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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Carcass and meat quality in surgical castrated boars, boars vaccinated with Improvac~® and entire boars
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Carcass and meat quality in surgical castrated boars, boars vaccinated with Improvac~® and entire boars

机译：外科cast割公猪，Improvac〜®疫苗接种的公猪和整个公猪的体和肉质

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Vaccination of boars with Improvac~® is a successful and animal friendly alternative to surgical castration. Objective of the study was to determine if there are differences in carcass and meat quality between surgical castrated boars, boars vaccinated with Improvac~® and entire boars. In 91 surgical castrated boars, 89 Improvac~® vaccinated boars and 12 boars carcass weight, lean meat, back fat, boar taint and water binding capacity were measured at slaughtering. PH value, temperature, conductivity and Py value were measured 45 minutes and 24 hours after slaughtering in M. longissimus and M. semimembranosus. Carcass weight was significantly (p<0.05) higher in vaccinated boars (97.7 kg) than in surgical castrated (94.8 kg) and entire boars (85.9 kg). Lean meat was significantly (p<0.01) higher in vaccinated (56.6%) and entire boars (58,1%) than in surgical castrated boars (54.3%). Boar taint was observed in three of the entire boars (25%). Water binding capacity did not differ between the groups (quotient 0.46). There was also no significant difference in pH value, conductivity, temperature and Py value between the groups. Carcass quality was higher in Improvac~® vaccinated boars and entire boars than in surgical castrated boars in this study, though the body weight of intact boars was lower. Meat quality parameters, however, did not differ between the groups. This leads to the conclusion that vaccination of boars with Improvac~® can have a positive effect of carcass quality and is therefore to be recommended as an alternative to prevent boar taint.
机译：Improvac〜®对公猪进行疫苗接种是手术cast割的一种成功且对动物友好的替代方法。该研究的目的是确定在手术cast割的公猪，Improvac®®疫苗接种的公猪和整个公猪之间，car体和肉质是否存在差异。在宰杀过程中，对91头外科89割的公猪，89只Improvac〜®接种公猪和12头公猪car体重量，瘦肉，背脂，公猪异味和水结合能力进行了测量。宰杀45分钟和24小时后，测定长条支原体和半膜支原体中的PH值，​​温度，电导率和Py值。接种的公猪（97.7 kg）的surgical体重量显着（p <0.05）高于手术割割的公猪（94.8 kg）和整只公猪（85.9 kg）。疫苗接种（56.6％）和整头公猪（58.1％）的瘦肉水平明显高于手术p割的公猪（54.3％）（p <0.01）。在全部三头公猪中观察到公猪异味（25％）。两组之间的水结合能力没有差异（商0.46）。两组之间的pH值，电导率，温度和Py值也没有显着差异。在本研究中，Improvac〜®接种公猪和整头公猪的bo体质量比外科bo割公猪高，尽管完整公猪的体重较低。但是，各组之间的肉品质参数没有差异。由此得出结论，用Improvac〜®接种公猪可以对of体质量产生积极影响，因此建议将其推荐为防止公猪异味的替代方法。

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