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

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 for the IM group. The difference was not statistically significant. No differences were determined in the weight of pork cuts (loin, shoulder, leg, neck). A statistically significant difference was, however, found between the SM and IM groups in the thickness and the weight of back fat.