Gonadotropin-releasing hormone immunization and castration in male pigs: effects on growth, hormonal levels, antibody titer response, testicular function, back fat, and consumers' sensory perceptions.
10.14405/kjvr.2017.57.1.23
- Author:
Panuwat YAMSAKUL
1
;
Prapas PATCHANEE
;
Terdsak YANO
;
Thanawish BOONMA
;
Chalermchart SOMKERT
;
Anucha SATHANAWONGS
Author Information
1. Department of Food Animal Clinic, Chiang Mai University, Chiang Mai 50100, Thailand. ninunu@gmail.com
- Publication Type:Original Article
- Keywords:
back fat;
gonadotropin-releasing hormone vaccine;
growth performance;
sensory assessment;
testes size
- MeSH:
Asian Continental Ancestry Group;
Castration*;
Gonadotropin-Releasing Hormone*;
Humans;
Immunization*;
Male*;
Meat;
Odors;
Progesterone;
Red Meat;
Swine*;
Testis;
Testosterone
- From:Korean Journal of Veterinary Research
2017;57(1):23-29
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study investigated the effects of gonadotropin-releasing hormone (GnRH) vaccine on pig growth, carcass quality, and sensory perceptions of pork meat by Thai consumers. Male crossbred pigs (n = 30) were separated into three groups of 10 pigs each: boars, immunocastrated pigs, and surgically castrated pigs. The immunocastrated group was immunized at 13 and 19 weeks of age with GnRH vaccine (400 µg/dose). All pigs were slaughtered at 24 weeks of age. Blood samples were collected and testes size determined. Testes weight and back fat thickness were recorded at the time of slaughter, and meat samples were collected for sensory assessment by Thai consumers. Testosterone and progesterone concentration levels decreased significantly two weeks after the second dose of GnRH (p < 0.05), and the GnRH antibody titer of the immunocastrated pigs was significantly high two weeks after the second dose of GnRH (p < 0.05). GnRH vaccine significantly reduced the weight and size of testes. Thai consumers reported no significant differences in odor or flavor among meat samples from the three groups. In conclusion, immunocastration improved growth performance, removed the need for castration surgery, and avoided “boar taint” in the meat. It has also no distinct trace of the boar taint same as pork that is currently produced from physically castrated pig which is making it acceptable to consumers.
