University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun - Belgrade, Serbia.
IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells (Girona), Spain.
Meat Sci. 2025 Jan;219:109688. doi: 10.1016/j.meatsci.2024.109688. Epub 2024 Oct 18.
Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.
免疫去势已被引入猪生产中以减少公猪异味。然而，关于不同的免疫去势方案如何影响肉质，特别是肌肉组织学特性的信息并不多。在这项研究中，比较了整个公猪（EM）、晚期免疫去势（LIC，第一次剂量在屠宰前 8 周，第二次剂量在屠宰前 4 周）和早期免疫去势（EIC，第一次剂量在屠宰前 13 周，第二次剂量在屠宰前 8 周）猪的胴体和肉质特性、背最长肌的组织学特性、肉和脂肪的感官特性以及脂肪酸组成。EIC 的脂肪厚度大于 LIC 和 EM。肉质参数主要在 EIC 和 EM 之间存在差异，因为 EIC 的 pH45 值较高，电导率较低，腰肉较浅且更黄，滴水损失较低。EM 的蛋白质和水分含量较高，脂肪含量较低。EIC 和 LIC 与 EM 相比，组织学特性没有受到重大影响，但快肌氧化纤维的百分比倾向于降低。EM 猪肉的公猪异味较高，猪肉异味和风味评分较低，公猪和猪异味风味评分较高。本研究结果表明，免疫去势方案会影响一些胴体、肉质和脂肪品质特性，因此可以对其进行调整以获得所需的最终产品。
