Tag Archives: entire male pigs

xxx R. Pereira Pinto, M. Vaz Velho, M. Barros, N. Reis and P. Pires
The effect of feed supplementation with inulin on boar taint levels and meat quality of entire male pigs
Abstract |
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The effect of feed supplementation with inulin on boar taint levels and meat quality of entire male pigs

R. Pereira Pinto¹²³*, M. Vaz Velho¹², M. Barros¹², N. Reis¹³ and P. Pires¹²

¹CISAS ‐ Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, PT4900-347 Viana do Castelo, Portugal
²Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, PT4900-347 Viana do Castelo, Portugal
³EDIUS - International PhD School of the USC, University of Santiago de Compostela, ES15705 Santiago de Compostela, Spain
*Correspondence: rpinto@ipvc.pt

Abstract:

Skatole and androstenone are the two main compounds responsible for the foul odour in entire male pigs’ meat, known as boar taint. This study evaluated the effect of feed supplementation with inulin on the boar taint levels of 30 entire male pigs. Two months before slaughter, the animals were allocated into three groups (n = 10). The control group received a standard commercial diet. The other groups were fed the same commercial diet with 3% and 6% added inulin, respectively. Results showed that inulin addition to the feed significantly reduced skatole levels in the pigs’ adipose tissue compared with the control group. The levels of androstenone were not affected by the dietary approach. Although there were differences in some parameters, the supplementation with inulin did not promote extensive changes in the meat quality parameters between the tested groups. When raising entire males, supplementation with inulin in finishing diets could be considered to reduce the boar taint perception by the consumer.

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1273–1284 R. Pereira Pinto and M. Vaz-Velho
A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality
Abstract |
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A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality

R. Pereira Pinto¹²³* and M. Vaz-Velho¹²

¹Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, PT4900-347, Viana do Castelo, Portugal
² CISAS ‐ Centre for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, PT4900-347, Viana do Castelo, Portugal
³EDIUS – International PhD School of the USC, University of Santiago de Compostela Av. das Ciencias, 6, 15705 Santiago de Compostela, Spain
*Correspondence: rpinto@ipvc.pt

Abstract:

Neutering male piglets by surgical procedures without anaesthesia, with analgesia and/or anaesthesia and, recently, immunological-chemical castration are practices to avoid unwanted or aggressive sexual behaviour, and to prevent the development of meat boar taint. This exploratory study aims to investigate Portuguese consumer’s awareness, beliefs and attitudes in issues like boar taint, piglet’s castration and pork meat quality, observing possible demographic trends. It is also intended to identify clusters of consumers with similar attitudes, crossing them with demographic data to verify the existence of patterns in Portugal related to these issues. To attain this objective, a consumer’s survey was performed through an online questionnaire open for 30 days. A total of 158 respondents completed the survey. Almost a half (46%) of respondents stated their unknowledge about boar taint. Surgical castration and its effects are topics with which older consumers with a rural background are more familiar with, while immunological-chemical castration is still unknown to most consumers: 65% of consumers said they were not aware of this method, and 75% did not know whether it is an effective method for eliminating boar taint. Hierarchical clustering followed by K-means analysis segmented consumers into three clusters characterized according to their opinions, mainly divided by ethical and chemical-free orientations and by a more conservative meat quality and flavour-oriented attitudes, generally independent of prevailing demographics. In general, there were no defined opinions about the subjects under study, due mainly to the lack of information or knowledge. Nevertheless, cluster classification revealed differences in consumer’s opinions, especially regarding the reasons for castration and the pain inflicted, about meat quality and the willingness to buy pork from entire males or to pay more for this type of product.

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