animal

EAAP Annual Meeting, 2008. Session ‘Piglet Castration’

Practice on castration of piglets in Europe

B. Fredriksena1 c1, M. Font i Furnolsa2, K. Lundströma3, W. Migdala4, A. Pruniera5, F. A. M. Tuyttensa6 and M. Bonneaua5

a1 Animalia Norwegian Meat and Poultry Research Centre, P.O. 396, Økern, 0513 Oslo, Norway

a2 IRTA-Food Technology, Finca Camps i Armet, 17121 Monells, Spain

a3 Department of Food Science, Swedish University of Agricultural Science, Box 7051, SE-750 07 Uppsala, Sweden

a4 Faculty of Food Technology, Department of Animal Product Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

a5 French National Institute for Agricultural Research (INRA), UMR 1079 INRA-Agrocampus Ouest, 35590 Saint Gilles, France

a6 Institute for Agricultural and Fisheries Research, Scheldeweg 68, 9090 Melle, Belgium

Abstract

PIGCAS (Attitudes, practices and state of the art regarding piglet castration in Europe) is to our knowledge the first project that has focused on castration practice across European countries (European Union minus Bulgaria, Malta and Romania, plus Norway and Switzerland). About 250 million pigs are slaughtered in Europe each year. Of the 125 million male pigs, approximately 20% are left entire, less than 3% are castrated with anaesthesia and the rest is castrated without anaesthesia. The study identified large variations in castration procedures, both within and between countries. In females, castration is very rare, but is practiced without anaesthesia in special breeds/production systems in some of the southern countries.

(Received January 28 2009)

(Accepted March 26 2009)

(Online publication May 12 2009)

Correspondence:

c1 E-mail: Bente.Fredriksen@animalia.no