CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS

Detalhes bibliográficos
Autor(a) principal: Vaz, Fabiano Nunes
Data de Publicação: 2014
Outros Autores: Restle, João, Pádua, João Teodoro, Morales, Danielle Curado Santana Pires, Pacheco, Paulo Santana, Maysonnave, Greicy Sofia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/26218
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 non-castrated 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 non-castrated 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 non-castrated animals have higher slaughter and cold carcass weights, and higher muscle percentage and muscle / fat ratio than castrated males.KEYWORDS: Burdizzo; carcass composition; castration methods; meat quality. 
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spelling CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODSCARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃOCarcassburdizzocomposição da carcaçamétodos de castraçãoqualidade da carneThe 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 non-castrated 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 non-castrated 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 non-castrated animals have higher slaughter and cold carcass weights, and higher muscle percentage and muscle / fat ratio than castrated males.KEYWORDS: Burdizzo; carcass composition; castration methods; meat quality. Objetivou-se com este estudo analisar os efeitos de diferentes métodos de castração de machos mestiços de raças de origem leiteira, sobre as características de carcaça e da carne, em comparação com animais não-castrados. Foram utilizados 84 machos, com idade média de dez meses, distribuídos em quatro grupos de 21 animais: castrados com o uso de burdizzo, por meio de incisão lateral na bolsa escrotal, por remoção do tampão (ápice da bolsa escrotal) ou não-castrados. O abate dos animais ocorreu em frigorífico comercial, aos 30 meses de idade. Animais não-castrados apresentaram maior peso de carcaça fria (208,0±6,2 kg) do que os castrados por diferentes métodos (média 192,0±6,4 kg). Não houve diferença para a espessura de gordura entre os grupos experimentais, mas quando a medida foi ajustada ao peso de carcaça, observou-se maior cobertura de gordura nos animais castrados com burdizzo (0,79±0,08 mm/100 kg) ou por incisão lateral (0,86±0,09 mm/100 kg) do que os não-castrados (0,61±0,05 mm/100 kg). A área de olho de lombo foi maior nos machos não-castrados (60,47±1,94 cm2) do que os castrados com burdizzo (50,41±3,18 cm2). Não houve diferença para as relações músculo/osso e músculo+gordura/osso entre os grupos, mas a relação músculo/gordura foi maior nos animais não-castrados em relação aos castrados pela remoção do tampão e estes superiores aos castrados por incisão lateral. Não houve diferença entre as características sensoriais da carne, mas o grau de marmoreio foi maior nos animais castrados com burdizzo (2,33±0,20 pontos) ou castrados pela remoção do tampão (2,39±0,20 pontos) do que os bovinos não-castrados (1,77±0,12 pontos). O método de castração em bovinos mestiços de origem leiteira abatidos com peso reduzido não promove alterações na qualidade da carcaça e da carne dos animais, mas animais não-castrados apresentam maiores peso de abate e peso de carcaça fria, alem de maior porcentagem de músculo na carcaça e melhor relação músculo/gordura do que os castrados.PALAVRAS-CHAVE: Burdizzo; composição da carcaça; métodos de castração; qualidade da carne. Universidade Federal de Goiás2014-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/2621810.1590/cab.v15i4.26218Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 15 No. 4 (2014); 428-436Ciência Animal Brasileira / Brazilian Animal Science; v. 15 n. 4 (2014); 428-4361809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/26218/17655https://revistas.ufg.br/vet/article/view/26218/17656Vaz, Fabiano NunesRestle, JoãoPádua, João TeodoroMorales, Danielle Curado Santana PiresPacheco, Paulo SantanaMaysonnave, Greicy Sofiainfo:eu-repo/semantics/openAccess2014-12-23T23:51:13Zoai:ojs.revistas.ufg.br:article/26218Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:01.806687Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE BOVINOS MESTIÇOS NÃO-CASTRADOS OU SUBMETIDOS A DIFERENTES MÉTODOS DE CASTRAÇÃO
title CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
spellingShingle CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
Vaz, Fabiano Nunes
Carcass
burdizzo
composição da carcaça
métodos de castração
qualidade da carne
title_short CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
title_full CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
title_fullStr CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
title_full_unstemmed CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
title_sort CARCASS AND MEAT TRAITS OF CROSSBRED BOVINES CASTRATED OR SUBMITTED TO DIFFERENT CASTRATION METHODS
author Vaz, Fabiano Nunes
author_facet Vaz, Fabiano Nunes
Restle, João
Pádua, João Teodoro
Morales, Danielle Curado Santana Pires
Pacheco, Paulo Santana
Maysonnave, Greicy Sofia
author_role author
author2 Restle, João
Pádua, João Teodoro
Morales, Danielle Curado Santana Pires
Pacheco, Paulo Santana
Maysonnave, Greicy Sofia
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Vaz, Fabiano Nunes
Restle, João
Pádua, João Teodoro
Morales, Danielle Curado Santana Pires
Pacheco, Paulo Santana
Maysonnave, Greicy Sofia
dc.subject.por.fl_str_mv Carcass
burdizzo
composição da carcaça
métodos de castração
qualidade da carne
topic Carcass
burdizzo
composição da carcaça
métodos de castração
qualidade da carne
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 non-castrated 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 non-castrated 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 non-castrated animals have higher slaughter and cold carcass weights, and higher muscle percentage and muscle / fat ratio than castrated males.KEYWORDS: Burdizzo; carcass composition; castration methods; meat quality. 
publishDate 2014
dc.date.none.fl_str_mv 2014-12-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/26218
10.1590/cab.v15i4.26218
url https://revistas.ufg.br/vet/article/view/26218
identifier_str_mv 10.1590/cab.v15i4.26218
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/26218/17655
https://revistas.ufg.br/vet/article/view/26218/17656
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 15 No. 4 (2014); 428-436
Ciência Animal Brasileira / Brazilian Animal Science; v. 15 n. 4 (2014); 428-436
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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