Texas FFA Livestock Judging PracticeTest

One compound causing boar taint is?

1. Androstenone

2. Skatole

3. Acetic acid

4. Myristic acid

The correct answer is: Skatole

The presence of boar taint in meat, particularly in male pigs, is primarily associated with the compound skatole. This compound is produced in the intestines and can accumulate in the fatty tissues of the boar, leading to an undesirable odor when the meat is cooked. Skatole develops in response to the breakdown of tryptophan in the diet of the animal and is particularly concentrated in intact male pigs, which explains the issue of boar taint during meat processing. While androstenone is also linked to boar taint as a pheromone produced by male pigs, it is skatole that is more directly responsible for the unpleasant smell that consumers detect. The other compounds listed, acetic acid and myristic acid, do not have the same relationship with boar taint and are not known to contribute significantly to the odor issues in pork. Hence, skatole is recognized as the key compound linked to this phenomenon.