Boars in a network: Development of a concept for the production, slaughtering, processing and marketing of organically produced boars along the entire value chain (Boars in a network)
Project Leader: Prof. Dr. Knierim, Ute; Lange, Jeannette
Project participants: Dr. Kempkens, Karl; Stiebing, Achim; Upmann, Matthias
Project description:
The current practice of castrating piglets without anaesthesia to avoid boar taint appears questionable from an animal welfare point of view. It was therefore prohibited by Regulation (EC) 889 (2008) for organic farming with effect from January 1, 2012. For this reason, alternatives are being sought on all sides in both organic and non-organic farming and the associated value chains. The aim of the research was therefore to develop a concept for the production, slaughter and processing of organically produced boars along the entire value chain. To this end, it was investigated to what extent it is possible to provide boars with sufficient nutrition under organic conditions by feeding them in line with their needs, to keep them in an animal welfare-friendly manner through adapted husbandry and management measures and to minimize the development of boar taint and taste. In the area of slaughtering and processing, a practical detection method for animals with sexual odor was developed and procedural instructions for the production of sensory inconspicuous products from odor-active boar meat with the most complete possible utilization of the boar carcasses were drawn up. For a comprehensive evaluation of the practical suitability of the concept, an economic assessment of organic boar fattening was also carried out.
Funded by the Federal Ministry of Food and Agriculture on the basis of a decision by the German Bundestag as part of the Federal Program for Organic Farming and Other Forms of Sustainable Agriculture (BÖLN)
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