Effect of piglet castration with nonsurgical sterilant on the zootechnical performance and pork carcass quality

Lucas, D.S.; Siqueira, E.T.F.; Haguiwara, M.M.H.; Azevedo, S.S.; Yotsuyanagi, S.E.; Silva, T.J.P.; Soto, F.R.M.

doi:10.1590/1678-4162-9154

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Veterinary Medicine • Arq. Bras. Med. Vet. Zootec. 68 (6) • Nov-Dec 2016 • https://doi.org/10.1590/1678-4162-9154 copy

Effect of piglet castration with nonsurgical sterilant on the zootechnical performance and pork carcass quality

Efeito da castração de leitões com esterilizante não cirúrgico no desempenho zootécnico e na qualidade da carcaça suína

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

A non-surgical sterilant (NSS) was used with the objective of assessing the zootechnical performance, carcass and meat quality, and hormone levels. 90 male piglets were selected with birthweights varying between 1.5kg to 2.0kg. The control group was constituted of 45 males castrated by the conventional surgical method, at the seventh day of age, and the treated group was constituted of 45 males castrated with NSS (active principle of zinc gluconate in the concentration of 26.2mg/mL associated to the dimethyl sulfoxide at 0.5%), with the application of the first dose on the seventh day of age and the second dose on the fourteenth day of age. The zootechnical assessments were carried out on the farm and consisted: weight gain in the periods per animal and feed conversion. The slaughter of the animals and the assessment of the carcass and meat quality and hormone levels were carried out in a slaughterhouse and the municipality of Campinas (SP). The study demonstrated that the use of NSS was a viable alternative in relation to the zootechnical performance and the carcass quality. In relation to the meat quality there was no significant difference in the majority of the assessed parameters.

Keywords:
swine; zinc gluconate; androstenone; feed conversion; carcass yield

Universidade Federal de Minas Gerais, Escola de Veterinária Caixa Postal 567, 30123-970 Belo Horizonte MG - Brazil, Tel.: (55 31) 3409-2041, Tel.: (55 31) 3409-2042 - Belo Horizonte - MG - Brazil
E-mail: abmvz.artigo@gmail.com

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[1] *Autor para correspondência (corresponding author) E-mail: chicosoto34@gmail.com / sotofrm@ifsp.edu.br

	Average weight			Weight gain
Type of feed (period in days)	Control	NSS	Control	NSS
Precocious (0 - 21)	1.6±0.0ª	1.6±0.0ª	4.3±0.1^a	4.4±0.1^a
Pre Initial I (22 - 35)	5.9±0.1ª	6.1±0.1ª	3.2±0.1^a	3.0±0.1^a
Pre Initial II (36 - 49)	9.1±0.2ª	9.1±0.2ª	7.4±0.1^b	8.1±0.2^a
Initial (40 - 63)	16.5±0.3ª	17.3±0.4ª	12.0±0.3^a	12.1±0.3^a
Initial II (64 - 77)	28.5±0.5ª	29.4±0.6^a	13.9±0.4^a	13.5±0.4^a
Initial III (78 - 98)	42.4±0.7ª	43.0±0.8ª	21.2±0.6^a	21.0±0.4^a
Growth I (99 - 112)	63.6±0.9ª	64.1±1.0ª	15.4±0.6^a	16.9±0.5^a
Growth II (113 - 133)	79.1±1.0ª	81.0±1.2ª	23.8±1.4^a	25.2±0.7^a
Fattening I (134 - 148)	102.9±1.2ª	106.2±1.5ª	20.4±0.9^a	19.6±0.7^a
Final Fattening (149 - 162)	121.0±1.7ª	125.9±1.8ª	16.9±0.8^a	12.8±0.7^b
Fast (176 - slaughter)	138.0±2.0ª	138.7±2.0ª	-2.0±0.4^a	-1.0±0.3^a
Slaughter	135.9±2.2ª	137.6±2.0ª	-	-

Type of feed	Growth period	Control	NSS	P value
Precocious	0-21days	0.3±0.0^a	0.35±0.0^a	0.3995
Pre initial I	22-35days	0.5±0.0^b	0.70±0.0^a	0.0030
Pre initial II	36-49days	1.1±0.0^a	1.03±0.0^a	0.0563
Initial	50-63days	0.4±0.0^a	0.32±0.0^b	<0.0001
Initial II	64-77days	1.0±0.0^a	1.12±0.0^a	0.0936
Initial III	78-98days	1.6±0.1^a	1.52±0.0^a	0.5345
Growth I	99-112days	3.7±0.1^a	2.72±0.1^b	<0.0001
Growth II	113-133days	2.1±0.1^a	1.67±0.1^b	0,0500
Fattening I	134-148days	3.9±0.4^a	3.58±0.2^a	0.4521
Final fattening	148-162days	6.0±0.3^b	7.31±0.3^a	0.0060

