The new legislative situation raises once again the question which alternatives exist in order to avoid boar taint exist, if piglet castration would be forbidden and fattening of boars would be a common practise. The aim this study was to contrast approaches from the large number of new and elder literatures with the subjects of reducing and eliminating boar taint and to assess the effectiveness of these methods to avoid boar taint. For the first time, these findings were presented in a summarised and concentrated form. After reviewing 857 titles out of the year 1911 up to 2015, 664 sources of literature were chosen from all fields of pig breeding, housing and feeding, application of drugs, meat processing and the answer of consumers give a comprehensive understanding on the term of boar taint and the alternatives of piglet castration. There is no single strategy against boar taint being exposed after this work. There are some approaches possible: the immunocastration that gained acceptance in Australia and Belgium is an animal welfare friendly and in practice feasibly method. But it needs an inspection for boar taint at the slaughter line. The fattening of young boars, supported by Switzerland, could be improved by an optimised housing and feeding strategy, as well as the use of breeding lines for low boar taint. The processing of boar meat to premium products is possible. However, the amount of tainted boar meat coming into processing is still not clarified. It remains to be seen, how Germany will solve the problem of piglet castration.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2004. / Härtill 6 uppsatser.

Orientadores: Pedro Eduardo de Felicio, Expedito Tadeu Facco Silveira / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-14T20:01:44Z (GMT). No. of bitstreams: 1 Gomes_CarolinaLugnani_M.pdf: 12587746 bytes, checksum: decd1485e670c2f0e740de9d76122236 (MD5) Previous issue date: 2009 / Resumo: Odor sexual é um cheiro que está presente na carne de suínos machos não castrados, considerado repugnante e inaceitável por muitos consumidores, que é causado pelos compostos androstenona e escatol. A técnica mais comum para evitar o odor sexual é a castração cirúrgica realizada em leitões de 3 a 5 dias de idade. A vacinação contra o fator de liberação de gonadotrofinas, mais conhecida como imunocastração, é uma alternativa à castração cirúrgica, para reduzir os compostos androstenona e escatol e, ainda, aproveitar os efeitos anabolizantes naturais produzidos pelos testículos dos machos não castrados. O objetivo da pesquisa foi comparar amostras de costela suína de machos castrados imunologicamente com as de castrados cirurgicamente, por meio da avaliação sensorial da intensidade de odor e sabor de androstenona e escatol, com provadores treinados, e de aceitação e preferência com consumidores, no município de Campinas, SP. Foram usadas amostras de costela desossada de um total de 50 animais, entre eles suínos castrados cirurgicamente (realizada em leitões de 3 a 5 dias de idade) e imunocastrados (aplicação de duas doses de vacina da marca Pfizer, Vivax®, na 8ª e 4ª semanas antes do abate), obtidos de três matadouros-frigoríficos, de raças Large White, Landrace, e cruzados Danbred e Agroceres. Nas análises com provadores treinados, para o atributo odor de escatol, não foi encontrada diferença entre os tratamentos (P>0,05), enquanto que para os atributos odor e sabor de androstenona e sabor de escatol, foram observadas diferenças (P?0,05), com médias de maior intensidade destes compostos nas amostras de imunocastrados. No Teste Afetivo laboratorial realizado com 46 provadores para a avaliação de aroma, sabor e aceitação global houve diferença significante (P?0,05) entre os tratamentos. Entretanto no Teste Afetivo de localização central realizado com 135 provadores não foram encontradas diferenças (P>0,05) entre os tratamentos para a média de aceitação. Concluiuse que, do ponto de vista sensorial, a imunocastração produz resultados equivalentes em testes de localização central, podendo diferir em termos de intensidade dos compostos de odor, no teste com provadores treinados, e de aceitação no teste laboratorial / Abstract: Sexual odor is an objectionable off flavor that can be present in the meat of non-castrated male pigs, which is considered repugnant and unacceptable by many consumers. It is caused by the compounds androstenone and skatole. The most common method to control the taint is the surgical castration of the piglets from 3 to 5 days old. Vaccination against GnRF - gonadotropin releasing factor, known as immunocastration, is an alternative to surgical castration to reduce the mentioned compounds and still take advantage of the natural anabolic effects produced in by the testes of non-castrated male. The objective of this study was to compare the samples of pork rib from males submitted to immune or surgical castration through the sensory evaluation of the intensity of odour and flavour of androstenone and skatole, with trained sensory panel, and sensory evaluation of acceptability and preference, with consumers in Campinas, SP. Samples of boneless ribs from a total of 50 animals, including pigs surgically castrated (performed in piglets from 3 to 5 days old) and immunocastrated (two shots of Pfizer¿s Vivax ® vaccine at 8th and 4th weeks before harvesting), obtained in three hogs slaughterhouses, from breeds Large White, Landrace, and Danbred and Agroceres crossbreds. In the sensory analysis with the trained panel there was no difference between treatments (P> 0.05) for the odor of skatole, while for the odor and flavor of androstenone, and for flavor of skatole there were differences (P< 0. 05), with higher means or greater intensity (P<0.05) of the two compounds in samples of the imunocastrated pigs. In affective laboratory tests with 46 consumers, there were differences (P<0.05) between treatments for aroma, flavor and overall acceptability between treatments. However, in the affective tests of central location with 135 consumers, no significant differences (P>0.05) were detected between treatment means for acceptability. From the sensory viewpoint it was concluded that the immunocastration and the surgical method produce results in central location tests that are equivalent, although they may differ in terms of odor intensity of the compounds in the trained taste panel, and also in the laboratory acceptance tests / Mestrado / Mestre em Tecnologia de Alimentos

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2007. / Härtill 5 uppsatser.

