Title: Long-term effects of castration, chronic intermittent social stress, provision of grass silage and their interactions on performance and meat and adipose tissue properties in growing-finishing pigs
Authors : Holinger, Mirjam
Früh, Barbara
Stoll, Peter
Pedan, Vasilisa
Kreuzer, Michael
Bérard, Joel
Hillmann, Edna
Published in : Meat Science
Volume(Issue) : 145
Pages : 40
Pages to: 50
Publisher / Ed. Institution : Elsevier
Issue Date: 2018
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (publication)
Language : English
Subjects : Boar taint; Carcass composition; Entire male; Feed conversion; Roughage; Androstenone (PubChem CID: 6852393); Cholesterol (PubChem CID: 5997); Indole (PubChem CID: 798); Skatole (PubChem CID: 6736)
Subject (DDC) : 590: Animals (Zoology)
630: Agriculture
Abstract: In order to assess chronic stress in entire and castrated male pigs and to describe effects of a provision of grass silage in those pigs, a 2 × 2 × 2 factorial experiment comprising the factors castration, chronic intermittent social stress and provision of grass silage was carried out with 147 growing-finishing pigs from 25.6 to 102.1 kg body weight. The experimental design allowed investigating interactions between the three factors, but only few were statistically significant. Stress exposure consisted of repeated short-term confrontations with unfamiliar pigs and short-term separations. Carcasses of stress-exposed pigs had thicker back-fat, lower lean meat percentage and a different fatty acids composition of the adipose tissue. While entire males differed strongly from castrates in performance, carcass characteristics and adipose tissue properties, we found no evidence for an increased level of chronic stress in entire males compared to castrates. Provision of grass silage increased stomach weight and reduced dressing percentage, but did not impair performance, adipose tissue properties or meat quality.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific journal
DOI : 10.1016/j.meatsci.2018.05.018
ISSN: 0309-1740
URI: https://digitalcollection.zhaw.ch/handle/11475/9215
Appears in Collections:Publikationen Life Sciences und Facility Management

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