Why do we castrate male pigs destined for slaughter?

Castration of male pigs that are intended for slaughter is primarily performed to improve the quality of the meat. Intact male pigs, or boars, can develop a strong and often undesirable flavor known as "boar taint." This flavor can arise from high levels of certain hormones and compounds present in the meat of intact males, which makes it less palatable for consumers. By castrating these pigs, producers can mitigate the risk of boar taint and ensure that the meat is more appealing in terms of taste and aroma. This practice is crucial for maintaining the quality standards that consumers expect from pork products.

The other options, while relevant to pig management, do not address the primary reason for castration in relation to meat quality. For instance, prevention of aggression is a concern in breeding or management situations rather than meat quality. Similarly, weight gain and feed costs can be influenced by many factors, but these are not the driving factors behind the decision to castrate pigs destined for the market.