Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

Abstract

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (halfand complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: halfcastration (HC) and complete-castration (CC) groups (n=16 per group). At 7 months of age, all the animals were castrated in which the HC calves were surgically removed only one testicle while, the CC calves were completely removed both testicles. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results:The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In term of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to the intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles(p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion:Half-castration emerged out as an alternative practice to be used for increasing the meat yield and tenderness of male cattle.

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

“…For the fatty acid analysis, total lipids were extracted using a solvent mixture: chloroform: methanol in a ratio of 2:1 (v/v) as described in our previous study [ 23 ]. Briefly, each sample (10 g) was homogenized with 150 mL of the solvent mixture at 300×g for 3 min, and the homogenate was then filtered with a Whatman filter paper.…”

“…The samples were then analyzed using a gas chromatography/flame ionization detector (GC-FID; Varian Technologies, Palo Alto, CA, USA) equipped with a capillary column (30 m×0.25 mm×0.25 μm film thickness; Supelco, Bellefonte, PA, USA). The GC-FID condition used was same as those described by Hoa et al [ 23 ]. Fatty acids were expressed as relative percent (%) of total fatty acids analyzed.…”

Assessment of Pain and Inflammation in Domestic Animals Using Infrared Thermography: A Narrative Review

“…The procedure consists of either the physical removal or chemical inactivation of the testicles. These events cause inflammation and pain due to the manipulation of soft tissues [ 103 ]. The inflammatory response generated has been studied in tomcats using superficial testicular IRT to determine the clinical viability of chemical castration—a combination of 20% CaCl 2 with 0.5% dimethyl sulfoxide—at 18-time points.…”

— Invited Review — Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition

“…The castration method (half-castration or complete castration) affects beef quality and quantity. Half castration produces higher meat yields compared to complete castration (steers); it also produces meat with a higher IMF content and a lower shear force (higher tenderness) than that of uncastrated Korean cattle bulls [ 51 ].…”