title: Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot.
abstract: 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.
authors.affiliation: Faculdade de Medicina Veterinaria e Zootecnia, UNESP - Univer. Estadual Paulista, Botucatu, 18618-970 Sao Paulo, Brazil. Electronic address: giulianna_zilocchi@hotmail.com.
authors.forename: Giulianna Z
authors.initials: GZ
authors.lastname: Miguel
authors.forename: Marcelo H
authors.initials: MH
authors.lastname: Faria
authors.forename: Roberto O
authors.initials: RO
authors.lastname: Roça
authors.forename: Carolina T
authors.initials: CT
authors.lastname: Santos
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.forename: Ana B G
authors.initials: AB
authors.lastname: Faitarone
authors.forename: Nara L C
authors.initials: NL
authors.lastname: Delbem
authors.forename: Lucio V C
authors.initials: LV
authors.lastname: Girao
authors.forename: Juliana M
authors.initials: JM
authors.lastname: Homem
authors.forename: Erika K
authors.initials: EK
authors.lastname: Barbosa
authors.forename: Leticia S
authors.initials: LS
authors.lastname: Su
authors.forename: Flavio D
authors.initials: FD
authors.lastname: Resende
authors.forename: Gustavo R
authors.initials: GR
authors.lastname: Siqueira
authors.forename: Aline D
authors.initials: AD
authors.lastname: Moreira
authors.forename: Taciana V
authors.initials: TV
authors.lastname: Savian
mesh_terms: D000003:Abattoirs; D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D002369:Castration / Q000379:methods*; D002417:Cattle; D003116:Color; D005511:Food Handling; D063427:Food Quality; D006824:Hybridization, Genetic; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010641:Phenotype
keywords: Bos indicus; Carcass trait; Feedlot; Immunocastration; Meat color; Nellore