Pig farming is one of the major contributors to the livestock industry. In recent years, palm kernel cake (PKC) has increasingly been used in the feed industry as an alternative source of feed ingredient for pigs. As pigs have a great sense of smell, difference in volatile composition of PKC could affect its acceptance and inclusion rate in pig feed. In this study, a comparative study on the volatile profiles of palm kernel expeller (PKE) and palm kernel meal (PKM) was performed using GC-MS coupled with dynamic headspace (DHS) sampling techniques. Our aim is to understand the contribution of geographical origin, processing technology and moisture content to the volatile profiles of PKE and PKM by analysing a total of 56 samples using GC-MS-DHS. Using data analytics, we have obtained a ‘volatile fingerprint’ of PKE and PKM sourced from different processing plants. We have also gained insight into the potential odour-active compounds in palm kernel cakes of different processes. These results provide scientific basis for the development of more palatable and economical animal feed involving palm kernel cake.

养猪业是畜牧业的主要贡献者之一。近年来，棕榈仁饼（PKC）在饲料工业中已越来越多地用作猪饲料原料的替代来源。由于猪具有强烈的嗅觉，PKC挥发性成分的差异可能会影响其在猪饲料中的接受度和包合率。在这项研究中，使用GC-MS结合动态顶空（DHS）采样技术，对棕榈仁排出器（PKE）和棕榈仁粕（PKM）的挥发性特征进行了比较研究。我们的目的是通过使用GC-MS-DHS分析总共56个样品来了解地理来源，加工技术和水分含量对PKE和PKM挥发性成分的影响。使用数据分析，我们已经获得了来自不同加工厂的PKE和PKM的“挥发性指纹”。我们还获得了对不同过程的棕榈仁蛋糕中潜在的气味活性化合物的见解。这些结果为开发涉及棕榈仁饼的更可口，更经济的动物饲料提供了科学依据。