Vanlalhmangaihsanga
A total of 24 Large White Yorkshire (LWY) of male pigs of 2-3 months age were allocated into three different groups viz. T1, T2, and control consisting of 8 pigs per group for the experiment. T1 group was chemically castrated using KMnO4 , T2 group was chemically castrated using AgNO3 and the control group was surgically castrated. The experiment was conducted to evaluate and compare the effect of the different chemicals used for castration on certain carcass characteristics and for controlling the boar taint. Chemicals were injected at a total dose of 2 ml intra testiculaly. The final result shows that the chemical castration group performed better on Carcass weight (p>0.01), Butt (p<0.01), BFT (p<0.01) and Dressing percentage (p<0.01) when compared to the surgically castrated group. The sensory evaluation of the meats and fats also show that there is no significant difference between the chemically castrated group and surgically castrated group. Thus, it may be concluded chemical castration may also be effective in controlling the boar taint.
