Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat?

TL;DR

This study compares immunocastration and surgical castration in heavy Italian pigs, finding differences in fatty acid profiles that may affect meat quality.

Contribution

The study provides new insights into how immunocastration affects the fatty acid composition of meat in heavy pigs raised for dry-cured products.

Findings

Immunocastrated pigs had higher levels of saturated fatty acids, particularly stearic acid, in their intramuscular fat.

Surgically castrated pigs showed higher levels of monounsaturated fatty acids, especially oleic acid, in their intramuscular fat.

No significant differences were found in carcass characteristics or proximate composition of fresh meat between the two groups.

Abstract

The Italian pig sector is renowned for dry-cured ham production, which requires heavy pigs (raised for at least nine months and slaughtered at more than 160 kg). Nevertheless, efficiency and utilisation of every part of the pig, including the loin, should be maximised. To avoid boar taint, surgical castration is necessary, albeit raising welfare concerns. Immunocastration offers a promising alternative. This study investigated the effects of immunocastration compared to surgical castration on the chemical composition and fatty acid profile of loins and adipose tissue from Italian heavy pigs. The results revealed differences in the fatty acid profiles, suggesting that immunocastrated meat may offer higher levels of saturated fatty acids. These findings highlight the importance of exploring alternative castration methods in terms of pig welfare improvement while also considering meat quality.

The Italian pig sector requires heavy pigs (raised for at least nine months and slaughtered at >160 kg). In order to avoid boar taint and lower the impact on welfare, immunocastration provides an alternative to surgical castration. This study investigated the effects of immunocastration compared to surgical castration on the chemical composition and fatty acid profile of loins (longissimus dorsi muscle) and adipose tissue in Italian heavy pigs raised for dry-cured ham. Twenty-four male pigs were subjected to surgical castration (n = 12) or immunocastration (n = 12). Carcass parameters were monitored at slaughter, and samples of longissimus dorsi muscle and subcutaneous fat were analysed. This study showed no significant differences in carcass characteristics and proximate composition of fresh meat. However, variations were observed in the fatty acid profiles of meat and adipose tissue between groups. Notably, saturated fatty acids, particularly stearic acid (18:0), were higher in the intramuscular fat (IMF) of the immunocastrated pigs compared to the surgically castrated pigs. Conversely, monounsaturated fatty acids, predominantly oleic acid (18:1n-9), were higher in the IMF from the surgically castrated pigs compared to the immunocastrated pigs. While immunocastration may offer benefits in terms of animal growth and carcass composition, it could lead to unfavourable lipid changes in fresh loin meat for Italian heavy pigs.