Effect of slaghter age and castration age on meat quality and carcass in high-concentrate diet calves | Efecto de la edad de castración y sacrificio sobre la calidad de la carne y la canal en terneros cebados intensivamente
2011
Martí, S., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España). Grupo de Alimentación, Manejo y Bienestar Animal | Realini, C.E., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España). Grupo de Alimentación, Manejo y Bienestar Animal | Bach, A., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España). Grupo de Alimentación, Manejo y Bienestar Animal | Pérez Juan, M., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España). Grupo de Alimentación, Manejo y Bienestar Animal | Devant, M., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España). Grupo de Alimentación, Manejo y Bienestar Animal
The aim of this study was to evaluate the effect of the castration age and slaughter age on performance and meat quality of high-concentrate diet Holstein calves. 124 Holstein calves followed a 3x3 factorial design arrangement of treatments: castration age (intact bulls (INT), animals castrated at 8 month of age (CAS8) and animals castrated at 3 month of age (CAS3)); and animals slaughtered serially at different ages(10, 12 and 14 month of age). The BW and intake were recorded every 15 days and daily, respectively. After slaughtered, the 9-10-11 sup(th) rib section was removed to determine physically separable bone, lean and fat. Muscle pH and color were measured in LM. Also WBSF and intramuscular fat was evaluated in the LM. Castration reduced growth, improved carcass fat cover, marbling, tenderness and meat pH. As slaughter age increased, feed efficiency was reduced, carcass weight and fat cover, tenderness, and marbling improved. Only an interaction between castration age and slaughter age was found in separable percentage of subcutaneous fat, intermuscular fat, and intramuscular fat. Castration and slaughter age are two factors that affect performance and meat quality independently from each other with the exception of subcutaneous, intermuscular and intramuscular fat percentages.
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