Effects of Surgical and Immunological Castration on Pork Quality and Composition: A Meta-Analysis
DOI:
https://doi.org/10.5327/fst.555Palavras-chave:
immunocastration, surgical castration, pork quality, intramuscular fat, fatty-acid profileResumo
This systematic review and meta-analysis, conducted in accordance with PRISMA, quantified the effects of surgical and immunological castration on pork quality, chemical composition, and fatty-acid profiles. Eighteen studies published between 2010 and 2021 met the predefined inclusion and exclusion criteria. Treatments included surgical castration (SC), immunocastration (IC; standard or delayed), and uncastrated pigs (UP, control). Outcomes were pH at 0 and 24 h postmortem; color (lightness, redness, yellowness); backfat thickness; shear force; moisture; protein; intramuscular fat; and saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Both SC and IC produced higher lightness (p < 0.05), greater backfat, and increased intramuscular fat relative to UP. Pork from immunocastrated pigs showed reduced redness, while SC pork exhibited higher SFA and MUFA levels. IC produced lighter, less red meat and increased SFA, whereas SC primarily increased intramuscular fat. MUFA responses were driven by secondary factors, and PUFA were unaffected.
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