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Aluwé M, Heyrman E, Kostyra E, Żakowska-Biemans S, Almeida J, Citek J, Font-I-Furnols M, Moreira O, Zadinová K, Tudoreanu L, Lin-Schistra L, Van den Broeke A. Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries. Animal 2022; 16:100455. [PMID: 35183012 DOI: 10.1016/j.animal.2022.100455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/26/2021] [Accepted: 01/04/2022] [Indexed: 11/25/2022] Open
Abstract
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from surgically castrated male pigs, while immunocastration reduces boar taint and may improve meat quality but seems to be less accepted by the pig chain. In this study, we aimed to evaluate the consumer's sensory appreciation of meat from barrows (BAs), immunocastrates (ICs) and boars (BOs) in six European countries, taking into account the selection of tainted carcass and consumers' appreciation of boar taint. Loin chops of 30 BAs, 30 ICs and 30 BOs were evaluated by 752 consumers in six countries: Belgium, Czech Republic, Poland, Portugal, Romania and Spain. Consumers rated odour, flavour, tenderness, juiciness, overall liking and willingness to buy and sensitivity to and liking of androstenone (AND) and liking of skatole (SKA) was also tested. In each of the six countries, consumers liked the odour of the BO samples less than that of BA, and IC intermediate. For flavour, tenderness, juiciness, overall liking and willingness to buy, liking scores given by the Czech, Polish and Portuguese consumers significantly differed between the BA, BO and IC. Willingness to buy was highest for BA by Czech and Polish consumers and for BA and IC by Portuguese consumers. The frequency of the negative check all terms that apply terms also differed, with a higher frequency of disgusting for BO compared to BA and IC and of off-flavour, irritating, manure, sweat, disappointing compared to BA, and intermediate for IC. 31% of the consumers disliked the odour of AND (NEGAND), and 36% of them were not sensitive; in contrast, 77% of the consumers disliked SKA (NEGSKA). The decrease in flavour liking score for BO compared to BA and IC was more outspoken by the NEGAND consumer, while NEGSKA consumers gave an overall lower liking score independent of the type of male pig. The results of this study indicate that IC can be a valid alternative for surgical castration.
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Affiliation(s)
- M Aluwé
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, 9090 Melle, Belgium.
| | - E Heyrman
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, 9090 Melle, Belgium
| | - E Kostyra
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), ul. Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - S Żakowska-Biemans
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), ul. Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - J Almeida
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Fonte Boa, 2005-048 Vale de Santarém, Portugal
| | - J Citek
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague (CZU), Kamycka 129, 16500 Prague, Czech Republic
| | - M Font-I-Furnols
- Institute of Agrifood Research and Technology (IRTA), Product Quality and Technology Program, Finca Camps I Armet, 17121 Monells, Girona, Spain
| | - O Moreira
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Quinta da Fonte Boa, 2005-048 Vale de Santarém, Portugal
| | - K Zadinová
- Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague (CZU), Kamycka 129, 16500 Prague, Czech Republic
| | - L Tudoreanu
- Interdisciplinary Laboratory for Research on Heavy Metals Accumulation in the Food Chain and Modeling, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - L Lin-Schistra
- Marketing and Consumer Behaviour Group, Wageningen University, Hollandseweg 1, 6706 KN Wageningen, the Netherlands
| | - A Van den Broeke
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, 9090 Melle, Belgium
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Drag MH, Kogelman LJA, Maribo H, Meinert L, Thomsen PD, Kadarmideen HN. Characterization of eQTLs associated with androstenone by RNA sequencing in porcine testis. Physiol Genomics 2019; 51:488-499. [PMID: 31373884 DOI: 10.1152/physiolgenomics.00125.2018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Characterization of genetic variants affecting genome-wide gene expression levels (expression quantitative trait loci or eQTLs) in pig testes may improve our understanding of genetic architecture of boar taint (an animal welfare trait) and helps in genome-assisted or genomic selection programs. The aims of this study were to identify eQTLs associated with androstenone, to find candidate eQTLs for low androstenone, and to validate the top eQTL by reverse transcriptase quantitative PCR (RT-qPCR). Gene expression profiles were obtained by RNA sequencing in testis from Danish cross-bred pigs and genotype data by 80K single nucleotide polymorphism panel. A total of 262 eQTLs [false discovery rate (FDR) < 0.05] were identified by using two software packages: Matrix eQTL and Krux eQTL. Of these, 149 cis-acting eQTLs were significantly associated with androstenone concentrations and gene expression (FDR < 0.05). The eQTLs were associated with several genes of boar taint relevance including CYP1A2, CYB5D1, and SPHK2. One eQTL gene, AMPH, was differentially expressed (FDR < 0.05) and affected by chicory. Five candidate eQTLs associated with low androstenone concentrations were discovered, including the top eQTL associated with CYP1A2. RT-qPCR confirmed target gene expression to be significantly (P < 0.05) different based on eQTL genotypes. Furthermore, eQTLs were enriched as QTLs for 15 boar taint related traits from the PigQTLdb. This is the first study to report eQTLs in testes of commercial crossbred pigs used in pork production and to reveal genetic architecture of boar taint. Potential applications include development of a DNA test and in advanced genomic selection models for boar taint.
