93d11f2a8df93abd4c53a7cbcfa285c5bbb4

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AcademicEditors:AlexandraEsteves,SeverianoR.SilvaandRitaPayan-CarreiraReceived:7October2025Revised:12November2025Accepted:18November2025Published:21November2025Citation:Zalewska,A.;So´nta,M.;Wi˛ecek,J.;Rekiel,A.;Cybulski,P.;Wojtasik-Kalinowska,I.;Półtorak,A.;Puppel,K.;Batorska,M.QualityofMeatandFatfromImmunocastratedBoarsandUncastratedBoarsSlaughteredatDifferentBodyWeights.Animals2025,15,3374.https://doi.org/10.3390/ani15233374Copyright:©2025bytheauthors.LicenseeMDPI,Basel,Switzerland.ThisarticleisanopenaccessarticledistributedunderthetermsandconditionsoftheCreativeCommonsAttribution(CCBY)license(https://creativecommons.org/licenses/by/4.0/). ArticleQualityofMeatandFatfromImmunocastratedBoarsandUncastratedBoarsSlaughteredatDifferentBodyWeightsAnnaZalewska1,* ,MarcinSo´nta1,* ,JustynaWi˛ecek1 ,AnnaRekiel1 ,PiotrCybulski2 ,IwonaWojtasik-Kalinowska3 ,AndrzejPółtorak3 ,KamilaPuppel1 andMartynaBatorska1

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wska1,* ,MarcinSo´nta1,* ,JustynaWi˛ecek1 ,AnnaRekiel1 ,PiotrCybulski2 ,IwonaWojtasik-Kalinowska3 ,AndrzejPółtorak3 ,KamilaPuppel1 andMartynaBatorska1 1DepartmentofAnimalBreedingandNutrition,InstituteofAnimalSciences,WarsawUniversityofLifeSciences,Ciszewskiego8Street,02-786Warsaw,Poland;justyna_wiecek@sggw.edu.pl(J.W.);anna_rekiel@sggw.edu.pl(A.R.);kamila_puppel@sggw.edu.pl(K.P.);martyna_batorska@sggw.edu.pl(M.B.)2GoodvalleyAgroS.A.,Dworcowa25Street,77-320Przechlewo,Poland;piotr.cybulski@goodvalley.com3DepartmentofTechniqueandFoodProductDevelopment,InstituteofHumanNutritionSciences,WarsawUniversityofLifeSciences,Nowoursynowska159cStreet,02-776Warsaw,Poland;iwona_wojtasik-kalinowska@sggw.edu.pl(I.W.-K.);andrzej_poltorak@sggw.edu.pl(A.P.)*Correspondence:anna_zalewska1@sggw.edu.pl(A.Z.);marcin_sonta1@sggw.edu.pl(M.S.)SimpleSummaryTheabandonmentofsurgicalcastrationofboarsinporkproductioncreatestheneedtoimplementalternativesolutionsthatwilleliminateboartaintinmeatandfat,whilepreservingtheirdesiredphysicochemicalproperties.Thisstudyaimedtoanalysethequalityofmeatandfatfromimmunocastratedboarsanduncastratedboarswithslaughterweightsof120and105kg.Itsresultsshowedthattheslaughterofuncastratedboarswithabodyweightof120kghadabeneficialeffectontheproteincontentoftheirmeat.However,thelackofcastrationresultedinfatqualitydeterioration.Inturn,theimmunocastrationreducedthecontentofhormonesresponsibleforthepresenceofboartaintinmeatandfat.AbstractThisstudyinvolved30malepigs(DanBred×Duroc),whichweredividedintothreegroupsof10animalseach.Controlgroup(C)—immunologicallycastratedboarswithaslaughterweightof120kg;andexperimentalgroups:E1—uncastratedboarswithaslaughterweightof120kg,andE2—uncastratedboarswithaslaughterweightof105kg.Animalsfromallgroupswerefedacompletefeedmixtureinaliquidformthreetimesaday.Afterslaughter,theirmeatandbackfatwereanalysedforthephysicochemicalparametersandforthecontentsofindole,skatole,androstenol,andandrosterone.AhigherproteincontentwasdeterminedinthemeatofboarsfromgroupE1(23.48%)comparedtothosefromgroupsC(22.87%)andE2(22.99%)(p≤0.01),andahighercontentofn-6PUFAsinthemeatofboarsfromgroupC(5.21mg/gofmeat)comparedtothosefromgroupE2(4.81mg/gofmeat)(p≤0.05).AnalysisofthechemicalcompositionofbackfatshowedalowerproteinlevelinthebackfatofboarsfromgroupC(4.70%)comparedtothosefromgroupE1(6.20%)andahigherfatlevelinthebackfatfromboarsfromgroupC(70.09%)comparedtothosefromgroupsE1(65.90%)andE2(64.75%)(p≤0.05).Bodyweightandimmunocastrationstatuswerealsoshowntoaffectthefattyacidprofile.Immunocastrationalsoreducedthecontentofandrostenolandandrosteroneinmeatandfat.AhighercontentofindolewasdemonstratedinthemeatofboarsfromgroupCandinthebackfatofthosefromgroupE2comparedtotheanimalsfromtheothergroups(p≤0.001).Keywords:pigs;immunocastration;fatteningofuncastratedboars;meatquality;fatquality;boartaint

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fromgroupE2comparedtotheanimalsfromtheothergroups(p≤0.001).Keywords:pigs;immunocastration;fatteningofuncastratedboars;meatquality;fatquality;boartaint Animals2025,15,3374https://doi.org/10.3390/ani15233374

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Animals2025,15,3374 2of19

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Animals2025,15,3374 2of19 1.IntroductionTheuseofentiremalepigsinporkproductioncanleadtoboartaintinmeatandfat,anunpleasantodourandflavourinmeatandfatcausedprimarilybytheaccumulationofandrostenone,skatole,andindoleintheadiposetissue[1].Theodourisdescribedasurinaryorfaecal,aswellassweatormanure,anditsperceptiondependsonindividualconsumersensitivity[2].Theoccurrenceofboartaintisstronglyrelatedtothesexualmaturityofmales.AndrostenoneisproducedintheLeydigcellsofthetesticlesandactsasapheromone,signallingreadinessforreproduction[3].Unmetabolisedandrostenoneisstoredintheadiposetissue[2].Skatole,inturn,isaproductofthebacterialbreakdownoftryptophaninthelargeintestine.Althoughitisnotasexhormone,itiscloselyrelatedtothefunctionofandrostenone.Thisisbecausesexsteroidsinhibitthemetabolismofskatole,leadingtoitsaccumulationintissues[3,4].Theconventionalmethodofpreventingboartaint,i.e.,surgicalcastration,hasraisedethicalconcernsamongconsumersandislegallyrestrictedissomecountries,suchasGermany,Belgium,France,Norway,andSweden[5].Surgicalcastrationisoftenperformedwithoutanaesthesiauptotheseventhdayofapiglet’slife.Itcausespainanddiscomfort,whichreducetheanimals’welfareandunderminetheethicalityofthemethod[6–8].Onepracticalalternativeisimmunocastration,whichinducedtheproductionofspecificantibodiesagainstthegonadotropin-releasinghormone(GnRH),leadingtothedisruptionofthehypothalamic–pituitary–gonadalaxisandinhibitionoftesticularfunction,therebyreducingtheproductionofsexhormones[9].Theeffectivenessofimmunocastrationisachievedbyadministeringthepreparationintwodoses.Thefirstdose(atapproximately8weeksofage)isintendedtoensureimmunologicalpreparationforanimmuneresponseaftertheseconddose(4weeksafterthefirstdose).Itresultsinatemporary,completelossoftesticularfunction,whichinturninhibitstheproductionofsubstancesinthetesticlesthatdeterminetheunpleasantodourofboarmeat[10–12].Immunocastrationisconsideredaneffectivemethod,buttherehavebeencaseswhereitseffectwasunsatisfactory,withapproximately0–3%ofanimalsshowingnoresponsetotheadministrationofthepreparation[11].Fatteninguncastratedmalesisanothersolutiontopreventthepaincausedbythesurgicalcastration.Despiteconcernsabouttheriskofboartaintinmeat,itcanbringbenefitsbyensuringhigherproductionprofitability.Uncastratedmalesexhibitedahigherfeedconversionrateandthusgreaterbodyweightgains,andtheircarcassescontainmoreleanmeatandlessfatthanthatofthecastratedmales[13,14].Intensivegeneticselectionforanincreasedgrowthrate,improvedfeedefficiency,andhigherleanmeatcontentmayalsoinfluencetheearlierattainmentofsexualmaturityinmodernpigbreeds.Theaimofthisstudywastocomparethequalityofmeatandbackfatacrossthreecommerciallyrelevantproductionscenarios:immunocastratedboarswithaslaughterweightof120kg,uncastratedmaleswithaslaughterweightof120kg,anduncastratedmaleswithaslaughterweightof105kg.2.MaterialsandMethodsInaccordancewiththePolishlawandEUDirectiveNo.2010/63/EU,theexperimentdidnotrequireapprovalfromthelocalethicscommittee,asitwasconductedinproductionfacilitiesunderstandardfarmingpractices.Theappliedprocedureswerelimitedtoroutinenutritionalandveterinarytreatmentsperformedonthepigfarm.Therefore,thisstudycompliedwithethicalguidelines,ensuringanimalwelfarewithouttheneedforformalethicalevaluation.

