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

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins

“…This could be due to the fact that immune-spayed animals had higher body weight compared to entire and spayed ones (Gómez-Fernández et al, 2013), which indicates a higher fat deposition in immune-spayed females. These results are in disagreement with those obtained for fresh loins from the same animals (Gamero-Negrón et al, 2015), where no significant differences were found. Besides, the analytical samples of fresh loins were selected in the central region of the Longissimus dorsi muscle (Gamero-Negrón et al, 2015), whereas in the current experiment the samples were taken from the cranial part of dry-cured loins, where higher fat deposition takes place (Ventanas, 2006).…”

“…Physicochemical composition of dry-cured shoulders did not show significant differences between studied groups. These data are in accordance with the absence of differences in the quality traits and composition of fresh meat from the same animals (Gamero-Negrón et al, 2015). Regarding intramuscular fat, no significant differences were found among treatment groups, which could be due to the heterogeneity of the dry-cured shoulders as products.…”

“…The right side of the carcass of six animals were randomly selected from each treatment group (surgically spayed females (N = 6), immune-spayed females (N = 6) and entire females (N = 6)) and the fresh loins (Longissimus dorsi) and shoulders were taken at Argal S.A. industry (Fregenal de la Sierra, Spain) and their fresh weights were determined. The caudal halves of these fresh loins were used in the previous study about fresh meat quality characteristics (Gamero-Negrón et al, 2015). Processing of loins and shoulders was carried out at the commercial plant La Teresina (Guijuelo, Spain) and at Argal S.A. (Fregenal de la Sierra, Spain) respectively.…”

“…In this direction, pioneer work concerning Iberian × Duroc females is available (Gamero-Negrón, Sánchez delPulgar, Ventanas, & García, 2015), where small differences were found in the quality parameters of fresh meat among treatment groups (immune-spayed females, surgical-spayed females and entire females), but higher ham fat thickness was observed in both spayed treatment groups compared to entire females.…”

The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages

“…Many alternatives to castration have been explored: a) genetic selection and gender selection for 'low-taint' pigs (De Campos et al, 2015), b) different management and rearing strategies (Bonneau & Lebret 2010;Wesoly et al, 2015), c) slaughter at a younger age and lower weight (Von Borell et al, 2009), d) detection of boar taint at slaughter line (Vestergaard et al, 2006), e) mixing of tainted with untainted meat (Walstra, 1974) and f) masking unpleasant odours and flavours with the appropriate masking strategy such as spices, marinades or heat treatment (Valeeva et al, 2009;Mörlein et al, 2015) and if the castration is applied, the immunocastration is one of the recently most studied alternatives (Gamero-Negrón et al, 2015).…”