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Table 2 – Differences in pork pieces composition between entire males and castrated boars.


Entire males/castrated Ham


Kidney


Shoulder Breast


Muscle (%) 3.1 5.4 5.2 7.9


Fat (%) -3.8 -6.1 -5.3 -8.2


This producer decided to stop castrating his male pigs.


• A reduction of 44% with 10% Jerusalem artichokes across 14 days; and


• A reduction of 33% with 10% palm cake across 14 days compared to control.


Some specific additives have been developed by some feed companies to reduce boar taint issues, offering an alternative to castration. Among them, Taintstop was developed by the Belgian feed company Dumoulin. Field tests carried out with Taintstop show a decrease in skatole content of 2.5 to five times.


Carcass differences In his presentation, Chevillon also pointed out differences be- tween entire males and castrated animals regarding carcass composition. A Danish trial with Danish genetics (Duroc boars) concluded that there is a different distribution in the weight of the cuts, for instance +0.41 kg for front pieces (chine, shoulder), -0.25 kg for middle cuts and -0.16 kg for hams for entire males compared to castrates. Furthermore, there is a difference in tissue composition for each cut be- tween castrates and entire males (see Table 2). Those compo- sition differences lead to two questions: Should the salting and curing industries adapt their recipes to entire males? Should pork producers come up with fatter entire males?


Detecting boar taint at the slaughterhouse Two methods are currently used to detect boar taint at slaughterhouses. The more commonly used method is the human nose (e.g. in France, the Netherlands, Germany, Bel- gium, Spain). A second method is currently being tested, involving a re- al-time laboratory chemical analysis test for skatole and an- drostenone. This method is being applied at Danish Crown in Denmark, at a speed of 700 pigs per hour. The ultra-fast laboratory method allows the quantification of markers of odorous molecules, but it does require sample preparation. Research is underway to develop indirect methods without sample preparation.


The question remains: What should be done with the odor- ous carcasses detected by the human nose? In October 2020, the Danes published a “Catalogue of application of meat from entire male pigs with boar taint” containing several solutions: • Temperature; • Smoking; • Fermentation; • Dilution; • Masking; • Complexity (association); and • Curing.


Chevillon quoted other concrete solutions, such as sorting the females for certain markets to be secured (fresh, sausag- es, butchers) and sending the tainted entire males to a non-risky market after testing.


Genetic initiatives to reduce pig odours


• Axiom: Valent boar; • BHZP: Genomic selection, muscular Piétrains; • DanBred: Genomic selection, muscular Duroc; • Inodorous: Low odour Piétrain, developed in partnership with German Piétrain Denmark. This is a very strong growing, low IC, odourless NN Piétrain boar, well suited to the entire male market; • Hypor: genomic selection; • Nucléus: INO boar, classic selection on blood test (oestradiol + testosterone content); • PIC/Genus: genomic selection (boar taint); • Suisag: Classical selection, station and artificial insemination centres (fat biopsy, selection on androstenone values); and • Topigs Norsvin: Selection by human nose since 2009; use of markers; genomic selection (Nador boar). Source: Patrick Chevillon, IFIP.


▶ PIG PROGRESS | Volume 37, No. 10, 2021 15


Bone (%) 0.6 0.7 0.1 0.2


PHOTO: MICHEL ZOETER

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