Características de carcaça e da carne de bovinos mestiços não-castrados ou submetidos a diferentes métodos de castração
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Data
2014-09-24
Título da Revista
ISSN da Revista
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Editor
José Henrique Stringhini
Resumo
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.
Descrição
v. 15, n. 4, p. 428-436, out./dez. 2014.
Palavras-chave
Burdizzo, Composição da carcaça, Métodos de castração, Qualidade da carne, Carcass composition, Castration methods, Meat quality
Citação
VAZ, Fabiano Nunes; RESTLE, João; PÁDUA, João Teodoro; MORALES, Danielle Curado Santana Pires; PACHECO, Paulo Santana; MAYSONNAVE, Greicy Sofia. Características de carcaça e da carne de bovinos mestiços não-castrados ou submetidos a diferentes métodos de
castração. Ciência Animal Brasileira, Goiânia, v.15, n. 4, p. 428-436, out./dez. 2014. Disponível em: < http://www.revistas.ufg.br/index.php/vet/article/view/26218/17655>.