MEATCON2019

…As a second vaccination is crucial for 3 The 60th International Meat Industry Conference MEATCON2019 IOP Publishing IOP Conf. Series: Earth and Environmental Science 333 (2019) 012001 doi:10.1088/1755-1315…

…As a second vaccination is crucial for 3 The 60th International Meat Industry Conference MEATCON2019 IOP Publishing IOP Conf. Series: Earth and Environmental Science 333 (2019) 012001 doi:10.1088/1755-1315…

4.5 b 2.3 a 4.9 a 4.6 b 4.9 b 3.8 b 4.9 b 4.3 b 3.5 b 27/64 87/6 66/15 51/25 University 3.0 5.4 b 4.7 b 3.4 a 5.3 c 5.8 c 4.7 c 4.7 b 2.4 a 5.2 b 5.0 c 4.8 b 4.4 c 5.3 c 4.5 b 3.0 a 35/59 91/5 74/14 50/35 Profession 3 No 2.7 a 5.2 a 4.5 a 3.6 b 4.7 a 5.4 a 4.4 a 4.4 a 2.3 a 5.0 a 4.7 a 4.7 3.9 a 5.0 a 4.3 a 3.3 b 27/65 87/6 68/15 48/31 Yes 3.5 b 5.6 b 4.8 b 3.2 a 5.9 b 6.1 b 5.0 b 4.9 b 2.7 b 5.3 b 5.2 b 4.8 4.9 b 5.6 b 4.7 b 2.8 a 48/48 92/5 78/13 51/40 Supply 3.8 5.7 4.8 3.2 5.9 6.0 4.9 5.0 3.2 5.2 5.1 4.8 5.0 5.5 4.8 3.0 52/43 90/7 77/12 50/37 Farm 4.1 5.5 4.3 2.9 5.6 5.8 4.5 4.4 3.6 5.3 4.8 4.2 5.0 5.4 4.3 2.8 61/33 92/4 70/19 43/49 Veterinarian 3.4 5.5 5.1 3.0 6.0 6.2 5.3 5.0 2.6 5.2 5.4 4.6 4.8 5.6 4.8 2.6 50/48 89/10 86/11 49/47 Processing 3.7 5.4 4.2 2.5 5.3 5.9 4.5 3.9 3.1 5.6 4.8 3.9 4.8 5.7 4.4 2.4 47/46 92/4 70/17 29/61 Retail/butcher 3.2 5.0 4.8 2.7 5.2 5.6 4.9 4.1 2.6 4.9 5.0 4.3 4.3 5.1 4.5 2.8 38/60 95/5 77/11 43/46 Researcher 3.4 5.8 4.9 3.6 6.2 6.3 5.2 5.5 2.5 5.3 5.3 5.2 5.2 5.7 4.9 2.8 46/52 95/4 82/12 63/30 Familiarity No 2.5 a 5.1 a 4.6 c 3.7 c 4.7 a 5.4 a 4.6 b 4.6 b 2.2 a 4.9 a 4.8 b 4.8 b 3.8 a 4.9 a 4.4 b 3.3 c 24/69 87/6 73/12 52/28 Contact 3.3 b 5.5 b 4.5 b 3.4 b 5.4 b 5.8 b 4.6 b 4.7 b 2.6 b 5.3 b 4.9 ab 4.9 b 4.5 b 5.4 b 4.4 ab 3.0 b 40/53 90/5 68/17 49/37 Farm 3.8 c 5.5 b 4.3 a 3.0 a 5.4 b 5.7 b 4.4 a 4.2 a 3.0 c 5.3 b 4.7 a 4.4 a 4.7 b 5.3 b 4.2 a 2.7 a 50/44 91/5 65/20 40/46 OVERALL 2.9 5.3 4.5 3.5 5.0 5.5 4.6 4.6 2.4 5.1 4.8 4.7 4.1 5.1 4.4 3.1 32/61 89/6 71/14 49/33 RMSE 1.7 1.9 2.0 2.0 1.8 2.1 1.8 1.8 2.1 2.0 1.6 1.7 1.9 1.7 1.9 2.0 a,b different superscripts indicate significant differences within demographic variables per option (p < 0.05) 1 Statements were scored on a scale from 1 (totally disagree) to 7 (totally agree) “If the

