There are two alternative options for surgical castration while avoiding boar taint. One is to raise entire male pigs and the other is to vaccinate. Both ensure better animal health and welfare, higher meat quality, lower costs, and increased productivity. Pig farmer Mark Tijssen, slaughterhouse operator Derk Oorburg and retail and food service operator Wim van Kemenade elaborate on their experiences in the video below.
Mark Tijssen: Better health, welfare, and efficiency
Pig farmer Mark Tijssen started raising entire males 10 years ago. He finds them much more efficient than castrated ones, while animal welfare and health are also better. To reduce boar taint, he keeps clean stables and uses the right feeding components. To be successful in the future, he needs the commitment from all partners in the chain.
Derk Oorburg (Vion Food Group): The entire chain contributes, from farm to fork
Because the market required higher animal welfare standards and there was more demand for leaner meat, Derk’s company decided to start slaughtering entire males. The success of this lies in the entire chain, from farm to fork. High quality in the slaughter process is an important contributing factor.
Wim van Kemenade (Sourcing Manager at Albert Heijn): Less feed, same amount of meat
The meat from entire males is leaner, which meets dietary requirements for many consumers. Entire males are efficient growers as well: they produce more meat with the same food intake. So, it takes less feed to make the meat you need. Lastly, because no surgery is needed on the piglet, raising entire males raises the bar for animal welfare.
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