Abstract
One hundred Yorkshire swine (26 gilts, 24 barrows and 50 boars) were utilized in this study. The 50 boars were grouped into 25 faster gaining and 25 slower gaining as measured by age upon achieving a market weight of 90 kg. Barrows were castrated at 14 days of age and all pigs were weaned at 35 days, allotted to pens by sex and fed a 16% protein diet ad libitum until they reached the 90 kg slaughter weight. Carcasses were measured for length, backfat and loin eye area following a 24-h chill, and samples of backfat, belly fat and loin eye were removed for chemical, organoleptic and shear tests. Boars were longer, carried less backfat and had larger loin eyes than barrows or gilts. Backfat and belly fat from boars had higher odor scores (P < 0.01) and higher iodine numbers (P < 0.01) than the fat of barrows and gilts. Pork chops from barrows scored higher organoleptically than pork chops from gilts and boars but this difference was significant (P < 0.05) only between barrows and the younger age group boars. Odor scores of belly fat were significantly correlated (P < 0.01) with taste panel flavor scores.
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