Boar taint

Abstract

Boar taint refers to the off-odor and off-flavor produced while heating meat from some uncastrated male pigs. Castration prevents boar taint but limits productivity and increases animal welfare concerns of commercial pork production, so alternative strategies for controlling taint are needed. Immunocastration effectively controls boar taint. Lines of pigs with reduced incidence of boar taint are commercially available. Various dietary manipulations can also be used to decrease taint, so that genetic selection might not be needed to completely eliminate taint. Olfactory and instrumental methods are available to sort out tainted carcasses on the slaughter line. Processing offers numerous possibilities to reduce the perception of boar taint. Eliminating the need for castration of male piglets improves pork leanness and consistency, profitability, environmental impact and animal welfare of pork production.