Effect of androstenone level in characteristics of dry fermented sausage manufactured with meat from entire male pigs

espanolComo consecuencia de los cambios en la normativa europea sobre bienestar animal, en un futuro proximo la industria porcina podria afrontar la prohibicion de la castracion de lechones machos, lo que implicaria un riesgo medio o alto de obtener carne con olor sexual. La castracion fisica afecta a la cantidad de grasa de deposito y a la composicion de acidos grasos de los tejidos magro y graso. Por lo tanto, el uso de cerdos enteros en la industria podria afectar al procesado y a la calidad de los productos carnicos. El objetivo de este estudio fue evaluar el efecto del nivel de androstenona (AND) en las caracteristicas de un embutido crudo curado (chorizos). Para ello, se analizo la composicion quimica, el perfil de acidos grasos y las caracteristicas sensoriales de chorizos de cerdos castrados y de cerdos machos enteros con dos niveles de AND (Medio: 0,5-0,8 µg/g de grasa, Alto: 1,1-2,9 µg/g de grasa). Los chorizos procedentes de cerdos con niveles de AND medio y alto presentaron el mayor contenido en proteina y el menor contenido de grasa (P EnglishAs a consequence of European changes in animal welfare regulations, in the near future the pork industry may face a ban on castration of male piglets which could lead to a medium and high risk of boar taint. On the other hand, physical castration affects animal fat depot and fatty acid composition of lean and fat tissues. Therefore, the use of entire male pigs in meat industry could affect the processing and quality of meat products. The objective of this study was to evaluate the effect of androstenone (AND) level on the characteristics of dry cured sausage (chorizo). For this purpose, chemical composition, fatty acid (FA) profile and sensory characteristic of dry fermented sausages from castrated pigs and from entire male pigs with two levels of AND (Medium: 0.5-0.8 µg/g fat, High: 1.1-2.9 µg/g fat) were analyzed. Medium and high AND sausages had the highest protein and the lowest fat content (P