Carcass measures	Control	NSS
Carcass lenght	83.9 ± 0.5 ^b	85.6 ± 0.5 ^a
TT1	36.3 ± 0.8 ^a	31.9 ± 0.8 ^b
TT3	21.9 ± 1.4 ^a	15.4 ± 0.6 ^b
Maximum thickness of lumbar fat	32.3 ± 0.6 ^a	30.4 ± 1.2 ^a
FD10a	22.0 ± 0.9 ^a	16.4 ± 1.0 ^b
Loin eye area	57.7 ± 1.2 ^a	56.3 ± 1.1 ^a
Loin length	94.9 ± 1.2 ^b	101.8 ± 0.9 ^a
Weight of half cold carcass	54.3 ± 0.8 ^a	53.4 ± 0.8 ^a
Weight of hot carcass (kg)	116.05 ± 1.6 ^a	113.9 ± 1.6 ^a
Fat (mm) Electronic typification	18.6 ± 0.5 ^a	16.3 ± 0.5 ^b
Musculature (mm) Electronic typification	65.2 ± 1.2 ^a	70.0 ± 1.2 ^a

Dissection		NSS	Control
Shank	Meat	9.7 ± 0.2 ^a	8.9 ± 0.2 ^b
	Total fat	1.3 ± 0.1 ^b	2.0 ± 0.1 ^a
	Total	12.6 ± 0.3 ^a	12.6 ± 0.2 ^a
Rack	Meat	5.0 ± 0.2 ^a	4.8 ± 0.2 ^a
	Subcutaneous fat	1.6 ± 0.1 ^b	2.2 ± 0.1 ^a
	Total	8.9 ± 0.3 ^a	9.2 ± 0.3 ^a
Fillet	Total	0.8 ± 0.0 ^a	0.7 ± 0.0 ^b
Stomach	Meat	3.4 ± 0.1 ^a	3.4 ± 0.1 ^a
	Subcutaneous fat	0.9 ± 0.1 ^b	1.1 ± 0.1 ^a
	Total	5.3 ± 0.2 ^a	5.5 ± 0.2 ^a
Ventral stomach	Meat	0.4 ± 0.0 ^a	0.3 ± 0.0 ^b
	Subcutaneous fat	0.3 ± 0.0 ^b	0.4 ± 0.0 ^a
	Total	0.8 ± 0.0 ^a	0.8 ± 0.0 ^a
Flank steak	Meat	1.0 ± 0.1 ^a	1.0 ± 0.0 ^a
	Subcutaneous fat	0.5 ± 0.0 ^b	0.8 ± 0,1 ^a
	Total	1.7 ± 0.1 ^a	2.0 ± 0.1 ^a
Breast boné	Meat	1.1 ± 0.0 ^a	1.1 ± 0.1 ^a
	Internal fat	0.2 ± 0.1 ^b	0.3 ± 0.0 ^a
	Total	2.0 ± 0.0 ^a	2.0 ± 0.1 ^a
Pallete	Meat	4.7 ± 0.1 ^a	4.3 ± 0.1 ^b
	Total fat	1.0 ± 0.1 ^b	1.2 ± 0.0 ^a
	Total	6.9 ± 0.1 ^a	6.6 ± 0.1 ^a
Boston butt	Meat	2.7 ± 0.2 ^a	2.6 ± 0.1 ^a
	Total fat	0.6 ± 0.0 ^b	0.7 ± 0.0 ^a
	Total	4.1 ± 0.1 ^a	4.0 ± 0.1 ^a
Forearm	Meat	0.5 ± 0.0 ^a	0.4 ± 0.0 ^b
	Subcutaneous fat	0.1 ± 0.0 ^a	0.1 ± 0.0 ^a
	Total	1.1 ± 0.0 ^a	1.0 ± 0.0 ^b
Leg	Meat	1.0 ± 0.0 ^a	0.8 ± 0.0 ^b
	Subcutaneous fat	0.1 ± 0.0 ^a	0.2 ± 0.0 ^a
	Total	1.7 ± 0.0 ^a	1.5 ± 0.0 ^b
Jowl	Total	1.7 ± 0.1 ^a	1.8 ± 0.1 ^a

Quality of the meat	Control	NSS
Colour (subjective)	2.5 ± 0.1 ^a	2.3 ± 0.1 ^a
Marbling (subjective)	1.1 ± 0.0 a	1.0 ± 0.0 b
Pre-rigor	2.1 ± 0.1 a	2.4 ± 0.1 a
pH topside pad 45 minutes	6.4 ± 0.0 ^a	6.6 ± 0.0 ^a
pH loin 24 hours	5.8 ± 0.0 ^a	5.8 ± 0.0 ^a
pH topside pad 24 hours	5.8 ± 0.0 ^a	5.8 ± 0.0 ^a
Water retention capacity	0.3 ± 0.0 a	0.2 ± 0.0 b
Loss by exudation (%)	2.2 ± 0.2 a	2.4 ± 1.2 a
\|Loss by cooking (%)	24.2 ± 0.8 a	25.2 ± 0.8 a
Shearing force	4.6 ± 0.2 a	4.4 ± 0.2 a