Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins

Abstract

The aim of this study was to assess the effect of immune-spaying on meat quality characteristics and fatty acid profile of dry-cured shoulders and loins by comparing Iberian×Duroc surgically spayed females, immune-spayed females and entire females. There were no significant differences on the physicochemical composition of dry-cured shoulders; however the intramuscular fat content of dry-cured loins was higher in immune-spayed females than entire ones, but not significantly different from spayed females. Immune-spayed females showed the highest values, which could improve the sensory quality of Iberian dry-cured loins, since it is considered an index of high quality. On the other hand, the PUFA content of both dry-cured shoulders and loins proved to be lower in immune-spayed than spayed females, which could prevent excessive fat oxidation responsible for rancidity. Therefore, immune-spaying could be a viable alternative to surgical spaying from the meat quality point of view.

Keywords: Castration; Dry-cured loins; Dry-cured shoulders; Fatty acid profile; Iberian pigs; Immunocastration.