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Factors affecting the odour characteristics of pigmeat

Published online by Cambridge University Press:  05 November 2021

J.D. Wood ,
A.V. Fisher ,
G.R. Nute ,
F.M. Whittington  and
S. Hoste
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
A.V. Fisher
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
G.R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
F.M. Whittington
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS18 7DY
S. Hoste
Affiliation:
PIC UK, Fyfield Wick, Abingdon, Oxon, 0X13 SNA
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Extract

The recent increase in slaughter weights and a wider range of genotypes in the UK might be increasing the risk of abnormal odours and flavours due to taints. This study investigated the role of skatole in the control of pigmeat odour characteristics and examined differences between genotypes based on the Large White - Landrace type or including some Meishan genes.

Twenty-four pigs were slaughtered at each of 100,110, 120 and 130 kg live weight comprising 6 entire male and 6 female progeny from Manor Hybrid (MH) or Manor Meishan (MM) gilts, both crossed with Large White boars. The animals were grouped together in a straw yard at 39 kg live weight and given a diet containing 13.8 MJDE and 11g lysine per kg.

Type
Pig Meat Quality
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 31
Copyright
Copyright © The British Society of Animal Science 1996

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