Orientadores: Expedito Tadeu Facco Silveira, Pedro Eduardo de Felício / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T15:28:51Z (GMT). No. of bitstreams: 1 Cipolli_KatiaMariaVieiraAvelarBittencourt_D.pdf: 1612661 bytes, checksum: 2fe1cae364cd918cbcaa98ed485dce64 (MD5) Previous issue date: 2012 / Resumo: O presente trabalho de pesquisa teve como objetivo avaliar os efeitos da imunocastração e da suplementação com ractopamina (RAC) nas características químicas, físicas e sensoriais da gordura e da carne suína, bem como avaliar o conhecimento sobre a tecnologia de imunocastração pelo consumidor através de opiniões, atitudes, hábitos de consumo e crenças. Foram utilizadas a gordura subcutânea costolombar e a carne suína (Longissimus dorsi) obtida de animais imunocastrados, comparando-se com a proveniente de fêmeas, machos castrados fisicamente e inteiros. Foram avaliados odor e sabor através de equipes de julgadores treinados e por consumidores, bem como se efetuou avaliação cromatográfica dos compostos responsáveis pelo odor sexual, empregando-se metodologias precisas e mais rápidas de cromatografia líquida (HPLC), e gasosa (CG) com microextração em fase sólida (SPME). Foi avaliada a opinião de consumidores sobre as tecnologias de castração física e imunocastração, considerando o bem estar animal, através de técnicas de Focus Group e medida de atitudes, opiniões e crenças. Os julgadores detectaram odores desagradáveis em amostras de gordura obtidas de fêmeas e suínos castrados, poucas vezes reportados na literatura cientifica, sugerindo que estudos de outros compostos além de androstenona e escatol devam ser pesquisados. Os resultados estatísticos obtidos evidenciaram que a imunocastração se caracteriza por níveis intermediários de concentração de androstenona e de escatol, imperceptíveis por consumidores. Esses compostos são detectados sensorialmente quando presentes em concentrações correspondentes ao limiar de detecção de 1µg/g ou acima. Independente do tratamento estudado, durante o preparo da carne suína grelhada, a equipe treinada detectou odor desagradável, entretanto a quantidade presente não afetou a aceitação do produto. A carne suína de animais imunocastrados obteve boa aceitação sensorial e os consumidores reportaram a importância na divulgação de estudos que comprovem a segurança alimentar dessa tecnologia, pois os mesmos demonstraram favoráveis à aplicação da mesma na produção de suínos / Abstract: The present work aimed to evaluate the effects of immunocastration and supplementation with ractopamine (RAC) on chemical, sensory and physical characteristics of fat and pork meat, as well as to evaluate the knowledge of the technology by the consumer through immunocastration opinions, attitudes, consumption habits and believes. Back fat and pork (Longissimus dorsi) meat obtained from immunocastrated animals were compared to those from female, physically castrated male and entire male. Odor and flavor were evaluated by trained panel and consumers, as well as boar taint compounds were assessed by chromatographic evaluations using accurate and faster methodologies by high pressure liquid chromatography (HPLC) and gas chromatograph (GC) with microextraction in solid phase (SPME). The consumer opinions on physical and immunocastration methods were assessed, considering the animal welfare, using Focus Group techniques as well as measuring attitudes, opinions and beliefs. The trained panel detected off odors in fat samples obtained from females and barrows, rarely reported in the scientific literature, suggesting that studies of other compounds besides androstenone and skatole should be investigated. The statistical results showed that the immunocastration is characterized by intermediate levels of androstenone and skatole concentration, unnoticed by consumers. These compounds could be detected sensorially when present in concentrations corresponding to the thresholds values, that is, 1µg/g or above. Independently of the treatment, during the preparation of grilled pork, the trained panel could detect some unpleasant odor in the pork meat; however the amount present did not affect the product acceptance. Pork meat from immunocastrated pigs achieved good sensory acceptance and consumers published the importance of published studies on food safety involving this technology, as they demonstrated favorable of its application on pig production system / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