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Animals2025,15,3374 3of19 2.1.AnimalsTheanimalswereselectedfromagroupof70boarshousedintwopens.Thefirstpen(N=35)containedanimalsintendedforthecontrolgroup(C),whilethesecondpen(N=35)containedanimalsdesignatedfortheexperimentalgroupsE1andE2.BoarsfromgroupCweresubjectedtoimmunocastration.ThefirstdoseofImprovac®(Zoetis,Zaventem,Belgium)wasadministeredat12weeksofage,andtheseconddosewasgiven4weeksafterthefirst.Atthebeginningofthefatteningperiod,theaveragebodyweightofpigsacrossallgroupswas28.0kg.After73daysoffattening,10animalsfromthesecondpen,withanaveragebodyweightofapproximately105kg,wereselectedtoformgroupE2.Afterafurther13days(86daysoffattening),animalsfromthesamepenwithaslaughterweightofabout120kgwereselectedtoformgroupE1,alongwith10animalsofsimilarweightfromthefirstpen(groupC).Asaresult,threegroupswereestablished,eachconsistingof10pigs:onecontrolgroup(C)andtwoexperimentalgroups(E1andE2)(Table1).Table1.Experimentaldesign. ItemGroups CE1E2 Numberofanimals,heads101010CastrationimmunologicalnonenoneSlaughterweight,kg120.0120.0105.0

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andE2)(Table1).Table1.Experimentaldesign. ItemGroups CE1E2 Numberofanimals,heads101010CastrationimmunologicalnonenoneSlaughterweight,kg120.0120.0105.0 2.2.FeedingFeedingwasstandardisedacrossallgroups.Inthetwo-phasefatteningperiod(phaseI—26daysforgroupsC,E1,andE2,phaseII—60daysforgroupsCandE1;47daysforgroupE2),acompletefeedmixturewasadministeredtotheanimalsintheliquidformthreetimesaday.Thecompoundfeedusedduringthefirstfatteningperiodconsistedofthefollowingingredients:barley—31.0%,triticale—29.0%,soybeanmeal—29.0%,wheatbran—3.5%,animalfat—0.5%,andmineral–vitaminpremixandaminoacids—7.0%.Duringthesecondfatteningperiod,thefollowingcompositionwasused:barley—55.0%,soybeanmeal—34.0%,wheatbran—4.0%,animalfat—0.5%,andmineral–vitaminpremixandaminoacids—6.5%.Ateachstageoffattening,theabovecompoundfeedsweremixedwithcorn-cobmix(CCM)ata50:50ratioandsubsequentlyliquefiedwithwater.Thefinalfeedmashcontained59%water.Thepigshadadlibitumaccesstofreshwater.2.3.SlaughterofAnimals,SlaughterIndicatorsAfterthefatteningperiod,allanimalswereslaughteredaccordingtotheproceduresappliedintheslaughterhouse,andmeatiness(%)wasestimatedusinganultrasounddevice—AutoFomIII.Thehalf-carcasseswereassignedtoqualityclassesintheEUROPsystemand,consequently,allofthemwereclassifiedasclassS(averagemeatinesswas61.1%,63.2%,and63.1%forgroupsC,E1,andE2,respectively).2.4.MeatAnalysesAfter24hofcoolingthecarcassesat+4◦C,asampleofthelongestlumbarmuscle(M.longissimuslumborum—MLL)weighingapprox.0.5kgwastakenfromtherighthalf-carcassesfromtheheadsection(N=30)forqualityanalyses.MeatcolourwasdeterminedusingtheCIELabsystem:L*(lightness),a*(green/redratio),andb*(blue/yellowratio),withaChromaMeterCR-400/410(KonicaMinolta,Osaka,Japan)[15].Asliceofmeatapproximately2cmthickwasmeasuredatthreerandompoints,andtheresultswereaveraged.

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Animals2025,15,3374 4of19

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Animals2025,15,3374 4of19 Todeterminedriploss,ameatsample(approx.300g)wasplacedinapolyethylenebagandstoredat+4◦Cfor24h.Theweightofthereleasedliquid(musclejuice)wasexpressedasapercentagerelativetothesampleweight.CookinglosswasdeterminedduringheattreatmentofmincedmeataccordingtothemethoddescribedbyHonikel(1998)[16].Water-holdingcapacity(WHC)wasassessedaccordingtothemethodologydescribedbyGrauandHamm(1953)[17],modifiedbyPohjaandNinivaara(1957)[18].Thecontentsofwater,protein,fat,andcollagenweredeterminedinfreshlymincedporksamples,usingaFoodScanTMLabmeatanalyser(FoosAnalytical,Hillerød,Denmark)[19].Fattyacidprofile:meatfatextractionwasperformedaccordingtotheFolchmethod[20].FattyacidmethylationwasperformedaccordingtotheISO5509(2000)[21]transesterificationmethod.IndividualfattyacidswereidentifiedincrudefatusinganAgi-lent7890AGasChromatograph(Agilent,Waldbronn,Germany)accordingtothemethod-ologydescribedbyPuppeletal.(2013)[22].Eachpeakwasidentifiedusingpuremethylesterstandards:FAMEMixRM-6,LotLB68242;Supelco37Comp.FAMEMix,LotLB68887;methyllinoleate,Lot094K1497;CLAConjugated(9Z,11E),LotBCBV3726(Supelco,Bellefonte,PA,USA).Thefollowingfattyacidgroupsweredetermined:SFAs—C14:0,C16:0,C18:0;MUFAs—C16:1,C18:1,C20:1,C22:1;n-6PUFAs—C18:2,C20:4,C22:2;andn-3PUFAs–C18:3,C22:5,C22:6.Thedeterminedcontentsofindividualfattyacidsandfattyacidgroupsallowedforcalculatingtheatherogenicindex(AI)andthethrombogenicindex(TI)accordingtoUlbrichtandSouthgate(1991)[23]usingthefollowingformulas.AI=(4×C14:0+C16:0)/(MUFA+PUFA)TI=(C14:0+C16:0+C18:0)/(0.5×MUFA+0.5×n-6PUFA+3×n-3PUFA+n-3/n-6PUFA)2.5.BackfatAnalysesAftercoolingthecarcassesfor24hat+4◦C,asampleofbackfatwastakenfromtherighthalf-carcassabovetheneckforlaboratoryanalyses.Thesampleswerepreparedinadvance,i.e.,theskinwasremovedandanymuscletissuefragmentswerecleanedoff.ThecolourofthebackfatwasmeasuredusingaChromaMeterCR-400/410—KonicaMinolta(KonicaMinolta,Osaka,Japan).ThecolourparametersweredeterminedintheCIELabsystem:L*—lightness,a*—green/redcomponent,andb*—blue/yellowcomponent[15].TheproteincontentwasdeterminedusingtheKjeldahlmethod,whilethefatcontentwasanalysedbytheSoxhletmethod.ThefattyacidprofilewasdeterminedusingthesamemethodasfortheM.longissimuslumborumsamples.2.6.AnalysisofCompoundsResponsibleforOdourinMeatandBackfatThecontentsofindole(2,3-benzopyrrole),skatole(3-methylindole),androstenol(5α-androst-16-en-3α-ol),andandrosterone(5α-androstan-3α-ol-17-one)weredeterminedinmincedmeatandbackfatsamplesusingtheHS-SPME-GC/MSmethod,accordingtoSOPM.032,editionof04.10.2021,validinthelaboratory.2.7.InstrumentalMeasurementofVolatileCompounds—e-NoseAnalysisVolatilecompoundsinmeat/backfatwereobtainedusinganelectronicnoseHeraclesII(AlphaM.O.S.,Toulouse,France).Themethodenablesrapididentificationbasedonretentionindicesandodourlibraries;however,itdoesnotallowfordifferentiationbetweenchiralisomers.ThemethodwasdescribedintheworksbyWojtasik-Kalinowskaetal.(2017)[24]andGórska-Horczyczaketal.(2017)[25].Theelectronicnoseisbasedon

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Animals2025,15,3374 5of19

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Animals2025,15,3374 5of19 ultra-fastgaschromatographywithheadspaceandconsistsofadetectorsystemwithtwometalcolumnsofdifferentpolarities(nonpolarMXT-5andslightlypolarMXT1701,diameter=180µm,length=10m)andalsotwoflameionisationdetectors(FIDs).TheKovatsindicesweredeterminedbasedonalkanestandards(n-butaneton-hexadecane)(RestekGmbH,BadHomburg,Germany)measuredunderthesameconditionsasthesamples.VolatilecompoundswereidentifiedusingtheAroChemBasedatabase(AlphaMOSCo.,Toulouse,France)containing44,000compoundsandincludingalsoadatabaseofsensorydescriptorsforeachsinglecompound.Tothisend,3gofmeatand3gofbackfatwereplacedin20mLheadspacevialsandcappedwithaTeflon-facedsiliconrubbercap.Then,thevialswiththeanalysedsampleswereincubatedat55◦Cfor900sunderagitationspeed(8.33Hz).Carryinggas(hydrogen)wascirculatedataconstantflowrate(1mLmin−1).Theinjectortemperaturewas200◦C,injectedvolumewas2500µL,andinjectionspeedwas125mLs−1.Theanalyteswerecollectedinthetrapat15◦Candthendividedandsimultaneouslytransferredintothetwocolumns.Acarryinggaswasappliedataconstantpressureof80kPa.Thesplitflowratewas10mLmin−1atthecolumnheads.Thetemperatureprogrammeintheovenwassetas60◦Cfor2s;3◦Cs−1rampto270◦Candkeptfor20s,andFID1/FID2at280◦C.Thesampleswereanalysedinfourreplications.2.8.StatisticalAnalysisAlldatawereanalysedusingANOVA(IBMSPSSStatistics25,Armonk,NY,USA).NormalitywascheckedbytheShapiro–Wilktest.Tukey’sHSDposthoctestwasappliedforpairwisecomparisonswhenassumptionsweremet;otherwise,Kruskal–WalliswithDunn’stestwasused.Differentlowercaseletters(a,b)indicatesignificantdifferencesatp≤0.05;uppercase(A,B)indicatep≤0.01.Theflavourprofilewassubjectedtotheprincipalcomponentanalysis(PCA),usingAlphaSoftVersion8.0.3.Results3.1.ResultsofMeatQualityAssessmentNostatisticallysignificantdifferenceswerefoundintheanalysedphysicalparametersofmeat,norinthecontentsofwater,fat,andcollagenbetweenthegroups(p>0.05)(Table2).Table2.Selectedphysicochemicalparametersofmeat.

