During the five-year research programme a�?Boars Heading for 2018a�� the spotlight was often on factors that influence the prevention of boar taint. The results only partially confirmed suspicions, primarily providing new insights. a�?3 to 4% of boars develop boar taint. This percentage can be reduced by introducing simple measures. a�?
Another remarkable finding was that the thickness of back fat constitutes a higher risk factor for boar taint than carcass weight. The research also confirmed the supposition that higher pig age correlates with the development of boar taint.
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