Effect of castration on productive performance, carcass characteristics and meat quality of Iberian pig females reared under intensive management systems

Serrano, Martina Pérez; Valencia, D. G.; Fuentetaja, A.; Lázaro, R.; Mateos, Gonzalo González

doi:10.1016/j.livsci.2008.11.001

Cited by 24 publications

(36 citation statements)

References 25 publications

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“…Pigs slaughtered at 122 kg BW had less C18:2 content in BF than pigs slaughtered at 106 kg BW. The higher C18:2 content of the BF of lighter pigs found in this research agrees with data Peinado, Serrano, Medel, Fuentetaja and Mateos of Serrano et al (2009b) who reported a negative correlation between BF thickness and the unsaturation of BF. In this respect, Corino et al (2008) have shown that the proportion of C18:2 in BF was lower in pigs slaughtered at 160 kg BW than in pigs slaughtered at 110 kg BW.…”

Section: Carcass Traitssupporting

confidence: 93%

“…The authors have not found any report studying the effects of female castration on growth performance of conventional pigs immediately after surgery. In Iberian pigs, Serrano et al (2009b) observed that castration of gilts decreased ADG and tended to impair feed efficiency for the first 30 days after surgery.…”

Section: Discussionmentioning

confidence: 98%

“…The difference between weight of hams and shoulders measured at 2 and 24 h post mortem was divided by the weight obtained at 2 h to estimate shrink loss. At 48 h post mortem, hams and shoulders were trimmed of external fat as described by Serrano et al (2009b) and weighed again, and the trimmed ham and shoulder yields were calculated. For carcass and meat quality parameters, the experimental unit was the pen composed of 10 or five pigs, respectively.…”

Section: Husbandry and Dietsmentioning

confidence: 99%

“…However, even at these final BW a high proportion of IGs fail to meet these requirements, especially those related to GM fat depth (Latorre et al, 2008). Castration of gilts is a common practice in the production of Iberian pigs that are slaughtered at 145 kg BW or more and in which a certain amount of fat at GM is required (Serrano et al, 2009b). Peinado et al (2008) observed that castration of gilts increased the proportion of carcasses that fulfilled the requirements of the dry-cured industry for a minimal amount of BF and GM fat and a maximal amount of C18:2 in pigs slaughtered at 114 and 122 kg BW, increasing the economic value of pork meat.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, castrated gilts (CGs) might be a good alternative to IG for the production of heavy pigs intended for the industry of dry-cured products. There is a dearth of information on the effects of castration of gilts on productive performance (Serrano et al, 2008(Serrano et al, , 2009a(Serrano et al, and 2009b) and carcass quality (Mayoral et al, 1999) of Iberian pigs. However, few data are available on the effects of female castration on growth performance and carcass quality in conventional crossbred pigs.…”

Section: Introductionmentioning

confidence: 99%

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Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

Peinado

Serrano

Medel³

et al. 2011

Animal

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A total of 200 (Landrace 3 Large White dam 3 Pietrain 3 Large White sire) gilts of 50 6 3 days of age (23.3 6 1.47 kg BW) were used to investigate the effects of castration (intact gilt, IG v. castrated gilt, CG) and slaughter weight (SW; 106 v. 122 kg BW) on productive performance, carcass and meat quality. Four treatments were arranged factorially and five replicates of 10 pigs each per treatment. Half of the gilts were ovariectomized at 58 days of age (8 days after the beginning of the trial at 29.8 6 1.64 kg BW), whereas the other half remained intact. The pigs were slaughtered at 106 or 122 kg BW. Meat samples were taken at Musculus longissimus thoracis at the level of the last rib and subcutaneous fat samples were taken at the tail insertion. For the entire experimental period, CG had higher (P , 0.05) BW gain and higher (P , 0.001) backfat and Musculus gluteus medius fat thickness than IG. However, IG had higher (P , 0.05) loin and trimmed primal cut yields than CG. Meat quality was similar for IG and CG but the proportion of linoleic acid in subcutaneous fat was higher (P , 0.001) for IG. Pigs slaughtered at 122 kg BW had higher (P , 0.001) feed intake and poorer feed efficiency than pigs slaughtered at 106 kg BW. An increase in SW improved (P , 0.001) carcass yield but decreased (P , 0.05) trimmed primal cut yield. Meat from pigs slaughtered at the heavier BW was redder (a*; P , 0.001) and had more (P , 0.01) intramuscular fat and less thawing (P , 0.05) and cooking (P , 0.10) loss than meat from pigs slaughtered at the lighter BW. In addition, pigs slaughtered at 122 kg BW had less (P , 0.01) linoleic acid content in subcutaneous fat than pigs slaughtered at 106 kg BW. Castration of gilts and slaughtering at heavier BW are useful practices for the production of heavy pigs destined to the dry-cured industry in which a certain amount of fat in the carcass is required. In contrast, when the carcasses are destined to fresh meat production, IG slaughtered at 106 kg BW is a more efficient alternative.

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Section: Carcass Traitssupporting

confidence: 93%

Section: Discussionmentioning

confidence: 98%

Section: Husbandry and Dietsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

Peinado

Serrano

Medel³

et al. 2011

Animal

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Protein retention, growth performance and carcass traits of individually housed immunocastrated male- and female- and surgically castrated male Iberian pigs fed diets of increasing amino acid concentration

Palma-Granados

Lara

Seiquer

et al. 2021

Animal

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Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat

Akit

Collins²,

Fahri

et al. 2018

Animal Nutrition

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The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance, meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher pigs. A total of 256 pigs (Large White × Landrace) were allotted to a 2 × 2 factorial arrangement involving sex (gilt or immunocastrated [IC] male) and dietary treatment (0 or 5 g/kg of dietary lecithin). All diets were formulated to contain 4.6% tallow with relatively high total fat of 6.3%. After 5 weeks of dietary treatment, pigs were slaughtered and Longissimus dorsi muscle was obtained for evaluation of meat quality and collagen content. Rectus abdominis muscle was analysed for gene expression of key genes involved in collagen synthesis namely, type I (α1) procollagen (COL1A1), type III (α1) procollagen (COL3A1), α-subunit of prolyl 4-hydroxylase (P4H), lysyl oxidase and metalloproteinase-1 (MMP-1). The results showed that lecithin improved feed efficiency of all pigs (P < 0.05) but it had no effect on feed intake, average daily gain and dressing percentage (P > 0.05). Lecithin also had no effect on meat compression, shear force, collagen content and gene expression (P > 0.05). Immunocastrated male had higher growth rate and increased COL1A1 expression than gilts. However, sex had no effect on fat depth at the P2 site (65 mm from the midline over the last rib), collagen content and expression of other genes (P > 0.05). In conclusion, lecithin improved feed efficiency in finishing pigs without impacting pork quality. Thus, inclusion of lecithin in diets containing high amount of tallow during the summer period could be beneficial.

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Effect of castration on productive performance, carcass characteristics and meat quality of Iberian pig females reared under intensive management systems

Cited by 24 publications

References 25 publications

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

Productive performance, carcass and meat quality of intact and castrated gilts slaughtered at 106 or 122 kg BW

Protein retention, growth performance and carcass traits of individually housed immunocastrated male- and female- and surgically castrated male Iberian pigs fed diets of increasing amino acid concentration

Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat

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