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

Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham

“…However, this cholesterol content (0.89 mg/g of ham) is not worrisome, because the maximum daily consumption recommended by healthy reasons is 300 mg of cholesterol (WHO/FAO, 2003). Both types of hams presented similar (P = 0.905) content of MDA, confirming the results of Gamero-Negrón et al (2015) with dry-cured loins and shoulders from EG and IG, and those of Čandek-Potokar et al ( 2020) by comparing dry-cured hams from entire and immunocastrated males. This result is in accordance with the lack of effect found on tocopherol concentrations, because these compounds have antioxidant function (Di Mascio, Murphy, & Sies, 1991).…”

The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study

“…Also, Mackay et al (2013) detected higher ∑n-6 in ICM explaining it by changes in lipogenic enzyme protein expression. In females, some authors observed higher PUFA in ICF than in EF (Gamero-Negrón et al, 2015) whereas others (Daza et al, 2014) reported in ICF higher C16:0, C18:0 and SFA and lower C18:1n-9 and MUFA and C18:2n-6 and PUFA proportions in subcutaneous backfat and intramuscular fat of loin. The reasons for the lack of effects in the current trial could be the small differences in backfat depth (2-3 mm), being lower than in other trials and even no influence was observed in the intramuscular fat content.…”

Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production

“…Some investigators have demonstrated that immunocastration of pigs reduces the incidence of boar taint in cooked loins (Aluwé et al, 2012), dry cured loins and shoulders (Gamero-Negrón, Sánchez del Pulgar, & García, 2015) and Spanish dried hams (Font i Furnols et al, 2012).…”