The effect of castration method and dietary raw potato starch supply on sensory quality of pork

The use of raw potato starch in the finishing diets may reduce boar taint perception in entire males, however boar taint it is not completely reduced
Wednesday 7 October 2009 (8 years 6 months 19 days ago)
The most common method to avoid boar taint, which is an off-odour and –flavour of pork, is surgical castration. The aim of the study was to assess by trained panellists the effects of feeding raw potato starch (RPS) and applying different castration methods on boar odour, boar flavour, tenderness and juiciness of loin and neck chops from Swiss Large White pigs.

In experiment 1 and 2, 18 pigs from 6 litters (1 barrow, 1 entire male [EM] and 1 EM fed additionally RPS the last week prior to slaughter) and 33 pigs from 11 litters (1 barrow, 1 immunocastrate (IC) and 1 EM), respectively, were selected based on the androstenone (A: <1.9 ppm) and skatole (S: <0.24ppm) levels in the adipose tissue.

In both experiments, neck chops had a stronger boar odour and flavour, were more tender and juicier than loin chops (P<0.05 for each). In experiment 1, A levels in the adipose tissue of barrows were lower (P<0.05) than in EM with and without RPS supply. On contrary, S levels were lower (P<0.05) in barrows and EM fed RPS than in EM without RPS supply. Nevertheless pork from both EM groups had stronger (P<0.01) boar odour and flavour than barrows, probably due to the higher A tissue concentration. The pork from EM without RPS was more (P<0.05) tender than the pork from barrows and EM fed RPS. Although A but not S level was higher (P<0.05) in the adipose tissue of EM compared with barrows and IC, boar odour and flavour intensities did not (P>0.05) differ between groups. However, pork from IC and EM was less (P<0.05) juicier than from barrows.

It is concluded that, the discrepancy between the well recognized boar taint compounds A and S and the sensory perception indicate that other factors affected the panellist’s perception for boar taint

C Pauly, P Spring,,S Ampuero Kragten and G Bee 2009. Book of Abstracts of the 60th Annual Meeting of the European Association for Animal Production, 35

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