| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449853 | Meat Science | 2015 | 7 Pages |
•Fatty acid composition of entire males is studied in relation to boar taint compounds.•Levels of polyunsaturated fatty acids were higher pigs low in boar taint compounds.•Relationship of steroid and lipid metabolism and clearance of skatole is discussed.•Potential consequences for flavor formation and flavor release are discussed.
This exploratory study investigated the variability of fatty acid composition in entire male pigs with extremely divergent levels of boar taint compounds. Fatty acids were quantified in back fat samples from 20 selected carcasses of Pietrain*F1 sired boars (average carcass weight 84 kg) with extremely low (LL) or extremely high (HH) levels of androstenone, skatole, and indole. Concentrations of polyunsaturated fatty acids (PUFA) were significantly (p < 0.05) increased in LL boars (23.4%) compared to HH boars (19.7%). This was mainly due to increased levels of linoleic acid (C18:2 n− 6) and α-linolenic acid (C18:3 n − 3). Correspondingly, unsaturated fatty acids (SFA) were significantly lower (p < 0.05) in LL boars (35.2%) compared to HH boars (37.7%). The findings are discussed with respect to potential effects on flavor formation in boar fat and meat. Further research is needed to study the gender specificity and the interplay of the synthesis and the metabolism of steroids, lipids, and the clearance of skatole in pigs.
