Flavor Improvement in Pork from Barrows and Gilts via Inhibition of Intestinal Skatole Formation with Resistant Potato Starch
2006
Losel, D. | Lacorn, M. | Buttner, D. | Claus, R.
Skatole originates from microbial processing of tryptophan in the large intestine of pigs and accumulates in adipose tissue. Formation may be inhibited by the anti-apoptotic function of butyrate formed out of raw potato starch. Two groups of pigs (each consisting of gilts and barrows) were fed from 30 to 110 kg life weight either a conventional diet (controls; n = 35) or an isocaloric diet containing 300 g of raw potato starch/kg of body weight (RS; n = 34). Skatole concentrations were measured in colon content, blood, and adipose tissue. Odor of cooked meat samples was evaluated by a test panel. RS reduced concentrations in colon content and blood plasma (P < 0.001). Back fat concentrations were decreased significantly from 25 to 1.40 ng/g (barrows; P < 0.001) and from 40 to 9 ng/g (gilts; P < 0.001). Odor rating (scale of 1-5 from very unpleasant to very pleasant) was 3.07 for low skatole concentrations and 2.66 for both medium and high skatole concentrations (P < 0.05).
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