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Needham T, Gous RM, Lambrechts H, Pieterse E, Hoffman LC. Combined Effect of Dietary Protein, Ractopamine, and Immunocastration on Boar Taint Compounds, and Using Testicle Parameters as an Indicator of Success. Foods 2020; 9:foods9111665. [PMID: 33202637 PMCID: PMC7698110 DOI: 10.3390/foods9111665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/04/2020] [Accepted: 11/11/2020] [Indexed: 11/28/2022] Open
Abstract
This study investigates the combined effect of immunocastration, dietary protein level (low, medium or high) and ractopamine hydrochloride supplementation (0 or 10 mg/kg) on the adipose concentrations of androstenone, skatole and indole in pigs, and explores whether body mass, carcass fatness or testicular parameters may be indicators of boar taint in these carcasses. Immunocastration was successful in decreasing testicle functioning, and adipose androstenone and skatole concentrations, in all individuals. Immunocastration decreased testicle weight and length, seminiferous tubule circumference and epithelium thickness. Testicle tissue from immunocastrates was also paler, and less red in color, in comparison to non-castrated controls. Dietary protein level and ractopamine hydrochloride supplementation had no influence on the adipose concentration of androstenone, skatole and indole. Testicle size and color were moderate to strong indicators of androstenone and skatole concentrations in the carcasses, and thus vaccination success. Immunocastration together with the adjustment of dietary protein and ractopamine hydrochloride supplementation, is successful in preventing boar taint while maintaining growth performance.
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Affiliation(s)
- Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (H.L.); (E.P.); (L.C.H.)
- Correspondence: ; Tel.: +420-224-382-343
| | - Rob M. Gous
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville 3209, South Africa;
| | - Helet Lambrechts
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (H.L.); (E.P.); (L.C.H.)
| | - Elsje Pieterse
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (H.L.); (E.P.); (L.C.H.)
| | - Louwrens C. Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (H.L.); (E.P.); (L.C.H.)
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains 4108, Australia
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Hoffman LC, Rudman M, Leslie AJ. Profile of Back Bacon Produced From the Common Warthog. Foods 2020; 9:E641. [PMID: 32429300 PMCID: PMC7278873 DOI: 10.3390/foods9050641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/05/2020] [Accepted: 05/09/2020] [Indexed: 12/03/2022] Open
Abstract
The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon's chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2ω6), oleic (C18:1ω9c), and arachidonic (C20:4ω6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.
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Affiliation(s)
- Louwrens C. Hoffman
- Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia
| | - Monlee Rudman
- Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
- Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Alison J. Leslie
- Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
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