Miguel GZ, Faria MH, Roça RO, Santos CT, Suman SP, Faitarone ABG, Delbem NLC, Girao LVC, Homem JM, Barbosa EK, Su LS, Resende FD, Siqueira GR, Moreira AD, Savian TV. Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot.
Meat Sci 2013;
96:884-91. [PMID:
24211546 DOI:
10.1016/j.meatsci.2013.08.030]
[Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 08/23/2013] [Accepted: 08/26/2013] [Indexed: 11/18/2022]
Abstract
The objective was to examine the effects of immunocastration on carcass traits and meat quality of Nellore and Nellore×Aberdeen Angus male animals finished in feedlot. Surgically castrated, immunocastrated, and intact animals were finished in feedlot for 90 days. The animals were harvested, and carcass traits were evaluated. Carcasses were chilled, and one 2.5-cm steak was fabricated from Longissimus thoracis muscle. The steaks were individually vacuum packaged and frozen at -18 °C. Frozen steaks were thawed, and pH, instrumental color, cooking loss, and shear force were determined. Immunocastrated animals demonstrated greater (P<0.05) hot dressing percentage and cold dressing percentage than their surgically castrated counterparts. Furthermore, steaks from immunocastrated and surgically castrated animals exhibited greater redness (P<0.05) and lower darkness (P<0.05) than steaks from intact animals, indicating possible advantage in retailing. The results suggested that immunocastration may be utilized to improve carcass traits and beef color in feedlot-finished Nellore and Nellore×Aberdeen Angus males.
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