (linseed, camelina) and had access to forage. Each group was reared in one pen in the same building on deep straw bedding with free outdoor access and fed ad libitum until slaughter. Meat was analysed by a trained sensory panel and by SPME-GC-MS to identify the main odor-active volatile compounds. Meat was lighter (P<0.05) and had a more intense red colour (P<0.1) in Bio+ than in C pigs. Meat from Bio+ pigs had a lower aromatic persistency (P<0.05), whereas odour intensity, tenderness and juiciness did not significantly differ between the groups. None of the samples were qualified as boar tainted by the panellists. Identified volatile compounds belonged to aldehydes, hydrocarbons, alcohols and ketones. Of the 29 compounds identified, 10 had a prevalence of over 50%, with the same proportion in C and Bio+ pigs. Only two compounds, benzaldehyde (almond odour) and heptanal (fatty odour) were found in all samples. Finally, the Bio+ diet influenced some sensory properties but did not modify the odour, flavour or aromatic profile of pork. A joint analysis of the volatile profile and sensory data is planned as part of the global-quality approach.