The new legislative situation raises once again the question which alternatives exist in order to avoid boar taint exist, if piglet castration would be forbidden and fattening of boars would be a common practise. The aim this study was to contrast approaches from the large number of new and elder literatures with the subjects of reducing and eliminating boar taint and to assess the effectiveness of these methods to avoid boar taint. For the first time, these findings were presented in a summarised and concentrated form. After reviewing 857 titles out of the year 1911 up to 2015, 664 sources of literature were chosen from all fields of pig breeding, housing and feeding, application of drugs, meat processing and the answer of consumers give a comprehensive understanding on the term of boar taint and the alternatives of piglet castration. There is no single strategy against boar taint being exposed after this work. There are some approaches possible: the immunocastration that gained acceptance in Australia and Belgium is an animal welfare friendly and in practice feasibly method. But it needs an inspection for boar taint at the slaughter line. The fattening of young boars, supported by Switzerland, could be improved by an optimised housing and feeding strategy, as well as the use of breeding lines for low boar taint. The processing of boar meat to premium products is possible. However, the amount of tainted boar meat coming into processing is still not clarified. It remains to be seen, how Germany will solve the problem of piglet castration.:Table of contents II Abbreviations and Definitions V 1 Introduction 1 2 Alternatives for boar taint reduction or elimination 3 2.1 Breed and genetics 3 2.1.1 Literature review 3 2.1.2 Breeding efforts 6 2.1.2.1 Differences in breeds 6 Breeding differences with view to boar taint perception and androstenone 6 Breeding differences on chromosomal and enzymatic level 9 Breeding differences with view to skatole and indole 10 Breeding differences with view to boar taint compounds 11 2.1.2.2 Heritability 13 Heritability for boar taint in general 13 Heritability for androstenone 14 Heritability for skatole and indole 15 2.1.2.3 Breeding selection 16 Breeding selection for boar taint 16 Breeding selection for androstenone 18 Breeding selection for skatole and indole 19 Using selection against boar taint in breeding programs 19 2.1.3 Genetic selection 20 2.1.3.1 Genetics of enzymes 20 Enzymes and QTL for androstenone 21 Enzymes and QTL for skatole and indole 25 2.1.3.2 Genetics on the chromosomal level 27 Genetic features for lowering androstenone and boar taint levels 29 Genetic features for lowering skatole and indole levels 35 2.2 Sperm-sexing 37 2.3 Killing of newborn male piglets 39 2.4 Fattening of boars 39 2.4.1 Feeding of boars – literature review 39 2.4.2 Feeding strategies 42 2.4.2.1 Energy/nutrient-density/protein diet 42 2.4.2.2 Ad libitum/restrictive feeding/fasting 43 2.4.2.3 Wet feeding/whey/lactose 48 2.4.2.4 RPS - raw potato starch 51 2.4.2.5 FOS - fructooligosaccarides 56 2.4.2.6 NSP- non starch polysaccharides/readily digestible raw fibre/alternative energy – pectin 64 2.4.2.7 Raw protein 68 2.4.2.8 Corn/cereals/plants with cellulose, a NSP 72 2.4.2.9 Garlic 76 2.4.2.10 Bicarbonate/organic acids 76 2.4.2.11 Enzyme/vitamins/trace elements 76 2.4.2.12 Other feedstuffs 76 2.4.2.13 Activated carbon/Tween-60: polyoxyethylene sorbitan monostearate 76 2.4.3 Housing conditions of boars – literature review 80 2.4.4 Housing conditions to avoid boar taint 81 2.4.4.1 Hygiene/fully slatted floor 81 2.4.4.2 Space/employment 84 2.4.4.3 Photoperiod/season/temperature 87 2.4.4.4 Sex composition of pig groups/mixed or single sex group 94 2.4.4.5 Social hierarchy/split marketing/farrow-to-finish system 102 2.4.5 Age and weight of boars 111 2.5 Application of drugs 112 2.5.1 Literature review 112 2.5.2 Down–regulation of the hypothalamic-pituitary-gonadal axis by exogenous hormonal drugs 112 2.5.2.1 Foragynol 113 2.5.2.2 Stilbene/DES 113 2.5.2.3 Estrogens 114 2.5.2.4 Progesterone 114 2.5.2.5 Testosterone and Trenbolone together with Estrogens 114 2.5.2.6 Testosterone 115 2.5.2.7 Gestagens/inhibitors: