Eating Quality of Pork from Entire Male Pigs after Dietary Supplementation with Hydrolysable Tannins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95227" target="_blank" >RIV/60460709:41210/23:95227 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:000948271300001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:000948271300001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/ani13050893" target="_blank" >10.3390/ani13050893</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Eating Quality of Pork from Entire Male Pigs after Dietary Supplementation with Hydrolysable Tannins

Popis výsledku v původním jazyce

Boar taint is an unpleasant odour and flavour released during heat treatment of pork from uncastrated male pigs. The two main compounds responsible for boar taint are androstenone and skatole. Androstenone is a steroid hormone formed in the testis during sexual maturity. Skatole is a product of microbial degradation of the amino acid tryptophan in the hindgut of pigs. Both of these compounds are lipophilic, which means that they can be deposited in adipose tissue. Several studies have reported heritability estimates for their deposition from medium (skatole) to high magnitudes (androstenone). In addition to efforts to influence boar taint through genetic selection, much attention has also been paid to reducing its incidence using various feeding strategies. From this point of view, research has focused especially on the reduction in skatole content by supplementation of feed additives into the nutrition of entire male pigs. Promising results have been achieved using hydrolysable tannins in the diet. To date, most studies have investigated the effects of tannins on the production and accumulation of skatole in adipose tissue, intestinal microbiota, growth rate, carcasses and pork quality. Thus, the objective of this study was, in addition to determining the effects of tannins on androstenone and skatole accumulation, to assess the effects of tannins on the sensory traits of meat from entire males. The experiment was performed on 80 young boars—progeny of several hybrid sire lines. Animals were randomly assigned to one control and four experimental groups (each numbering 16). The control group (T0) received a standard diet without any tannin supplementation. Experimental groups were supplemented with 1% (T1), 2% (T2), 3% (T3) or 4% (T4) SCWE (sweet chestnut wood extract) rich in hydrolysable tannins (Farmatan). Pigs received this supplement for 40 days prior to slaughter. Subsequently, the pigs were slaughtered, and sensory analysis was applied to evaluate the odour, flavour, tenderness and juiciness of the pork. The results showed a significant effect of tannins on skatole accumulation in adipose tissue (p = 0.052–0.055). The odour and flavour of the pork were not affected by tannins. However, juiciness and tenderness were reduced by higher tannin supplementation (T3–T4) compared to the controls (p < 0.05), but these results were sex-dependent (in favour of men compared to women). Generally, women rated tenderness and juiciness worse than men regardless of the type of diet.

Název v anglickém jazyce

Eating Quality of Pork from Entire Male Pigs after Dietary Supplementation with Hydrolysable Tannins

Popis výsledku anglicky

Boar taint is an unpleasant odour and flavour released during heat treatment of pork from uncastrated male pigs. The two main compounds responsible for boar taint are androstenone and skatole. Androstenone is a steroid hormone formed in the testis during sexual maturity. Skatole is a product of microbial degradation of the amino acid tryptophan in the hindgut of pigs. Both of these compounds are lipophilic, which means that they can be deposited in adipose tissue. Several studies have reported heritability estimates for their deposition from medium (skatole) to high magnitudes (androstenone). In addition to efforts to influence boar taint through genetic selection, much attention has also been paid to reducing its incidence using various feeding strategies. From this point of view, research has focused especially on the reduction in skatole content by supplementation of feed additives into the nutrition of entire male pigs. Promising results have been achieved using hydrolysable tannins in the diet. To date, most studies have investigated the effects of tannins on the production and accumulation of skatole in adipose tissue, intestinal microbiota, growth rate, carcasses and pork quality. Thus, the objective of this study was, in addition to determining the effects of tannins on androstenone and skatole accumulation, to assess the effects of tannins on the sensory traits of meat from entire males. The experiment was performed on 80 young boars—progeny of several hybrid sire lines. Animals were randomly assigned to one control and four experimental groups (each numbering 16). The control group (T0) received a standard diet without any tannin supplementation. Experimental groups were supplemented with 1% (T1), 2% (T2), 3% (T3) or 4% (T4) SCWE (sweet chestnut wood extract) rich in hydrolysable tannins (Farmatan). Pigs received this supplement for 40 days prior to slaughter. Subsequently, the pigs were slaughtered, and sensory analysis was applied to evaluate the odour, flavour, tenderness and juiciness of the pork. The results showed a significant effect of tannins on skatole accumulation in adipose tissue (p = 0.052–0.055). The odour and flavour of the pork were not affected by tannins. However, juiciness and tenderness were reduced by higher tannin supplementation (T3–T4) compared to the controls (p < 0.05), but these results were sex-dependent (in favour of men compared to women). Generally, women rated tenderness and juiciness worse than men regardless of the type of diet.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Animals

ISSN

2076-2615

e-ISSN

2076-2615

Svazek periodika

13

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

000948271300001

EID výsledku v databázi Scopus

2-s2.0-85149759975