J. Anim Sci.
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J. Anim Sci. 1971. 32:51-56.
© 1971 American Society of Animal Science
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Influence of the Time Following Diethylstilbestrol Implantation on the Palatability, Composition and Quality of Boar Pork1, 2,

R. F. Plimpton, Jr.3, H. W. Ockerman3, H. S. Teague4, A. P. Grifo, Jr.4 and V. R. Cahill3

The Ohio State University, Columbus 43210 and Ohio Agricultural Research and Development Center, Wooster 44691

Abstract

THE performance and carcass characteristics of boars justify a reappraisal of the merit of castration in pork production (Teague et al., 1964; Plimpton et al., 1967). However, the unpalatable nature of boar pork prohibits an immediate end to this questionable practice. Williams, Pearson and Webb (1963) and Teague et al. (1964) reported that cooked pork from approximately one-third of market weight intact boars possessed strong boar odor and flavor characteristics.

Initial attempts to curtail the development of boar odor and flavor by injection or feeding of hormonal compounds met with little success (Sleeth et al., 1953; Bratzler et al., 1954; Whiteker et al., 1959; Pearson et al., 1952). However, Teague et al. (1964) reported that 96 mg of diethylstilbestrol implanted in 70.4 kg boars reduced odor and flavor in the carcass at a live weight of 90 to 100 kg to a level comparable to pork from littermate barrows.

The trials being reported were conducted to further evaluate the role of subcutaneous diethylstilbestrol implantation in the boar by measuring muscle composition, quality and palatability during an extended growth period following implantation.

Footnotes

1 Approved for publication as Journal Article No. 79–69 by the Associate Director of the Ohio Agricultural Research and Development Center, Wooster.

2 The assistance of C. R. Weaver, Center Statistician is gratefully acknowledged.

3 Department of Animal Science, Ohio State University, Meat Laboratory.

4 Department of Animal Science, Ohio Agricultural Research and Development Center.






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