Archive: AASV Position Statement – Castration of Swine

The following versions of the position statement are provided for historical purposes only.

The current AASV Position Statement on Castration of Swine was reaffirmed by the Board of Directors on April 25, 2024. Previous versions of the position are below:

2018 AASV Position Statement: Castration of Swine

Castration of male pigs is performed to reduce aggressive behaviors and improve the palatability of pork. The AASV supports the use of procedures that reduce pain, including the development and approval of practical analgesic and anesthetic protocols that improve piglet outcomes. Most U.S. commercial market pig processors do not accept immuno-castrated male pigs for sale into the domestic or foreign food supply. Surgical castration should be performed early and sufficiently prior to weaning such that no open wounds remain at the time of weaning. Clean, sharp equipment must be used to minimize pain and risk of infection. If surgical castration is performed after weaning, analgesia and/or AMDUCA-permissible anesthetic protocols should be used.

Approved by the AASV Board of Directors on April 3, 2018

2013/2015 AASV Position Statement: Castration of Swine

Castration of male pigs is performed to reduce aggressive behaviors and improve the palatability of pork. The AASV supports the use of procedures that reduce pain, including the development and approval of practical analgesic and anesthetic protocols that improve piglet outcomes. Currently, U.S. commercial market pig processors do not accept uncastrated male pigs for sale into the domestic or foreign food supply. Surgical castration should be performed early and sufficiently prior to weaning such that no open wounds remain at the time of weaning. Clean, sharp equipment must be used to minimize pain and risk of infection. If surgical castration is performed after weaning, analgesia and/or AMDUCA-permissible anesthetic protocols should be used.  Immunological castration is an alternative technology that prevents boar taint. 

Approved by the AASV Board of Directors on October 3, 2013
Reaffirmed by the AASV Board of Directors on March 30, 2015