Today, different analytical methods are used by different laboratories to quantify androstenone in fat tissue. This study shows the comparison of methods used routinely in different laboratories for androstenone quantification: Time-resolved fluoroimmunoassay in Norwegian School of Veterinary Science (NSVS; Norway), gas chromatography coupled to mass spectrometry in Co-operative Central Laboratory (CCL; The Netherlands) and in Institut de Recerca i Tecnologia Agroalimentàries (IRTA; Spain), and high-pressure liquid chromatography in Agroscope Liebefeld-Posieux Research Station (ALP; Switzerland). In a first trial, a set of adipose tissue (AT) samples from 53 entire males was sent to CCL, IRTA and NSVS for determination of androstenone conce...
The aim of this study was to provide a comprehensive literature review and evaluation of research on...
Boar taint is a major meat-quality defect in pigs and is due to excessive accumulation of skatole an...
Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the pr...
An international study, involving 11 participants in 7 European countries, was conducted to provide ...
Fat samples from 43,13 entire males taken from six European countries were measured for androstenone...
Boar taint is an off-odour occurring while heating meat or fat from boars. A method detecting the th...
The aim of this research was to evaluate relationships between the PORCUS classification system and ...
An international study has been conducted in order to determine the respective contributions of andr...
A consumer study was performed in four EU countries to further clarify the acceptability of meat wit...
This paper constitutes an updated review of the production and meat quality aspects of rearing entir...
Fattening of the entire male pigs, when compared with other pig categories (barrows and gilts), appe...
Fat samples from roughly a thousand pig carcasses were collected and subjected to a thorough sensory...
Meat samples with known levels of androstenone and skatole were used for sensory evaluation by train...
We used entire male pigs to: 1) compare different methods to analyse boar taint compounds; 2) evalua...
Surgical castration of male pigs will soon be abandoned, turning one of the best-acknowledged advant...
The aim of this study was to provide a comprehensive literature review and evaluation of research on...
Boar taint is a major meat-quality defect in pigs and is due to excessive accumulation of skatole an...
Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the pr...
An international study, involving 11 participants in 7 European countries, was conducted to provide ...
Fat samples from 43,13 entire males taken from six European countries were measured for androstenone...
Boar taint is an off-odour occurring while heating meat or fat from boars. A method detecting the th...
The aim of this research was to evaluate relationships between the PORCUS classification system and ...
An international study has been conducted in order to determine the respective contributions of andr...
A consumer study was performed in four EU countries to further clarify the acceptability of meat wit...
This paper constitutes an updated review of the production and meat quality aspects of rearing entir...
Fattening of the entire male pigs, when compared with other pig categories (barrows and gilts), appe...
Fat samples from roughly a thousand pig carcasses were collected and subjected to a thorough sensory...
Meat samples with known levels of androstenone and skatole were used for sensory evaluation by train...
We used entire male pigs to: 1) compare different methods to analyse boar taint compounds; 2) evalua...
Surgical castration of male pigs will soon be abandoned, turning one of the best-acknowledged advant...
The aim of this study was to provide a comprehensive literature review and evaluation of research on...
Boar taint is a major meat-quality defect in pigs and is due to excessive accumulation of skatole an...
Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the pr...