Chicory in boar feed: effect on boar taint and meat quality

摘要

In this experiment, we have investigated whether supplementing boar feed with chicory pulp and dried chicory root affects both the prevalence of boar taint and the meat quality. A group of 100 boars (hybrid sow x Pietrain boar) was divided between 2 treatments. During the last ten days before slaughter, half of the pens received a standard diet (CONTROL, n = 53) and the other half of the pens received a mixture of 90% standard diet and 5% chicory pulp (±7% inulin) + 5% dried chicory root ('Fibrofos 60', min. 60% inulin) (TEST, n = 47). At slaughter, a neck fat sample was collected from each animal to determine skatole, indole and androstenone concentration. Boar taint was also assessed using the hot iron method. On the day after slaughter, loin samples were collected from each boar to evaluate ultimate pH, meat colour, drip loss and cooking loss. Chicory supplementation lowered the skatole concentration in the fat (12+11 vs 36±78 ppb, P < 0.001), and increased the indole concentration (58+69 vs 36+61 ppb, P = 0.001). Androstenone concentration was not affected (965+988 vs 856+786 ppb, P = 0.803). Boar taint assessment using the hot iron method revealed no differences between both groups. Ultimate pH was higher in the boars receiving chicory (5.6+0.1 vs 5.4±0.1, P = < 0.001). The CIELAB colour determinants and cooking loss did not differ between treatments (P > 0.1). Drip loss was significantly higher for the boars receiving chicory compared to the CONTROL boars (P < 0.001). In the present study, the addition of 5% dried chicory pulp and 5% dried chicory roots decreased the neck fat skatole concentration, without greatly influencing meat quality.