An animal-friendly alternative to surgical castration Haptoglobin in boars vaccinated with Improvac (R) and surgical castrated boars as well as carcass and meat quality in comparison to entire boars

作者：Sattler Tatjana^*; Schmoll Friedrich

来源：Fleischwirtschaft, 2012, 92(8): 109-113.

• Improvac (R)
• Haptoglobin
• Lean meat
• Back fat
• pH value

Vaccination of boars with Improvac (R) is accomplished to surgical castration and compatible with animal welfare. Objective of the study was to determine whether there are differences in haptoglobin concentration in serum or in carcass and meat quality between GnRH vaccinated, surgical castrated and entire boars. Carcass weight, lean meat, back fat and meat quality parameters were determined in 89 GnRH vaccinated boars, 91 surgical castrated boars and 12 entire boars. Haptoglobin concentration was quantified with ELISA in serum taken during exsanguination. Haptoglobin concentrations at slaughtering were both in GnRH vaccinated (0.84 mg/ml) and in surgical castrated boars (0.42 mg/ml) in the physiological range. Carcass weight was significantly higher in vaccinated (97.7 kg) compared to surgical castrated (94.8 kg) and entire boars (85.9 kg). Lean meat was significantly higher in vaccinated (56.6%) and entire boars (58.1%) compared to surgical castrated (54.3%). Meat quality parameters did not differ between the groups. Carcass quality was higher in GnRH vaccinated boars and entire boars compared to surgical castrated boars in this study. It can therefore be concluded that vaccination of boars with Improvac (R) can have positive effects on carcass quality and thus be recommended as an alternative to prevent boar taint.

• 出版日期2012