lean meat content – MASO-INTERNATIONAL

The effect of immunocastration on the meat and fat content of pork carcasses

Authors: Josef Kameník, Ladislav Steinhauser, Alena Saláková, Marek Žižlavský and Martin Jůza
Keywords: back fat thickness, carcass, castration, lean meat content, quality class

The carcass evaluation was performed on the carcasses of 60 pigs slaughtered at the age of 166 days. The carcasses were divided into two groups – 30 from surgically castrated pigs (SM) and 30 from immunocastrated (Improvac®) boars (IM). The average carcass weight of the SM group was 86.5 kg, as compared with 84.8 kg … [Read more…]