Steroid hormone pathways in the pig, with special emphasis on boar odor: a review

Although castration of male pigs grown for meat production has long been a commercial practice in order to eliminate an undesirable odor emanating from the meat upon heating, intact males (boars) grow faster, utilize feed more efficiently and produce leaner carcasses. This review outlines the biochemical pathways of steroid hormone formation in the pig, placing special emphasis on the C19-delta 16-steroids, which have been shown to produce the "urine- or perspiration-like" odor of boar meat. Analytical methods currently available for quantitation of the C19-delta 16-steroids are also reviewed, including gas chromatography-mass spectrometry, radioimmunoassays and enzyme-linked-immuno-absorbent-assays (ELISA). Finally, methods for preventing boar odor are discussed, such as environmental methods of rearing boars, genetic selection against boar odor and autoimmunization against C19-delta 16-steroids. Autoimmunization techniques appear to offer the most promise for inhibiting production of the compounds responsible for boar odor in male pigs raised for meat production, while still maintaining the advantages of improved efficiency and greater leanness.