## 4 Conclusions  
In general terms, the substitution of commercial feed for chestnut fruits in the finishing diet of the Celta pig modifies some physicochemical parameters of cooked _Biceps femoris_ muscle. Thus, moisture content and cooking losses were slightly negatively affected by the inclusion of chestnut. Furthermore, the use of this fruit significantly increased both the intramuscular fat content and lipid oxidation. This could be due to the incident that chestnuts favour the fat deposition during the fattening, at the same time that the content of unsaturated fatty acids increases, which are more susceptible to  
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline  & **Roasted** & **Grilled** & **Fried** & **Microwaved** & **SEM** & **T** & **FXT** \\ \hline \multicolumn{6}{l}{**Octual**} \\ \hline Chestnut & 40.04 b  & 42.33 b  & 0.00 a  & 0.00 a  & 5.380 & *** & *** \\ Commercial feed & 31.52 b  & 33.60 c  & 23.03 a  & 25.67 ab  & 1.418 & ** & *** \\ SEM & 1.948 & 2.502 & 4.430 & 4.921 & & & \\ F & * & ns & *** & ** & & \\ \hline \multicolumn{6}{l}{**Pentanal**} \\ \hline Chestnut & 84.36 c  & 84.64 c  & 0.00 a  & 70.82 b  & 9.094 & *** & *** \\ Commercial feed & 76.92 d  & 54.62 b  & 9.06 a  & 67.38 c  & 6.846 & *** & *** \\ SEM & 2.081 & 6.050 & 1.736 & 2.039 & & & \\ F & ns & *** & *** & ns & & & \\ \hline \multicolumn{6}{l}{**Others**} \\ \hline \multicolumn{6}{l}{**2-Hepanone**} \\ \hline Chestnut & 5.04 c  & 4.68 c  & 0.00 a  & 3.78 b  & 0.529 & *** & ns \\ Commercial feed & 5.59 c  & 5.73 c  & 1.12 a  & 3.47 a  & 0.521 & *** & ns \\ SEM & 0.219 & 0.293 & 0.213 & 0.358 & & & \\ F & ns & ns & *** & ns & & & \\ \hline \multicolumn{6}{l}{**4-Hydroxymandelic acid, ethyl ester, di-TMS**} \\ \hline Chestnut & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & ns & *** \\ Commercial feed & 0.00 a  & 0.00 a  & 2.59 b  & 0.292 & *** & *** \\ SEM & 0.000 & 0.000 & 0.000 & 0.496 & & & \\ F & ns & ns & ns & *** & & \\ \hline \multicolumn{6}{l}{**Caprolactam**} \\ \hline Chestnut & 0.00 a  & 0.00 a  & 0.44 b  & 0.00 a  & 0.049 & *** & *** \\ Commercial feed & 0.49 b  & 0.00 a  & 0.31 b  & 0.00 a  & 0.060 & *** & *** \\ SEM & 0.107 & 0.000 & 0.027 & 0.000 & & & \\ F & ** & ns & ** & ns & & \\ \hline \multicolumn{6}{l}{**Puran, 2-pentyl**} \\ \hline Chestnut & 8.41 b  & 7.98 b  & 0.00 a  & 8.91 b  & 0.965 & *** & *** \\ Commercial feed & 6.98 c  & 5.78 b  & 1.91 a  & 5.48 b  & 0.513 & *** & *** \\ SEM & 0.385 & 0.490 & 0.364 & 0.728 & & & \\ F & ns & ** & *** & & & \\ \hline \multicolumn{6}{l}{**n-Capric acid vinyl ester**} \\ \hline Chestnut & 190.59 b  & 280.61 c  & 0.00 a  & 177.21 b  & 26.834 & *** \\ Commercial feed & 268.75 b  & 273.10 b  & 0.00 a  & 248.29 b  & 30.423 & *** \\ SEM & 16.577 & 13.704 & 0.000 & 17.178 & & & \\ F & ** & ns & ns & * & & \\ \hline \multicolumn{6}{l}{**5 EM: Standard error of the mean. F: significantly different values as influenced by feeding; * (\(P<0.05\)); ** (\(P<0.01\)): *** (\(P<0.01\)): *** (\(P<0.001\)): *** (\(P<0.001\)): *** (\(P<0.001\)): * (\(P<0. oxidation. Regarding shear force, this parameter is not significantly affected by diet. Simultaneously, the employed chestnut also alters the amount of some volatile compounds, such as furan, 2-pentyl, which could be generated from the unsaturated fatty acids deposited throughout the chestnut. On the other hand, the aftermaths achieved in this research displayed that the different thermal treatments (roasted, grilled, fried and microwaved) overall significantly affected the chemical composition, colour parameters, cooking loss, TBARS value and volatile profile of the _Biceps femoris_ muscle, whereas the shear force was not significantly affected. Specifically, it should be pointed out that fried and microwaved treatments maintained the highest content of intramuscular fat. Moreover, frying also showed to be the one that generated the highest a* value, meanwhile the microwave method achieved the highest cooking losses.