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alysedphysicalparametersofmeat,norinthecontentsofwater,fat,andcollagenbetweenthegroups(p>0.05)(Table2).Table2.Selectedphysicochemicalparametersofmeat. ItemGroupsp-Value CE1E2 Colourofmeat L*49.96±2.2948.86±1.3349.92±1.960.353a*5.22±1.025.18±0.894.96±1.110.818b*4.58±1.764.71±0.814.28±1.050.342Driploss,%2.86±0.852.53±0.952.47±0.660.698Cookingloss,%17.90±1.9017.34±2.1218.37±1.400.459WHC*,cm2/g21.63±3.3821.63±3.3024.54±2.840.080 Chemicalcompositionofmeat Water72.86±0.7772.39±0.5973.11±0.730.101Protein22.87A±0.1723.48B±0.4522.99A±0.290.001Fat3.70±0.573.83±0.583.43±0.650.505Collagen1.13±0.101.04±0.131.22±0.230.059 WHC*—waterholdingcapacity;A,B—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.01).

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Animals2025,15,3374 6of19 Themeatofboarshadahighproteincontent(average23%).AhigherproteinlevelwasdeterminedinthemeatofboarsfromgroupE1comparedtothosefromgroupE2(p≤0.01),aswellasinthemeatofboarsfromgroupE1comparedtothosefromgroupC(p≤0.01).Table3presentsthefattyacidprofileinthemeatoftheboars.Table3.Fattyacidprofileinmeat. ItemGroupsp-Value CE1E2 C14:01.32±0.011.32±0.031.29±0.100.683C16:024.08±0.2123.97±0.3023.76±2.390.602C16:12.43±0.042.43±0.072.34±0.160.355C18:014.77±0.2014.79±0.2414.59±2.080.600C18:136.98±0.3136.82±0.6235.04±3.760.183C18:2n-64.67±0.194.59±0.234.31±0.430.051C18:3n-30.44±0.020.45±0.010.43±0.060.654C20:10.03±0.010.03±0.010.03±0.010.304C20:4n-60.53±0.030.54±0.050.50±0.080.552C22:10.19±0.010.20±0.020.20±0.030.864C22:20.17±0.110.11±0.310.16±0.090.317C22:50.03±0.010.03±0.250.03±0.020.395C22:60.03±0.020.04±0.020.03±0.010.068SFA40.16±0.3740.07±0.4339.63±4.520.870MUFA39.63±0.3439.42±0.6637.61±3.900.169PUFA5.43±0.245.32±0.225.02±0.500.109PUFAn-30.50±0.030.53±0.030.48±0.060.339PUFAn-65.21a±0.195.13ab±0.194.81b±0.490.039PUFAn-6/n-310.40±0.979.82±0.759.99±0.660.374AI0.56±0.010.56±0.010.59±0.100.567TI1.67±0.011.67±0.021.76±0.310.340

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-65.21a±0.195.13ab±0.194.81b±0.490.039PUFAn-6/n-310.40±0.979.82±0.759.99±0.660.374AI0.56±0.010.56±0.010.59±0.100.567TI1.67±0.011.67±0.021.76±0.310.340 a,b—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.05).Analysisofthefattyacidcontentinboarmeatshowednosignificantdifferencesbetweenthegroupsexceptforn-6PUFA,whichwassignificantlyhigheringroupCthaningroupE2(p≤0.05).TheAIvaluerangedfrom0.56(groupsCandE1)to0.59(groupE2),whereasthethrombogenicindexvaluewasthehighestinthemeatofboarsfromgroupE2.3.2.ResultsofBackfatQualityAssessmentTable4presentstheresultsofselectedphysicochemicalcharacteristicsofbackfat.Nostatisticallysignificantdifferenceswerefoundbetweenthegroupsintermsofalltestedparametersofbackfatcolourandwatercontent(p>0.05).Table4.Assessmentofselectedphysicochemicaltraitsofbackfat. ItemGroupsp-Value CE1E2 Colourofbackfat L*77.69±1.4077.85±1.4876.60±1.600.147a*3.41±1.403.52±1.383.77±0.660.789b*5.84±1.546.21±0.956.49±0.950.480 Chemicalcompositionofbackfat Water25.02±3.6827.70±3.3830.89±6.290.072Protein4.70a±0.436.20b±1.555.69ab±1.230.025Fat70.09a±3.3665.90b±5.5764.75b±4.320.033 a,b—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.05).ThehighesttotalproteincontentwasdeterminedinthebackfatofboarsfromgroupE1,anditwashigherby1.50percentagepointscomparedtothecontrolboars(p≤0.05).Statisticallysignificantdifferenceswerealsoobservedinbackfatcontentbetweenthe

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Animals2025,15,3374 7of19 groups.ThehighestfatlevelwasrecordedingroupC,whichwas4.19percentagepointshighercomparedtogroupE1and5.34percentagepointshighercomparedtogroupE2(p≤0.05).Theanalysisofthefattyacidprofileinbackfatalsorevealedstatisticallysignificantdifferencesbetweenthestudiedgroups(Table5).Table5.Fattyacidprofileinbackfat. ItemGroupsp-Value CE1E2 C14:01.21±0.081.21±0.051.20±0.040.792C16:022.67a±0.8722.62a±0.7021.67b±0.700.027C16:12.13±0.212.02±0.222.17±0.210.310C18:013.43A±0.5713.49A±0.8912.21B±0.750.003C18:135.76±1.2435.47±1.4134.47±0.870.064C18:2n-63.96±0.334.21±0.164.29±0.260.059C18:3n-30.67A±0.060.70a±0.080.83Bb±0.070.002C20:10.03±0.010.02±0.010.03±0.010.714C20:4n-60.48a±0.190.24b±0.050.36ab±0.150.016C22:10.18ab±0.030.16a±0.030.19b±0.020.019C22:20.28a±0.100.36A±0.190.16Bb±0.120.009C22:50.03±0.020.05±0.020.05±0.020.225C22:60.06a±0.020.05ab±0.020.03b±0.020.033SFA37.32A±1.1537.32A±1.5735.08B±1.340.003MUFA38.10±1.2537.67±1.5236.85±0.970.083PUFA4.81±0.264.91±0.294.89±0.400.727PUFAn-30.76A±0.080.80AB±0.090.91B±0.070.003PUFAn-64.44±0.174.45±0.154.65±0.320.088PUFAn-6/n-35.90a±0.625.62ab±0.575.17b±0.720.020AI0.55±0.030.56±0.030.54±0.020.447TI1.57a±0.071.58a±0.101.48b±0.080.031

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4.44±0.174.45±0.154.65±0.320.088PUFAn-6/n-35.90a±0.625.62ab±0.575.17b±0.720.020AI0.55±0.030.56±0.030.54±0.020.447TI1.57a±0.071.58a±0.101.48b±0.080.031 a,b—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.05);A,B—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.01).Ahighercontentofsaturatedfattyacids(SFAs)wasdeterminedinthebackfatofboarsfromgroupsCandE1comparedtothosefromgroupE2(p≤0.01).ThelowestlevelofC18:0wasfoundinthebackfatofboarsfromgroupE2comparedtotheanimalsfromgroupsE1andC(p≤0.01).ThelevelofC16:0inthebackfatofboarsfromgroupE2differedstatisticallysignificantlycomparedtothosefromgroupsE1andC(p≤0.05).Significantdifferencesbetweenthegroupswereconfirmedinthecontentofindividualpolyunsaturatedfattyacids(PUFAs):C18:3n-3,C20:4n-6,C22:2,andC22:6.ThehighestcontentofC18:3n-3wasfoundingroupE2.Thedifferencescomparedtotheothergroupswerestatisticallysignificantatp≤0.05(groupE1)andp≤0.01(groupC).ThelevelofC20:4n-6aciddifferedsignificantlybetweengroupsCandE1(p≤0.05),whereasthecontentofC22:2acidwasthelowestinbackfatofboarsfromgroupE2,beingsignificantlylowerthaningroupE1(p≤0.01)andgroupC(p≤0.05).AhighercontentofC22:6acidwasdeterminedinthebackfatofpigsfromgroupCcomparedtothosefromgroupE2(p≤0.05).Thecontentofn-3polyunsaturatedfattyacids(n-3PUFAs)wassignificantlyhigheringroupE2thaningroupC(p≤0.01).ThePUFAn-6/n-3ratiowassignificantlylowerintheuncastratedboarswithaslaughterweightof105kgcomparedtotheimmunologicallycastratedboars(p≤0.05).TheTIvaluewassignificantlyloweringroupE2comparedtogroupsCandE1(p≤0.05).

