# Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality
## 3 Results and Discussion
### Meat Quality Parameters
#### 3.5.4 Volatile Compound Profile of Pork Meat  
The VCs of pork meat from CG and TG-I groups are given in Table 8. The main VCs in pork meat were hexanal, followed by nonanal and 2-methyl-3-octanone. The meat of pigs fed with SBP-supplemented diet (TG-I) had significantly higher (\(p\leq 0.05\)) contents of 2-methyl-3-octanone, 2-pentyl-furan, and (E,E)-2-4-nonadien compared to the meat of CG. In the meat of the CG, the contents of nonanal, benzothiazole, tridecan, tridecanal, and 2,4-bis(1,1-dimethylethyl)phenol were significantly higher (\(p\leq 0.05\)) compared to meat of the TG-I. Moreover, heptanal, (E)-2-heptanal, benzyl alcohol, oct-3-en-2-one, cyclooctyl alcohol, nonan-3-one, and dec-(4Z)-enal were not found in the meat of CG, whereas these VCs occurred in the meat of TG-I. The concentrations of other identified VCs were similar for both groups.  
Although raw meat has a weak odour, the flavour is formed due to many factors, including the degradation of proteins to amino acids, the transformation of glycogen to glucose, and the autoxidation of the lipid fraction [91]. Animal feed composition, especially the FA profile, is relevant for the formation of VCs such as ketones, acids, aldehydes and alcohols [92]. Aldehydes, such as hexanal, heptanal, nonanal, and decanal, may occur due to lipid oxidation in pork samples [93]. Hexanal and nonanal, with fresh, fatty, grassy and fruity notes, were the main compounds that created the overall aroma in pork meat of the CG group [94]. The higher contents of these compounds, together with 2-methyl-3-octanone, a methyl ketone, contributed to the aroma of meat of the TG-I group. Methyl ketones, with fatty notes, are formed due to secondary lipid oxidation [95]. It was reported that lipid oxidation causes alcohol production, whereas lipid autoxidation and microbiological metabolism promote the formation of ketones [96]. Unsaturated aldehydes, such as (E,E)-2,4-nonadienal, are degradation products of linoleate and linolenate hydroperoxides [93].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Fatty Acids** & **CG** & **TG-I** \\ \hline C20:4 & _cis_-5,8,11,14-eicosatetraenoic acid & 0.283 \(\pm\) 0.002 a & 0.604 \(\pm\) 0.003 b \\ C20:3 & _cis_-11,14,17-eicosatrienoic acid & 0.263 \(\pm\) 0.004 b & 0.252 \(\pm\) 0.002 a \\ C20:5 & _cis_-5,8,11,14,17-eicosapentanoic acid & nd & nd \\ C22:0 & Docosanoic acid & nd & nd \\ C22:1 & _cis_-13-docosenoic acid & nd & nd \\ C22:2 & _cis_-13,16-docosadienoic acid & nd & nd \\ C23:0 & Tricosanoic acid & nd & nd \\ C24:0 & Tetracosanoic acid & nd & nd \\ C22:6 & _all cis_-4,7,10,13,16,19-docosahexanoic acid & nd & nd \\ C24:1 & _cis_-15-tetracosenoic acid & nd & nd \\  & Saturated fatty acids & 43.04 b & 42.44 a \\  & Monounsaturated fatty acids & 42.72 b & 36.01 a \\  & Polyunsaturated fatty acids & 14.24 a & 21.55 b \\ \hline \hline \end{tabular} Basal diet (CG), basal diet with dried sugar beet pulp (TG-I); nd—not detected. Data are presented as mean \(\pm\) standard error (\(n=10/\text{group}\)). ab Different letters indicate significant differences between treatments (\(p\leq 0.05\)).  
\end{table}
Table 7: _Cont._