Carcass composition of boars compared to gilts and barrows

The fattening of boars is an alternative to surgical piglet castration which has been discussed in recent years to replace castration without anaesthesia. Known differences between boars, barrows and gilts are shape and tissue composition of the carcass. Especially the percentages of lean meat and fat are crucial for carcass value. In order to quantify these differences, we compared boars (study 2012/2013) with gilts and barrows (study 2009/2010). The sample (n = 241) comprised 5 morphological types (Du * DK; Pi * FR; Pi * Nord; Pi * Sud; Yk * NL) and 3 weight groups (< 90 kg, 90-99.9 kg and >= 100 kg). As expected, boars had the highest lean meat percentage and the lowest fat percentage (lean meat 61%; fat 19%). Gilts were intermediate (lean meat 59%; fat 22%), and barrows had the lowest meat percentage (57%) and the highest fat percentage (25%). The characteristic carcass development showed sexual dimorphism in the proportion of cuts: in boars, the percentage of shoulder was higher, and that of ham lower, than in barrows and gilts. The lean meat content of each main cut differed between boars and barrows or gilts much like it differed for the whole carcass, with the highest lean meat percentage at the expense of fat in boars. Boars also had the highest proportion of bone, skin and tendons (with the exception of tenderloin tendons). Our study allows to quantify well-known sex related differences in carcass composition of boars compared to barrows and gilts for the present slaughter pig population in Germany.