Profiling of boar taint by nontargeted metabolomics [PDF]
, 2013 In many countries, male piglets are castrated shortly after birth to avoid the production of meat with an unpleasant smell and flavour known as boar taint. Extensive research has been carried out during the last 40 years to delineate compounds that are responsible for this problem.
Olson, Malin Emelie Maria
openaire +2 more sources
The Effect of the Boar Taint Masking Strategy (Adding Dried Origanum vulgare or Allium sativum) on Sensory Characteristics [PDF]
AnimalsWith increasing efforts to ban surgical castration, it is important to find ways to mask the level of boar taint in meat. The aim of this study was to test the possibility of masking boar taint or skatole levels by adding dried Origanum vulgare or Allium
Kateřina Zadinová +7 more
doaj +2 more sources
Pros and Cons of Alternatives to Piglet Castration: Welfare, Boar Taint, and Other Meat Quality Traits [PDF]
Animals, 2019 This paper reviews the pros and cons of various alternatives to the surgical castration of male piglets without pain relief. Castration is mostly motivated by the presence of boar taint in the meat from some entire male pigs.
Michel Bonneau, Ulrike Weiler
doaj +2 more sources
Towards real-time pork breed and boar taint classification using rapid evaporative ionisation mass spectrometry [PDF]
npj Science of FoodTo help counteract food fraud and meet consumer expectations, the pork industry requires reliable quality-monitoring and traceability systems. In this context, rapid evaporative ionisation mass spectrometry (REIMS) could be rolled out as a real-time ...
V. Gkarane +10 more
doaj +2 more sources
Biochemical, nutritional and genetic effects on boar taint in entire male pigs
Animal, 2009 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 ...
G. Zamaratskaia, E.J. Squires
doaj +2 more sources
Validation by collaborative trial of a method for the determination by GC–MS and LC–MS/MS of boar taint marker compounds in pork tissue [PDF]
Food Chemistry: X, 2020 Meat from male pigs may develop an off-flavour, commonly known as boar taint. Castration of male piglets prevents the potential formation of off-flavour.In the suggested method, three marker compounds for boar taint (skatole, androstenone and indole) are
Gerhard Buttinger, Thomas Wenzl
doaj +2 more sources
Influence of breed and slaughter weight on boar taint prevalence in entire male pigs
Animal, 2011 Piétrain (P), Large White (LW) and Belgian Landrace stress negative (BN) boars were slaughtered at 50, 70, 90 or 110 kg live weight to investigate breed differences and the effect of slaughter weight on boar taint prevalence. Boar taint was quantified by
M. Aluwé +6 more
doaj +2 more sources
Enhanced HPLC Method for Boar Taint Quantification. [PDF]
ChemistryOpenAbstractBoar taint is an unpleasant odour found in the carcasses of entire male pigs, resulting from androstenone and skatole accumulation during pubertal development, and impacting pork quality. This study proposes the validation of an adapted chromatographic method for quantifying skatole and androstenone in the pigs’ liquid fat using fluorescence ...
Pereira-Pinto R +4 more
europepmc +6 more sources
Concentrations of Boar Taint Compounds Are Weakly Associated with Sexual Behavior of Young Boars. [PDF]
Animals (Basel), 2022 Strategies to control boar taint (BT) in meat relies on the reduction of skatole, indole, and androstenone concentration. This might have unfavorable effects on the libido of breeding boars. The association between BT compound concentration in backfat and libido was investigated in 391 commercial breeding boars.
Boschi E +4 more
europepmc +5 more sources
How to Improve Meat Quality and Welfare in Entire Male Pigs by Genetics
Animals, 2021 Giving up surgical castration is desirable to avoid pain during surgery but breeding entire males raises issues on meat quality, particularly on boar taint, and aggression.
Catherine Larzul
doaj +1 more source