Different non-physical castration techniques are being studied for improving the quality of the product and productive and nutritional parameters. The possible influence of these techniques in fatty infiltration and profile in swine, will provide great profits at productive and sanitary level in the products, besides of a greater saving in the process and lower environmental contamination. By the other hand, as it is not necessary the interaction with the animal, stress will be lower, which will improve the welfare in the pigs.