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Animals2025,15,3374 8of19 3.3.CompoundsResponsibleforBoarTaintDuetohighvariabilityandundetectablecontentsofthetestedcompounds,weexam-inedindole,skatole,androstenol,andandrosteroneinmeatandbackfatfromboars,andTables6and7showtheirminimum,maximum,average,andmedianvalues.Statisticalanalysiswasperformedonlyforcompoundsdetectedinatleastsixsamplespergroup.Table6.Indole,skatole,androstenol,andandrosteronecontentinmeat(ng/g). ItemGroupsp-Value CE1E2 IndoleUndetectableAverageMinimumMaximumMedian-43.7±20.6118.480.239.9-32.7±20.2110.976.828.8-33.0±12.0610.948.932.80.301 SkatoleUndetectableAverageMinimumMaximumMedian-19.1±13.123.740.716.619.9±4.364.317.410.4-11.5±6.201.219.810.90.289 AndrostenolUndetectableAverageMinimumMaximumMedian-59.6a±9.5049.778.056.4-70.9b±13.2957.496.266.8-67.0ab±10.4155.788.264.20.025 AndrosteroneUndetectableAverageMinimumMaximumMedian6120.725.1169.7143.92141.340.8331.7136.53147.643.6386.7112.4- a,b—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.05).Table7.Indole,skatole,androstenol,andandrosteronecontentinbackfat(ng/g). ItemGroupsp-Value CE1E2 IndoleUndetectableAverageMinimumMaximumMedian611.09.612.411.0513.010.014.613.5653.311.9171.614.8- SkatoleUndetectableAverageMinimumMaximumMedian10-10-9405.0- AndrostenolUndetectableAverageMinimumMaximumMedian-493.0a±193.77307.9974.7457.9-996.6b±623.01309.42214.1816.5-779.2ab±517.30362.82007.8573.90.018 AndrosteroneUndetectableAverageMinimumMaximumMedian96823.116017.81463.213,475.13321.034646.7203.912,294.13278.1-

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5-779.2ab±517.30362.82007.8573.90.018 AndrosteroneUndetectableAverageMinimumMaximumMedian96823.116017.81463.213,475.13321.034646.7203.912,294.13278.1- a,b—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.05).ThehighestaverageindolecontentwasdeterminedinthemeatofboarsfromgroupC,whereasthelowestonewasinthemeatofboarsfromgroupE1.Asimilartrendwasobservedforskatole,withthehighestaveragecontentfoundinthemeatofboarsfromgroupCandthelowestinthosefromgroupE1,wherethelevelofthiscompoundwas

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Animals2025,15,3374 9of19 undetectableinonesample.Anoppositeobservationwasmadefortheandrostenolcontent,withthelowestmeanvaluedeterminedingroupCandthehighestingroupE1(p≤0.05).GroupE2showedthehighestaverageandrosteronecontent,withundetectablelevelsinthreesamples.TheaverageandrosteronelevelinthemeatofboardsfromgroupCwasthelowest,withundetectablelevelsinsixsamples.InthemeatofboarsfromgroupE1,androsteronewasundetectableintwosamples.SixsamplesfromgroupCofboarshadundetectableindolelevels.TheaveragecontentofthiscompoundintheremainingsampleswaslowerthaningroupsE1andE2.TheindolelevelwasalsoundetectableinsixsamplesfromgroupE2,andtheaverageoftheremainingsampleswasthehighestcomparedtogroupsCandE1.IngroupE1,therewerefivesampleswithundetectablelevelsofindole.Inthecaseofskatole,itslevelwasundetectableinallsamplesfrombothgroupCandgroupE1.IngroupE2,itwasdetectableinonlyonesample.Androstenolwasdetectedineverysampleofbackfatfromallgroups.ItshighestaveragecontentwasfoundingroupE1,andthelowestinthecontrolgroup(p≤0.05).Inturn,thecontentofandrosteronewasdeterminedinonlyonesamplefromthecontrolgroup,whileintheremainingsamples,itslevelwasundetectable.ThehighestaverageandrosteronecontentwasdeterminedinthebackfatofboarsfromgroupE1,withanundetectablecontentinonesample.ThelowestaveragewasfoundingroupE2,withthreeundetectablesamples.BasedontheresultsobtainedusingtheHeraclesIIelectronicnose,variousvolatilecompoundswasidentifiedinbothmeatandbackfat,withdifferencesobservedbetweentheexperimentalgroups(Tables8and9).Table8.Volatilecompoundprofileinmeat. PossiblyMatchingCompoundsIRKMXT-5*ChemicalGroupsofCompoundsSensoryDescriptorsGroups CE1E2

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ntalgroups(Tables8and9).Table8.Volatilecompoundprofileinmeat. PossiblyMatchingCompoundsIRKMXT-5*ChemicalGroupsofCompoundsSensoryDescriptorsGroups CE1E2 methylformate372esteragreeableXXXethanol450alcoholalcoholicXXXpropanal491aldehydeearthyXXX1-propanol521alcoholalcoholicXXX2-mercaptoethanol558thiolsulphurousXX2-methylfuran584furanburntXbut-(2)-enal635aldehydegreenXXX3-methylbutanal652aldehydefattyXXmethylisobutyrate665esterfruityX2-ethylfuran704furanacidicXXXmethylbutanorate734esteresterXXpropylenglycol754alcoholalcoholicX2-methylpentanal762aldehydeearthyXXX2,3-butanediol790diolbitterXoctane825alkanealkaneXe-2-hexen-1-ol848alcoholgreenX1-hexanol876alcoholfattyXXpentanoicacid905acidrancidXXX5-methylfurfural956furanacidicX2-(2-ethoxyethoxy)ethanol1001ethermildXXpinene1003terpenhayXheptylmercaptan1026thiolsulphurousXbenzeneacetaldehyde1028aldehydegrassyXX1,8-cineole1046terpeneherbaceousX2-propionylpyrrole1049pyrroleroastXundecane1076alkanealkaneXgamma-terpinene1078terpenetheralXXp-menthatriene1131terpenewoodyX2,6-dimethoxy-phenol1203phenolphenolicX(e,e)-2,4-nonadienal1208aldehydecerealXdecanal1229aldehydefattyXXindole1295amineanimalXXXTotal152419 *IRMXT-5—retentionindexesforMXT-5column;X—presenceofthegivenvolatilecompoundintheprofileofeachgroup.

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Animals2025,15,3374 10of19 Table9.Volatilecompoundprofileinbackfat. PossiblyMatchingCompoundsIRKMXT-5*ChemicalGroupsofCompoundsSensoryDescriptorsGroups CE1E2 methylformate373esteragreeableXXXtrimethylamine420amineammoniacalXXethanol451alcoholalcoholic,XXXpropanal492aldehydeacetaldehydeXXX2-methylpropanal521aldehydealdehydicXXX1-propanol552alcoholalcoholicXXformicacid565carboxylicacidpungentX1-propanol,2-methyl-628alcoholbitterXXX1-butanamine635aminefishyXbut-(2)-enal652aldehydegreenXpent-1-en-3-ol677alken,alkoholmeatyXX2-ethylfuran704furanpungentXXX2-methylpentanal763aldehydeearthyXXX2-furanmethanol869alcoholbreadX1-hexanol877alcoholfattyXnonane904alkanealkaneXXX2-octanol1000alcoholfattyXhexanoicacid1004carboxylicacidfattyXheptylmercaptan1028thiolonionX1,8-cineole1045etherherbaceousXXXterpinolene1077terpeneanisicXundecane1081alkanealkaneXp-menthatriene1130terpenewoodyXsotolon1134lactonemushroomXpyridine,2-pentyl-1205heteroaromaticcompoundtallowXXindole1296amineanimalXXXTotal161519

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kaneXp-menthatriene1130terpenewoodyXsotolon1134lactonemushroomXpyridine,2-pentyl-1205heteroaromaticcompoundtallowXXindole1296amineanimalXXXTotal161519 *IRMXT-5—retentionindexesforMXT-5column;X—presenceofthegivenvolatilecompoundintheprofileofeachgroup.Inthecaseofmeat(Table8),thehighestnumberofvolatilecompoundswasdetectedingroupE1(24compounds),followedbygroupE2(19),andthecontrolgroupC(15).Thesecompoundsbelongedtovariouschemicalclasses,suchasesters,alcohols,aldehydes,furans,thiols,terpenes,andamines.Theirsensoryprofilesincludedbothdesirablearomas(e.g.,fruity,green)andpotentiallyundesirableones(e.g.,animal,burnt,sour).Thepresenceofagreaternumberofvolatilecompoundsinthemeatofnon-castratedboarsmayindicateamorediversearomaprofileoftherawmaterialinthisexperimentalgroup.Differenceswerealsoobservedinthevolatilecompoundprofileofbackfat(Table9).ThehighestnumberofidentifiedcompoundswasfoundingroupE2(19),comparedto16ingroupCand15ingroupE1,andtheyincludedalcohols(e.g.,1-hexanol,2-octanol),aldehydes,amines,andcarboxylicacids.Someofthesecompoundswereassociatedwithundesirablesensoryattributes,suchasonion,fishy,orrancidodours.Table10presentschangesinrelativepeaksurfaceareascorrespondingtothepresenceofindoleinmeatandbackfat.Statisticalanalysisrevealedsignificantdifferencesbetweenthegroupsinbothmeatandbackfat.Inmeat,thegreatestindolepeakareaswereobservedinthecontrolgroup,withsignificantlylowervaluesrecordedingroupsE1andE2.Anoppositetrendwasnotedinbackfat,wherethegreatestpeaksurfaceareawasdeterminedingroupE2,beingsignificantlyhigherthaningroupE1andgroupC.Table10.Changesinrelativesurfaceareasofpeaksofindoleinmeatandbackfat. IndoleGroupsp-Value CE1E2 Meat7.63A±2.463.86B±1.154.29B±1.160.001Backfat3.74A±1.074.05A±0.995.28B±1.290.001

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rfaceareasofpeaksofindoleinmeatandbackfat. IndoleGroupsp-Value CE1E2 Meat7.63A±2.463.86B±1.154.29B±1.160.001Backfat3.74A±1.074.05A±0.995.28B±1.290.001 A,B—meanvaluesmarkedwithdifferentlettersdiffersignificantly(p≤0.01).ThemapinFigure1presentsthedistributionofindividualmeatsamplesacrossthefirsttwoprincipalcomponents(PC1:62.37%,PC2:10.15%),whichtogetherexplained

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Animals2025,15,3374 11of19 72.53%ofthetotalvariance.Samplesweregroupedaccordingtotheexperimentalgroup(C,E1,E2),withellipsesindicatingthespatialdispersionofeachgroup.Theseparationbe-tweengroupssuggestssignificantdifferencesinthevolatilecompoundprofiles,particularlybetweengroupCandtheexperimentalgroups.

