Fattening of young boars: Quantification of negative and positive aspects

Fattening of young boars in practice does not develop because of the occurrence of boar odour. In this paper a survey is given of the experiments in this field in The Netherlands. A consumer test involving 720 families divided into four groups judging cutlets or belly cuts from boars or gilts revealed that only a low percentage of the consumers were able to recognize boar odour. It should be taken into account that the boars used in this test had a strong boar odour. Besides that an expert panel considered smoked sausages acceptable in which meat and fat from boars with a strong boar odour was mixed up to a certain extent: up till 25% if consumed cold and between 6 and 12% if consumed warm. The incidence of boar taint as ascertained by meat inspection services in about 2 200 boars was very low: about 6% had a slight odour and only about 1% had a strong odour. Unexpected was the finding that there was no difference in frequency between the boars below and beyond 80 kg carcass weight. In spite of these findings the few consumers sensitive to boar odour should be protected. Pilot experiments with the use of a handsealer in the slaughterline are encouraging, so that boar carcasses with a strong odour may be selected already in the slaughterline. Based on the results of the fattening experiments in The Netherlands the economical advantage of fattening boars over hogs has been calculated. With 10.5 million slaughter pigs in 1972 the profit should have been about 75 million guilders. It is stated that sufficient evidence seems to be available to convince the authorities that removal of statutory bars to fattening uncastrated males should be considered at international and national levels.