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Affiliation(s)
- Markus H Drag
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Lisette J A Kogelman
- Department of Neurology, Danish Headache Center, Rigshospitalet Glostrup, Faculty of Health and Medical Sciences, University of Copenhagen, Glostrup, Denmark
| | - Hanne Maribo
- SEGES, Danish Pig Research Center, Copenhagen, Denmark
| | - Lene Meinert
- Danish Meat Research Institute (DMRI), Danish Technological Institute, Taastrup, Denmark
| | - Preben D Thomsen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Haja N Kadarmideen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kgs. Lyngby, Denmark
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Ripoll G, Córdoba MDG, Alcalde MJ, Martín A, Argüello A, Casquete R, Panea B. Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1646107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Guillermo Ripoll
- Unidad de Producción y Sanidad Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain
- Instituto Agroalimentario de Aragón – IA2 – (CITA-Universidad de Zaragoza), Zaragoza, Spain
| | - María de Guía Córdoba
- Instituto Universitario de Investigación en Recursos Agrarios, University of Extremadura, Badajoz, Spain
| | - María Jesús Alcalde
- Departamento de Ciencias Agroforestales, University of Sevilla, Crta. Utrera, Sevilla, Spain
| | - Alberto Martín
- Instituto Universitario de Investigación en Recursos Agrarios, University of Extremadura, Badajoz, Spain
| | - Anastasio Argüello
- Departamento de Producción Animal, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Rocío Casquete
- Instituto Universitario de Investigación en Recursos Agrarios, University of Extremadura, Badajoz, Spain
| | - Begoña Panea
- Unidad de Producción y Sanidad Animal, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain
- Instituto Agroalimentario de Aragón – IA2 – (CITA-Universidad de Zaragoza), Zaragoza, Spain
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Christensen RH, Nielsen DB, Aaslyng MD. Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Aaslyng MD, Koch AG. The use of smoke as a strategy for masking boar taint in sausages and bacon. Food Res Int 2018; 108:387-395. [PMID: 29735071 DOI: 10.1016/j.foodres.2018.03.069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/22/2018] [Accepted: 03/25/2018] [Indexed: 10/17/2022]
Abstract
Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and androstenone concentrations of up to 5.8 μg/g in the neck fat, three smoking times were compared: 10, 30 and 60 min. Boar taint was partially, but not fully, masked. The longer the smoking time, the better the masking effect. In sausages from entire male pigs with an average skatole concentration of up to 0.6 μg/g and androstenone concentration of up to 3.6 μg/g (the meat part) or 2.4 μg/g (the fat part) in the neck fat, smoking for 40 and 80 min fully masked the boar taint, whereas only a minor effect was seen after 10 and 20 min smoking. Liquid smoke (0.1%) did not mask boar taint when added to sausages from entire male pigs with an average skatole concentration of 0.36 μg/g (meat) or 0.38 μg/g (fat) and androstenone concentration of 2.3 μg/g (meat) and 2.9 μg/g (fat). To effectively mask boar taint, an intense smoked flavour is therefore necessary, and the longer the smoking time, the better. In contrast, the use of liquid smoke mixed into the product was not effective in the concentrations used in the current study.
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Affiliation(s)
- Margit Dall Aaslyng
- Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Anette Granly Koch
- Danish Meat Research Institute, Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark
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Aaslyng MD, Jensen H, Karlsson AH. The gender background of texture attributes of pork loin. Meat Sci 2018; 136:79-84. [DOI: 10.1016/j.meatsci.2017.10.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 10/27/2017] [Accepted: 10/27/2017] [Indexed: 11/29/2022]
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Consumer acceptance of minced meat patties from boars in four European countries. Meat Sci 2017; 137:235-243. [PMID: 29223558 DOI: 10.1016/j.meatsci.2017.11.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/26/2017] [Accepted: 11/27/2017] [Indexed: 11/21/2022]
Abstract
A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10-0.40μg/g fat tissue) and androstenone (0.47-2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates. Boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level. In samples with low skatole levels, higher levels of androstenone also reduced acceptability among androstenone sensitive consumers. No clear threshold levels for androstenone and skatole could be identified. Maps presenting the reduction in preference due to increasing levels of skatole and androstenone, and corrected for the general acceptance of the meat product were developed, taking into account androstenone sensitivity. Further work is needed, covering the whole range of androstenone and skatole levels found in entire male pigs and for a wider set of meat products.
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Aaslyng MD, Meinert L. Meat flavour in pork and beef – From animal to meal. Meat Sci 2017; 132:112-117. [DOI: 10.1016/j.meatsci.2017.04.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/10/2017] [Accepted: 04/19/2017] [Indexed: 11/29/2022]
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Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. Food Chem 2017; 237:516-524. [PMID: 28764028 DOI: 10.1016/j.foodchem.2017.05.128] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/16/2017] [Accepted: 05/24/2017] [Indexed: 10/19/2022]
Abstract
Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
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Affiliation(s)
- Jella Wauters
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Kaat Verplanken
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Vicky Vercruysse
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Bart Ampe
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Marijke Aluwé
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
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Meinert L, Lund B, Bejerholm C, Aaslyng MD. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics. Meat Sci 2017; 127:51-56. [DOI: 10.1016/j.meatsci.2017.01.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 01/17/2017] [Accepted: 01/18/2017] [Indexed: 11/26/2022]
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