Table 6.
Effect of Pinus taeda hydrolyzed lignin diet addition on hydrocarbons, aromatic hydrocarbons, and carboxylic acids 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 | PTHL | CON | SEM | p-Value |
|---|---|---|---|---|
| Hydrocarbons | ||||
| heptane, 2,2,4,6,6-pentamethyl | 33.65 | 26.63 | 4.78 | 0.3149 |
| hexane, 3,3,4,4-tetrafluoro- | 13.76 | 16.99 | 2.09 | 0.2913 |
| 2,2,7,7-tetramethyloctane | 61.86 | 56.32 | 6.33 | 0.5445 |
| Octane | 25.20 | 49.15 | 7.82 | 0.0459 |
| nonadecane 2-methyl | 104.91 | 223.51 | 20.27 | 0.0008 |
| eicosane, 2-methyl- | 133.60 | 312.25 | 14.49 | <0.0001 |
| decane, 2,2 dimethyl | 76.76 | 39.56 | 3.55 | <0.0001 |
| Aromatic Hydrocarbons | ||||
| o-xylene(benzene, 1,2-dimethyl-) | 25.83 | 42.84 | 6.64 | 0.0888 |
| m-xylene(benzene, 1,3-dimethyl-) | 19.61 | 56.96 | 1.95 | <0.0001 |
| ethylbenzene | 17.25 | 16.32 | 1.41 | 0.6463 |
| Carboxylic Acids | ||||
| hexanoic acid | 51.50 | 27.35 | 8.46 | 0.0657 |
| butanoic acid | 42.32 | 76.38 | 11.01 | 0.0439 |
| heptanoic acid | 7.65 | 25.03 | 8.64 | 0.0005 |
| octanoic acid | 10.99 | 38.33 | 4.19 | 0.0003 |
| nonanoic acid | 29.22 | 63.31 | 6.94 | 0.0031 |
| ethanoic acid | 68.45 | 69.99 | 23.22 | 0.9631 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean.