Androstenone and skatole levels in fat tissues and consumer acceptability of pork from entire male pigs reared in commercial farms

Surgical castration of male piglets without anaesthesia being increasingly considered as unacceptable, entire male production is regarded as one of the best long term solution, provided that the boar taint problem is worked out. Out of 347 entire male pigs from six commercial farms, only 3 % had skatole levels above 0.2 ppm, whereas 50 % and 20 % of them exhibited androstenone levels higher than 0.5 ppm and 1.0 ppm, respectively. Three batches of pigs have been then selected: “positive” males with high androstenone and skatole levels, “negative” males with low levels, and gilts. The meat (roasts) was evaluated by a panel of 144 consumers who where also tested for their ability to smell pure androstenone. Consumers rated odour of meat from positive males less favourably than that from negative males or gilts, with 33% vs 12 and 19 % of unfavourable opinions, respectively. Half of the consumers perceived the androstenone’s odour as unpleasant, whereas the others considered it as pleasant or are not able to smell it. Consumers perceiving androstenone odour as unpleasant were more dissatisfied with the odour of pork from positive males than the other consumers groups. In conclusion, French consumers are sensitive to boar taint while readily accepting pork from entire male pigs with androstenone and skatole levels being in the same range as those observed in castrates and gilts.Acceptability thresholds for the malodorous compounds could not be determined from the present study and remain to be investigated.