دورية أكاديمية
Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat
| العنوان: | Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat |
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| المؤلفون: | Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sun-Sik Jang, Soo-Hyun Cho |
| المصدر: | Animal Bioscience, Vol 35, Iss 8, Pp 1258-1269 (2022) |
| بيانات النشر: | Asian-Australasian Association of Animal Production Societies, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Zoology |
| مصطلحات موضوعية: | castration, half-castration, meat quality, meat yield, tenderness, Zoology, QL1-991 |
| الوصف: | 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 (half- and 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: half-castration (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 had only one testicle surgically removed while, the CC calves had both testicles surgically removed. 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 (p0.05). 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 as an alternative practice to be used for increasing the yield and tenderness of male cattle meat. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2765-0189 2765-0235 |
| العلاقة: | http://www.animbiosci.org/upload/pdf/ab-21-0536.pdfTest; https://doaj.org/toc/2765-0189Test; https://doaj.org/toc/2765-0235Test |
| DOI: | 10.5713/ab.21.0536 |
| الوصول الحر: | https://doaj.org/article/86a6684baa304a93b44b558022b4d1d0Test |
| رقم الانضمام: | edsdoj.86a6684baa304a93b44b558022b4d1d0 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 27650189 27650235 |
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| DOI: | 10.5713/ab.21.0536 |