Influence of Different Plant Extracts on CYP-Mediated Skatole and Indole Degradation in Pigs.

One of the primary substances responsible for the unpleasant odor in boar meat is skatole. Enzymes belonging to the cytochrome P450 (CYP) family play a pivotal role in the hepatic clearance of skatole. This study aimed to investigate the impact of oregano essential oil (OEO), extract (SC), and garlic essential oil (GEO) on hepatic CYP2E1 and CYP2A activity in pigs.

Influence of sampling procedure, sampling location and skin contamination on skatole and indole concentrations in adipose tissue of pigs.

Skatole leads to off-odor in pork and is influenced by several factors such as sex and management conditions of pigs, but the causal relationships have not yet been clarified. In the present study, physiological skatole concentrations along the carcass were monitored and the transdermal diffusion of skatole was experimentally studied with skatole-spiked feces. Additionally, the impact of different biopsy techniques on skatole in fat and blood was studied.

Evaluating the performance of sensory quality control: the case of boar taint.

Detection of malodours referred to as 'boar taint' in entire male pigs is essential for quality control when refraining piglet castration. This study analysed the sensitivity and specificity of sensory evaluation by trained assessors (n=18) compared to chemical analysis of two marker compounds (androstenone, skatole) in backfat (n=794). Taking the measurement uncertainty into consideration, several cut-off thresholds for chemical analysis were exemplarily evaluated.

Pre-slaughter conditions influence skatole and androstenone in adipose tissue of boars.

Boar taint in carcasses may vary between farms and abattoirs, although the underlying mechanisms are not yet fully understood. In the present study, 169 boars from three farms were split into two groups and slaughtered at two abattoirs. Duration of transport and the time between arrival at the abattoir and unloading (pre-unloading time) were recorded.

Nutritional Influences on Skatole Formation and Skatole Metabolism in the Pig.

Skatole is a tryptophan (TRP) metabolite with fecal odor. Together with the testicular steroid androstenone it is regarded as a main determinant of boar taint, even if elevated concentrations of skatole occur occasionally in gilts and barrows. Skatole concentrations in adipose tissue result from a complex process, which includes the availability of TRP and the presence of specialized bacteria in the gut in need of TRP for energy production, as well as absorption, transport and accumulation of skatole in adipose tissue.