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| Hansen, Laurits Lydehøj; Jensen, Jens Askov; Henckel, Poul; Hansen-Møller, Jens; Syriopoulos, Kostas. |
| Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat. It is a problem in all types of pork production and is not restricted to entire male pigs. If uncastrated, 5-10% of Danish entire male pigs (100 kg liveweight) have > 0.25 ppm skatole in backfat and are then classified as boar tainted, having a markedly reduced value. Even backfat skatole values above 0.15 ppm enhance the off-odour for skatole sensitive consumers. An alternative way to reduce high skatole concentrations may be feeding with fibre-rich feedstuffs. This idea is based on previous studies which have demonstrated that 10% dried chicory or more in the feed reduces skatole in... |
| Tipo: Report |
Palavras-chave: Quality and evaluation of inputs; Pigs. |
| Ano: 2007 |
URL: http://orgprints.org/11057/1/11057.pdf |
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| Hansen, Laurits Lydehøj; Jensen, Jens Askov; Henckel, Poul; Hansen-Møller, Jens; Byrne, Derek V.; Syriopoulos, Kostas. |
| Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat. It is a problem in all types of pork production and is not restricted to entire male pigs. If uncastrated, 5-10% of Danish entire male pigs (100 kg liveweight) have > 0.25 ppm skatole in backfat and are then classified as boar tainted, having a markedly reduced value. Even backfat skatole values above 0.15 ppm enhance the off-odour for skatole sensitive consumers. An alternative way to reduce high skatole concentrations may be feeding with fibre-rich feedstuffs. This idea is based on previous studies which have demonstrated that 10% dried chicory or more in the feed reduces skatole in... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Quality and evaluation of inputs; Pigs. |
| Ano: 2007 |
URL: http://orgprints.org/11058/1/11058.pdf |
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