Gender status effect on carcass and meat quality traits of feedlot Angus × Nellore cattle

Abstract

| INTRODUC TI ONThe demand for animal products is increasing as the world population grows. Brazil is an important beef producer and global exporter so it is important to invest in breeding programs aiming at traits that can meet the increasing demand for beef and the requirements of a demanding consumer (Carvalho et al., 2016). Also, beef cattle producers need to invest in technologies to increase profitability and improve the quality of the production. Therefore, the beef industry needs to reward the producer by implementing certification programs to stimulate the producers to adopt practices that improve meat quality, such as castrating males, crossbreeding, feedlot finishing, and slaughtering of heifers with adequate subcutaneous and intramuscular fat deposition. In the last decades, Brazilian beef producers have been using increasingly precocious cattle, with greater carcass development to produce beef with desirable traits. In short, Brazilian producers utilize crossbreeding between B. indicus and Taurus breeds to improve lean yield and beef quality (Carvalho et al., 2016;Gama et al., 2013;Pereira et al., 2015).Carcass and beef quality are significantly affected by gender (Gagaoua et al., 2015;Weglarz, 2010). Steer and heifer have lower performance, higher subcutaneous and intramuscular fat content, and better quality beef compared to bull carcasses (Seideman, AbstractThe study evaluated the effect of gender status on carcass and meat quality of feedlot Angus × Nellore cattle. A total of 176 cattle, 20 months old, were confined for 190-days and assigned to four treatments: bulls, immunocastrated, steers, and heifers. Bulls had greater rib eye area and HCW (p = 0.0001). Heifers had increased fat thickness (p = 0.0001). Steers and heifers had higher marbling scores (p = 0.0001).There was interaction between gender and aging time for Warner-Bratzler Shear Force (p = 0.0002), L* (p = 0.0118), and b* (p = 0.0113) values of beef. The sensory panel results showed that beef from bulls had the lowest consumer overall acceptance (p = 0.0278). Especially, regardless tenderness, steers and immunocastrated beef were considered tender, independent of aging time. Beef produced by heifers, steers, and immunocastrated is considered to be of higher quality than bulls. Thus, it is may be an interesting alternative to produce high-quality beef than bulls, to attend the consumer demand for high-quality products. Additionally, the low fatty acids n6 levels and low n6:n3 ratio, high levels of CLA, MUFAs, and oleic acid suggests that the heifer meat is favorable for human health.

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

“…could be attributed to the intramuscular fat (IMF) content that was similar in both the sex types of beef (Table 1). Supporting the present findings, Mueller et al (2019) also found no differences in eating quality traits between steer and heifer longissimus thoracis muscles that contained a same IMF level. Till now, it is well known that marbling degree or IMF content is the vital factor determining the eating quality of beef since the level of IMF has been found positively correlated to all the eating attributes (Chung et al, 2018;Jo et al, 2012;Joo et al, 2017).…”

“…Till now, no reports comparing the technological quality traits between the steer and cow meats are available. Corresponding to the present findings, however, Choat et al (2006) and Mueller et al (2019) also reported no differences in shear force and color traits such as; lightness and redness between steer and female (heifers) meats.…”

“…Similar to our results, those of Choat et al (2006) showed that cattle sex (steer and heifer) had no effects on juiciness or flavor, tenderness and overall tenderness scores of longissimus muscles. Likewise, research conducted to examine the effects of sex on eating properties of Angus cattle beef has found no differences in flavor, aroma, juiciness and overall acceptability between steer and heifer (Mueller et al, 2019). The result indicating no differences in the taste score could be related to the tastesrelated components (free amino acids and metabolites) whose variations in amount might not be large enough for the consumers to discriminate these two beef types.…”

Characterization of carcasses of Zebu cattle raised in a semiarid region according to sex

“…It is also noted that this cluster presented greater weight among the four groups, as males have higher adult weight (Restle et al, 1994;Restle et al, 1996;Restle and Vaz, 1997). However, beef from bulls has the lowest consumer overall acceptance (Mueller et al, 2019).…”

“…Uncastrated males, castrated males, heifers, and cows are the sexes described in this legislation. In brief, carcasses of uncastrated males showed greater weight and percentage of muscles and lower subcutaneous fat cover than castrated males (Vittori et al, 2006;Pinheiro et al, 2009;Mueller et al, 2019). Females have lower carcass weight than castrated males (Vaz et al, 2010) due to lower adult weight.…”