Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars

Aluwé, Marijke; Langendries, Karolien; Bekaert, Karen; Tuyttens, Frank; Brabander, Daniël De; Smet, Stefaan De; Millet, Sam

doi:10.1016/j.meatsci.2013.02.015

Cited by 53 publications

(35 citation statements)

References 27 publications

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“…Preparation method may have been partly responsible for this difference (cooked in a water bath for the shear force test vs. oven-baked for the taste panel). It is also likely that the taste panel is more sensitive to changes in texture than a shear force apparatus, as this discrepancy between taste tests and shear force tests has been found in other studies (Caine et al, 2003;Aluwé et al, 2013). Regardless, meat is ultimately intended for consumers and their opinion is probably better reflected by a taste panel than by shear force testing.…”

Section: Discussionmentioning

confidence: 92%

Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

Stadig

Rodenburg

Reubens³

et al. 2016

Poultry Science

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Demand for meat from free-range broiler chickens is increasing in several countries. Consumers are motivated by better animal welfare and other product attributes such as quality and taste. However, scientific literature is not unanimous about whether free-range access influences quality, composition, and taste of the meat. Because chickens normally do not use free-range areas optimally, it is possible that provision of more suitable shelter will lead to more pronounced differences between chickens raised indoors and outdoors. In this study, an experiment with 2 production rounds of 600 slow-growing broilers each was performed. In each round, 200 chickens were raised indoors (IN), 200 had free-range access to grassland with artificial shelter (AS), and 200 had free-range access to short-rotation coppice with willow (SRC). Free-range use, feed intake, and growth were monitored, and after slaughter (d72) meat quality, composition, and taste were assessed. Free-range use was higher in SRC than in AS chickens (42.8 vs. 35.1%, P < 0.001). IN chickens were heavier at d70 than AS and SRC chickens (2.79 vs. 2.66 and 2.68 kg, P = 0.005). However, feed intake and conversion did not differ. Breast meat of chickens with free-range access was darker (P = 0.021) and yellower (P = 0.001) than that of IN chickens. Ultimate pH was lower (5.73 vs. 5.79; P = 0.006) and drip loss higher (1.29 vs. 1.09%; P = 0.05) in IN versus AS chickens. The percentage of polyunsaturated fatty acids was higher in AS than in IN meat (35.84 vs. 34.59%; P = 0.021). The taste panel judged breast meat of SRC chickens to be more tender (P = 0.003) and less fibrous (P = 0.013) compared to that of AS and IN chickens, and juicier compared to the IN chickens (P = 0.017). Overall, freerange access negatively affected slaughter weight, but positively affected meat quality, taste, and composition. Only a few differences between AS and SRC were found, possibly due to limited differences in free-range use.

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Section: Discussionmentioning

confidence: 92%

Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

Stadig

Rodenburg

Reubens³

et al. 2016

Poultry Science

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“…Factors of interest are feed ingredients (such as inulin, lupines, raw potato starch), genetics of the sow line, hygiene conditions and management (e.g. mixing of groups) (Robic et al, 2008;Zamaratskaia and Squires, 2009;Aluwé et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Field experience with surgical castration with anaesthesia, analgesia, immunocastration and production of entire male pigs: performance, carcass traits and boar taint prevalence

Aluwé¹,

Tuyttens²,

Millet³

2015

Animal

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Male piglets are castrated to reduce boar taint and also to reduce aggressive and sexual behaviour. However, the procedure as traditionally performed is painful and negatively affects performance. Large-scale results about the consequences of implementing alternatives on farms are lacking. We, therefore, investigated the practical applicability of the following five alternatives that can be implemented in the short term: surgical castration (1) without pain relief (CONT, control group), (2) with analgesia (MET, Metacam, 0.2 ml, 10 to 15 min before castration), (3) with general anaesthesia (CO 2 , inhalation, 100% CO 2 , 25 s, 3 l/min), (4) vaccination against boar taint (IM, two injections with Improvac) and (5) production of entire males (EM). The study consisted of the following two trials: (1) an experimental farm trial with 18 animals/treatment and (2) a large field trial on 20 farms with 120 male pigs/farm per treatment and all treatments performed on each farm. Performance results as well as data on carcass traits, boar taint (hot-iron method) and testes development and weight were collected in both trials. Neither castration nor administration of analgesia or anaesthesia had an effect on daily gain of the piglets in the farrowing crates ( P > 0.05). Farmer records indicated that mortality in the farrowing crates (1.1%), nursery pens (1.8%) and fattening stable (2.2%) was not influenced by MET or CO 2 compared with EM, IM or CONT ( P > 0.05). No significant differences were found for daily gain ( P > 0.05) nor slaughter age ( P > 0.05). Immunocastrates and EM had a better gain-to-feed ratio ( P < 0.05) compared with the groups of barrows (CONT, MET and CO 2 ). Lean meat percentage was higher for EM compared with the barrows, and intermediate for IM ( P < 0.05). Carcass yield was lowest for IM ( P < 0.05). The hot-iron method indicated that boar taint was eliminated in barrows and IM compared with EM ( P < 0.001). Average prevalence of strong boar taint was 3% for EM, but varied from 0% to 14% between farms. As the effect of treatment on performance as well as the level of boar taint of EM was farm dependent, farmers should be encouraged to pre-test the different alternatives in order to make a well-considered choice for the best practical and profitable alternative for their farm.

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“…Several studies show hardly any differences in the quality characteristics of the fresh meat from surgically castrated and immune-castrated male pigs (Aluwé et al, 2013;Font i Furnols & Gispert, 2009;Gispert et al, 2010). Nevertheless, to the best of our knowledge, there is no scientific literature about the effect of immune-spaying on quality parameters of fresh meat from Iberian females.…”

Section: Introductionmentioning

confidence: 98%

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics

Gamero-Negrón¹,

Pulgar

Ventanas³

et al. 2015

Meat Science

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Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars

Cited by 53 publications

References 27 publications

Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

Effects of free-range access on production parameters and meat quality, composition and taste in slow-growing broiler chickens

Field experience with surgical castration with anaesthesia, analgesia, immunocastration and production of entire male pigs: performance, carcass traits and boar taint prevalence

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics

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