Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production

详细信息	查看全文 | 推荐本文 |

• 作者：M. Font-i-Furnols^a ; ^{maria.font@irta.cat} ; M. Gispert^a ; J. Soler^a ; M. Diaz^b ; J.A. Garcia-Regueiro^a ; I. Diaz^a ; M.C. Pearce^c
• 关键词：Immunocastration ; Boar taint ; Carcass quality ; Meat quality ; Fat quality ; Dry-cured ham
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：June, 2012
• 卷：91
• 期：2
• 页码：148-154
• 文件大小：270 K

摘要

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 卤 8.27 kg). 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.