Tenderloin and fat quality of Portuguese local Alentejano pigs submitted to different immunocastration protocols

Abstract

The Alentejano (AL) pig, a traditional Portuguese breed, is highly valued for its premium meat products bearing PDO and PGI labels. These animals are typically raised under extensive conditions, reaching advanced ages and high body weights at slaughter. Surgical castration of males has been a common practice to prevent boar taint, an undesirable trait affecting sensory meat quality. However, with the potential prohibition by the European Union of this method, alternative methods must be considered. Immunocastration (IMC) is a promising option, although its application in extensively reared Alentejano pigs and its impact on meat quality requires further clarification.