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| Technology |
Method for determining predisposition to boar taint |
| Description |
A method for determining if a pig is predisposed to boar taint by assaying for a low molecular weight isoform of cytochrome b5 in a sample from the pig. |
| Inventors |
E. James Squires, Shawn Davis, Alan W. Steggles, Petra Vandermark |
| Patent Status |
Patent applications have been filed |
| Scientific Merits |
Boar taint refers to the disagreeable, urine-like odour and flavour associated with the heated or cooked meat of some uncastrated pigs. As affected and unaffected pigs are not readily distinguishable using commercially viable methods, young male pigs have been castrated to prevent boar taint. However, castration has significant economic drawbacks. For example, castrated pigs have inferior carcass characteristics and have a lower feed efficiency. Castrating young pigs is also cumbersome and costly. Therefore, methods to prevent or determine predisposition to boar taint, which do not require the castration of young pigs are needed.
We have found that high levels of a low molecular weight form of cytochrome b5 in the testis are needed for the synthesis of high levels of boar taint steroids in male pigs. Identifying pigs with low levels of this low molecular weight form of cytochrome b5 could be used in genetic selection programs to select for pigs without boar taint. This would eliminate the need for castration and improve the economical and welfare aspects of pig production. |
| Development Status |
Research is ongoing. Industry partner sought. |
| Competitive Advantage |
To date, boar taint has been prevented by castration. By determining if a pig is predisposed to boar taint, pig producers would not have to castrate all pigs, which would reduce feed costs and improve carcass grade. |
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