Proizvodnja nekastriranih u odnosu na kastrirane nerastove je unosnija i profitabilnija, jer nekastrirani nerastovi očituju bolja svojstva kvalitete mesa s većim udjelom mišićnog tkiva i većim sadržajem proteina u odnosu na kastrate. No, jedan od ključnih problema u proizvodnji nekastriranih nerastova je neodgovarajuća
senzorska kvaliteta mesa, odnosno neugodan i oštar miris te okus koji je većini potrašača neprihvatljiv. Steroidni hormoni testisa, androstenon i razloženi L-triptofan skatol, glavni su spojevi odgovorni za takav miris i okus svinjskog mesa. Razina androstenona
u tkivu nerastova povezuje se sa spolnom zrelošću dok razina skatola
ovisi o uvjetima okruženja i hranidbe. Pritom je ustanovljeno da nerastovi za klanje uzgojeni na organski način ne osiguravaju pouzdano smanjenje neugodnih mirisa i okusa mesa. Jedan od predloženih načina smanjenja neugodnih mirisa i okusa mesa nerastova je hranidba čistim žitricama, cikorijom i hidrolizirajućim taninom. Nadalje, postupci kod transporta prije klanja doprinose povećanju razine stresa, a time i povećanju androstenona i skatola u adipoznom tkivu nerastova. Kod genetskih utjecaja postoje oprečna mišljenja, gdje se s jedne strane ne može dokazati i potvrditi učinak genotipa na neugodne mirise i okus mesa nerasta, a s druge strane
se vjeruje kako će rezultati selekcije doprinijeti smanjenju rizika glede ovog važnog senzorskog svojstva mesa nekastriranih nerastova. U mnogim zemljama imunokastracijom nerastova izbjegla se visoka razina androstenona i skatola te se neugodan okus i miris mesa sveo na najmanju razinu. Zbog dobrobiti životinja očekuje
se ukidanje kastracije od 1. siječnja 2018. godine u zemljama EU. Zbog toga je od velike važnosti pronaći druga rješenja vezana uz navedene probleme.Production of entire male pigs in comparison with castrate boars is more lucrative and profitable because entire male pigs reflect better meat quality traits with a higher amount of muscle tissue and protein content compared to castrate pigs. One of the key problems in the meat sensory quality of the entire boars is the unpleasant
and pungent smell and taste that is unacceptable to most of the consumers. Testicular steroid hormones, androstenone and exploded L-tryptophan, skatole, are the main compounds responsible for such smell and taste of pork. The level of androstenone in boars’ tissue is associated with sexual maturity while the level of skatole depends on environmental conditions and diet. Reduction of unpleasant smell and
taste of the meat is possible to achieve by feeding the animals with cereals, chicory and hydrolyzing tannin. Boars for the slaughter farmed in the organic way do not provide a reliable reduction of the unpleasant smell and taste of the meat. Stress during the transport contributes to the increase of the androstenone and skatole in the
adipose tissue. There are diverse opinions in the case of genetic influences, where on the one hand it is not possible to prove and demonstrate the effect of genotype on unpleasant smells and taste of the meat, and on the other hand it is likely that the selection results contribute to the reduction of this important meat sensory trait of the
entire male pigs. In many countries castration of the boars has decreased high levels of androstenone and skatole and also unpleasant taste and odor of meat has been reduced to the lowest levels. Due to the animal welfare it is expected castration in the
countries of European Union will be repealed from January, 1. 2018. It is therefore of great importance to find other solutions related to these problems
