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Pigs Come Roll in the Mud with Us!


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  #41  
Old 02/16/17, 07:16 PM
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highlands, I'm not sure you read closely enough. The only difference between the sons and the boar was castration. All else was the same.
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  #42  
Old 02/16/17, 08:06 PM
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Walter Jeffries
 
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There is another difference between the boar and the sons. The sow. 50% of the genetics came from the boar and 50% came from the sow. So if the sow's genetics for no-taint covered the boar's genetics for taint then the offspring would be no-taint. That's a major difference.

-Walter
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  #43  
Old 02/16/17, 08:45 PM
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That's true. Wasn't a chance I was willing to take again, though. I'm just glad no taint out of the cut versions.

I did have several no-taint, non-castrated versions prior to this boar. But the boar himself -- and at least another one of his non-castrated sons -- did have the taint. The younger version was much less pronounced that the breeder boar, but the dog still ended up with it. I've got no stomach for it. Literally.

So I still don't see how there is anything there that would lead you to conclude it had anything to do with feed or management practices. Even you seem focused on genetics in your most recent post -- as I have been.

I will add this final factor: In every instance that taint was present, I could smell it on the animal even before I butchered. Butcher it when the odor turned up in in the pens, taint every time. No odor on the animal, no taint. And it always happened right at the time of maturity. All those things were persuasive to me in determining the cause.

I'm sure others here have had a similar experience. I'd love to hear from them, too.
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  #44  
Old 02/16/17, 09:19 PM
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Walter Jeffries
 
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Based on what I've seen I'm hazarding a recessive gene but I think it is more complex than a simple pair. Once I got rid of it from each line I wasn't incline to explore that more deeply, too many other genetic projects to explore.

Feed and management are very important and not to be discounted at all. I focused on the genetics in that other comment because the other factors were likely the same but the genetics were clearly different since the boar x sow change.

Even on boars that don't have taint in their meat I can smell it in their pee and saliva as well as manure so I don't put pre-slaughter live smell to causality. It's more a question of what gets stored in the fats that is at issue for the eating.

Keep on keeping,

-Walter
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  #45  
Old 02/17/17, 05:32 AM
 
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Quote:
Originally Posted by highlands View Post
Yes, taint is real.

Taint varies from pig to pig. Fortunately the vast majority don't have taint.

Taint can be controlled with genetics, feed and management.

Since your boar's offspring didn't have taint that suggests that it is a feed or management problem but it still could be a genetic basis - sample set is too small to prove yet.

Congrats on the success with the sons! Good eating.

Keep eating in the name of science!

Cheers,

-Walter
She mentioned that the last 2 were castrated.Would that rule out genetics being an effect?
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  #46  
Old 02/17/17, 11:00 AM
 
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http://www.thepigsite.com/articles/3...ng-boar-taint/

http://boars2018.com/background/what-is-boar-taint/


A bit more on boar taint in links above.
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  #47  
Old 02/17/17, 05:16 PM
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Walter Jeffries
 
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Quote:
Originally Posted by Wanda View Post
She mentioned that the last 2 were castrated.Would that rule out genetics being an effect?
Silly me. I missread, again. My only excuse is I've had a bad cold.

Yes, castration will have a significant effect on a tainted bloodline...

Thanks for pointing out my missreading!

-Walter
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  #48  
Old 02/18/17, 08:11 AM
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I have a Freind who buys a few of the .05 a# boars from the sale in the early fall. Castrates them and has them.on a farm miles from other known farms with sows. He puts 90-120 days of corn and sweet feed on them then has them butchered clean discards the fat an has the butcher include fat from gilts/sows, and grinds it all for sausage. People love his Ozark farm raised sausage. I on the other hand am suspicious and think I'm still smelling something so I don't eat it.
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  #49  
Old 02/20/17, 01:26 AM
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Offer the meat to a raw feeder. My dogs don't care if it's boar meat, or billy goat. If it stinks as bad as you say (the ones my dogs have had were much younger) I might feed them outside one at a time, but I have no doubts about whether or not they will eat it.

But, as usual, where the cheap or free meat is and where I am have nothing in common.. lol.
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  #50  
Old 02/22/17, 07:13 PM
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Bear boars tend to have taint to the extreme. It can be absolutely horrendous. If your hog is like that then grind it up and spread it around your perimeter as needed and personally mark in places to deter wolves, coyotes, vampires and tree huggers. No herbivore will venture near. It will make you the top predator.

If you are starving, take lean cuts devoid of fat, use marinades double strength and deep fry. Best to serve at well lubricated vegan parties. They won't be back.
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  #51  
Old 02/24/17, 11:25 AM
 
Join Date: Dec 2010
Location: Central Oregon
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Coming in late to this discussion but sometimes using a Mexican recipe with cumin masks the boar taste. Cumin seems to cancel it out.

However, if that doesn't work, I would suggest putting an ad in the Craigslist Pet column and sell it as meat for feeding to dogs. Live boars around here might bring 10 cents a pound, so the meat isn't really worth much except for cut and kill costs. People, who home cook or feed raw would be pleased to get a bunch of pork for below market cost.

I cook for my dogs and if it is something stinky, I cook it outside. I cook their fish outside. (I draw the line at tripe, though)

Dogs love food that they could roll in before eating so tainted boar should not be an issue. We are talking about an animal with the refined tastes to eat road kill; they will eat taint pork.
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