al University of Life and Environmental Sciences of Ukraine (NULES), Henerala Rodimtseva 19, 03041 Kyiv, Ukraine; getya@ukr.net 8 Department of Animal Science, Faculty of Agriculture (UNIZG), University of Zagreb, Svetosimunska cesta 25, 10 000 Zagreb, Croatia; dkarolyi@agr.hr 9 Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), ul. Nowoursynowska 159c, 02-787 Warsaw, Poland; eliza_kostyra@sggw.edu.pl (E.K.); sylwia_zakowska_biemans@sggw.edu.pl (S.Ż.-B.) 10 Department of Behavioral Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstraße 17, 70599 Stuttgart, Germany; kress.kevin@uni-hohenheim.de 11 Department of Animal Production and Biotechnology, Faculty of Agrobiotechnical Sciences Osijek, University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; gkusec@fazos.hr 12 Department of Animal Sciences, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany; daniel.moerlein@uni-goettingen.de 13 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26, Talalikhina str., 109316 Moscow, Russia; a.semenova@fncps.ru 14 Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia; martin.skrlep@kis.si 15 Department of Food safety and control of foodstuffs animal origin, Faculty of Veterinary medicine, Trakia University, Students Campus 6000, 6000 Stara Zagora, Bulgaria; todor.stoyanchev@uni-sz.bg 16 Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; tbigor@agrif.bg.ac.rs 17 Interdisciplinary Laboratory for Research on Heavy Metals Accumulation in the Food Chain and Modeling, Veterinary Medicine, Faculty of Veterinary Medicine and University of

Article Quality of Meat and Fat from Immunocastrated Boars and Uncastrated Boars Slaughtered at Different Body Weights Anna Zalewska 1, * , Marcin Sońta 1, * , Justyna Wi˛ecek 1 , Anna Rekiel 1 , Piotr Cybulski 2 , Iwona Wojtasik-Kalinowska 3 , Andrzej Półtorak 3 , Kamila Puppel 1 and Martyna Batorska 1 1 Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Ciszewskiego 8 Street, 02-786 Warsaw, 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.) 2 Goodvalley Agro S.A., Dworcowa 25 Street, 77-320 Przechlewo, Poland; piotr.cybulski@goodvalley.com 3 Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, 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.) Simple Summary The abandonment of surgical castration of boars in pork production creates the need to implement alternative solutions that will eliminate boar taint in meat and fat, while preserving their desired physicochemical properties. This study aimed to analyse the quality of meat and fat from immunocastrated boars and uncastrated boars with slaughter weights of 120 and 105 kg. Its results showed that the slaughter of uncastrated boars with a body weight of 120 kg had a beneficial effect on the protein content of their meat. However, the lack of castration resulted in fat quality deterioration. In turn, the immunocastration reduced the content of hormones responsible for the presence of boar taint in meat and fat. Abstract

rcass and meat to castrates, but that the meat obtained from entire males quality. Fàbrega et al. (2011) showed that the meat from was less tender and had a lower protein content. Oppo- pigs slaughtered at 105 kg exhibited significantly higher site observations were made by Lundström et al. (2009), lightness (L*) and higher drip loss compared to the meat who stated that the carcasses of entire males were char- from pigs slaughtered at 130 kg. Additionally, carcasses acterized by better quality and higher protein content of from the pigs slaughtered at a live weight of 105 kg had the meat than those of the castrates. Aaslyng and Hviid a higher percentage of lean meat. (2020) studied meat quality in the Danish pig population Despite findings indicating a relationship between by randomly selecting entire male pigs, gilts, and bar- sexual maturity and boar taint, there is no universal age rows from various slaughterhouses. They demonstrated or body weight at which boar taint-free meat can consist- that the meat from the pigs of each sex was of high qual- ently be obtained from entire male pigs. ity with a low coefficient of variation for pH and color. In addition, they observed increased drip loss from the Other alternatives meat of entire male pigs and higher shear-force values. In addition to the most commonly used alternatives Another important aspect concerning entire male pigs, to surgical castration of male pigs (immunocastration besides the quality of meat, is in using their meat in pro- and fattening of entire males), other methods are being cessing and as raw material. An experiment by Škrlep investigated that could potentially minimize the conse- et al. (2016), which tested the suitability of meat from quences of abandoning the procedure. However, these entire