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| A Comparison of the Effects of Two Different Castration Methods on the Contents of Amino Acids, Inosine Monophosphate and Fatty Acids in Pork |
| YUAN Ya-li，LI Jiao-long，ZHANG Wei-hui，LI Chao，GAO Feng,，ZHOU Guang-hong |
| 1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
Nanjing 210095, China |
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Abstract The objective of this study was to explore the effect of GnRF （gonadotropin-releasmg tactor） vaccine on me contents of amino acids, inosine monophosphate （IMP） and fatty acids of pork. A total of 400 healthy male piglets （Large White × Landrace × Duroc, with similar body weight） were randomized into 2 groups with 10 replicates of 20 piglets per group： GnRFtreated （immunocastration） group and surgical castration group. After 25 weeks of feeding, all piglets were weighed, and longissimus muscles were taken to determine the contents of amino acids, IMP and fatty acids. GnRF vaccination had no significant effect on the essential to total amino acids ratio and tasty to total amino acids ratio of pork （P 〉 0.05）. A significantly higher IMP content was observed for GnRF-treated group as compared to surgical castration group. The two groups did not significantly differ in the contents of total saturated fatty acids and total monounsaturated fatty acids （P 〉 0.05）, but GnRF-treated group exhibited a significantly higher total polyunsaturated fatty acid content （P 〈 0.01）. In conclusion, compared to surgical castration, GnRF vaccination can result in a higher increase in the contents of IMP and total polyunsaturated fatty acid in longissimus muscles, thereby improving meat quality.
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2011, Vol. 25 
