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Sammanfattning

Simple Summary This study compares two methods of pig castration, surgical castration and immunocastration, focusing on their effects on growth, carcass traits, and meat quality at two slaughter weights. Surgical castration has been widely used to prevent unpleasant odours and aggressive behaviour in male pigs but raises animal welfare concerns and leads to fattier carcasses. Immunocastration is a vaccine-based alternative that improves welfare by avoiding surgery and is widely recognized to reduce the risk of boar taint and aggressive behaviour. Our results show that immunocastrated male and female pigs have carcass and meat quality traits generally between those of surgically castrated males and intact females. Differences in fat content, meat pH, and colour were influenced by castration method and sex. In addition to surgically and immunocastrated males, the study included uncastrated and immunocastrated females to provide novel comparative data relevant for production systems finishing both sexes. While data on females remain limited, including these groups allows a broader evaluation of immunocastration effects. The findings support immunocastration as an approach that maintains pork quality, providing valuable information for pig producers and consumers.Abstract Surgical castration of male piglets is a common practice to prevent boar taint and reduce aggressive behaviour. However, it raises welfare concerns and alters carcass fat deposition. Immunocastration, a vaccine-based alternative targeting gonadotropin-releasing hormone (GnRH), mitigates these welfare issues. This study evaluated carcass traits and meat quality in surgically and immunocastrated pigs slaughtered at two weight classes (approximately 116 kg and 136 kg). We compared growth performance, carcass composition, fat quality, and key meat quality indicators among surgically castrated males, immunocastrated males, and immunocastrated females. Inclusion of uncastrated and immunocastrated females provides novel comparative data for mixed-sex production systems, where such information is scarce. This broader evaluation helps fill current gaps in knowledge about immunocastration effects in female pigs. Surgically castrated males showed higher backfat thickness and fat content, particularly at the heavier weight, while immunocastrated pigs exhibited intermediate traits. Ultimate pH, colour, marbling, water-holding capacity, and moisture loss varied with castration method, sex, and slaughter weight, though many differences were subtle. The findings confirm that immunocastration offers a favourable balance between animal welfare and production traits, producing pork quality comparable to surgical castration. These results provide valuable insights for optimizing pork production systems, balancing welfare, efficiency, and meat quality.

Nyckelord

surgical castration; immunocastration; pigs; carcass traits; meat quality; slaughter weight; muscle pH

Publicerad i

Animals
2025, volym: 15, nummer: 19, artikelnummer: 2846
Utgivare: MDPI

SLU författare

UKÄ forskningsämne

Husdjursvetenskap
Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.3390/ani15192846

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/144414