NTÖ, CMA, CPA, 19-NTA 115 2.5.2.8 GnRH 117 2.5.2.9 pST 118 2.5.3 Inhibitors of metabolism pathways 118 2.5.3.1 3β-HSD 118 2.5.3.2 Progesterone/5α-pregnane-3,20-dione 119 2.5.3.3 5α- reductase and CYP 17 119 2.5.4 Antibiotics 119 2.5.5 Immunocastration 121 2.6 Consumer evaluation 122 2.7 Processing of tainted boar meat 127 2.7.1 Literature review 127 2.7.2 Hanging/chilling 129 2.7.3 Mix/dilution 130 2.7.4 Heating/cold consumption 130 2.7.5 Masking 132 2.7.5.1 Masking (spices, starter cultures, liver tissue) 132 2.7.5.2 Smoking 133 2.7.6 Curing 134 2.7.7 Varieties of processed meat 135 2.7.7.1 Ham 135 2.7.7.2 Bacon 137 2.7.7.3 Salami sausages 137 2.7.7.4 Sausages 138 2.7.8 Other processing methods 139 3 Discussion 140 3.1 Breed and genetics 140 3.1.1 Breed difference 140 3.1.2 Heritability 141 3.1.3 Breeding selection 141 3.1.4 Genetics of enzymes 142 3.1.5 Genetics on chromosomal level 143 3.2 Fattening of boars 144 3.2.1 Feeding 144 3.2.2 Housing 147 3.3 Application of drugs 149 3.4 Processing of boar meat 151 4 Conclusion 154 4.1 Breed and genetics 154 4.2 Fattening of boars 155 4.2.1 Feeding 155 4.2.2 Housing 155 4.3 Application of drugs 156 4.4 Processing of boar meat 156 5 Summary 157 6 Zusammenfassung 159 7 Annexe 161 8 List of tables 225 9 List of figures 226 10 References 227 Acknowledgment 272

Orientador: Fabio Augusto / Dissertação ( mestrado) - Universidade Estadual de Campinas, Instituto de Química / Made available in DSpace on 2018-08-21T16:42:20Z (GMT). No. of bitstreams: 1 Braga_SoraiaCristinaGonzagaNeves_M.pdf: 1977454 bytes, checksum: fb33fc10b38aaf44e885e8b0b197c7ba (MD5) Previous issue date: 2012 / Resumo: A carne de porco é a proteina mais consumida no mundo. Para ser consumida a carne necessita de um padrão de qualidade e um dos problemas que afeta esta qualidade é o surgimento de odores desagradáveis. Estes odores, conhecidos como boar taint, são causados principalmente pela presença de androstenona e escatol em níveis maiores que 1,00 mg g e 0,25 mg g, respectivamente, em gordura suína. Os métodos existentes para determinação destes compostos são dispendiosos e não geram resultados em tempos satisfatórios para análise de rotina. Neste trabalho foi proposto um novo método para determinação de androstenona e escatol em gordura suína que se baseia na utilização de microextração em fase sólida (SPME) e cromatografia gasosa bidimensional abrangente (GC xGC). Para isso foi realizada uma otimização univariada do tipo de fibra e agente saponificante e posteriormente uma otimização multivariada, envolvendo concentração de saponificante, tempo de saponificação, temperatura e tempo de extração. O método otimizado foi validado sob os parâmetros de limites de detecção e quantificação, linearidade, precisão e exatidão. Para o escatol é possível a quantificação de amostras com quantidades menores que as detectadas sensorialmente (0,25 mg g), com precisão e exatidão, mas para a androstenona, é possível apenas detectar a presença ou não deste analito. Após todo o desenvolvimento e validação do método, este foi aplicado em sete amostras de toucinho cedidas pelo ITAL / Abstract: Pork is the must consumed protein the world. For consumpted, the meat needs a quality standard and one of the problems concerning the quality of pork meat are off-flavours. These off-flavores, called boar taint are caused by the presence of two compounds, skatole and androstenone, in levels superior to 1.00 and 0.25 mg g, respectively in pig fat. In order to determine these flavors is necessary to know the concentrations of androstenone and skatole in pig fat. There are specific methods to analyse these compounds, but they spend a lot of time and require a great number of clean-up steps process. In this work, a faster and cleaner method was proposed to determine the presence of androstenone and skatole in pig fat, based in the solid phase microextraction (SPME) and comprehensive bidimensional gas chromatography (GC xGC). A univariate optimization considering the kind of fibre coating and hydrolysis agent was performed. Later a multivariate optimization was developed to determine the concentration of hydrolysis agent, time of saponification and temperature and time of extraction. The best conditions found for the method were used for its validation. The quantification and detection limits, linearity, accuracy and precision were determined. For skatole it is possible to quantify samples at smaller quantities than those found sensorially (0.25 mg g), with precision and accuracy, but for androstenone the method only detects its presence or absence in the analyte. After all the development and validation of the method, it was implemented with seven samples of pig fat, courtesy of ITAL (Instituto de Tecnologia de Alimentos) / Mestrado / Quimica Analitica / Mestra em Química

