2 documents found, page 1 of 1
Carcass traits of pure Alentejano breed males reared outdoors and subjected to ...
Martins, J.M.; Tomaz, P.; Hernández-Garcia, F.; Izquierdo, M.; Lopes, J.; Machado, J.; Carreira, E.; Braz, M.; Payan-Carreira, R.; Charneca, R.Rearing intact male pigs may lead to an off-odor and flavor in meat and fat known as boar taint, especialy in animals slaughtered at older ages and high body weights (BW). This is a particular issue for a portuguese local breed, the Alentejano (AL) pig. To address this, males from this breed are generally physically castrated. However, with the potential prohibition of this surgical procedure in the European Un...
Effects of two immunocastration protocols on meat quality of pure Alentejano br...
Martins, J.M.; Tomaz, P.; Hernández-Garcia, F.; Izquierdo, M.; Lopes, J.; Machado, J.; Carreira, E.; Charneca, R.The Alentejano pig, a local portuguese breed, is known for its high-quality PDO and PGI meat and meat products. Traditionally, these animals are reared to older ages and heavier weights, with male castration used to prevent boar taint, which adversely affects meat flavor and odor, as well as to reduce aggressive behaviors. With the impending ban on surgical castration within the European Union, alternative solu...