Boar taint cannot be taken away by selecting on the absence of one particular gene. This was the result of Norwegian research, published in the scientific magazine BMC Genetics.
As it seems, a large number of genes proved to play a role in the coming into existence of the odour which occurs when preparing boar meat.
One of the most prominent elements of boar taint is the hormone androsthenone. The researchers specifically looked at animals with a strong boar taint and at those who hardly had any boar taint. The research, however, did not deliver any clear answer as to which genes were responsible for boar taint.
• BMC Genetics