Prevalencia de olor sexual en cerdos machos enteros españoles. Resultados preliminares con la técnica “human nose”

• D. Zammerini ^[1] ; N. Panella Riera ^[1] ; M.A. Tarsitano ^[1] ; F. Borrisser ^[1] ; A. Olivares ^[1] ; M.D. Garrido ^[1] ; B. Martínez ^[1] ; M.A. Oliver ^[1]
  1. [1] Institut de Recerca i Tecnologia Agroalimentaries

     Institut de Recerca i Tecnologia Agroalimentaries

     Barcelona, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 628-630
• Idioma: español
• Títulos paralelos:
  • Boar taint prevalence in spanish entire male pigs. Preliminary results with the technic “human nose”
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The preliminary objective was to evaluate the prevalence of boar taint in commercial entire male pigs in different regions of Spain using the “Human Nose” methodology. To use this technique 3 panellists sensible to androstenona were selected and trained. The panellists defined a 4 point scale for the evaluation of boar taint: 0= no boar taint, 1 = low, 2= medium and 3 = high. Between the 52.4 and 63.6% of the samples were classified as level 0; between 1.9 and 4.7% as level 2, while only a panellist evaluate 1 of the samples as a level 3.To classify the 423 samples tested, a new group of categories were defined by the sum of the 3 panellists’ punctuations, from 0 to 9. Like this the 63.1% of the samples were of category [0:1], none was of the highest category [8:9], but the 2.4% was classified in the category [5:6:7], i.e. medium boar taint. The preliminary results suggest that the “Human Nose” technique could be efficiently used to classified pork for boar taint levels. However, it is still necessary to correlate these results with the chemical levels of the compounds and define at which level the consumer would discard pork.