O presente trabalho de pesquisa foi conduzido no período de outubro de 2007 a março de 2008 na Estação de Avaliação de Suínos em Tanquinho, Piracicaba SP, no Frigorífico BRESSIANI®, localizado na cidade de Capivari SP, e as avaliações bioquímicas, químicas, quantidade e qualidade de carne foram realizadas no mês de março a abril de 2008, no Centro de Pesquisa e Desenvolvimento de Carnes do Instituto de Tecnologia de Alimentos, localizado na cidade de Campinas SP. Neste experimento foram testados métodos de castração de suínos objetivando avaliar a incidência do odor de macho inteiro, causado pela androstenona e escatol, presentes no tecido adiposo dos suínos machos, composição corporal e da carcaça. Entre os métodos de castração de suínos machos existentes, foram avaliados o cirúrgico e imunológico. O primeiro consistiu na remoção cirúrgica das gônadas do leitão entre 3 a 5 dias de vida e o segundo na aplicação de duas doses da forma modificada do Fator de Liberação das Gonadotropinas (GnRF) em um sistema coadjuvante de baixa reatividade, sendo a primeira dose aplicada nos animais com 15 semanas e a segunda dose com 19 semanas de idade. Após duas semanas da segunda dose foram coletadas amostras de sangue para avaliação de testosterona através de radioimunoensaio. No momento do abate foi realizada a coleta de parte do tecido adiposo para análise de androstenona e escatol. Nas meias carcaças esquerdas foram avaliadas a qualidade de carne (pH, temperatura, capacidade de retenção de água, perda por exsudação e cor) e a quantidade (medidas lineares das carcaças e rendimentos dos cortes anatômicos). A vacinação dos animais contra o GnRF demonstrou sua eficiência em controlar os compostos responsáveis pelo odor sexual (androstenona e escatol) e em manter os níveis de testosterona comparáveis aos animais castrados cirurgicamente. A imunocastração melhorou o desempenho zootécnico e contribuiu para aumentar a quantidade de carne por animal (4,84 kg), diminuir a de gordura (1, 54 kg) e acrescentar mais carne nos cortes de maior valor comercial, como pernil (1060 g, p < 0,05), carre(400 g, p > 0,05), a barriga (840 g, p < 0,05) e paleta (1460 g, p < 0,05), que representa uma vantagem econômica para a indústria da carne, pois atende os mercados de carne fresca e de produtos industrializados (cozidos e embutidos). Em relação à avaliação sensorial foram constatadas diferenças significativas (p < 0,05) para todos os atributos sensoriais avaliados em favor dos suínos imunocastrados quando comparados com os castrados cirurgicamente. Quanto à preferência, os bifes cozidos de lombo dos suínos imunocastrados obtiveram melhor preferência (66%) em comparação com os castrados cirurgicamente (34%). A intenção de compra também foi em favor dos suínos imunocastrados e refletiu os resultados dos testes de preferência e de aceitação. A maioria dos consumidores (74,8%) provavelmente (20,2%) ou certamente (54,6%) compraria a carne dos suínos imunocastrados e somente 58,4% dos consumidores provavelmente (25,2%) ou certamente (33,2%) compraria a carne dos suínos castrados cirurgicamente. A gordura total encontrada no lombo nesse experimento foi 14.67 e 12.67 g/100g para o grupo dos suínos castrados cirurgicamente e imunocastrados, respectivamente. O rendimento de cocção e os valores da força máxima de cisalhamento (Warner - Bratzler) dos suínos castrados cirurgicamente e imunocastrados não foram estatisticamente diferentes (p > 0,05) enquanto que a cor instrumental (L*, a* e b*) apresentou diferença estatística (p < 0,05) na sua composição para os tratamentos estudados. Os resultados desse trabalho permitem dizer que a imunocastração demonstrou ser eficiente em prevenir o odor sexual bem como em melhorar o desempenho zootécnico e qualidade de carcaça quando comparada com a castração cirúrgica. Quanto à qualidade