Recombinetics / DNA Genetics End to surgical castration
The breeding technology focuses on swine health and well-being while ensuring good meat quality. “This partnership will help evaluate, develop and commercialize the castration-free swine trait with the goal to get the technology into the hands of pork producers globally,” the companies said.
Castration is routinely used on male piglets to avoid “boar taint,” an unpleasant odor and unsavory taste that affects the pork’s marketability to consumers. Currently, castrations are performed surgically, impacting animal well-being and adding health risks to animals from potential side effects of these management interventions.
Another method of castration being used is with Improvest, which works like a vaccine, immunologically. It works with the pig’s own immune system to create a temporary effect similar to physical castration to reduce boar taint.
On the other hand, chemical castration involves injecting a chemical into the testicles to alter the pH of the testicular environment and cause the testicle to atrophy. Formaldehyde, lactic acid, acetic acid, silver salt and zinc salt have been evaluated for chemical castration use in various species. While these substances are easy to administer and inexpensive, chemical castration is a painful procedure and is not a suitable alternative.
The research is being led by principal investigator Tad Sonstegard, Ph.D., chief scientific officer of Acceligen, Recombinetics’ agriculture division.
“Precision breeding includes a range of technologies that will have a strong impact on genetic improvement programs,” said Tom Rathje, chief technical officer at DNA Genetics in the release. “We are pleased to be a part of furthering these technologies and increasing our understanding of precision breeding and its application in a breeding system. This specific project is an innovative use of precision breeding techniques that have the potential of improving both animal health and efficiency. We are pleased to be a part of making this technology available to the pork industry.”