Influence of feed and management strategies on boar taint prevalence

Marijke Aluwé

Influence of feed and management strategies on boar taint prevalence

Onderzoeksoutput: Scriptie › Doctoraatsscriptie - Doctoraatsscriptie › peer review

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Berengeur is een afwijkende geur die men kan waarnemen wanneer men vet of vlees van sommige intacte beren verhit en wordt voornamelijk veroorzaakt door skatol en androstenon. Berengeur kan voorkomen worden door de biggen te castreren. Dit gebeurde tot voor kort in de meeste landen zonder verdoving of pijnbestrijding. Deze ingreep is echter pijnlijk en stresserend voor de biggen. Daarom zoekt men naar alternatieven om de productie van beren(vlees) mogelijk te maken. De belangrijkste voorwaarden om dit doel te bereiken zijn de reductie of eliminatie van berengeur en de detectie van berengeur aan de slachtlijn.

In dit onderzoek werd berengeur geëvalueerd aan de hand van verschillende detectiemethoden. Berengeurprevalentie varieerde sterk volgens de gebruikte methode en correlaties tussen de methoden waren eerder laag. Het effect van verschillende managementmaatregelen om berengeur te reduceren werd eveneens onderzocht. Aanpassing van de voeding en verbeteren van de hygiënestatus van de dieren hadden geen of slechts beperkte invloed op berengeur. Berengeurprevalentie varieerde wel afhankelijk van ras (Piétrain, Large White en Belgisch Landras Stress Negatief) en slachtgewicht (50, 70, 90 en 110 kg). De effectiviteit van berengeurreductie door verlagen van het slachtgewicht blijkt rasafhankelijk te zijn. Evaluatie van vleeskwaliteit van bargen, immunocastraten en intacte beren geeft aan dat niet enkel berengeur, maar ook het waterhoudend vermogen en de malsheid beïnvloed kunnen worden door alternatieven voor onverdoofde castratie.

Een belangrijke struikelblok in het onderzoek en de omschakeling naar intacte beren is een juiste kijk op de berengeurproblematiek. Verder onderzoek naar een correcte inschatting van berengeur op consumentenniveau en de daarbij horende grenswaarden is dan ook essentieel.

Oorspronkelijke taal	Engels
Uitgever	Universiteit Gent
ISBN’s in drukversie	978-90-5989-514-0
Publicatiestatus	Gepubliceerd - 6-apr.-2012

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title = "Influence of feed and management strategies on boar taint prevalence",

abstract = "Boar taint is an off-odour that is released when heating meat or fat of some entire male pigs. The main contributors to boar taint are skatole and androstenone (5a-androst-16-ene-3-one). As this odour may impair consumer acceptance, entire male pigs are castrated in most countries before the age of 7 days. Until recently, this castration was done surgically without any anaesthesia or analgesia. Research indicates that this procedure is painful for the piglets. To enable the production of entire male pigs, boar taint prevalence should be reduced and carcasses with boar taint should be selected at the slaughter line. In this research, evaluation of boar taint detection was performed with several detection methods. Prevalence of boar taint varied between the used detection methods and correlation coefficients between methods were rather low. Adaptation of feed and hygiene conditions did not significantly reduce boar taint prevalence. However, boar taint prevalence did vary between breeds (Pi{\'e}train, Large White, Belgian Landrace (stress negative) and between slaughter weights (50, 70, 90 and 110 kg). Results showed that the effectiveness of boar taint reduction by lowering slaughter weight is breed dependent. Finally, also meat quality of barrows, immunocastrates and entire male pigs was evaluated . Not only boar taint, but also waterholding capacity and tenderness are influenced when changing towards alternatives for surgical castration. ",

author = "Marijke Aluw{\'e}",

year = "2012",

month = apr,

day = "6",

language = "English",

isbn = "978-90-5989-514-0",

publisher = "Universiteit Gent",

address = "Belgium",

}

TY - BOOK

T1 - Influence of feed and management strategies on boar taint prevalence

AU - Aluwé, Marijke

PY - 2012/4/6

Y1 - 2012/4/6

N2 - Boar taint is an off-odour that is released when heating meat or fat of some entire male pigs. The main contributors to boar taint are skatole and androstenone (5a-androst-16-ene-3-one). As this odour may impair consumer acceptance, entire male pigs are castrated in most countries before the age of 7 days. Until recently, this castration was done surgically without any anaesthesia or analgesia. Research indicates that this procedure is painful for the piglets. To enable the production of entire male pigs, boar taint prevalence should be reduced and carcasses with boar taint should be selected at the slaughter line. In this research, evaluation of boar taint detection was performed with several detection methods. Prevalence of boar taint varied between the used detection methods and correlation coefficients between methods were rather low. Adaptation of feed and hygiene conditions did not significantly reduce boar taint prevalence. However, boar taint prevalence did vary between breeds (Piétrain, Large White, Belgian Landrace (stress negative) and between slaughter weights (50, 70, 90 and 110 kg). Results showed that the effectiveness of boar taint reduction by lowering slaughter weight is breed dependent. Finally, also meat quality of barrows, immunocastrates and entire male pigs was evaluated . Not only boar taint, but also waterholding capacity and tenderness are influenced when changing towards alternatives for surgical castration.

AB - Boar taint is an off-odour that is released when heating meat or fat of some entire male pigs. The main contributors to boar taint are skatole and androstenone (5a-androst-16-ene-3-one). As this odour may impair consumer acceptance, entire male pigs are castrated in most countries before the age of 7 days. Until recently, this castration was done surgically without any anaesthesia or analgesia. Research indicates that this procedure is painful for the piglets. To enable the production of entire male pigs, boar taint prevalence should be reduced and carcasses with boar taint should be selected at the slaughter line. In this research, evaluation of boar taint detection was performed with several detection methods. Prevalence of boar taint varied between the used detection methods and correlation coefficients between methods were rather low. Adaptation of feed and hygiene conditions did not significantly reduce boar taint prevalence. However, boar taint prevalence did vary between breeds (Piétrain, Large White, Belgian Landrace (stress negative) and between slaughter weights (50, 70, 90 and 110 kg). Results showed that the effectiveness of boar taint reduction by lowering slaughter weight is breed dependent. Finally, also meat quality of barrows, immunocastrates and entire male pigs was evaluated . Not only boar taint, but also waterholding capacity and tenderness are influenced when changing towards alternatives for surgical castration.

M3 - Doctoral dissertation - Doctoral dissertation

SN - 978-90-5989-514-0

PB - Universiteit Gent

ER -

Influence of feed and management strategies on boar taint prevalence

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