EFFECTS OF VACCINATION OF BOARS WITH A GNRH VACCINE ON MEAT QUALITY

摘要

IntroductionConsumer acceptance of entire pig meat is hindered by a strong, objectionable odor in the heated meat. The compounds responsible for boar taint, androstenone and skatole, are volatile and can be reduced before slaughter, by nutritional diets, castration before weaning or immunization against gonadotrophin releasing hormone (GnRH) (Dunshea et al., 2001). Castration and immunocastration reduces androstenone and skatole levels under the threshold values to detect boar taint meat (1.0 and 0.25 μg/g, respectively). However, castration slows down the growth of pigs increasing production costs and it is debatable practice in terms of the animal's welfare. In addition, castration encourages fattening and some qualities of the fresh (water holding capacity and color) and cooked meat (cooking loss, tenderness and sensory aspects) can be affected, In this work the use of castration and GnRH vaccine (Improvac) to reduce boar taint was assessed on the basis of quality characteristics (color, total fat, cooking loss and tenderness) and acceptation of cooked pork loin steaks and heated subcutaneous fat by consumers.