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ionofeachgroup.Theseparationbe-tweengroupssuggestssignificantdifferencesinthevolatilecompoundprofiles,particularlybetweengroupCandtheexperimentalgroups. Figure1.Principalcomponentanalysis(PCA)basedonvolatilecompoundsdetectedinmeatsamplesfromgroupsC,E1,andE2.Theprincipalcomponentanalysis(PCA)presentedonFigure1distinctlyseparatedthethreeexperimentalgroupsofpigs(C,E1,andE2)alongthefirstprincipalcomponent(PC1:62.37%ofthetotalvariance),demonstratingcleardifferentiationintheprofilesofvolatilecompounds.Immunologicallycastratedboarsfromthecontrolgroup(C)werecharacterisedbytheexclusivepresenceofterpenes,suchasα-pineneand1,8-cineole,re-sponsibleforhay-likeandherbaceousodour.TheE1groupexhibitedauniquepresenceoffurans(2-methylfuran,5-methylfurfural)andpyrrole(2-propionylpyrrole),whichcon-tributedtoburnt,acidic,androastedsensoryimpressions.Inaddition,esters(methylisobutyrate)impartedfruitynotes,whilephenoliccompounds(2,6-dimethoxyphenol)pro-videdsmokyandphenolicnuances.Thedetectionofheptylmercaptanandpropyleneglycolfurtherintroducedsulphurousandalcoholiccomponentstotheoverallaromapro-file.Incontrast,theE2groupwascharacterisedbythepresenceof2,3-butanediol,octane,p-menthatriene,and(E,E)-2,4-nonadienal,associatedwithbitter,woody,andcerealodournotes.Thesecompoundscontributedtoamorebalancedandmildoverallaromaprofilecomparedwiththeothergroups.Overall,thePCAseparatedimmunocastratedandun-castratedboarsprimarilyalongPC1,reflectingacleartransitionfromterpene-dominatedprofiles,typicalofuncastratedboars,towardaldehydeandesterprofilescharacteristicofimmunocastratedpigs.ThePCAbiplot(Figure2)showsthedistributionofbackfatsamplesinatwo-dimensionalspacedefinedbyPC1(23.55%)andPC2(15.76%),jointlyexplaining39.31%ofthetotalvariance.Distinctgroupingsofthesamplesarevisible,withpartialoverlapbetweengroupsCandE1,andclearerseparationfromgroupE2.Thespatialconfigurationofthegroupsreflectsthevariabilityinthevolatilecompoundprofileofthebackfat.Fatobtainedfromboarsfromthecontrolgroup(C)wascharacterisedbythepresenceofal-cohols(1-propanol,2-octanol)andterpene(terpinolene),aswellasaldehyde(but-2-enal).Thesecompoundscontributedtoalcoholic,fatty,green,andanisicodournotes,whichare

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Animals2025,15,3374 12of19 commonlyassociatedwiththelipidoxidationprocesses.TheE1groupexhibiteduniquevolatilecomponents,includingformicacidandhexanoicacid(carboxylicacidswithpun-gentandfattynotes),1-butanamine(aminewithafishyodour),andsotolon(alactoneassociatedwithmushroomaroma).Thiscombinationindicatesthepresenceofcompoundscontributingtomoreintense,acidic,andumami-likesensorycharacteristics.Incontrast,theE2groupwascharacterisedby2-furanmethanol,1-hexanol,heptylmercaptan,undecane,andp-menthatriene,providingbread-like,fatty,onion,woody,andalkanenotes.

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theE2groupwascharacterisedby2-furanmethanol,1-hexanol,heptylmercaptan,undecane,andp-menthatriene,providingbread-like,fatty,onion,woody,andalkanenotes. Figure2.Principalcomponentanalysis(PCA)basedonvolatilecompoundsdetectedinbackfatsamplesfromgroupsC,E1,andE2.4.Discussion4.1.QualityofMeatAnalysisofphysicochemicalparametersinthepresentstudyshowedthattherewerenostatisticallysignificantdifferencesbetweenthegroupsinanyphysicalparametersofmeat(colour,driploss,cookingloss,WHC).Paulyetal.(2009)[26]andŠkrlepetal.(2020)[27]alsoobservednodifferencesinmeatcolour(ontheCIEscale)betweenimmuno-castratedanduncastratedboars.Incontrast,Gispertetal.(2010)[28]anddosSantosetal.(2021)[29]showedalowerL*valueforthemeatofuncastratedmalescomparedtoimmunocastrates,butdidnotreportsignificantdifferencesina*andb*values.Aluwéetal.(2013)[30]observedthatthecolourofboarmeathadahigherb*valuecomparedtoimmunocastrates,withnodifferencesinL*anda*values.Corinoetal.(2009)[31]andBaetal.(2019)[32]studiedtheeffectofslaughterweightonthephysicochemicalparametersofmeat.Theydemonstratedincreasedredandyellowhueinthecolourassessmentofmeatobtainedfrompigswithahigherbodyweightatslaughter.GreaterlossesincookinglossforthemeatofimmunologicallycastratedboarscomparedtothemeatofboarswereobservedbyAluwéetal.(2013)[30]anddosSantosetal.(2021)[29].Thisfindingis,however,inconsistentwithobservationsmadebyŠkrlepetal.(2020)[27],whofoundnostatisticallysignificantdifferencesbetweenboarmeatandimmunocastratedboarmeatintermsofbothcookinglossanddriplossvalues.Baetal.(2019)[32]observedincreasedcookinglossesinmeatfrompigsslaughteredatalowerbodyweight(100kg)comparedtothepigswithaslaughterweightof120kg,whereasCorinoetal.(2009)[31]didnotobservesuchdifferencesinmeatofpigsslaughteredat120kgand160kg.WHCisaparticularly

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Animals2025,15,3374 13of19

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Animals2025,15,3374 13of19 importantindicatorofmeatqualityfortechnologicalandeconomicreasons.Itslevelisin-fluencedbymanyfactors,suchasproteincontent,pH,pre-slaughterhandling,speciesandsexoftheanimal,slaughtertechnique,andthetechnologicalprocessitself[33].Althoughnostatisticallysignificantdifferenceswereobservedinthepresentstudy,atendencyforreducedWHCwasnotedinthemeatoflighterboarsslaughteredatabodyweightof105kg.DifferentresultswerereportedbyBaetal.(2019)[32],whoobservedadecreasedwater-holdingcapacityinmeatwithanincreasingslaughterweightofpigs.Thepresentstudyshowedstatisticallysignificantdifferencesinthetotalproteincontentofmeatbetweenthegroupsstudied,withnodifferencesinwater,fat,andcollagenlevels.Collagenisanimportantcomponentthatdeterminesmeattendernessand,thus,influencesconsumers’perceptionofitspalatability.Italsoprovidesmuscleswithadequatemechanicalstrength[34].Fromanutritionalpointofview,collagenproteinisconsideredacompleteproteinduetothelackoftryptophan[35].Škrlepetal.(2019)[36]showedasignificantlyhighercollagencontentinboarmeatcomparedtothemeatofcastratedboars.Inthepresentstudy,meatobtainedfromboarsslaughteredatabodyweightof120kgwascharacterisedbyahigherproteincontent,whichmayberelatedtobothslaughterweightandhormonalstatus.Thisis,however,inconsistentwithfindingsfromthestudybyBaetal.(2019)[32],whoshowedthatthemeatofpigswithaslaughterweightof120kghadalowerproteincontentandahigherfatcontentcomparedtothemeatofpigsslaughteredat100kg.IntheexperimentsofLatorreetal.(2004)[37]andCorinoetal.(2009)[31],slaughterweightdidnothaveasignificanteffectonmeatproteincontent.TheeffectofimmunocastrationonthechemicalcompositionofmeatwasstudiedbyGrelaetal.(2020)[38]andBožiˇckovi´cetal.(2025)[39].Grelaetal.(2020)[38]observednosignificantdifferencesinthechemicalcompositionofmeatfromimmunocastratesvs.uncastratednativebreedboars,andBožiˇckovi´cetal.(2025)[39]alsodidnotconfirmtheeffectofearlyandlateimmunocastrationonthechemicalcompositionofmeatcomparedtouncastratedboars.4.2.QualityofBackfatTheanalysisofbackfatcolourinthepresentstudydidnotrevealanystatisticallysignificantdifferencesbetweenthegroups.However,statisticallysignificantdifferenceswerefoundintheproteinandfatcontentsofthebackfat.Theproteincontentinbackfat,regardlessofthegroup,wasrelativelyhighcomparedtotheresultsreportedbyotherauthors[40–42].Thehighestlevelwasobservedinthebackfatofheavieruncastratedboars.Thismayindicateahighercontentofconnectivetissue,whichisconsistentwithreportsofalowerfatcontentinuncastratedmales[43,44].Ahighproteincontentinbackfatisundesirable,asitmayreducetheusevalueoftherawmaterial[40,41].Backfatobtainedfrompigsofallgroupshadahighwatercontent,averaging27.87%.Thewatercontentinthebackfatofuncastratedmaleswasslightlyhigherthaninthemeatoftheimmunologicallycastratedboars.Ahigherwatercontentinbackfatmayincreaseitssusceptibilitytothedevelopmentofpathogenicmicrofloraandincreaseitstendencytobecomerancid[40].4.3.FattyAcidProfileinMeatandBackfatFatandfattyacids,bothintheadiposetissueandmuscles,haveasignificantimpactonvariousaspectsofmeatqualityandarecrucialforitsnutritionalvalue[45].Thenutritionalvalueandsensoryqualitiesofporkaredeterminedbytheinterac-tionsbetweensaturatedfattyacids(SFAs),monounsaturatedfattyacids(MUFAs),andpolyunsaturatedfattyacids(PUFAs).Increasingconsumerexpectationsregardingthetaste,tendernessandjuicinessofmeat,coupledwithconcernsovernutritionalrecommendations,urgetheneedtoseekanoptimalbalancebetweentheserequirements[46].

