SENSORY CHARACTERISTICS AND CARCASS TRAITS OF BOARS, BARROWS, AND GILTS FED HIGH-PROTEIN OR ADEQUATE-PROTEIN DIETS AND SLAUGHTERED AT 100 OR 110 KILOGRAMS

The objective of this study was to determine consumer reaction to boar (BO), barrow (BA), and gilt (G) meat from pigs grown and finished on high- (HI) and low- (LO) protein diets and slaughtered at 100 and 110 kg BW. Within each of two trials, 54 BO, BA, and G were allotted withi n sexes to HI or LO protein sequences for growing and finishing: 19 an d 17% (BOHI), 18 and 16% (BOLO), 17 and 15% (GHI), 16 and 14% (GLO), 1 5 and 13% (BAHI), and 14 and 12% (BALO). Backfat skatole and salivary gland 16-androstene concentrations were measured from samples taken at slaughter. Longissimus (LM) and semitendinosus (ST) chops from 24 pig s (with equal representation across diet and sex groups) were evaluate d by trained panelists for tenderness, juiciness, and off-flavor. Cons umer panelists evaluated acceptability of LM chops. In the 100-kg tria l, HI diets improved (P < .05) carcass leanness in BO and BA but not i n G. In both trials, BO were leaner (P < .05) than G, and both were le aner (P < .05) than BA. Skatole and 16-androstene concentrations were similar (P > .05) among sexes in both trials. In the 100-kg trial, tra ined panelists found BOLO chops had more (P < .05) off-flavor. In the 110-kg trial, all BO had more off-flavor (P < .05) than BAHI, BALO, an d GHI but were similar (P > .05) to GLO. In both trials, BA chops were more tender (P < .05) than G and BO chops and LM chops had less off-f lavor (P < .05) than ST chops. In the 110-kg trial, skatole was correl ated (r = .28, P < .001) to off-flavor. A relationship may exist among diet, skatole deposition, and off-flavor. Untrained consumers reporte d all chops were equally acceptable (P > .05).