Institut de Recerca i Tecnologia Agroalimentàries, Granja Camps i Armet, Monells, Spain.
Meat Sci. 2012 Jun;91(2):148-54. doi: 10.1016/j.meatsci.2012.01.008. Epub 2012 Jan 21.
The aim of this study was to compare production, carcass and meat quality parameters, boar taint compounds and fat composition of green and dry-cured hams, between immunocastrated (IM), surgically castrated (CM) and female (FE) Duroc purebred pigs (n=75, 138.7±8.27kg). Liveweight and fat and muscle thicknesses were measured and average daily gain was calculated during growth. Carcass, meat and fat quality parameters were measured. Immunocastrated grew faster than CM or FE after the second dose of vaccine. IM had the lowest dressing percentage but similar % of ham and carcass lean to FE and CM. The effect of the immunocastration on carcass fatness depended on the location, did not affect fat and meat quality and reduced skatole and androstenone levels. Both in green and dry-cured ham, immunocastration slightly altered FA composition. Thus, Duroc pigs vaccinated with Improvac are suitable for the production of high quality dry-cured ham.
本研究旨在比较免疫去势（IM）、手术去势（CM）和雌性（FE）杜洛克纯种猪（n=75，138.7±8.27kg）生产的绿火腿和干腌火腿的胴体和肉质参数、公猪异味化合物和脂肪组成。在生长过程中测量活体重和脂肪及肌肉厚度，并计算平均日增重。测量胴体、肉和脂肪质量参数。免疫去势组在第二次疫苗接种后比 CM 或 FE 生长更快。IM 的屠宰率最低，但与 FE 和 CM 相比，火腿和胴体瘦肉的 %相同。免疫去势对公猪脂肪的影响取决于位置，不影响脂肪和肉质，降低 skatole 和 androstenone 水平。在绿火腿和干腌火腿中，免疫去势都会略微改变 FA 组成。因此，用 Improvac 免疫去势的杜洛克猪适合生产高质量的干腌火腿。
