Transcript here - Boars heading for 2018

Pig castration in France: more
animal welfare friendly practices
Patrick Chevillon
IFIP, The French Pig and Pork Institute
A Recent evolution In France
•
Before 2000: castration of all piglets in France (the market need fat
and no risk boar tainted meat)
•
Directive 2000/120/CE: before 7 days of life
•
2004 EFSA opinion: pain is an evidence
•
2006-2008: participation of IFIP and INRA to 2 EU research programs
PIGCAS and ALCASDE
•
2008 to 2011: Pig producers ask IFIP and INRA to work on analgesia
after and anaesthesia before castration
•
Since 1 January 2012, all the piglets in France receive at minimum an
analgesia after castration. Producers use MELOXICAM.
THE NEXT STEP: ENTIRE MALE??
Can we stay alone?
•  declaration of Brussels signed by the major organisations of
producers in EUROPE
COUNTRIES WHO STARTED
Norway anaesthesia lidocaïne by a vet
Denmark : analgesia + entire males : 10 %
UK: non castration (100 %, younger entire
males)
Netherland : anaesthesia CO2 + Entire
male production: 45% of pig farmers of
Vion (end of 2012) 100 % in 2015
Germany : QS requires analgesia (Meloxicam) since
2009 (IFIP estimation of 10 % of Entire Males)
Tonniës : 14 000 entire males /week (June2011) +
Westfleisch : 3 000 entire males /week (end of
2011).
Possibility to slaughter entire males since
1/07/2012) in QS program
Belgium: imunocastration Improvac 5 - 10 % +
entire males (June 2013 new step)
Spain : 60 % of entire males and 80 % in
Catalonia (younger pigs)
Italy : BIG ISSUE with HEAVY PIGS
France: The Leader Cooperative COOPERL started a significant production of entire males in 2013
+ collective initiatives at a research stage are started
Key ISSUES:
Reduction of occurrence of boar tainted
meat and Detection at the abattoir
• Unpleasant odours and flavours




Need heating to be perceived
Product dependent
Borne by fat
Only in a fraction of the animals Animal dependent
Consumer dependent
Not everyone is sensitive
• Boar taint is mostly a problem for
 Fresh meat which is cooked at home
 High fat products that are cooked at home
What is Boar taint ?
• Two main compounds in fat tissue held as
responsible for boar taint by consumer (off-odour)
Skatole
(manure odour)
Androstenone
(urine odour)
Not perceived
Perceived
unpleasant
FEEDING FACTORS
Perceived
pleasant
Perceived
unpleasant
GENETIC FACTORS
Example of the COOPERL TRIAL (2 years)
The key sucess and results,
example COOPERL
The key sucess and results,
example COOPERL
Another key issue: the detection of
positives carcasses at abattoir
• Currently a new French program to test HUMAN NOSE methods
funded by INAPORC
•  2 abattoirs involved
•  15 assessors assess odour
•  2300 carcasses in test with
chemical analysis of skatole an
androstenone in fat (60 €/analysis)
Objectives: validate or not the Human nose method in French
slaughterhouses. Final Results expected in JUNE 2013
IFIP participates in the new EU RESEARCH PROJECT
« BOARCHECK » to find the best methods to sort boar tainted
meat
French consumers can eat entire
male fresh pork sorted on odour
(IFIP RESULTS 1)
• Entire male pork with very low levels of
androstenone and skatole is as well accepted
as gilt pork
 there is no need to look for other compounds
No difference
French consumers eating
entire male fresh pork (IFIP
RESULTS 2 )
• In the absence of skatole, the acceptability
threshold for androstenone is likely higher
than 2.0 µg / g liquid fat
No difference
• This conclusion may not
be valid for cooking
odour
• Further investigations
are needed regarding
interactions between the
perceptions of
androstenone and
skatole
Recent results from the literature suggest that
skatole acceptance level might be in the range
of 0.10 μg/g or lower
(instead of the usually accepted 0.20 – 0.25 μg/g)
• NEW EU RESEARCH PROJECT “CAMPIG” STARTED
in 2013 to investigate the interaction Skatole/
Androstenone for consumer acceptance
Utilisation of tainted meat in
processed products: French
results
• Proportion of tainted fat in the product
 Low fat products are more favourable
 Dilution by untainted meat
• Serving temperature
 Products that are consumed cold are more favourable
• Masking
 Spices, smoking, ….
 Reduce fat
 Mask
 Dilute
 Consume cold
Use of Tainted meat in
processed products
Low-risk products
Use of Tainted meat in
processed products
Higher risk products
Served cold
Served warm
French IFIP experience on the use of
tainted meat in processed products
Andros
tenone
Ska
tole
 Sausage with spices
0.4-2.3
< 0.20
 Smoked lardons
0.4-2.8
< 0.20
 Processed loin
0.9-3.5
< 0.20
 Dry sausage
0.3-5.2
< 0.20
 Cooked ham
0.3-2.3
< 0.20
Served cold
Served warm
French IFIP experience on the use of
tainted meat in processed products
Overall Odour Flavour
rating
Consume
again
 Sausage with spices NS
NS
NS
NS
 Smoked lardons
NS
NS
NS
NS
 Processed loin
NS
NS
NS
NS
 Dry sausage
NS
NS
NS
NS
 Cooked ham
NS
*
NS
NS
Odour when opening the bag
Traditionnal TOULOUSE Sausage
• Sausage with limited spices
(salt & pepper)
Batches of boar meat with
androstenone levels 0.5, 1
and 2 μg/g of fat
and low skatole levels
were compared with gilt meat
Reduced acceptance on odour and flavour
with androstenone levels as low as 0.5 μg/g of pure fat
French experience on
the use of tainted meat
in processed products
• Good opportunities for using meat with high
levels of androstenone in the absence of high
skatole
 Undiluted products with high fat content which are
served warm are however risky
 The possibility to use meat tainted with skatole remains
to be investigated
The limited available literature suggests that there
are opportunities, especially with smoke
We need to continue studies in Europe ....
Conclusion
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•
•
•
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Stopping castration is not so easy and it’s not a real demand of the market
in France (Fresh meat in Butchery or Supermarkets) or the Processing
Meat Industry.
There are important challenges to solve before stopping castration and
the stakeholders need to go step by step. The COOPERL example show
that it’s takes 2 years of trial before decision to go on with a specific
guideline at the farm level.
Reliable detection at abattoir is the main issue at present and requires to
federate all the efforts of the private and collective researches in EUROPE.
It’s the key success to stop castration.
The acceptance limits for skatole and androstenone in fat of entire males
need to be finalised depending of the final product.
Some traditional products need fat and good fat (e.g. dry ham in France,
Spain, Italy). So stopping castration for all the production would be very
difficult. More research on friendly practices around castration need to be
performed (appropriate practices for analgesia and anaesthesia).
Thank you for your attention