Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars

• Study carcass and meat quality of barrows, immunocastrates and boars.
• Evaluate the effect of chicory supplementation in boar feed.
• Barrows, immunocastrates and boars mainly differ in drip loss and boar taint.
• Only tenderness/juiciness, but not boar taint was detected by consumers.
• Chicory decreased skatole without greatly influencing meat quality or palatability.

This study evaluates 1) carcass quality, meat quality and palatability for barrows, immunocastrates and boars and 2) the effect of chicory supplemented feed during 10 days before slaughter on boar meat quality.At comparable carcass weights, estimated carcass lean meat percentage was higher in immunocastrates and boars than in barrows. Muscle thickness was higher for immunocastrates and barrows compared to boars, while fat thickness was lowest for immunocastrates and boars. Barrows, immunocastrates and boars differed in water holding capacity and boar taint. Home consumer panels were conducted to evaluate palatability. The consumers did detect differences in tenderness and juiciness, but not for boar taint. The chicory feed supplemented in boar feed decreased skatole concentration in backfat, without largely influencing meat quality or palatability.Not only boar taint, but also carcass and meat quality should be considered when evaluating alternatives for surgical castration.