de carne dos suínos imunocastrados ficou evidenciado que essa tecnologia pode melhorar os atributos sensoriais e outras características de qualidade realizadas nessa pesquisa. / The present study was carried out from October 2007 to March 2008 at the Pig Evaluation Station in Tanquinho, located in Piracicaba city, São Paulo state, in the BRESSIANI® abattoir, located in Capivai, city, São Paulo state, and the biochemical, chemical, meat quantity and meat quality assessments were carried in March 2008, at the Meat Center for Research and Development in the Institute of Food Technology, located in Campinas city, São Paulo state. In this experiment were tested castration methods applied in pigs to evaluate the incidence of the boar taint, caused by androstenone and skatole located in the fat of boars, carcass composition and meat quality. The castration methods tested were physical and immunological. In the first one pig gonads were removed physically at the age 3 to 5 days and the last one the pigs were immunocastrated (two doses, 15 and 19 weeks of age) against the modified factor gonadotropin-releasing (GnRF). After two weeks of the second dose blood samples were taken to evaluate testosterone using radioimmunoassay. At the slaughter level a portion of backfat was collected to assess androstenone and skatole. Meat quality (pH, temperature, water holding capacity, loss of weeping and color) and quantity (linear measurements of carcasses and anatomical cuts yield) were performed at left carcass side. Vaccination of animals against GnRF demonstrated its effectiveness in controlling the boar taint compounds (androstenone and skatole) and to maintain the levels of testosterone comparable to physically castrated animals. The immunocastration improved growth performance and contributed to increase the total meat quantity per animal (4.84 kg), reducing the fat (1, 54 kg) as well as added more meat in cuts of higher commercial value, such as ham (1060 g, p < 0.05), loin (400 g, p > 0.05), belly (840 g, p < 0.05) and shoulder (1460 g, p < 0.05), which represents an economic advantage for the meat industry since reaches booths markets fresh and processed meats products (sausage and cooked). Regarding the sensory evaluation were found significant differences (p < 0.05) for all sensory attributes evaluated in favor ofimmunocastrated pigs when compared with physically castrated. The preference test applied to cooked sirloin steak from immunocastrated pigs indicated better preference (66%) compared with physically castrated (34%). The panelists intent to purchase was also in favor of the immunocastrated treatment and confirmed the results from the preference and acceptance tests. The majority (74.8%) of the consumers probably (20.2%) or certainly (54.6%) would buy meat from the immunocastrated pigs compared to 58.4% of the consumers who would probably (25.2%) or certainly (33.2%) would buy meat from physically castrated pigs. Loin total fat content found in the experiment was 14.67 and 12.67 g/100g for the physical and immunocastrated groups respectively. The immunocastrated group contained 11.2% less fat than the surgical castrates. Cooking yields and peak Warner-Bratzler shear force values from physically castrated and immunocastrated pigs were not statistically different (P > 0.05) while statistically significant differences (p < 0.05) in the brightness (L*), redness (a*) and yellowness (b*) parameters were observed between the two treatments. From the above considerations it can be said that immunocastration shows very good potential for pre-venting boar taint. Pain and stress associated with physical castration can thus be avoided. It was also demonstrated that immunocastrated pigs improved some meat quality aspects evaluated. Sensory, total fat content and color were the main factors affected by immunocastration while cooking loss and instrumental tenderness had no remarkable changes. The consumers classified meat from immunocastrated pigs significantly better than physically castrated pigs as far as acceptability, preference and purchase intention are concerned. Thus, immunocastration results in production of animals with high meat quality in the carcass and still capitalizes on the growth, feed efficiency and carcass leanness of boars up to the point of immunocastration.