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Animals2025,15,3374 14of19

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Animals2025,15,3374 14of19 Theproportionofenergyavailableforfatdepositioninpigsincreasesduringfattening,whichtranslatesintoanincreaseintherateofdenovofattyacidsynthesis[47].Thepresentstudyshowedthatmeatandbackfatobtainedfromboarsslaughteredatabodyweightof120kghadahigherproportionofSFAthanthemeatofboarsslaughteredat105kg.SimilarfindingswerereportedintheresearchbySkibaetal.(2013)[48],wherethecontentsofthemajoracidsofthisgroup,i.e.,C16:0andC18:0acids,werelowerinmeatandbackfatfromanimalsslaughteredatabodyweightof105kgcomparedto120kg.InthestudybySkibaetal.(2013)[48],theC16:0acidcontentincreasedwiththeincreaseinthebodyweightoftheanimals,whiletheC18:0acidlevelremainedunchanged.Alowerslaughterweightofanimalstranslatesintotheirthinnerbackfat,andthusalowercontentofmonounsaturatedfattyacids(MUFAs)storedintheadiposetissueasaresultofdenovosynthesis[49].Thepresentstudyresultsconfirmthisthesis.ThebackfatandmeatoftheanimalsfromgroupE2hadalowercontentofMUFAinthanthoseoftheanimalswithaslaughterweightof120kg.SimilarresultswerealsoreportedbyPaulyetal.(2009)[26].Omega-3andomega-6fattyacidsplayanimportantroleinhumanhealthduetotheirtherapeuticpotentialinthetreatmentofchronicdiseases[50].Properfunctioningofthebodyrequiresabalancebetweenomega-6andomega-3acids.Porkusuallyhasalessfavourableratioofomega-6toomega-3acidsthantheidealratio(1:1to5:1)[51].Inthepresentstudy,thisratioinporkwasalmost10:1,whileinbackfat,itwasclosertotherecommended5:1.Inturn,Grelaetal.(2013)[52]showedanevenhigherratioofomega-6toomega-3fattyacidsinmeatandbackfatcomparedthepresentstudy.AIandTIindicesplayakeyroleindeterminingthenutritionalvalueofpork.Inthisstudy,theirvalueswerefavourablylow(inmeatandbackfat),regardlessofslaughterweightandcastrationstatus.AlowerAIvaluetranslatesintoreducedlipidbindingtotheendotheliumandtheformationofatheroscleroticplaquesinbloodvessels.Ontheotherhand,alowerTIindexreducestheriskofbloodclottingdisordersandthrombusformation.TheAIofporkissubjecttofluctuationsduetofactorssuchastheoriginofaparticularcut,theprocessingtechniquesused,andthedietoffarmanimals[53].4.4.ContentsofIndole,Skatole,Androstenol,andAndrosteroneinMeatandBackfatAnalysisofcompoundsresponsibleforboartaintshowedreducedlevelsofan-drostenolandandrosteroneinthemeatofboarsfromthecontrolgroup.Furthermore,thelevelofandrosteroneinmeatwasundetectablein6outofthe10samples.Similarobserva-tionsweremadeforbackfat,withtheaveragecontentofandrostenolalsobeingthelowestintheimmunocastratedgroup,andandrosteroneundetectableinasmanyasninesamples.Thereducedhormonelevelsinmeatandbackfatobtainedfromthecontrolboarsconfirmthatimmunocastrationwasperformedcorrectly.TheeffectivenessofImprovac®inreduc-ingthesexsteroidsresponsibleforboartainthasbeenconfirmedbymanyauthors[54–57].However,itisessentialtonotethathighefficacydoesnotnecessarilyimplyreliability,andfactorsthatmaylimititseffectivenessshouldbetakenintoaccount.Theliteraturereportsisolatedcasesofindividualsshowingunsatisfactoryresultsofimmunocastration[58–61].Itis,however,difficulttodetermineunambiguouslywhetheratruelackofresponsetoimmunocastrationoccurredorwhetherthepreparationwasadministeredincorrectly[61].Werneretal.(2021)[62]observedthatearlyimmunocastration,carriedoutalreadyatthepigletproductionstage,didnoteliminateboartaintinallmales.Anotherfactorthatmayinfluencetheoccurrenceofboartaintincastratedindividualsisintestinalinfection[63].InthestudybyWeileretal.(2013)[64],immunocastrationwasshowntoincreasethefeedintakerate.Inimmunocastratedmalesexhibitingthisphenomenon,higherindoleconcentrationswererecorded,whichtheauthorsexplainedbychangesingastrointestinal

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Animals2025,15,3374 15of19 pHthatpromotethedevelopmentofindole-producingmicroorganisms.Inthepresentstudy,thelowestmeanindolecontentwasdeterminedinthebackfatofboarsfromgroupC,whereasskatolewasnotdetectedinanyofthesamplestestedinthisgroup.TheeffectofimmunocastrationinreducingskatoleandindolelevelsinbackfatwasconfirmedbyZamaratskaiaetal.(2008)[65].However,Needhametal.(2020)[66]didnotobserveanyreductioninindolecontentintheadiposetissuelinkedtotheimmunocastration,buttheydidobserveareductioninskatole.LowerlevelsofskatoleintheadiposetissueofimmunologicallycastratedboarswerealsoreportedbyŠkrlepetal.(2010)[67],Aleksi´cetal.2012[68],andStupkaetal.(2017)[69].Hanetal.(2019)[70]suggestedthat,byreducingtheformationofskatoleintheintestinesandsimultaneouslyacceleratingitsdegradationmetabolismintheliver,immunocastrationimpairsskatoleaccumulationintheadiposetissue,andthatthereducedformationofskatoleintheintestinesmayresultfromthesuppressedeffectofinsulin-likegrowthfactor1(IGF1)ontherenewalofthemucousmembraneoftheileumandcolon.Chenetal.(2006)[71]usedhumanchorionicgonadotropin(hCG)intheirexperimentandfoundthatsexsteroidsalsoaffectedindolemetabolism.Incontrast,thepresentstudyrevealeddifferenttrendsfrommeatcomparedtobackfat.Whileimmunocastrationeffectivelyreducedsexsteroidconcentrationsanddecreasedindolelevelsinbackfat,thehighestaverageconcentrationsofindoleandskatolewereobservedinmeatobtainedfromimmunocastratedboars.Thissuggeststhatthemechanismscontrollingindoleandskatoledepositioninleantissuemaydifferfromthoseinadiposetissue.Meinertetal.(2017)[72]foundcorrelationsbetweenskatolelevelsinadiposetissueandmeat;however,thesefindingswerenotsupportedbyourdata.Thecontentsofindolecompoundsintheleantissuemaybeaffectedbythethicknessoffatcoveringthemusclebeingtested[73].Repeatedanalysesofbackfatwithundetectablelevelsofskatoleinthepresentstudymayindicatethattheanimalswerekeptingoodhy-gienicconditions[74].AccordingtoKjeldsen(1993)[75],awetfeedmixtureandunlimitedaccesstowateralsoreducetheskatolecontentoffat,whichisconsistentwiththestudybyCzechetal.(2022)[76],inwhichcastratedboarsandimmunologicallycastratedboarsadministeredawetfeedmixturehadalowerskatolecontentinmeatandfatthanthosefedadryfeedmixture.Adiethighinfibreandcarbohydratesthatarenotbrokendownintheintestinesreducesskatoleproduction[77].Theindolecontentsdeterminedinmeatandbackfatbygaschromatographywereconsistentwiththeresultsofthecompoundprofiledeterminedusinganelectronicnose.Intheanalysesperformedusingbothmethods,thehighestcontentofindolewasdeterminedinthemeatofboarsfromgroupC,andthelowestinthemeatofboarsfromgroupE1.Inbackfat,however,thehighestlevelwasfoundingroupE2andthelowestingroupC.Theresultsobtainedindicatethatdespitethelackofdistinctquantitativedifferencesinindolecontent,itscontributiontotheodourperceptionofmeatandfatdifferedsignificantlybetweengroups,asdetectedbye-noseanalysis.5.ConclusionsInsummary,thisstudycomparedthequalityofmeatandfatfromimmunologicallycastratedboarsanduncastratedboarswithslaughterweightsof120and105kg.Thechemicalcompositionsofthemeatandqualityparameterswerecomparableinallgroups,withonlyahigherproteincontentinthemeatofheavieruncastratedboarsandahighercontentofn-6PUFAacidsinthemeatfromimmunologicallycastratedmales.Theomissionofimmunocastrationnegativelyaffectedbackfatqualitybyincreasingitsproteincontentanddecreasingitsfatcontent.Boththeslaughterweightandimmunocastrationstatusinfluencedthefattyacidprofileinbackfat.Theanalysisofcompoundsresponsibleforboartaintconfirmedtheeffectivenessofimmunocastrationinreducinghormonelevels(an-drostenol,androsterone)inmeatandbackfat.However,variabilityinindoleconcentration

