Fresh and eating pork quality from entire versus castrate heavy males
2004
Banon, S. | Andreu, C. | Laencina, J. | Garrido, M.D.
Pork quality from entire (EM) and castrated (CM) male pigs slaughtered at 105 kg live weight was compared. Two commercial pig crossbreeds were studied: Cross D (Large White x Duroc females and Landrace x Duroc males) and Cross L (Landrace x Large White females and Large White males). Androstenone (AN), skatole (SK) and indole (IN) backfat levels, fresh meat quality (moisture, protein, intramuscular fat, drip and cooking losses, pH and colour) and eating quality by a trained panel (boar odour and flavour, juiciness, tenderness, aroma and taste of freshly cooked loin) and untrained consumers (preference and acceptance) were determined. Results from these studies show that 35% (25%: Cross D; 45%: Cross L) and 10% (5% and 15%) of EM had over 0.5 microgram AN and 0.25 microgram SK g-1 fat, respectively, the cut-off values to detect boar taint in meat. Castration increased meat fatness and reduced boar taint, the aroma and taste of freshly cooked meat was more appreciable, while its effects on juiciness and tenderness were less clear. Pork acceptance was better in CM than in EM. CM was preferred by 75% of consumers.
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