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Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot

2013; Elsevier BV; Volume: 96; Issue: 2 Linguagem: Inglês

10.1016/j.meatsci.2013.08.030

1873-4138

Giulianna Zilocchi Miguel, Marcelo Henrique de Faria, Roberto de Oliveira Roça, Carolina Toledo Santos, Surendranath P. Suman, Ana Beatriz Garcia Faitarone, Nara Laiane Casagrande Delbem, Lúcio Vilela Carneiro Girão, Juliana M. Homem, Erika K. Barbosa, Leticia S. Su, Flávio Dutra de Resende, Gustavo Rezende Siqueira, Aline Domingues Moreira, Taciana Villela Savian,

Insect Utilization and Effects

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.