Bulgarian Journal of Agricultural Science
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Biological and economic aspects of the immunological castration in comparison with traditional (surgical) method
Mykola Povod, Inna Lozynska, Evgeniya Samokhina
Abstract: Pork farming practices involve castration of pigs as a method of obtaining high quality products. Most often, this is due to the fact that during sexual maturation the animal organism produces hormones that lead to aggressive behavior of animals and as a consequence of stressful events which can be a factor of slowing down the growth process. Immunological form of cessation of sexual activity animal is more humane, but because of high prices is not available for most small farmers. Compared to the standard procedure of castration, immunological method is temporarily blocked gland to produce steroids. Vaccination takes place at a later age than surgical castration, which allows pork producers to realize the potential of non-castrated animals during rearing and to monitor the presence of the meat smell. The performed research finally confirmed the benefits of using the immunological castration in comparison with traditional surgical method:
1.During the fattening period, immunological castrates had 10 g higher daily average gain, and at the end of the fattening period, they achieved a live weight of 3.9 kg higher than the castrated surgical boars.
2.During the fattening period, immunological castrates daily eaten an average of 2.50 kg of feed, which is 0.12 kg less compared to surgical castrate.
3.Due to our opinion, immunological castrates had a better 0.20 kg feed conversion compared to surgical castrated.
4.The cost of 1 kg of pork by slaughtering of immunological castrated animals is 8.9% lower compared to the cost of meat of surgical castrated.
5.After the dissection from immunological castrated animals more meat and less fat were obtained. Revenue from sales of commercial products from immunological castrates is higher by 2.3%.
Keywords: immunological castration; pork production; surgical castration
Date published: 2019-04-23
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