Assessing the value of entire male pigs
Carcasses from entire males and from castrates differ from each other in several ways, for example in terms of chemical composition and dimensions. Entire males have a higher lean meat percentage, larger fore-ends and smaller hams than castrates. The risk of boar taint also means that discontinuing the practice of castration requires the analysis of skatole and androstenone in the neck fat of all entire males. All of these facts must be considered if the cost of producing entire males is to be calculated. It is not possible to set a fixed price for the production of entire males, since it is dependent on sales patterns and the percentage of carcasses that are sorted out. Instead, the value must be calculated in terms of the current, relevant scenarios.
Aaslyng, MD., Jensen, H., Karlsson, AH. (2018) Meat Science vol 136, side 79-84
The gender background of texture attributes of pork loin
Støier, S. (2015) Pig Industry Matters Newsletter June/July
Solving the 'boar taint' problem