Abstract
compounds responsible for boar taint are skatole (SKA), androstenone (AND), and to a lesser extent indole (IND).
Many studies on the subject of boar taint rely on sensory and chemical evaluation of boar taint. The latter consists of
measuring the concentrations of SKA, AND, and IND in fat. In such studies fat samples are often kept frozen at -20 °C
before they are analyzed. It is generally considered acceptable to do this as the boar taint compounds are assumed
to be stable. This study involves two experiments to confirm this hypothesis. For each experiment, 20 non-tainted
(NT) and 10 tainted (T) backfat samples were selected and divided in smaller samples (2×2 cm) which were kept at
certain temperatures and analyzed repetitively at set times. Analysis consisted of sensory analysis by an olfactory
expert panel as well as chemical analysis for boar taint compounds. In experiment I, storage temperatures were
4, -20 and -80 °C and timepoints were day 0, 1, 3, and week 1, 2, 4, 10, 20. In experiment II, storage temperature
was -20 °C and the timepoints were day 0, 1, 2, 3, and week 1. In this second experiment the chemical analysis
was done in 2 independent laboratories. In experiment I, a drop in SKA and AND concentration was seen in the
first days for some samples, but this was not confirmed by experiment II. In experiment II there was considerable
inter- and intra-laboratory variation. Storing fat samples at -20 °C had only limited effect on boar taint compound
concentrations and sensory perception of boar taint.
Many studies on the subject of boar taint rely on sensory and chemical evaluation of boar taint. The latter consists of
measuring the concentrations of SKA, AND, and IND in fat. In such studies fat samples are often kept frozen at -20 °C
before they are analyzed. It is generally considered acceptable to do this as the boar taint compounds are assumed
to be stable. This study involves two experiments to confirm this hypothesis. For each experiment, 20 non-tainted
(NT) and 10 tainted (T) backfat samples were selected and divided in smaller samples (2×2 cm) which were kept at
certain temperatures and analyzed repetitively at set times. Analysis consisted of sensory analysis by an olfactory
expert panel as well as chemical analysis for boar taint compounds. In experiment I, storage temperatures were
4, -20 and -80 °C and timepoints were day 0, 1, 3, and week 1, 2, 4, 10, 20. In experiment II, storage temperature
was -20 °C and the timepoints were day 0, 1, 2, 3, and week 1. In this second experiment the chemical analysis
was done in 2 independent laboratories. In experiment I, a drop in SKA and AND concentration was seen in the
first days for some samples, but this was not confirmed by experiment II. In experiment II there was considerable
inter- and intra-laboratory variation. Storing fat samples at -20 °C had only limited effect on boar taint compound
concentrations and sensory perception of boar taint.
| Original language | English |
|---|---|
| Title of host publication | Book of Abstracts of the 68th Annual Meeting of the European Association for Animal Production |
| Number of pages | 1 |
| Place of Publication | Tallinn |
| Publication date | 28-Aug-2017 |
| Pages | 219 |
| Publication status | Published - 28-Aug-2017 |
| Event | 68th annula meeting of the European federation of animal science - Tallinn, Tallinn, Estonia Duration: 27-Aug-2017 → 1-Sept-2017 http://www.eaap2017.org |