1. A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts
- Author
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K. L. Little, Dustin Dee Boler, Kenneth J. Prusa, J. M. Kyle, A. L. Schroeder, C. A. Fedler, and Benjamin M. Bohrer
- Subjects
Male ,Meat ,BOAR ,Swine ,Randomized block design ,Distillers grains ,chemistry.chemical_compound ,Sex Factors ,Phenethylamines ,Genetics ,Animals ,Food Industry ,Immunological castration ,Food science ,Growth Substances ,Flavor ,Aroma ,biology ,Body Weight ,General Medicine ,biology.organism_classification ,Animal Feed ,Diet ,Meat Products ,Castration ,Ractopamine hydrochloride ,chemistry ,Taste ,Dietary Supplements ,Female ,Animal Science and Zoology ,Orchiectomy ,Food Science - Abstract
The objectives were to compare slice char- acteristics and sensory attributes of bacon from immuno- logically castrated (IC) barrows with bacon from other sexes using a trained sensory panel. Bacon was obtained for sensory evaluation from 3 experiments. In Exp. 1, trimmed and squared bellies (n = 180) of IC barrows, IC barrows fed ractopamine hydrochloride (IC+RAC), physically castrated (PC) barrows, intact males (IM), and gilts were used. Data were analyzed as a general linear mixed model and pen (n = 48) served as the experimen- tal unit. Treatment (sex or diet) was a fixed effect in all 3 experiments. In Exp. 2, untrimmed, natural fall bel- lies (n = 96) from IC and PC barrows fed 0 or 30% or a withdrawal distillers dried grains with solubles (DDGS) program when slaughtered at 5 wk after the second dose (25 wk of age) were used. In Exp. 3, untrimmed, natural fall bellies (n = 96) from IC and PC barrows fed the same experimental diets as in experiment 2 but slaughtered at 7 wk after the second dose (27 wk of age) were used. Data from Exp. 2 and 3 were analyzed as a 2 × 3 facto- rial arrangement in a randomized complete block design and pen was the experimental unit. Bellies from all 3 experiments were processed using the same protocols. In Exp. 1, IM had the greatest (P < 0.0001) boar aroma and flavor scores among all treatments. No differences were detected among the other treatment groups for boar aroma or flavor. Intact males had the least (P < 0.0001) desirable cured bacon aroma and flavor among all treat- ments. No differences were detected among the other treatment groups for bacon aroma or flavor. There were no differences in bacon aroma or off-flavor between IC and PC barrows slaughtered at 5 wk after the second dose regardless of DDGS feeding program. Bacon from PC barrows was saltier (P < 0.01) than bacon from IC bar- rows when slaughtered at 5 wk after the second dose. There were no differences in bacon aroma, off-aroma, bacon flavor, or saltiness between IC and PC barrows slaughtered at 7 wk after the second dose regardless of DDGS feeding program. Total slice area of bacon slices from IC barrows slaughtered at 5 wk after the second dose were less (P < 0.01) than PC barrows, but the differences diminished (P = 0.16) when slaughtered at 7 wk after the second dose. Overall, panelists successfully detected boar odor and flavor in Exp. 1. Immunological castration was as effective as physical castration at eliminating boar aroma and boar flavor in bacon even when feeding dif- fering DDGS feeding programs or when slaughtered at 5 or 7 wk after the second dose.
- Published
- 2014