The effect of feed supplementation with inulin on boar taint levels and meat quality of entire male pigs
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
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.