Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

• Supplementing pig feeds with C18:1-rich oils increases C18:1 in pork fat. Increasing fat is associated improved flavor. Cereals and pulses influence the transfer of from diets to meats. Ethnic background had no on liking pork. One main drivers consumer meat choice flavor some pleasing attributes high oleic acid (C18:1) content intramuscular This project aimed produce a distinctively pleasant bouquet by feeding rich macadamia oil compared corn oil. The also tested three feed formulations based cereals representing different producing areas: corn/soy (CS), sorghum-lupins (SL), or wheat/canola (WC). Compared oil, resulted significant increase loin ( longissimus dorsi ) CS showing higher impact than WC diets. Pork loins two CS-based groups (CS-Corn CS-Macadamia) were selected for sensory study involving 82 panelists (39 Chinese background). Across ethnic backgrounds taste highest hedonic values.