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Relationships between skatole and androstenone in Large White and Meishan pigs

Published online by Cambridge University Press:  20 November 2017

F.W. Whittington ,
E. Doran ,
J.D. McGivan  and
J.D. Wood
F.W. Whittington
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
E. Doran
Affiliation:
Department of Biochemistry, School of Medical Sciences, University of Bristol, Bristol BS8 1TD
J.D. McGivan
Affiliation:
Department of Biochemistry, School of Medical Sciences, University of Bristol, Bristol BS8 1TD
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
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Extract

Boar taint is an offensive odour and flavour in the meat from some (perhaps 0.05) entire male pigs. It occurs when high concentrations of skatole and androstenone are reached in fat tissue. Boar taint is more common in some breeds than others and as part of an investigation into its genetic basis (Doran et al., 2001), we have studied skatole, androstenone and testosterone relationships in Large White and Meishan cross bred pigs.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2002 , 2002 , pp. 186
Copyright
Copyright © The British Society of Animal Science 2002

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References

Doran, E., Whittington, F., Wood, J.D. and McGivan, J.D. 2001. The role of P45011E1 protein and mRNA expression in determining adipose tissue skatole level. Proceedings British Society of Animal Science p74 Google Scholar
Wiseman, J., Redshaw, M.S., Jagger, S., Nute, G.R., Whittington, F.W. and Wood, J.D. 1999. Influence of type and dietary rate of inclusion of non-starch polysaccharides on skatole content and meat quality of finishing pigs. Animal Science, 69, 123–133.Google Scholar