title: Prevalence of boar taint in commercial pigs from Spanish farms.
abstract: The presence of boar taint can affect the sensory quality of pork because the "off" odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4±8.19 kg and 18.4±5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 μg/g, 7.1% from 0.50 to 1.00 μg/g (medium level), and 5.5% ≥1.00 μg/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 μg/g, 4.5% from 0.10 to 0.20 μg/g (medium level), and 6.6% ≥0.20 μg/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: francesc.borrisser@irta.cat.
authors.forename: F
authors.initials: F
authors.lastname: Borrisser-Pairó
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Panella-Riera
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Zammerini
authors.affiliation: Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Olivares
authors.affiliation: Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
authors.affiliation: Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, 37770 Guijuelo, Salamanca, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Martínez
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Gil
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: J A
authors.initials: JA
authors.lastname: García-Regueiro
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: M A
authors.initials: MA
authors.lastname: Oliver
mesh_terms: D050154:Adiposity; D000736:Androstenes / Q000032:analysis; D000818:Animals; D001415:Back; D002851:Chromatography, High Pressure Liquid; D003433:Crosses, Genetic; D004041:Dietary Fats / Q000032:analysis*; D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis; D024510:Muscle Development; D009812:Odorants; D010675:Pheromones / Q000032:analysis*; D012677:Sensation; D012862:Skatole / Q000032:analysis; D013030:Spain; D050151:Subcutaneous Fat / Q000737:chemistry* / Q000254:growth & development; D034421:Sus scrofa / Q000254:growth & development / Q000502:physiology*
chemical_list: D000736:Androstenes; D004041:Dietary Fats; D010675:Pheromones; C000214:androst-16-en-3-one; D012862:Skatole; C029310:lard
keywords: Androstenone; Androstenone (PubChem CID: 6,852,393); Boar taint; Entire male pigs; Pig castration; Skatole; Skatole (PubChem CID: 6736)