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Animals2025,15,3374 16of19 wasobserved.Analysisusinganelectronicnoseshowedthehighestindolecontentinmeatandthelowestinfatfromimmunologicallycastratedmales,indicatingthattheeffectofimmunocastrationwasnotuniforminalltissues.Thesignificantdifferencesinthelevelsofthecompoundstested(indole,skatole,androstenol,andandrosterone)mayreflecttheinfluenceofindividualvariability.Theresultsobtainedsuggestthatdespitetheeffectivereductioninsexsteroidsasaresultofimmunocastration,insomecases,individuallyvaryinglevelsofcompoundsresponsibleforboartaint,especiallyindole,maypersist.AuthorContributions:Conceptualisation,A.Z.,M.S.,A.R.,P.C.,andM.B.;methodology,A.Z.,M.S.,P.C.,A.P.,K.P.,andM.B.;validation,A.Z.,M.S.,andM.B.;formalanalysis,J.W.;investigation,A.Z.,P.C.,I.W.-K.,A.P.,andK.P.;resources,P.C.,A.P.,andK.P.;datacuration,A.Z.andJ.W.;writing—originaldraftpreparation,A.Z.;writing—reviewandediting,A.Z.,M.S.,J.W.,A.R.,I.W.-K.,andM.B.;visualisation,A.Z.;supervision,M.S.andM.B.;projectadministration,A.Z.;fundingacquisition,A.Z.Allauthorshavereadandagreedtothepublishedversionofthemanuscript.Funding:Thisresearchreceivednoexternalfunding.InstitutionalReviewBoardStatement:Ethicalreviewandapprovalwerewaivedforthisstudy.AccordingtoPolishlawandEUDirective2010/63/EU,theexperimentdidnotrequireapprovalfromthelocalethicscommittee,asitwasconductedinproductionfacilitiesunderstandardfarmingpractices,limitedtoroutinefeedingandveterinaryprocedures.InformedConsentStatement:Consentwasobtainedfromthefarmowner.DataAvailabilityStatement:Thedatathatsupportthefindingsofthisstudyareavailableonrequestfromthecorrespondingauthor(A.Z.).Acknowledgments:ThispaperisapartofthePhDthesisofAnnaZalewska.ConflictsofInterest:AuthorPiotrCybulskiwasemployedbythecompanyGoodvalleyAgroS.A.Theremainingauthorsdeclarethattheresearchwasconductedintheabsenceofanycommercialorfinancialrelationshipsthatcouldbeconstruedasapotentialconflictofinterest.References1.Heyrman,E.;Millet,S.;Tuyttens,F.A.M.;Ampe,B.;Janssens,S.;Buys,N.;Wauters,J.;Vanhaecke,L.;Aluwé,M.On-FarmPrevalenceofandPotentialRiskFactorsforBoarTaint.Animal2021,15,100141.[CrossRef]2.Duarte,D.A.S.;Schroyen,M.;Mota,R.R.;Vanderick,S.;Gengler,N.RecentGeneticAdvancesonBoarTaintReductionasanAlternativetoCastration:AReview.J.Appl.Genet.2021,62,137–150.[CrossRef]3.Squires,E.J.;Bone,C.;Cameron,J.PorkProductionwithEntireMales:DirectionsforControlofBoarTaint.Animals2020,10,1665.[CrossRef]4.Hess,R.A.;Park,C.J.;Soto,S.;Reinacher,L.;Oh,J.E.;Bunnell,M.;Ko,C.M.J.MaleAnimalSterilization:History,CurrentPractices,andPotentialMethodsforReplacingCastration.Front.Vet.Sci.2024,11,1409386.[CrossRef][PubMed]5.Aluwé,M.;Heyrman,E.;Almeida,J.M.;Babol,J.;Battacone,G.;ˇCítek,J.;Furnols,M.F.I.;Getya,A.;Karolyi,D.;Kostyra,E.;etal.ExploratorySurveyonEuropeanConsumerandStakeholderAttitudestowardsAlternativesforSurgicalCastrationofPiglets.Animals2020,10,1758.[CrossRef]6.Hay,M.;Vulin,A.;Génin,S.;Sales,P.;Prunier,A.AssessmentofPainInducedbyCastrationinPiglets:BehavioralandPhysiologicalResponsesovertheSubsequent5Days.Appl.Anim.Behav.Sci.2003,82,201–218.[CrossRef]7.Breitenlechner,A.;Bünger,M.;Ruczizka,U.K.;Dolezal,M.;Auer,U.;Buzanich-Ladinig,A.ComparisonbetweenIntramuscularandIntranasalAdministrationofSedativeDrugsUsedforPigletCastration.Animals2024,14,2325.[CrossRef]8.Hokkanen,A.H.;Coutant,M.;Heinonen,M.;Norring,M.;Adam,M.;Oliviero,C.;Bergqvist,T.;Valros,A.TwoRestrainingDevicesinConnectiontoSurgicalCastrationwithorwithoutLocalAnesthesia:EffectsonPigletStress.Porc.HealthManag.2025,11,21.[CrossRef]9.PesentiRossi,G.;DallaCosta,E.;Filipe,J.F.S.;Mazzola,S.M.;Motta,A.;Borciani,M.;Gastaldo,A.;Canali,E.;Pilia,F.;Argenton,M.;etal.DoesImmunocastrationAffectBehaviourandBodyLesionsinHeavyPigs?Vet.Sci.2022,9,410.[CrossRef][PubMed]10.Pejsak,Z.;Truszczy´nski,M.ImmunologicznaKastracjaKnurków.˙ZycieWeter.2009,84,374–376.11.ˇCandek-Potokar,M.;Škrlep,M.;Zamaratskaia,G.;ˇCandek-Potokar,M.;Škrlep,M.;Zamaratskaia,G.ImmunocastrationasAlternativetoSurgicalCastrationinPigs.Theriogenology2017,6,109–126.[CrossRef]

