CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO
The objective of this study was to assess the effects of different castration methods applied to dairy crossbred males on carcass and meat traits, compared with noncastrated animals. Eighty-four males, with average age of ten months, were randomized into four groups of 21 animals: castrated usin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2014-12-01
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| Series: | Ciência Animal Brasileira |
| Subjects: | |
| Online Access: | http://www.revistas.ufg.br/index.php/vet/article/view/26218/17655 |
| _version_ | 1828901071657893888 |
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| author | Fabiano Nunes Vaz João Restle João Teodoro Pádua, Danielle Curado Santana Pires Morales Paulo Santana Pacheco Greicy Sofia Maysonnave |
| author_facet | Fabiano Nunes Vaz João Restle João Teodoro Pádua, Danielle Curado Santana Pires Morales Paulo Santana Pacheco Greicy Sofia Maysonnave |
| author_sort | Fabiano Nunes Vaz |
| collection | DOAJ |
| description | The objective of this study was to assess the effects of
different castration methods applied to dairy crossbred
males on carcass and meat traits, compared with noncastrated
animals. Eighty-four males, with average age of ten months, were randomized into four groups of 21
animals: castrated using burdizzo tool, castrated by lateral
incision in scrotum, castrated by cap removing (scrotum
apex) or kept intact (non-castrated). The slaughter of
animals occurred in commercial slaughterhouse, at 30
months of age. Non-castrated animals showed higher cold
carcass weight (208.0±6.2 kg) than the males castrated by
different methods (mean 192.0±6.4 kg). There was no
difference in subcutaneous fat thickness among the
groups, but when the measure was adjusted for carcass
weight, there was a higher fat cover in animals castrated
with burdizzo (.79± .08 mm/100 kg) or lateral incision
(.86± .09 mm/100 kg) than non-castrated (.61± .05
mm/100 kg). Longissimus dorsi area was higher in noncastrated
males (60.47±1.94 cm2
) than males castrated
with burdizzo tool (50.41±3.18 cm2
). There was not
statistical difference for muscle/bone and muscle+fat/bone
ratios among the groups, but the muscle/fat ratio was
higher in non-castrated animals compared to castrated by
cap removing and these were greater than castrated by
lateral incision. There was no difference of meat sensorial
characteristics, but the marbling score was higher in
castrated with burdizzo tool (2.33± .20 points) or castrated
by cap removing (2.39± .20 points) than the non castrated
(1.77 ± 0.12 points). Castration method in crossbred dairy
cattle males slaughtered with low weight does not
promote changes in carcass and meat quality, but noncastrated
animals have higher slaughter and cold carcass
weights, and higher muscle percentage and muscle / fat
ratio than castrated males. |
| first_indexed | 2024-12-13T15:56:27Z |
| format | Article |
| id | doaj.art-4fb3930d6faf4a919b99a3aeb08db143 |
| institution | Directory Open Access Journal |
| issn | 1518-2797 1809-6891 |
| language | English |
| last_indexed | 2024-12-13T15:56:27Z |
| publishDate | 2014-12-01 |
| publisher | Universidade Federal de Goiás |
| record_format | Article |
| series | Ciência Animal Brasileira |
| spelling | doaj.art-4fb3930d6faf4a919b99a3aeb08db1432022-12-21T23:39:18ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971809-68912014-12-0115442843610.1590/1089-6891v15i426218CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃOFabiano Nunes Vaz0João Restle1João Teodoro Pádua,2Danielle Curado Santana Pires Morales3Paulo Santana Pacheco4Greicy Sofia Maysonnave5Professores Doutores da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilProfessor PhD da Universidade Federal do Tocantins, Araguaína, TO, Brasil.Professor Doutor da Universidade Federal de Goiás, Goiânia, GO, Brasil.Mestre em Ciência Animal pela Universidade Federal de Goiás, Goiânia, GO, Brasil.Professores Doutores da Universidade Federal de Santa Maria, Santa Maria, RS, BrasilPós Graduando da Universidade Federal de Santa Maria, Santa Maria, RS, Brasil.The objective of this study was to assess the effects of different castration methods applied to dairy crossbred males on carcass and meat traits, compared with noncastrated animals. Eighty-four males, with average age of ten months, were randomized into four groups of 21 animals: castrated using burdizzo tool, castrated by lateral incision in scrotum, castrated by cap removing (scrotum apex) or kept intact (non-castrated). The slaughter of animals occurred in commercial slaughterhouse, at 30 months of age. Non-castrated animals showed higher cold carcass weight (208.0±6.2 kg) than the males castrated by different methods (mean 192.0±6.4 kg). There was no difference in subcutaneous fat thickness among the groups, but when the measure was adjusted for carcass weight, there was a higher fat cover in animals castrated with burdizzo (.79± .08 mm/100 kg) or lateral incision (.86± .09 mm/100 kg) than non-castrated (.61± .05 mm/100 kg). Longissimus dorsi area was higher in noncastrated males (60.47±1.94 cm2 ) than males castrated with burdizzo tool (50.41±3.18 cm2 ). There was not statistical difference for muscle/bone and muscle+fat/bone ratios among the groups, but the muscle/fat ratio was higher in non-castrated animals compared to castrated by cap removing and these were greater than castrated by lateral incision. There was no difference of meat sensorial characteristics, but the marbling score was higher in castrated with burdizzo tool (2.33± .20 points) or castrated by cap removing (2.39± .20 points) than the non castrated (1.77 ± 0.12 points). Castration method in crossbred dairy cattle males slaughtered with low weight does not promote changes in carcass and meat quality, but noncastrated animals have higher slaughter and cold carcass weights, and higher muscle percentage and muscle / fat ratio than castrated males.http://www.revistas.ufg.br/index.php/vet/article/view/26218/17655Burdizzocarcass compositioncastration methodsmeat quality |
| spellingShingle | Fabiano Nunes Vaz João Restle João Teodoro Pádua, Danielle Curado Santana Pires Morales Paulo Santana Pacheco Greicy Sofia Maysonnave CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO Ciência Animal Brasileira Burdizzo carcass composition castration methods meat quality |
| title | CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO |
| title_full | CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO |
| title_fullStr | CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO |
| title_full_unstemmed | CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO |
| title_short | CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO |
| title_sort | caracteristicas de carcaca e da carne de bovinos mesticos nao castrados ou submetidos a diferentes metodos de castracao |
| topic | Burdizzo carcass composition castration methods meat quality |
| url | http://www.revistas.ufg.br/index.php/vet/article/view/26218/17655 |
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