IMPACT OF IMMUNOCASTRATION ON THE FATTY ACID PROFILE IN MALE PIGS: A META-ANALYSIS APPROACH

Autores

• Marcos Henrique de Sá MendesUNIPAMPA
• Henrique da Costa Mendes MunizUNIPAMPA
• Luciana PötterUFSM
• Deise Dalazen CastagnaraUNIPAMPA
• Leonardo Tombesi da RochaUFSM
• Ediemerson Batista de SouzaUNIPAMPA
• Joeline Isabel HartmannUNIPAMPA
• Rodrigo Soares VolpattoUFSM
• Matheus Cunha ReboredoUNIPAMPA

Resumo

This study aimed to evaluate, through meta-analysis, the effect of immunocastration on the fatty acid profile in carcasses of male pigs, compared to surgically castrated animals. The final database consisted of five articles, encompassing 13 studies and 744 pigs, of which 374 were immunocastrated and 370 surgically castrated. Data were collected on polyunsaturated (PUFA), monounsaturated (MUFA), and saturated (SFA) fatty acids, as well as myristic, palmitic, linoleic, and linolenic acids, from samples of the belly, jowl, and subcutaneous fat. Results indicated that immunocastrated pigs had higher concentrations of MUFA and myristic acid, while surgically castrated pigs showed higher levels of PUFA, particularly linoleic and linolenic acids. No differences were observed in SFA and palmitic acid levels between groups. It is concluded that immunocastration alters lipid deposition patterns without compromising the nutritional quality of pork, as fatty acid levels remain within the recommended standards for human consumption.

Palavras-chave

immunocastration; lipid composition; fatty acids; pigs; meta-analysis

Licença

Este capítulo está sob a Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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