A comparison of some muscle metabolites in stress susceptible and resistant Landrace gilts after halothane exposure or exercise stress.

Sixty-six South African Landrace gilts were used in the experiments. At the age of 21 weeks, 47 of the pigs were challenged with halothane exposure. As a result 17 of the pigs died, and were classified stress susceptible (SS), whereas the 30 survivors were classified stress resistant (SR). The other 19 pigs were subjected to treadmill exercise. Four of the exercised pigs died. The pigs that survived the treadmill exercise were later exposed to halothane. The pigs that died as a result of the halothane exposure (n = 5) or the treadmill exercise (n = 4), were classified SS (n = 9) and the survivors as SR (n = 10). A biopsy of the M. semitendinosus was used for measurement of difference in muscle lactate, ATP, glucose 6-phosphate, phosphocreatine, glucose and glycogen concentrations. The results show that in all pigs exercise resulted in the higher stimulation of glycogenolysis than did halothane exposure. However, SS pigs overall showed a greater stimulation of glycogenolysis and glycolysis and general anaerobic metabolism, compared to SR pigs. Under halothane exposure, glycogenolysis and anaerobic metabolism were stimulated in the SS pigs to a much greater extent than in SR pigs, with significant differences between all the muscle metabolites determined. However, treadmill exercise, although sufficient to cause death in some pigs, resulted only in significantly higher lactate and glucose 6-phosphate concentrations. SR pigs exposed to halothane had significantly higher ATP, phosphocreatine and glycogen concentrations, but a lower glucose concentration than exercised SR pigs, indicating less severe stimulation of glycogenolysis by halothane than exercise. No significant differences were found in the determined muscle metabolites in SS pigs exposed to halothane compared to exercised SS pigs. In conclusion, these differences suggest that different mechanisms of stimulation of metabolism on exposure to halothane and exercise may exist, although both types of stress cause stimulation of glycogenolysis.

Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds.

Pork fat samples from 50 boars slaughtered at a commercial abattoir were analysed for skatole and androstenone concentrations and grouped within a 3×3 matrix representing low, medium and high levels of the odour compounds. A 10 member sensory panel, screened and trained to recognise and quantify skatole and androstenone odour intensities, was used to verify the human perception of boar odour in these pork fat samples immediately after heating (±65°C) and following a cooling period of ten minutes (±25°C). Principal component analysis revealed that the sensory panel differentiated the pork fat samples first and foremost on the basis of the presence or absence of androstenone and/or skatole odours and secondly on the character of the androstenone or skatole odour. Evidence of adaptation towards the odour of skatole was shown by a decreased sensitivity over replicates. Sensory perception of boar odour seems to have a temporal character which can be explained by differences in volatilisation (involving both odourant release and retention) of skatole and androstenone, odour synergism and possibly differences in the properties of the fat matrix of different samples. The results suggest that factors influencing volatilisation of skatole and androstenone should also be considered when predicting sensory responses of boar odour.

Reaction to boar odour by different South African consumer groups.

A consumer sensory study of South African pork consumers (n=300) including equal numbers of males and females and consumers from three ethnic groupings (black, white and coloured consumers) was conducted to determine the effects of gender and ethnicity on consumer reactions towards boar odour compounds. Samples consisted of boar fat with varying concentrations of skatole and androstenone. Each consumer evaluated the odour of seven fat samples. Consumers' liking of pork meat in general had a significant effect on the hedonic rating of the boar odour. The majority of consumers represented in this study would be dissatisfied with pork meat exhibiting detectable levels of skatole. In general, more females compared with males, will also respond more negatively towards samples with detectable levels of androstenone. An apparent liking for samples with medium levels of androstenone (0.5-1 µg/g) was found for some consumers, especially males, and can be partly attributed to the inability of some consumers to smell this compound at these levels or a genuine liking for the odour of androstenone. Significant differences in the sensitivity of consumers from different ethnic groups were found with white females responding more negatively than white males and blacks. Although it was not possible to compare responses directly with the white and black groups, it was found that a higher percentage of coloureds responded negatively to boar odour compounds. Coloured males responded particularly negatively towards samples with detectable skatole, while black males, in general, were found to be more critical than black females. Based on these results it is predicted that the majority of consumers would be less willing to consume pork meat exhibiting detectable levels of boar odour.

Stress resistant and stress susceptible landrace pigs: comparison of blood variables after exposure to halothane or exercise on a treadmill.

Stress susceptible pigs develop pale, soft, exudative pork as a consequence of exposure to natural stress or exposure to halothane. Hyperstimulation of glycolysis is a major component of the stress reaction. Whether natural and artificial stress have other similarities was investigated by exposing pigs to halothane or to physical exercise, and measuring their blood composition. There were many similarities between the two groups but the significant differences suggest that although both halothane and exercise induce glycolysis, the mechanisms involved are different.

[Collagen in boerewors as a measure of quality]. / Kollageen in boerewors as maatstaf van gehalte.

Formalin-fixed samples (n = 75) of commercial boerewors (traditional farm style sausage) were examined for total nitrogen (N) and hydroxyproline (Hypro) N to assess their collagen content. Hypo N/total N x 10(3) (unaffected by residual fat) varied from 8.23 to 16.50; 3/75 (5%) of samples had ratios equal to or less than the control (8.38) i.e. sausage home-made from meat without addition of scraps or collagen-rich trimmings. About 95% of samples had ratios greater than 10, and 5% had ratios greater than double the control. In 75% of the surveyed samples, the ratios were more than 1.5 times greater than those of the control. To ensure boerewors of good compositional quality, it is advocated that formalin-fixed samples of the product be subjected to both histological examination and collagen determinations. Promulgation of legislation to limit the collagen content of boerewors is proposed; a maximum of 12 in the ratio of Hypro N/total N x 10(3) is considered reasonable and attainable in the light of the results of this survey.