| Registro completo |
| Provedor de dados: |
Organic Eprints
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| País: |
Germany
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| Título: |
Effect of feeding fermentable fibrerich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs
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| Autores: |
Hansen, L.L.
Stolzenbach, S.
Jensen, J.A.
Henckel, P.
Hansen-Møller, J.
Syriopoulos, K.
Byrne, D.V.
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| Data: |
2008
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| Ano: |
2008
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| Palavras-chave: |
Pigs
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| Resumo: |
Skatole, androstenone and other compounds such as indole cause boar taint in entire male pork. However, female pigs also produce skatole and indole. The purpose of this experiment was to minimise boar taint and increase overall impression of sensory quality by feeding entire male and female pigs with fibrerich feedstuffs. The pigs have been fed three organic diets for either 1 or 2 weeks prior to slaughter of which two diets contained different fermentable fibre-rich feedstuffs – 10–13.3% dried chicory roots or 25% blue lupines. These two treatments were compared with pigs fed with an organic control diet for either 1 or 2 weeks prior to slaughter. Lupines significantly reduced skatole in blood and backfat for both genders after 1 week. Moreover, lupines showed negative impact on growth rate and feed conversion whilst chicory showed no significant differences in this respect. However, the indole concentration was significantly lower in chicory than lupine fed pigs. From a sensory perspective, chicory and lupine feeding reduced boar taint since odour and flavour of manure related to skatole and urine associated to androstenone were minimised. The level of boar taint in the entire male pigs was most effectively reduced after 14 days by both fibre-rich feeds while lupine had the largest influence on ‘‘boar” taint reduction in female pigs.
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| Tipo: |
Journal paper
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| Idioma: |
Inglês
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| Identificador: |
http://orgprints.org/14768/1/14768.pdf
Hansen, L.L.; Stolzenbach, S.; Jensen, J.A.; Henckel, P.; Hansen-Møller, J.; Syriopoulos, K. and Byrne, D.V. (2008) Effect of feeding fermentable fibrerich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs. Meat Science, 80, pp. 1165-1173.
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| Relação: |
http://orgprints.org/14768/
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| Formato: |
application/pdf
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