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

Abstract

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.