Les défauts d’odeurs, liés à l’accumulation d’androsténone et de scatol dans le tissu adipeux, sont le frein majeur à l’élevage des porcs mâles entiers. L’androsténone est produite par les testicules et le scatol dans le colon. En dehors de la génétique et de l’alimentation, les facteurs de variation ont été peu étudiés.La thèse aborde le problème des odeurs sexuelles sous quatre angles : 1) estimer l’héritabilité des composés odorants du tissu gras et leurs corrélations génétiques avec des indicateurs de santé, du développement sexuel et de l’agressivité ; 2) étudier l’effet de la dominance sur ces composés ; 3) déterminer l’impact d’un état inflammatoire chronique modéré sur le développement sexuel et la concentration en androsténone ; 4) rechercher les effets de conditions d’hygiène contrastées sur la teneur en scatol et analyser l’implication du microbiote intestinalNos résultats confirment l’héritabilité forte des teneurs en composés odorants mais les corrélations génétiques avec les paramètres de santé sont faibles. Une sélection pour réduire la concentration plasmatique en œstradiol et testostérone permettrait de réduire à la fois les teneurs en composés odorants et l’agressivité des porcs. Les porcs de rang de dominance élevé ont une teneur en androsténone supérieure dans le gras. Un état inflammatoire chronique modéré ne semble pas affecter la teneur en androsténone. Enfin, la dégradation de l’hygiène du logement augmente fortement la concentration en scatol, probablement via des changements de composition du microbiote intestinal. / Boar taint, due to the accumulation of androstenone and skatole in the fat tissue, is the major constraint to the production of entire male pigs. Androstenone is produced by the testes. Its synthesis increases during pubertal development. Skatole is produced in the hind gut. Its hepatic catabolism is inhibited by sexual steroids. Apart from genetics and feeding, the factors affecting boar taint have been little studied.The current thesis approaches four aspects of the boar taint problem: 1) the heritability of the fat content of odorous compounds in the fat tissue and their genetic correlations with indicators of health, sexual development and aggressiveness; 2) to study the effect of dominance on the fat content of boar taint compounds; 3) to determine the influence of a moderate chronic inflammatory status on the sexual development and the fat concentration in androstenone; 4) to evaluate the effect of contrasting hygiene conditions on the fat concentration in skatole and, to analyOur results confirm the high heritability of the fat concentrations of boar taint compounds but their genetic correlations with health indicators are low. A selection to decrease the plasma concentrations in estradiol and testosterone should decrease both boar taint compound concentrations and aggressiveness of boars. Boars with a high dominance rank have a higher fat concentration in androstenone. Lastly, the degradation of the housing hygiene conditions strongly increases the concentration in skatole, probably through modifications in gut microbiota composition

O presente trabalho de pesquisa foi conduzido no período de outubro de 2007 a março de 2008 na Estação de Avaliação de Suínos em Tanquinho, Piracicaba SP, no Frigorífico BRESSIANI®, localizado na cidade de Capivari SP, e as avaliações bioquímicas, químicas, quantidade e qualidade de carne foram realizadas no mês de março a abril de 2008, no Centro de Pesquisa e Desenvolvimento de Carnes do Instituto de Tecnologia de Alimentos, localizado na cidade de Campinas SP. Neste experimento foram testados métodos de castração de suínos objetivando avaliar a incidência do odor de macho inteiro, causado pela androstenona e escatol, presentes no tecido adiposo dos suínos machos, composição corporal e da carcaça. Entre os métodos de castração de suínos machos existentes, foram avaliados o cirúrgico e imunológico. O primeiro consistiu na remoção cirúrgica das gônadas do leitão entre 3 a 5 dias de vida e o segundo na aplicação de duas doses da forma modificada do Fator de Liberação das Gonadotropinas (GnRF) em um sistema coadjuvante de baixa reatividade, sendo a primeira dose aplicada nos animais com 15 semanas e a segunda dose com 19 semanas de idade. Após duas semanas da segunda dose foram coletadas amostras de sangue para avaliação de testosterona através de radioimunoensaio. No momento do abate foi realizada a coleta de parte do tecido adiposo para análise de androstenona e escatol. Nas meias carcaças esquerdas foram avaliadas a qualidade de carne (pH, temperatura, capacidade de retenção de água, perda por exsudação e cor) e a quantidade (medidas lineares das carcaças e rendimentos dos cortes anatômicos). A vacinação dos animais contra o GnRF demonstrou sua eficiência em controlar os compostos responsáveis pelo odor sexual (androstenona e escatol) e em manter os níveis de testosterona comparáveis aos animais castrados cirurgicamente. A imunocastração melhorou o desempenho zootécnico e contribuiu para aumentar a quantidade de carne por animal (4,84 kg), diminuir a de gordura (1, 54 kg) e acrescentar mais carne nos cortes de maior valor comercial, como pernil (1060 g, p < 0,05), carre(400 g, p > 0,05), a barriga (840 g, p < 0,05) e paleta (1460 g, p < 0,05), que representa uma vantagem econômica para a indústria da carne, pois atende os mercados de carne fresca e de produtos industrializados (cozidos e embutidos). Em relação à avaliação sensorial foram constatadas diferenças significativas (p < 0,05) para todos os atributos sensoriais avaliados em favor dos suínos imunocastrados quando comparados