What question did this study set out to answer?

This research aims to provide extensive data on production and meat qualities of immunocastrated and entire male pigs.

May 22, 2026Open Access

Data paper: Early and late immunocastrated and entire male pigs’ data from production, carcass and meat quality, including bones, histology and sensory analysis

IBI. BožičkovićUniversity of Belgrade NPN. Panella-RieraInstitute of Agrifood Research and Technology ABA. BrunInstitute of Agrifood Research and Technology

Key Points

This research aims to provide extensive data on production and meat qualities of immunocastrated and entire male pigs.
Data collected from 11 entire male pigs, 14 late immunocastrated pigs, and 12 early immunocastrated pigs.
Parameters measured include daily feed consumption, body characteristics, carcass measurements, bone measurements, and meat quality metrics.
Data on histology, proximate analysis, and sensorials were included and the data can be reused for further analysis.
Detailed measures provided include carcass fat thickness, muscle depth, and reproductive organ characteristics.
Meat quality parameters such as pH, electrical conductivity, and histological fiber proportions were documented.
Findings support possible meta-analysis or re-evaluation for varied methods in future studies.

Abstract

Data from 11 entire male pigs, 14 late immunocastrated- LIC pigs (vaccines at 8 (V1) and 4 (V2) weeks before slaughter) and 12 early immunocastrated- EIC pigs (vaccines at 13 (V1) and 8 (V2) weeks before slaughter) are provided. Daily feed consumption by pen (two pigs of the same treatment per pen) and individual weight and body characteristics measured at the farm are provided globally and by period (Period 1: From beginning to V1EIC; Period 2: From V1EIC to V2EIC and V1LIC; Period 3: From V2EIC and V1LIC to V2LIC; and Period 4: From V2LIC to slaughter). Carcass fat thickness and muscle depth measures at the ham level (ZP method) and the loin (with ruler in the midline and with Fat-O-Meat’er II device at 6 cm of the midline) from the slaughtered animals are provided. Left half carcasses were computed tomography scanned and from the axial images, complementary information of the carcass characteristics was obtained, e. g. several areas and thicknesses. Additionally, the radius bone was measured and its cortical and medullar areas were determined. From all the images, the volume and proportion of bones in global or divided by density classes were also obtained considering the volume associated with different Hounsfield values. Reproductive organs (testes and bulbourethral glands) weight, length and colour (only testes) data are reported. Meat quality parameters (e. g. pH, electrical conductivity, drip loss, and colour) and histological characteristics of longissimus muscle (slow-twitch oxidative, fast-twitch oxidative and fast-twitch glycolytic fibre diameter and proportion) are reported. Additionally, proximate analysis and fatty acid composition of the subcutaneous fat and the longissimus muscle are also available. Finally, the standardized sensorial properties of the meat determined by 10 panellists are also included. These data have been reused in two scientific publications and can be included in other data sets to increase the number of animals and/or treatments, to perform a meta-analysis or to be re-analysed in a different way considering different parameters or effects in the model.

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