Xue J, Dial G D, Holton E E, Vickers Z, Squires E J, Lou Y, Godbout D, Morel N
Department of Clinical and Population Sciences, University of Minnesota, St. Paul 55108, USA.
J Anim Sci. 1996 Sep;74(9):2170-7. doi: 10.2527/1996.7492170x.
A total of 228 intact male pigs form Duroc, Hampshire, Landrace, and Yorkshire breeds were used in the experiment. Samples of salivary gland and backfat were collected at slaughter for colorimetric assay of salivary and fat 16-androstene levels and fat skatole levels. Fat levels also were tested by a sensory panel using an R-index technique for detecting the presence of boar taint. The proportion of tainted carcasses determined by the sensory panel was 5.0% for androstenone and 11.4% for skatole, with a combined total of 15.0% tainted from either source. Sensory analysis of taint showed a lower proportion (P < .05) of tainted carcasses in Hampshire, with no difference in taint across the other three breeds. Analysis of taint compounds indicated that overall 14.5% of pigs had salivary gland 16-androstene levels and 20.9% had fat 16-androstene levels above acceptable limits. There was a higher (P < .05) proportion of Duroc pigs above the threshold levels for 16-androstenes in both salivary gland and fat. Landrace pigs had the lowest (P < .05) average tissue concentrations of steroids and skatole. Across breeds, only 1.8% of pigs had fat skatole concentrations above .25 ppm, which has been suggested as threshold levels of skatole for taint. The canonical correlation coefficient between fat compound levels and the R-indices of fat 16-androstenes and skatole was .40 (P < .001). Our results indicate breed differences in tissue levels of taint compounds and in taint assessed by a sensory panel. Levels of 16-androstene steroids were highly associated with taint, but more pigs had measured levels above the threshold than those identified as tainted by sensory analysis. Levels of fat skatole were low overall and did not account for all the pigs judged as tainted from skatole by sensory analysis.
本实验共使用了228头来自杜洛克、汉普夏、长白和约克夏品种的完整雄性猪。屠宰时采集唾液腺和背膘样本，用于比色法测定唾液和脂肪中16 - 雄烯酮水平以及脂肪中粪臭素水平。脂肪水平也通过感官评定小组使用R指数技术检测公猪异味的存在来进行测试。感官评定小组确定的有异味胴体比例，雄烯酮为5.0%，粪臭素为11.4%，两种来源合计有异味的比例为15.0%。异味的感官分析显示，汉普夏品种中有异味胴体的比例较低（P < 0.05），其他三个品种在异味方面没有差异。异味化合物分析表明，总体上14.5%的猪唾液腺16 - 雄烯酮水平以及20.9%的猪脂肪16 - 雄烯酮水平高于可接受限度。杜洛克猪唾液腺和脂肪中16 - 雄烯酮高于阈值水平的比例更高（P < 0.05）。长白猪的类固醇和粪臭素平均组织浓度最低（P < 0.05）。在所有品种中，只有1.8%的猪脂肪粪臭素浓度高于0.25 ppm，这被认为是粪臭素产生异味的阈值水平。脂肪化合物水平与脂肪16 - 雄烯酮和粪臭素的R指数之间的典型相关系数为0.40（P < 0.001）。我们的结果表明，在异味化合物的组织水平以及感官评定小组评定的异味方面存在品种差异。16 - 雄烯酮类固醇水平与异味高度相关，但测量水平高于阈值的猪比感官分析确定有异味的猪更多。脂肪粪臭素水平总体较低，且不能解释所有通过感官分析判定为有粪臭素异味的猪。
