Boar taint

Boar taint is caused by a high concentrations of two compounds: androstenone and skatole. The threshold value of androstenone is between 0.5 – 1.0 µg.g-1  of fat, and that of skatole 0.2 – 0.25 µg.g-1  of fat. Both substances affect each other; they have a synergistic effect. In the adipose tissue of boars, the concentration of androstenone is in the region up to 5 µg.g-1, in the USA the maximum value was established as 15 µg.g-1 and the content of skatole reaches maximum values of up to 1 µg.g-1. The level of skatole can be reduced by modifying the diet using prebiotics, and that of androstenone solely through castration. The detection of boar taint is carried out in the abattoir using sensory assessment involving different heating methods.