Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs.

Abstract The aim of the study was to evaluate the effect of immunocastration on meat and carcass quality compared with meat from females, entire and surgically castrated males. One hundred and eighteen (Landrace × Duroc) × Pietrain crossbred pigs were assigned to four experimental groups: entire males (EM), females (FE), surgically castrated males (CM) and vaccinated males (IM). Pigs were reared in two pens per sex and slaughtered at an average of 180 days of age. Carcass and meat quality characteristics such as testis size and length, fat depth, lean content, proportion of the carcass represented by each joint, pH, colour and intramuscular fat were evaluated. There was a significant reduction in the size of these sexual organs in IM compared with EM. CM and IM were fatter than FE and EM in the loin area but, in the ham area, CM was the fattest and EM the leanest, while IM and FE were in between. Intramuscular fat of IM (2.1%) was no different from the other sexes evaluated, although it was higher in CM (2.5%) with respect to FE (1.7%) and EM (1.8%). There was no difference between the IM and other treatment groups in meat quality. Regarding ours results we can conclude that from the point of view of meat and carcass quality the immunocastration could be a good alternative to the surgical castration.