The effects of analgesia and local anaesthesia during castration of male piglets
MetadataShow full item record
Castration of male animals has a long tradition and the reason for this is the propensity of castrates to deposit fat and the easier control of their behavior. Mature male pigs also tend to develop boar-taint, an aversive odor and flavor of the meat contributed mostly by the presence of skatole and androstenone. Surgical castration is performed most commonly without the use of anesthetics or analegesics and since the scrotum and testes are innervated with nociception, it is safe to assume that pain and distress is inflicted on the piglets. Some countries like the UK have stopped with castration and raise entire males but according to data still the majority of all male pigs in the world are being castrated and the percentage reaches up to 80 %. Paradoxically today consumers demand leaner meat and their attitudes support the welfare of piglets and seem to find that the act of castration is unacceptable.