Slaughterhouse guide to the production of entire male pigs

Entire males can develop boar taint odour and flavour due to the presence of skatole and androstenone. In a production of entire males, tainted carcasses can be sorted out. The meat from these carcasses must instead be used in the best possible alternative way.

Analytical method for quantification of boar taint related compounds

DMRI has developed an analytical method that can be used to analyse skatole

Applications for meat from sorted entire male pigs

Different strategies for using tainted meat are possible

Assessing the value of entire male pigs

Carcasses from entire males and from castrates differ from each other in several ways

Boar taint odour and flavour

Androstenone is fat-soluble, whereas skatole is primarily fat-soluble but partly also water-soluble.

Consumer response and sorting limits

Consumer surveys are conducted in order to be able to set the optimum sorting limits.

Handling of entire male pigs on the day of slaughter

Optimal handling of aggressive entire male pigs can ensure good welfare.