DIFERENÇAS NA COMPOSIÇÃO DA CARCAÇA DE SUÍNOS MACHOS, CASTRADO E IMUNOCASTRADO: Uma revisão narrativa da literatura

The quality of pork is dependent on factors of retail and consumer interest, including appearance, shelf life, as well as tenderness and flavor. One of the factors determining the quality of the animal concerns its castration. Castration of pigs is a procedure carried out to control the odor of the meat and to guarantee the complete quality of the animal for consumption. Therefore, understanding its effects on pig production is essential to have a quality animal and increasingly higher production levels. In this sense, the general objective of this study is to carry out an analysis of the differences in the composition of the pig carcass: male, castrated and immunocastrated through a bibliographical review. The specific objectives were to elucidate the carcass characteristics of male, castrated and immunocastrated pigs and verify the impact of castration on the quality of the animal carcass. Through this study it was possible to conclude that immunocastrated pigs stand out in terms of carcass yield compared to surgically castrated males and intact males, due to the sexual odor, the quality of the meat, the thickness of the bacon and in its entirety.