Fatty acid composition and its association with chemical and sensory analysis of boar taint

Liu, Xiaoye; Trautmann, Johanna; Wigger, R.; Zhou, Guanghong; Mörlein, Daniel

doi:10.1016/j.foodchem.2017.03.112

Cited by 18 publications

(14 citation statements)

References 21 publications

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“…Given the low prevalence of boar taint, finding enough of these differing fat samples complicates the training and re-training of a long-term panel. Furthermore, differences in the fat matrix itself of the samples in relation to water and fat content and fatty acid composition [29] can influence the release of volatile compounds and thereby the sensory profile [30,31].…”

Section: Discussionmentioning

confidence: 99%

Developing and Understanding Olfactory Evaluation of Boar Taint

Heyrman

Janssens

Buys

et al. 2020

Animals

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Trained expert panels are used routinely in boar taint research, with varying protocols for training of panelists and scoring methods. We describe a standardized process for training and scoring, to contribute to standardize the olfactory detection of boar taint. Three experiments are described in which we (1) evaluate the importance of training and the effect of the previous sample, (2) determine detection thresholds on strips and in fat for our panel, and (3) test priming panelists before boar taint evaluation. For the final evaluation of boar taint, we propose a consistent three-person evaluation scoring on a 0–4 scale using a final mean score of 0.5 as the cut-off for boar taint. This gave an optimal sensitivity of 0.81 and a specificity of 0.56 compared to chemical cut-offs. Even limited training proved useful, but priming assessors with strips did not improve the evaluation of fat samples. Detection thresholds were higher in fat compared to strips, except for indole. We recommend panelists to always smell a non-tainted control sample after a tainted one as a ‘reset’ mechanism, before continuing. For longitudinal studies, we additionally advise to set up an expert panel with a fixed number of assessors performing each evaluation in duplicate.

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Section: Discussionmentioning

confidence: 99%

Developing and Understanding Olfactory Evaluation of Boar Taint

Heyrman

Janssens

Buys

et al. 2020

Animals

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“…These authors found that saturated fatty acids (SFA) increased in entire males with high levels of androstenone and skatole, while polyunsaturated fatty acids (PUFA) increased in boars with low levels of androstenone and skatole. On the other hand, Liu et al (2017) found that PUFA were positively correlated with androstenone. These authors also have shown that monounsaturated fatty acids (MUFA) content was negatively correlated with androstenone and skatole, and no difference was found regarding SFA.…”

Section: Heritability Of Boar Taint Traits and Genetic Correlation Wimentioning

confidence: 92%

“…The authors found differentially methylated CpG sites associated with boar taint in the genes CRYL1, DNMT3A, EGFR, FASN, PEMT. Fatty acid synthase (FASN) plays a central role in the fatty acid biosynthesis pathway that is correlated with boar taint compounds (Sahadevan et al 2014;Liu et al 2017). DNA methyltransferase 3 alpha (DNMT3A) encodes an enzyme responsible for DNA methylation.…”

Section: Candidate Genesmentioning

confidence: 99%

Recent genetic advances on boar taint reduction as an alternative to castration: a review

et al. 2021

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Boar taint is an unpleasant odor in male pig meat, mainly caused by androstenone, skatole, and indole, which are deposited in the fat tissue. Piglet castration is the most common practice to prevent boar taint. However, castration is likely to be banished in a few years due to animal welfare concerns. Alternatives to castration, such as genetic selection, have been assessed. Androstenone and skatole have moderate to high heritability, which makes it feasible to select against these compounds. This review presents the latest results obtained on genetic selection against boar taint, on correlation with other traits, on differences in breeds, and on candidate genes related to boar taint. QTLs for androstenone and skatole have been reported mainly on chromosomes 6, 7, and 14. These chromosomes were reported to contain genes responsible for synthesis and degradation of androstenone and skatole. A myriad of work has been done to find markers or genes that can be used to select animals with lower boar taint. The selection against boar taint could decrease performance of some reproduction traits. However, a favorable response on production traits has been observed by selecting against boar taint. Selection results have shown that it is possible to reduce boar taint in few generations. In addition, modifications in diet and environment conditions could be associated with genetic selection to reduce boar taint. Nevertheless, costs to measure and select against boar taint should be rewarded with incentives from the market; otherwise, it would be difficult to implement genetic selection.

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“…Sample preparation of adipose tissue was performed as described by Liu et al [ 10 ]. Fatty acids of intramuscular fat were extracted from freeze-dried samples and derivatized according to the procedure by Du et al [ 11 ] for triglycerides adopting a derivatization time of 1 h instead of 40 min.…”

Section: Methodsmentioning

confidence: 99%

Early Immunocastration of Pigs: From Farming to Meat Quality

Werner

Baldinger

Bussemas

et al. 2021

Animals

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The study aimed to test a very early immunization of pigs to prevent boar taint with regard to its practicability and influence on production performance, its reliability in ensuring good meat and fat quality, and animal welfare. Immunization was already conducted at piglet production stage and could be easily integrated into routine vaccination (week 3) and weaning practices (week 7). The fattening and slaughter performance of the animals was not affected by the immunization regime and was within the usual range. In addition, there were no abnormalities in animal behavior and the prevalence of injuries caused by aggressive interactions. All animals were classified as infertile on the basis of the histological examination of the testicles. However, the testosterone levels measured at slaughter were significantly higher in animals of the early immunization regime than in animals subjected to the standard immunization regime. Androstenone and skatole levels as the main components of boar taint were, on average, higher and varied to a greater extent in early immunized animals. Furthermore, the comparison of the immunization scheme did not result in significant differences for meat quality and for fatty acid composition.

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Fatty acid composition and its association with chemical and sensory analysis of boar taint

Cited by 18 publications

References 21 publications

Developing and Understanding Olfactory Evaluation of Boar Taint

Developing and Understanding Olfactory Evaluation of Boar Taint

Recent genetic advances on boar taint reduction as an alternative to castration: a review

Early Immunocastration of Pigs: From Farming to Meat Quality

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