# Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality
## 3 Results and Discussion
### Meat Quality Parameters
#### 3.5.5. Pork Meat Sensory Properties, Overall Acceptability, and Emotions Induced in the Judges
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Retention Time, min** & **Volatile Compound** & **CG** & **TG-I** \\ \hline
5.722 & Hexanal & 37.90 \(\pm\) 6.28 \({}^{\mathrm{a}}\) & 38.7 \(\pm\) 5.08 \({}^{\mathrm{a}}\) \\
8.384 & Heptanal & nd & 0.34 \(\pm\) 0.12 \\
9.840 & (E)-2-Heptanal & nd & 0.68 \(\pm\) 0.60 \\
9.926 & Benzaldehyde & 1.42 \(\pm\) 1.28 \({}^{\mathrm{a}}\) & 2.59 \(\pm\) 0.52 \({}^{\mathrm{a}}\) \\
10.195 & 1-Heptanol & 0.48 \(\pm\) 0.46 \({}^{\mathrm{a}}\) & 1.21 \(\pm\) 1.05 \({}^{\mathrm{a}}\) \\
10.448 & 1-Octen-3-ol & 5.73 \(\pm\) 0.70 \({}^{\mathrm{a}}\) & 6.89 \(\pm\) 1.08 \({}^{\mathrm{a}}\) \\
10.560 & 2-methyl-3-Octanone & 9.74 \(\pm\) 0.56 \({}^{\mathrm{a}}\) & 19.10 \(\pm\) 4.44 \({}^{\mathrm{b}}\) \\
10.783 & 2-pentyl-furan & 1.27 \(\pm\) 1.11 \({}^{\mathrm{a}}\) & 3.42 \(\pm\) 0.33 \({}^{\mathrm{b}}\) \\
11.730 & 2-ethyl-1-hexanol & 3.28 \(\pm\) 1.75 \({}^{\mathrm{a}}\) & 1.23 \(\pm\) 0.91 \({}^{\mathrm{a}}\) \\
11.865 & Benzyl alcohol & nd & 0.31 \(\pm\) 0.15 \\
11.961 & Oct-3-en-2-one & nd & 0.14 \(\pm\) 0.05 \\
12.440 & (E)-2-Octenal & 2.47 \(\pm\) 0.24 \({}^{\mathrm{a}}\) & 2.28 \(\pm\) 0.53 \({}^{\mathrm{a}}\) \\
12.688 & Cyclovedyl alcohol & nd & 0.80 \(\pm\) 0.16 \\
12.745 & 1-Octanol & 2.95 \(\pm\) 0.98 \({}^{\mathrm{a}}\) & 2.02 \(\pm\) 0.17 \({}^{\mathrm{a}}\) \\
13.150 & Nonan-3-one & nd & 0.39 \(\pm\) 0.04 \\
13.576 & Nonanal & 20.2 \(\pm\) 3.52 \({}^{\mathrm{b}}\) & 11.1 \(\pm\) 0.12 \({}^{\mathrm{a}}\) \\
14.888 & (E)-2-Nonenal & 0.94 \(\pm\) 0.21 \({}^{\mathrm{a}}\) & 0.65 \(\pm\) 0.18 \({}^{\mathrm{a}}\) \\
15.068 & Octanoic acid & 0.74 \(\pm\) 0.33 \({}^{\mathrm{a}}\) & 0.60 \(\pm\) 0.11 \({}^{\mathrm{a}}\) \\
15.684 & Dec-(4 Z)-enal & nd & 0.05 \(\pm\) 0.09 \\
15.805 & Dodecane & 0.10 \(\pm\) 0.07 & nd \\
15.936 & Decanal & 0.53 \(\pm\) 0.16 \({}^{\mathrm{a}}\) & 0.34 \(\pm\) 0.11 \({}^{\mathrm{a}}\) \\
16.135 & (E,E)-2,4-nonadienal & 0.20 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 0.41 \(\pm\) 0.03 \({}^{\mathrm{b}}\) \\
16.494 & Benzothiazole & 1.09 \(\pm\) 0.29 \({}^{\mathrm{b}}\) & 0.17 \(\pm\) 0.30 \({}^{\mathrm{a}}\) \\
17.017 & Geraniol & 0.35 \(\pm\) 0.12 \({}^{\mathrm{a}}\) & 0.19 \(\pm\) 0.16 \({}^{\mathrm{a}}\) \\
17.177 & Dec-(2E)-enal & 0.95 \(\pm\) 0.83 \({}^{\mathrm{a}}\) & 0.59 \(\pm\) 0.52 \({}^{\mathrm{a}}\) \\
17.215 & Nonanoic acid & 1.60 \(\pm\) 1.54 \({}^{\mathrm{a}}\) & 0.65 \(\pm\) 0.49 \({}^{\mathrm{a}}\) \\
17.576 & Tridecane & 1.47 \(\pm\) 0.25 \({}^{\mathrm{b}}\) & 0.78 \(\pm\) 0.13 \({}^{\mathrm{a}}\) \\
17.877 & (E,E)-2,4-dodecaional & 0.58 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 0.48 \(\pm\) 0.07 \({}^{\mathrm{a}}\) \\
17.961 & Indole & 0.42 \(\pm\) 0.38 \({}^{\mathrm{a}}\) & 0.33 \(\pm\) 0.08 \({}^{\mathrm{a}}\) \\
18.366 & Deca-(2E,4E)-dienal & 1.21 \(\pm\) 0.12 \({}^{\mathrm{a}}\) & 1.03 \(\pm\) 0.08 \({}^{\mathrm{a}}\) \\
19.181 & Propanoic acid, 2-methyl-, & 0.24 \(\pm\) 0.23 \({}^{\mathrm{a}}\) & 0.23 \(\pm\) 0.09 \({}^{\mathrm{a}}\) \\
19.245 & n-Decanoic acid & 0.11 \(\pm\) 0.19 \({}^{\mathrm{a}}\) & nd \\
19.317 & 2-Undecenal & 1.44 \(\pm\) 0.62 \({}^{\mathrm{a}}\) & 0.96 \(\pm\) 0.12 \({}^{\mathrm{a}}\) \\
20.021 & Tetradecane & 0.40 \(\pm\) 0.35 \({}^{\mathrm{a}}\) & 0.28 \(\pm\) 0.10 \({}^{\mathrm{a}}\) \\
21.484 & 2,6-bis(1,1-dimethylethyl)-2,5-cyclohexadiene-1,4-dione & 0.19 \(\pm\) 0.12 \({}^{\mathrm{a}}\) & 0.28 \(\pm\) 0.18 \({}^{\mathrm{a}}\) \\
22.159 & Tricheal & 0.51 \(\pm\) 0.07 \({}^{\mathrm{b}}\) & 0.27 \(\pm\) 0.13 \({}^{\mathrm{a}}\) \\
22.216 & 2,4-bis(1,1-dimethylethyl)phenylenol & 0.64 \(\pm\) 0.28 \({}^{\mathrm{b}}\) & 0.08 \(\pm\) 0.05 \({}^{\mathrm{a}}\) \\
24.000 & Tetradecanal & 0.87 \(\pm\) 0.26 \({}^{\mathrm{a}}\) & 0.54 \(\pm\) 0.12 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular}
\begin{tabular}{c c c} \hline \hline  & & & \\ \end{tabular}
\end{table} 
Table 8: Volatile compound (percentage of the total volatile compounds content) profiles of pork meat from control and treated groups. Many intrinsic factors both pre- and post-slaubtering have influences on the sensory rating of meat [97].