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The effects of method of castration on quality of pork
Polcar, Bronislav ; Čítek, Jaroslav (advisor) ; Daniel, Daniel (referee)
The aim of this thesis was to assess the effect of the method of castration on the characteristics of pork and assess the effect of gender on the composition of a carcass.
Carcass value is expressed in quantitative and qualitative characteristics that affect the value of the carcass. The quality of the carcasse is also involved internal factors which influence gender significantly influences the composition of the carcase and quality.
Significant impact on meat quality in fattening male pigs have boar odor. Boar odor is strongly linked to surgical castration, which appears to be an effective solution for eliminating undesirable odors. Nowadays in the European Union there is a higher pressure on pigs welfare and thus to enforce the ban on surgical castration of piglets which is painful and stressful.
Therefore is one of several options to eliminate boar odor using an immunological castration, which is nowadays the subject of many studies and brings very positive results.
The purpose of our test was to compare groups of barrows, gilts, entire boars and imunocastrated boars and monitor the composition of the carcasses, meat quality and level of skatole and androstenone and confirm the hypothesis that the influence of various types of castration of boars, barrows and imunocastrated boars show different quality pork meat.
Significant effect of gender on the composition of pig carcasses was proved whenboars and imunocastrated boars achieved the highest growth ability. On the contrary, gilts had the lowest growth ability. During fattening was determined highest daily gain in a group of barrows at favorable feed conversion and higher daily consumption compared to other groups of pigs. Also, barrows achieved best results in some parameters of carcass value, such as carcass weight and carcass yield of the hull on the contrary lean muscle ratio had the lowest percentage in comparison to other categories.
Barrows were characterized by the highest thickness of back fat. A higher ratio of back fat was also determined in the group of imunocastrates who are otherwise characterized
by good growth ability and quality of the carcass hull, whose parameters equal group of boars.
The immunological castration of imunocastrated boars caused weight reduction of sexual glands and stopped their physiological activity and that led to lower concentration of androstenone and skatolebelow the level of boar odor. Boar odor-causing substances exceeded the levels of acceptabilitytwice in the group of male pigs.
The group of gilts was evaluated with best results in major meaty parts ratio of both weight and percentage of weight of the carcass of the hull. Gilts were characterized with the highest meat ration the leg and in the roast. Boars had the best neck ration and weight and imunocastrated boar had the best shoulders parameters. Influence of gender had no significant impact on the quality parameters of meat.
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