The core prompts that the pig should be allowed to fully ingest colostrum for at least 3 days before castration and establish a stable teat order. This can also allow the testicles to have enough time to descend to the scrotum, and for pigs that have scrotal hernias, they can also find it in time and deal with it in time. Castration within 14 days of age has several advantages.
background
In North American pig production, castration is almost always required except for a few boars reserved for breeding. There are two main reasons why fat pigs are castrated. The first is behavioral reasons. After reaching sexual maturity, boars in the same column will show more aggressiveness than the same age. Weight boars are more difficult to manage. The second reason, and probably the most important reason, is that boars that are close to mature weight (approximately 90 kilograms) may have an odor. Eating boiled boar pork will have a special offensive taste after cooking.
Boar taint is mainly caused by two compounds secreted by boars in vivo: pheromones and skatole. The pheromones are synthesized in the testis, pooled and converted to pheromones in the salivary glands, and the sexual activity of the sow can be stimulated during the mating process. The pheromones also deposit in fat and can be released when cooking heat, causing boar taint. Skatole is produced by microbes in the hindgut of boars. It can be absorbed into the bloodstream through the intestinal wall and metabolized and degraded in the liver, but it may also enter the adipose tissue and produce boar taint.
Dispute focus
Several countries in Europe have begun to focus on boars. For example, both Norway and Switzerland passed legislation that would forbid boars from 2009. Several large supermarkets in the Netherlands have stated that they refuse to distribute the male pork unless the boar is anaesthetized before castration. McDonald's, a fast food chain in the Netherlands, also announced that it will no longer sell products containing male and female pork. Another fast food chain in the Netherlands also issued a similar statement.
In the United States, animal welfare in swine industry is now focused on the sow individual limit line. In fact, Florida, Arizona, and Oregon have recently passed legislation to disable the gestation limit column, requiring swarm breeding of sows, and several pig industry integrators have announced changes to the production system in more production. Crowd-feeding is used in the cycle. Castration as an animal welfare issue has not attracted the attention of the American public. However, the new legislation on castration in Europe has raised concerns among US pig producers.
Someone proposed an alternative to castration. However, these alternatives are easier said than done. For example, in the United Kingdom and Ireland, castration is not a routine measure, but slaughter weight and age are relatively low there. The typical slaughter weight in the United Kingdom is 104 kg, or even lower, while the average weight in the United States is 122 kg. Most slaughtering and processing plants in the United States are designed for slaughter heavy pigs. If the average slaughter weight is reduced by 23 kg, serious economic problems will be caused. Pork consumers in Europe have expressed their willingness to accept a certain degree of boar taint, but U.S. pork producers may be reluctant to take the risk of trying their own customers to accept such pork. Other alternatives include performing anesthesia during castration, or replacing castration with chemical or immune castration. These alternatives also mean that it is easier to do it. If it is actually used in practice, it will encounter technical and economic obstacles.
Proper cutting procedures
At present, the American Veterinary Association finds a balance between animal welfare and pork production quality. The organization acknowledges that castration can control the aggressive behavior of pigs and recommends that it continue to be implemented, but it should be implemented at least 5 days before weaning, so that the pigs can have sufficient recovery time before they are released from the sow. The organization's policy also requires that, assuming that the castration is delayed after 28 days of age, anesthesia or painless castration should be performed, and when this larger, older pig is castrated, it should be operated by a professional veterinarian.
When it comes to pig's castration, the most important aspect may be operator training. Veterinarians, animal husbandry teachers, and qualified farm managers can and should provide training for workers responsible for cutting operations. There are several methods of cutting that are described here, but there is one that is most used in commercial pig farms and can be performed by a single person using a scalpel.
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