20.500.12556/DiRROS-28459 Fatty acid composition and aromatic profile of Krškopolje and modern pig breeds reared under organic and conventional systems Slovenia preserves one autochthonous pig breed, the Krškopolje pig, whose meat has been reported to exhibit a favourable fatty acid profile compared with that of modern breeds. However, meat quality is not solely determined by genetics; the production system also influences it, as organic and conventional farming differ in feed composition, housing and outdoor access. This study aimed to compare the effects of pig breed (Krškopolje vs. modern) and production system (organic vs. conventional) on the fatty acid composition and volatile organic compound (VOC) profile of pork. Fatty acid composition was determined by GC-FID after methylation, and the VOCs profile was obtained using headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Results showed that Krškopolje meat had higher SFA and MUFA, while modern pig meat had higher PUFAs, particularly n-6, reflecting genetic and dietary influences. Modern breeds also showed greater fatty acid response to the rearing system than the Krškopolje breed. Several VOCs were unique to modern breed pigs, indicating breed-specific differences in lipid composition, amino acid metabolism, and microbial activity. Aldehydes were the dominant VOC class in both breeds, slightly higher in Krškopolje meat. OPLS-DA model revealed breed-related differences in VOCs, pinpointing compounds likely responsible for breed-specific aroma and flavour. Krškopolje pigs volatile organic compounds fatty acids organic production conventional production multivariate analysis Krškopoljski prašiči hlapne organske spojine maščobne kisline ekološka reja konvencionalna reja multivariatna analiza true false true MDPI Švica Angleški jezik Slovenski jezik © 2026 by the authors Neznano 2026-03-20 09:42:07 2026-03-20 09:42:08 2026-03-26 03:48:02 0000-00-00 00:00:00 2026 0 0 Nasl. z nasl. zaslona; Soavtorji: Katja Babič, Lidija Strojnik, Zala Sel, Andrej Kastelic, Nives Ogrinc; Opis vira z dne 11. 3. 2026; str. 1-18 iss. 5, [article no.] 886 Vol. 15 Mar. 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2026-02-08 2026-03-02 2026-03-04 636 2304-8158 10.3390/foods15050866 271280131 https://www.mdpi.com/2304-8158/15/5/866 1 b0a83595-2438-11f1-b469-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=42162 RAZ_Mencin_Marjeta_2026.pdf RAZ_Mencin_Marjeta_2026.pdf 1 692E3555FF93B14834F5CB7EE0A83F47 e2076877f6ad53cef63686838c04f8c31ff154790381d281ed9a4e7e0cd0f853 16357938-2439-11f1-b469-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=42163 Institut Jožef Stefan 0 0 0