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Animals2025,15,3374 18of19 38.Grela,E.R.;´Swi˛atkiewicz,M.;Kowalczuk-Vasilev,E.;Florek,M.;Kosior-Korzecka,U.;Skałecki,P.AnAttemptofImplementationofImmunocastrationinSwineProduction—ImpactonMeatPhysicochemicalQualityandBoarTaintCompoundConcentrationintheMeatofTwoNativePigBreeds.Livest.Sci.2020,232,103905.[CrossRef]39.Božiˇckovi´c,I.;Savi´c,R.;Panella-Riera,N.;Radojkovi´c,D.;Brun,A.;Font-i-Furnols,M.PorkQualityandHistologicalPropertiesofLongissimusMusclefromBoarsandEarlyandLateImmunocastratedPigs.MeatSci.2025,219,109688.[CrossRef]40.Krasnowska,G.;Salejda,A.M.WybraneCechyJako´scioweTłuszczuPochodz˛acegozTuszTucznikówRó˙znychGrupGenety-cznych.˙Zywno´s´cNauka-Technol.-Jako´s´c2008,2,95–105.41.Salejda,A.;Krasnowska,G.;Blaszczuk,M.AnalysisofQualityPropertiesinRawMeatandFatsfromFattenersBreedinginWielkopolska.ActaSci.Polonorum.Med.Vet.2009,8,3.42.Olkiewicz,M.;Moch,P.Zawarto´s´cGłównychIlo´sciowoSkładnikówSurowcowychwWybranychElementachZasadniczychPółtuszyWieprzowejOrazIchSkładPodstawowy.Post˛epyNauk.iTechnol.PrzemysłuRolno-Spo˙zywczego2011,66,67–80.43.Poklukar,K.;ˇCandek-Potokar,M.;Vrecl,M.;Batorek-Lukaˇc,N.;Fazarinc,G.;Kress,K.;Weiler,U.;Stefanski,V.;Škrlep,M.TheEffectofImmunocastrationonAdiposeTissueDepositionandCompositioninPigs.Animal2021,15,100118.[CrossRef]44.Kress,K.;Hartung,J.;Jasny,J.;Stefanski,V.;Weiler,U.CarcassCharacteristicsandPrimalPorkCutsofGilts,Boars,Immunocas-tratesandBarrowsUsingAutoFOMIIIDataofaCommercialAbattoir.Animals2020,10,1912.[CrossRef]45.Wood,J.D.;Enser,M.;Fisher,A.V.;Nute,G.R.;Sheard,P.R.;Richardson,R.I.;Hughes,S.I.;Whittington,F.M.FatDeposition,FattyAcidCompositionandMeatQuality:AReview.MeatSci.2008,78,343–358.[CrossRef]46.Dinh,T.T.;To,K.V.;Schilling,M.W.FattyAcidCompositionofMeatAnimalsasFlavorPrecursors.MeatMuscleBiol.2021,5.[CrossRef]47.Enser,M.;Hallett,K.;Hewitt,B.;Fursey,G.A.J.;Wood,J.D.FattyAcidContentandCompositionofEnglishBeef,LambandPorkatRetail.MeatSci.1996,42,443–456.[CrossRef]48.Skiba,G.;Raj,S.;Poławska,E.ProfileofFattyAcidsandActivityofElongaseand∆5and∆9DesaturaseofGrowingPigsDifferinConcentrationofIntramuscularFatinMusculusLongissimusDorsi.Anim.Sci.Pap.Rep.2013,31,123–137.49.Gandemer,G.LipidsinMusclesandAdiposeTissues,ChangesduringProcessingandSensoryPropertiesofMeatProducts.MeatSci.2002,62,309–321.[CrossRef]50.Xu,R.;Molenaar,A.J.;Chen,Z.;Yuan,Y.ModeandMechanismofActionofOmega-3andOmega-6UnsaturatedFattyAcidsinChronicDiseases.Nutrients2025,17,1540.[CrossRef]51.Dutkowska,A.;Racho´n,D.RoleofN-3andn-6UnsaturatedFattyAcidsinthePreventionofCardiovascularDiseases.Chor.SercaiNaczy´n2015,12,154–159.52.Grela,E.R.;Kowalczuk-Vasilev,E.;Klebaniuk,R.Performance,PorkQualityandFattyAcidCompositionofEntireMales,SurgicallyCastratedorImmunocastratedMales,andFemalePigsRearedunderOrganic.Pol.J.Vet.Sci.2013,16,107–114.[CrossRef][PubMed]53.Covaciu,F.D.;Feher,I.;Cristea,G.;Dehelean,A.NutritionalQualityandSafetyAssessmentofPorkMeatCutsfromRomania:FattyAcidsandElementalProfile.Foods2024,13,804.[CrossRef]54.Metz,C.;Hohl,K.;Waidelich,S.;Drochner,W.;Claus,R.ActiveImmunizationofBoarsagainstGnRHatanEarlyAge:ConsequencesforTesticularFunction,BoarTaintAccumulationandN-Retention.Livest.Prod.Sci.2002,74,147–157.[CrossRef]55.Brunius,C.;Zamaratskaia,G.;Andersson,K.;Chen,G.;Norrby,M.;Madej,A.;Lundström,K.EarlyImmunocastrationofMalePigswithImprovac®—EffectonBoarTaint,HormonesandReproductiveOrgans.Vaccine2011,29,9514–9520.[CrossRef][PubMed]56.Pawlicki,P.;Galuszka,A.;Pardyak,L.;Tuz,R.;Płachno,B.J.;Malopolska,M.;Dubniewicz,K.;Yang,P.;Kotula-Balak,M.;Tarasiuk,K.LeydigCellsinImmunocastratedPolishLandracePigTestis:DifferentiationStatusandSteroidEnzymeExpressionStatus.Int.J.Mol.Sci.2022,23,6120.[CrossRef]57.Fazarinc,G.;Batorek-Lukaˇc,N.;Škrlep,M.;Poklukar,K.;VandenBroeke,A.;Kress,K.;Labussière,E.;Stefanski,V.;Vrecl,M.;ˇCandek-Potokar,M.MaleReproductiveOrganWeight:CriteriaforDetectionofAndrostenone-PositiveCarcassesinImmunocastratedandEntireMalePigs.Animals2023,13,2042.[CrossRef]58.Zeng,X.Y.;Turkstra,J.A.;Meloen,R.H.;Liu,X.Y.;Chen,F.Q.;Schaaper,W.M.M.;Oonk,H.B.;Guo,D.Z.;VandeWiel,D.F.M.ActiveImmunizationagainstGonadotrophin-ReleasingHormoneinChineseMalePigs:EffectsofDoseonAntibodyTiter,HormoneLevelsandSexualDevelopment.Anim.Reprod.Sci.2002,70,223–233.[CrossRef]59.Kubale,V.;Batorek,N.;Škrlep,M.;Prunier,A.;Bonneau,M.;Fazarinc,G.;ˇCandek-Potokar,M.SteroidHormones,BoarTaintCompounds,andReproductiveOrgansinPigsAccordingtotheDelaybetweenImmunocastrationandSlaughter.Theriogenology2013,79,69–80.[CrossRef]60.ˇCandek-Potokar,M.;Prevolnik,M.;Škrlep,M.TestesWeightIsNotaReliableToolforDiscriminatingImmunocastratesfromEntireMales.InProceedingsoftheInternationalSymposiumonAnimalScience,Belgrade,Serbia,23–25September2014;pp.43–49.

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Animals2025,15,3374 19of19 61.VandenBroeke,A.;Aluwé,M.;Kress,K.;Stefanski,V.;Škrlep,M.;Batorek,N.;Ampe,B.;Millet,S.EffectofDietaryEnergyLevelinFinishingPhaseonPerformance,CarcassandMeatQualityinImmunocastratesandBarrowsinComparisonwithGiltsandEntireMalePigs.Animal2022,16,100437.[CrossRef]62.Werner,D.;Baldinger,L.;Bussemas,R.;Büttner,S.;Weißmann,F.;Ciulu,M.;Mörlein,J.;Mörlein,D.EarlyImmunocastrationofPigs:FromFarmingtoMeatQuality.Animals2021,11,298.[CrossRef]63.Škrlep,M.;Batorek,N.;Bonneau,M.;Fazarinc,G.;Šegula,B.;ˇcandek-Potokar,M.ElevatedFatSkatoleLevelsinImmunocastrated,SurgicallyCastratedandEntireMalePigswithAcuteDysentery.Vet.J.2012,194,417–419.[CrossRef][PubMed]64.Weiler,U.;Götz,M.;Schmidt,A.;Otto,M.;Müller,S.InfluenceofSexandImmunocastrationonFeedIntakeBehavior,SkatoleandIndoleConcentrationsinAdiposeTissueofPigs.Animal2013,7,300–308.[CrossRef][PubMed]65.Zamaratskaia,G.;Andersson,H.K.;Chen,G.;Andersson,K.;Madej,A.;Lundström,K.EffectofaGonadotropin-ReleasingHormoneVaccine(ImprovacTM)onSteroidHormones,BoarTaintCompoundsandPerformanceinEntireMalePigs.Reprod.Domest.Anim.2008,43,351–359.[CrossRef]66.Needham,T.;Gous,R.M.;Lambrechts,H.;Pieterse,E.;Hoffman,L.C.CombinedEffectofDietaryProtein,Ractopamine,andImmunocastrationonBoarTaintCompounds,andUsingTesticleParametersasanIndicatorofSuccess.Foods2020,9,1665.[CrossRef]67.Škrlep,M.;Šegula,B.;Zajec,M.;Kastelic,M.;Košorok,S.EffectofImmunocastration(Improvac®)inFatteningPigsI:GrowthPerformance,ReproductiveOrgansandMalodorousCompounds.Slov.Vet.Res.2010,47,57–64.68.Aleksi´c,J.;Dokmanovi´c,M.;Aleksi´c,Z.;Teodorovi´c,V.;Stoji´c,V.;Trbovi´c,D.;Balti´c,M.Z.InvestigationofTheEfficacyofImmunocastrationAimedatThePreventionofSexOdourinBoarMeat.ActaVet.2012,62,653–663.[CrossRef]69.Stupka,R.;ˇCítek,J.;Vehovský,K.;Zadinová,K.;Okrouhlá,M.;Urbanová,D.;Stádník,L.EffectsofImmunocastrationonGrowthPerformance,BodyComposition,MeatQuality,andBoarTaint.CzechJ.Anim.Sci.2017,62,249–258.[CrossRef]70.Han,X.;Zhou,M.;Cao,X.;Du,X.;Meng,F.;Bu,G.;Kong,F.;Huang,A.;Zeng,X.MechanisticInsightintotheRoleofImmunocastrationonEliminatingSkatoleinBoars.Theriogenology2019,131,32–40.[CrossRef]71.Chen,G.;Zamaratskaia,G.;Madej,A.;Lundström,K.EffectofHCGAdministrationontheRelationshipbetweenTesticularSteroidsandIndolicCompoundsinFatandPlasmainEntireMalePigs.MeatSci.2006,72,339–347.[CrossRef]72.Meinert,L.;Lund,B.;Bejerholm,C.;Aaslyng,M.D.DistributionofSkatoleandAndrostenoneinthePigCarcassCorrelatedtoSensoryCharacteristics.MeatSci.2017,127,51–56.[CrossRef][PubMed]73.Rius,M.A.;García-Regueiro,J.A.SkatoleandIndoleConcentrationsinLongissimusDorsiandFatSamplesofPigs.MeatSci.2001,59,285–291.[CrossRef]74.Thomsen,R.;Edwards,S.A.;Jensen,B.B.;Rousing,T.;Sorensen,J.T.EffectofFaecalSoilingonSkatoleandAndrostenoneOccurrenceinOrganicEntireMalePigs.Animal2015,9,1587–1596.[CrossRef][PubMed]75.Kjeldsen,N.PracticalExperiencewithProductionandSlaughterofEntireMalePigs;InstitutNationaldelaRechercheAgronomique:Paris,France,1993.76.Czech,A.;Kusior,G.;Zi˛eba,G.;Łukaszewicz,M.;Grela,E.R.EffectofImmunocastrationontheSteroidHormonesContent,SerumLipidProfile,andFattyAcidProfileinTissuesofPorkersFedDryorWetDiet.Anim.Sci.Pap.Rep.2022,40,171–184.77.Tuz,R.ZapobieganieWystepowaniuZapachuPlciowegowTuszachNiekastrowanychChirurgicznieKnurkow.Zesz.Nauk.Akad.Rol.wKrakowie.Rozpr.2008,323,1–86.Disclaimer/Publisher’sNote:Thestatements,opinionsanddatacontainedinallpublicationsaresolelythoseoftheindividualauthor(s)andcontributor(s)andnotofMDPIand/ortheeditor(s).MDPIand/ortheeditor(s)disclaimresponsibilityforanyinjurytopeopleorpropertyresultingfromanyideas,methods,instructionsorproductsreferredtointhecontent.