Abstract
The objective of this study was to evaluate carcass characteristics and meat quality of surgically castrated and immunocastrated male pigs. Data were collected from 24 surgically castrated pigs and 24 immunocastrated male entire originating from the commercial line (Agroceres x Topigs), receiving isonutritive diets and were housed in the same experimental shed, slaughtered at 177 days old, with a slaughter weight of 127.8 (± 6.5) and 135.1 (± 7.8) kg, respectively. Carcass and meat quality characteristics such as carcass yield, lean meat yield, fat content, backfat thickness, muscle depth, pH, meat coloring and, drip, thawing and cooking loss, were evaluated. Immunocastrated pigs have heavier carcass, higher meat yield and lower fat thickness when compared to surgically castrated animals. Regarding meat quality, the immunocastrated presented a lighter meat, less reddness and less water holding capacity. In conclusion, this study confirmed that the carcass of male pigs, submitted immunocastration, has lower yield, however, more meat and less fat content, when compared to carcass of male pigs surgically castrated. Meat quality showed peculiar characteristics for immunocastrated pigs, and can be used more for sausage production, since it retains less water and have smaller redness color compared to surgically castrated pigs.
Highlights
Castration is a widespread procedure in pig farming recommended preventing pig meat from having an unpleasant taste and odor to the human palate, which may cause a reduction in your consumption (Pauly et al 2010)
Data were collected from 24 surgically castrated pigs, on the third day of life, and 24 immunocastrated male entire originating pigs from the commercial line (Agroceres x Topigs), receiving isonutritive diets and were housed in 24 pens separated according to sex and weight, in the same experimental shed, slaughtered at 177 days old, with a slaughter weight (SW) of 127.8 (± 6.5) and 135.1 (± 7.8) kg, respectively
IM were superior to surgically castrated (SC) for carcass lean meat (CLM), muscle depth (MD) and loin eye area (LEA) measurements, these variables have a positive correlation (Rehfeldt & Kuhn 2006)
Summary
Castration is a widespread procedure in pig farming recommended preventing pig meat from having an unpleasant taste and odor to the human palate, which may cause a reduction in your consumption (Pauly et al 2010). The immunocastration is an alternative technique to surgical castration, without anesthesia and or analgesia, it has gained space and popularity in the pig production industry (Martins et al 2013). It is a procedure, where induces the formation of specific antibodies that bind to and neutralize GnRH, reducing activity in the hypothalamic-pituitary-gonadal axis (Thun et al 2006). It usually consists of applying two doses of the vaccine, the first dose prepares the immune system, while the second dose stimulates the animal to produce specific antibodies (Dunshea et al 2001)
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