Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium.
Meat Sci. 2011 Mar;87(3):175-9. doi: 10.1016/j.meatsci.2010.10.005. Epub 2010 Oct 15.
It has been suggested that skatole, one of the main compounds responsible for boar taint, can be lowered by keeping pigs clean, as skatole can be absorbed through skin and/or lungs (Hansen, Larsen, Jensen, HansenMoller & Bartongade, 1994). With this experiment, we further investigated this hypothesis by comparing extremely clean with extremely dirty animals with regard to the occurrence of boar taint. One group of boars was washed daily and pens were mucked on and littered down daily (CLEAN), a second group of boars was rubbed with faeces daily (DIRTY) and a third group of boars was kept in control conditions (CONTROL). The treatment was performed during the last four weeks before slaughter. According to the standardised consumer panel evaluations, boars subjected to extra soiling had a higher concentration of boar taint than boars that were kept extra clean. In contrast, expert panels judged general meat flavour to be inferior in CLEAN than CONTROL pigs. The home consumer panel, the hot iron method, and laboratory analyses, i.e., the presence of indole, skatole and androstenone in fat and serum, all showed no significant differences. So no clear indications towards skatole reduction by improving cleanliness of pigs were found.
有人认为，引起猪臊味的主要化合物之一粪臭素可以通过保持猪的清洁来降低，因为粪臭素可以通过皮肤和/或肺部吸收（Hansen、Larsen、Jensen、HansenMoller 和 Bartongade，1994）。在这项实验中，我们通过比较非常干净和非常脏的动物，进一步研究了这一假设，以了解猪臊味的发生情况。一组公猪每天洗澡，猪圈每天清理粪便和铺垫物（清洁组），另一组公猪每天用粪便擦拭（脏污组），第三组公猪则在对照条件下饲养（对照组）。处理是在屠宰前的最后四周进行的。根据标准化消费者小组的评估，与保持额外清洁的公猪相比，接受额外污染的公猪臊味浓度更高。相比之下，专家小组认为清洁组的公猪的一般肉味比对照组差。家庭消费者小组、热铁法和实验室分析，即脂肪和血清中吲哚、粪臭素和雄甾酮的存在，均未显示出显著差异。因此，没有明显迹象表明通过提高猪的清洁度可以减少粪臭素。
