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