Fresh and eating pork quality from entire versus castrate heavy males

Bañón, Sancho; Andreu, Carlos Manuel Fernández; Laencina, J.; Garrido, M.D.

doi:10.1016/s0950-3293(03)00069-7

Cited by 34 publications

(22 citation statements)

References 26 publications

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“…The difference found ranges between about 9% and 21% in backfat depth. More recent results support this (Bañ ó n et al, 2004). This results in a higher lean meat content and longissimus muscle cross-sectional area (Miyahara et al, 2004).…”

Section: Introductionmentioning

confidence: 57%

Pig meat quality from entire males

Lundström

Matthews

Haugen

2009

Animal

133

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This paper constitutes an updated review of the production and meat quality aspects of rearing entire male pigs. Since a major obstacle in rearing entire males is the incidence of boar taint, possible methods for detection are also summarised. Safe and fast methods for detection of boar taint would be valuable in avoiding complaints from consumers. Pig meat quality is determined by many aspects, among which odour and taste are the most important attributes. Odour may be negatively affected by the presence of a pheromonal steroid, androstenone, and a fermentation product of L-tryptophan, skatole. Male pigs are surgically castrated in many countries to minimise the risk of accumulation of high levels of androstenone and skatole. Raising entire male pigs is more profitable because they have superior production characteristics and improved meat quality due to leaner carcasses and higher protein content, as compared to castrated pigs. Furthermore, surgical castration is negative from an animal welfare point of view. In most studies, no differences in sensory quality have been found between lean meat from entire male pigs with low levels of androstenone and skatole and pork from castrates and females. The question that remains is: which substances are responsible for boar taint besides androstenone and skatole and whether they need to be considered? The threshold values used for androstenone and skatole might also be too high for highly sensitive persons. Recent research shows that a human odorant receptor, ORD7D4, is involved in sensitivity to androstenone. If the ORD7D4 genotypes of consumer and expert panels are known, this might facilitate consumer studies in the future. There is still a great need for rapid on/at-line detection methods in abattoirs for identifying carcasses with unacceptable levels of boar taint compounds. Several emerging rapid technologies with a potential for boar taint detection have been investigated. They represent various measurement principles such as chemical sensor arrays (electronic noses), mass-spectrometry fingerprinting, ultra-fast gas chromatography, gas-phase spectrometry and biosensors. An industrial detection method should allow 100% correct classification of both acceptable and not-acceptable samples with regard to boar taint sorting criteria. There are, however, still too high a percentage of false negatives ranging from 5% to 20%. In addition, these methods do not yet seem to fulfil the industrial specifications with regard to cost efficiency, simplicity and analysis time. There is still no dedicated measurement technology available for on/at-line detection of boar-tainted carcasses that measures both androstenone and skatole.Keywords: pig meat quality, castration, entire males, detection methods, review ImplicationsBoar taint is the main reason that is preventing the production of entire male pigs in most countries. Across Europe, the majority of male piglets intended for pork production are surgically castrated to avoid potential consumer dissatisfaction because of boar tai...

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Section: Introductionmentioning

confidence: 57%

Pig meat quality from entire males

Lundström

Matthews

Haugen

2009

Animal

133

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“…Taste of cooked pork bellies was not shown any significant differences among the four treatments (SC, IC, EM, and FE). This result might be affected by boar taint in pork bellies (Bañón et al, 2004). In tenderness, there were also no significant differences between IC and the other treatments (SC, EM, or FE).…”

Section: Sensory Evaluationsmentioning

confidence: 76%

“…Thus, understanding the eating qualities of pork bellies is a very important component of improving Korean pork's competitiveness. In addition, eliminating the boar taint is the critical issue to improve eating qualities of pork belly meat, because the boar taint and its degree of consumer dissatisfaction depends on androstenone and skatole levels in fat tissues (Bañón et al, 2004;Matthews et al, 2000) and further pork bellies have greater fat contents rather than other parts. However, there is very little information concerning the meat quality and the sensory attributes including the boar taint in pork bellies from immunocastrated males and other pigs.…”

Section: Introductionmentioning

confidence: 99%

“…Related to fat content, Bañón et al (2004) found that the meat of castrates was juicier and more tender than meat from entires when there were significant differences in the amount of intramuscular fat. It is possible that lower intramuscular fat in entire male pigs, related to the reduced carcass fatness, may be responsible for the lower tenderness and juiciness (Bonneau and Lebret, 2010).…”

mentioning

confidence: 99%

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The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

Jeong¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE L* values than those from SC, but were redder (higher CIE a* values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

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“…However, the advantages of castration are disputable because concern for animal welfare is a major consideration in pork production. Additionally, raising entire male pigs is more profitable because of improved feed conversion and leaner carcasses compared to castrates (Hansson, 1974;Babol and Squires, 1995;Bonneau, 1998;Bañ ó n et al, 2004). The higher levels of polyunsaturated fatty acids (PUFA) in fat and muscles and higher protein content in carcasses from entire males might indicate nutritional advantages of this meat compared to that from castrates (Malmfors et al, 1978;Wood et al, 1986;Naděje et al, 2000).…”

Section: Castration -Good or Bad? Pork-quality Perspectivesmentioning

confidence: 99%

Biochemical, nutritional and genetic effects on boar taint in entire male pigs

Zamaratskaia

Squires

2009

Animal

187

179

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Pork odour is to a great extent affected by the presence of malodorous compounds, mainly androstenone and skatole. The present review outlines the current state of knowledge about factors involved in the regulation of androstenone and skatole in entire male pigs. Androstenone is a pheromonal steroid synthesised in the testes and metabolised in the liver. Part of androstenone accumulates in adipose tissue causing a urine-like odour. Skatole is produced in the large intestine by bacterial degradation of tryptophan and metabolised by hepatic cytochrome P450 enzymes and sulphotransferase. The un-metabolised part accumulates in adipose tissue, causing faecal-like odour. Androstenone levels are mostly determined by genetic factors and stage of puberty, whereas skatole levels in addition to genetic background and hormonal status of the pigs are also controlled by nutritional and environmental factors. To reduce the risk of tainted carcasses entering the market, male pigs are surgically castrated in many countries. However, entire males compared to castrates have superior production characteristics: higher growth rate, better feed efficiency and leaner carcasses. Additionally, animal welfare aspects are currently of particular importance in light of increasing consumers' concerns. Nutrition, hormonal status, genetic influence on boar taint compounds and the methods to develop genetic markers are discussed. Boar taint due to high levels of skatole and androstenone is moderately heritable and not all market weight entire males have boar taint; it should thus be possible to select for pigs that do not have boar taint. In these studies, it is critical to assess the steroidogenic potential of the pigs in order to separate late-maturing pigs from those with a low genetic potential for boar taint. A number of candidate genes for boar taint have been identified and work is continuing to develop genetic markers for low boar taint. More research is needed to clarify the factors involved in the development of boar taint and to develop additional methods to prevent the accumulation of high concentrations of skatole and androstenone in fat. This review proposes those areas requiring further research.

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Fresh and eating pork quality from entire versus castrate heavy males

Cited by 34 publications

References 26 publications

Pig meat quality from entire males

Pig meat quality from entire males

The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

Biochemical, nutritional and genetic effects on boar taint in entire male pigs

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