com os castrados cirurgicamente. Quanto à preferência, os bifes cozidos de lombo dos suínos imunocastrados obtiveram melhor preferência (66%) em comparação com os castrados cirurgicamente (34%). A intenção de compra também foi em favor dos suínos imunocastrados e refletiu os resultados dos testes de preferência e de aceitação. A maioria dos consumidores (74,8%) provavelmente (20,2%) ou certamente (54,6%) compraria a carne dos suínos imunocastrados e somente 58,4% dos consumidores provavelmente (25,2%) ou certamente (33,2%) compraria a carne dos suínos castrados cirurgicamente. A gordura total encontrada no lombo nesse experimento foi 14.67 e 12.67 g/100g para o grupo dos suínos castrados cirurgicamente e imunocastrados, respectivamente. O rendimento de cocção e os valores da força máxima de cisalhamento (Warner - Bratzler) dos suínos castrados cirurgicamente e imunocastrados não foram estatisticamente diferentes (p > 0,05) enquanto que a cor instrumental (L*, a* e b*) apresentou diferença estatística (p < 0,05) na sua composição para os tratamentos estudados. Os resultados desse trabalho permitem dizer que a imunocastração demonstrou ser eficiente em prevenir o odor sexual bem como em melhorar o desempenho zootécnico e qualidade de carcaça quando comparada com a castração cirúrgica. Quanto à qualidade de carne dos suínos imunocastrados ficou evidenciado que essa tecnologia pode melhorar os atributos sensoriais e outras características de qualidade realizadas nessa pesquisa. / The present study was carried out from October 2007 to March 2008 at the Pig Evaluation Station in Tanquinho, located in Piracicaba city, São Paulo state, in the BRESSIANI® abattoir, located in Capivai, city, São Paulo state, and the biochemical, chemical, meat quantity and meat quality assessments were carried in March 2008, at the Meat Center for Research and Development in the Institute of Food Technology, located in Campinas city, São Paulo state. In this experiment were tested castration methods applied in pigs to evaluate the incidence of the boar taint, caused by androstenone and skatole located in the fat of boars, carcass composition and meat quality. The castration methods tested were physical and immunological. In the first one pig gonads were removed physically at the age 3 to 5 days and the last one the pigs were immunocastrated (two doses, 15 and 19 weeks of age) against the modified factor gonadotropin-releasing (GnRF). After two weeks of the second dose blood samples were taken to evaluate testosterone using radioimmunoassay. At the slaughter level a portion of backfat was collected to assess androstenone and skatole. Meat quality (pH, temperature, water holding capacity, loss of weeping and color) and quantity (linear measurements of carcasses and anatomical cuts yield) were performed at left carcass side. Vaccination of animals against GnRF demonstrated its effectiveness in controlling the boar taint compounds (androstenone and skatole) and to maintain the levels of testosterone comparable to physically castrated animals. The immunocastration improved growth performance and contributed to increase the total meat quantity per animal (4.84 kg), reducing the fat (1, 54 kg) as well as added more meat in cuts of higher commercial value, such as ham (1060 g, p < 0.05), loin (400 g, p > 0.05), belly (840 g, p < 0.05) and shoulder (1460 g, p < 0.05), which represents an economic advantage for the meat industry since reaches booths markets fresh and processed meats products (sausage and cooked). Regarding the sensory evaluation were found significant differences (p < 0.05) for all sensory attributes evaluated in favor ofimmunocastrated pigs when compared with physically castrated. The preference test applied to cooked sirloin steak from immunocastrated pigs indicated better preference (66%) compared with physically castrated (34%). The panelists intent to purchase was also in favor of the immunocastrated treatment and confirmed the results from the preference and acceptance tests. The majority (74.8%) of the consumers probably (20.2%) or certainly (54.6%) would buy meat from the immunocastrated pigs compared to 58.4% of the consumers who would probably (25.2%) or certainly (33.2%) would buy meat from physically castrated pigs. Loin total fat content found in the experiment was 14.67 and 12.67 g/100g for the physical and immunocastrated groups respectively. The immunocastrated group contained 11.2% less fat than the surgical castrates. Cooking yields and peak Warner-Bratzler shear force values from physically castrated and immunocastrated pigs were not statistically different (P > 0.05) while statistically significant differences (p < 0.05) in the brightness (L*), redness (a*) and yellowness (b*) parameters were observed between the two treatments. From the above considerations it can be said that immunocastration shows very good potential for pre-venting boar taint. Pain and stress associated with physical castration can thus be avoided. It was also demonstrated that immunocastrated pigs improved some meat quality aspects evaluated. Sensory, total fat content and color were the main factors affected by immunocastration while cooking loss and instrumental tenderness had no remarkable changes. The consumers classified meat from immunocastrated pigs significantly better than physically castrated pigs as far as acceptability, preference and purchase intention are concerned. Thus, immunocastration results in production of animals with high meat quality in the carcass and still capitalizes on the growth, feed efficiency and carcass leanness of boars up to the point of immunocastration.