A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, gilts

K. L. Little, J. M. Kyle, B. M. Bohrer, A. L. Schroeder, C. A. Fedler, K. J. Prusa, D. D. Boler

Research output: Contribution to journalArticlepeer-review

Abstract

The objectives were to compare slice characteristics and sensory attributes of bacon from immunologically 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), gilts were used. Data were analyzed as a general linear mixed model and pen (n = 48) served as the experimental unit. Treatment (sex or diet) was a fixed effect in all 3 experiments. In Exp. 2, untrimmed, natural fall bellies (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 factorial 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 treatments. 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 barrows 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 differing DDGS feeding programs or when slaughtered at 5 or 7 wk after the second dose.

Original languageEnglish (US)
Pages (from-to)5769-5777
Number of pages9
JournalJournal of animal science
Volume92
Issue number12
DOIs
StatePublished - Dec 1 2014

Keywords

  • Bacon
  • Distillers grains
  • Immunological castration
  • Improvest
  • Sensory

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

Fingerprint Dive into the research topics of 'A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, gilts'. Together they form a unique fingerprint.

Cite this