Table 5.
Effect of Pinus taeda hydrolyzed diet addition on total hydrocarbons, aromatic hydrocarbons, carboxylic acids, aldehydes, ketones, alcohols, furans, sulfur compounds, and pyrazines of beef meat dry aged for 35 days (n = 20 samples for each experimental group). Results are expressed as ng/g of meat.
| Volatile Compound (Total) | PTHL | CON | SEM | p-Value |
|---|---|---|---|---|
| Hydrocarbons | 449.74 | 724.41 | 20.90 | <0.0001 |
| Aromatic hydrocarbons | 62.70 | 116.13 | 7.23 | <0.0001 |
| Carboxylic acids | 210.13 | 300.40 | 30.90 | 0.0555 |
| Aldehydes | 2095.51 | 4646.21 | 324.68 | <0.0001 |
| Ketones | 1021.62 | 1347.09 | 130.45 | 0.0968 |
| Alcohols | 404.78 | 448.40 | 38.36 | 0.4331 |
| Furans | 6.03 | 7.96 | 2.14 | 0.5336 |
| Sulfur compounds | 22.35 | 10.55 | 1.56 | <0.0001 |
| Pyrazines | 11.34 | 11.95 | 0.66 | 0.5224 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean.