Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars

Marijke Aluwé, K C M Langendries, Karen Bekaert, F A M Tuyttens, Daniël De Brabander, S De Smet, Sam Millet

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review

    Uittreksel

    This study evaluates 1) carcass quality, meat quality and palatability for barrows, immunocastrates and boars and 2) the effect of chicory supplemented feed during 10days before slaughter on boar meat quality. At comparable carcass weights, estimated carcass lean meat percentage was higher in immunocastrates and boars than in barrows. Muscle thickness was higher for immunocastrates and barrows compared to boars, while fat thickness was lowest for immunocastrates and boars. Barrows, immunocastrates and boars differed in water holding capacity and boar taint. Home consumer panels were conducted to evaluate palatability. The consumers did detect differences in tenderness and juiciness, but not for boar taint. The chicory feed supplemented in boar feed decreased skatole concentration in backfat, without largely influencing meat quality or palatability. Not only boar taint, but also carcass and meat quality should be considered when evaluating alternatives for surgical castration.
    Oorspronkelijke taalEngels
    TijdschriftMeat science
    Volume94
    Exemplaarnummer3
    Pagina's (van-tot)402-407
    Aantal pagina’s6
    ISSN0309-1740
    DOI's
    PublicatiestatusGepubliceerd - mrt-2013

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