Browse > Article
http://dx.doi.org/10.5713/ab.21.0536

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat  

Hoa, Van-Ba (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Song, Dong-Heon (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Seol, Kuk-Hwan (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Kang, Sun-Moon (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Kim, Hyun-Wook (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Jang, Sun-Sik (Hanwoo Research Institute, National Institute of Animal Science)
Cho, Soo-Hyun (Animal Products Utilization Division, National Institute of Animal Science, RDA)
Publication Information
Animal Bioscience / v.35, no.8, 2022 , pp. 1258-1269 More about this Journal
Abstract
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 (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). 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.
Keywords
Castration; Half-castration; Meat Quality; Meat Yield; Tenderness;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ngapo TM, Brana-Varela D, Rubio-Lozano MS. Mexican consumers at the point of meat purchase. Beef choice. Meat Sci 2017;134:34-43. https://doi.org/10.1016/j.meatsci.2017.07.013   DOI
2 Marti S, Realini CE, Bach A, Perez-Juan M, Devant M. Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet. J Anim Sci 2013;91:1129-40. https://doi.org/10.2527/jas.2012-5717   DOI
3 Aricett JA, Rotta PP, Prado RM, et al. Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of bulls and steers finished in a pasture system bulls and steers finished in pasture systems. Asian-Australas J Anim Sci 2008;21:1441-8. https://doi.org/10.5713/ajas.2008.80061   DOI
4 Sasaki K, Motoyama M, Mitsumoto M. Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking. Meat Sci 2007;77:167-72. https://doi.org/10.1016/j.meatsci.2007.02.025   DOI
5 Frank D, Hughes J, Piyasiri U, et al. Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers. Meat Sci 2020;161:108016. https://doi.org/10.1016/j.meatsci.2019.108016   DOI
6 Steen RWJ. The effect of plane of nutrition and slaughter weight on growth and food efficiency in bulls, steers and heifers of three breed crosses. Livest Prod Sci 1995;42:1-11. https://doi.org/10.1016/0301-6226(95)00002-3   DOI
7 Warner RD, Wheeler TL, Ha M, et al. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2022;185:108657. https://doi.org/10.1016/j.meatsci.2021.108657   DOI
8 Bretschneider G. Effects of age and method of castration on performance and stress response of beef male cattle: a review. Livest Prod Sci 2005;97:89-100. https://doi.org/10.1016/j.livprodsci.2005.04.006   DOI
9 Mach N, Bach A, Realini CE, Font-Furnols M, Velarde A, Devant M. Burdizzo pre-pubertal castration effects on performance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets. Meat Sci 2009;81:329-34. https://doi.org/10.1016/j.meatsci.2008.08.007   DOI
10 Prado IN, Campo MM, Muela E, et al. Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared. Animals 2014;8:1561-8. https://doi.org/10.1017/S1751731114001591   DOI
11 Knight TW, Cosgrove GP, Lambert MG, Death AF. Effects of method and age at castration on growth rate and meat quality of bulls. New Zealand J Agric Res 1999;42:255-68.
12 Korea Institute for Animal Products Quality Evaluation. Animal Products Grading Statistical Yearbook, 5th ed. Sejong, Korea: Korea Institute for Animal Products Quality Evaluation; 2021. No. 11-b552679-000006-12.
13 Castillo MJ, Carpio CE. Demand for high-quality beef attributes in developing countries: The case of Ecuador. J Agric Appl Econ 2019;51:568-90. https://doi.org/10.1017/aae.2019.21   DOI
14 Marti S, Jackson JA, Slootmans N, et al. Effects on performance and meat quality of Holstein bulls fed high concentrate diets without implants following immunological castration. Meat Sci 2017;126:36-42. https://doi.org/10.1016/j.meatsci.2016.11.013   DOI
15 Hoa VB, Amna T, Hwang IH. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. Meat Sci 2013;94:480-8. https://doi.org/10.1016/j.meatsci.2013.04.029   DOI
16 Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. Asian-Australas J Anim Sci 2013;26:732-42. https://doi.org/10.5713/ajas.2012.12619   DOI
17 Singh R, Artaza JN, Taylor WE, Gonzalez-Cadavid NF, Bhasin S. Androgens stimulate myogenic differentiation and inhibit adipogenesis in C3H 10T1/2 pluripotent cells through an androgen receptor-mediated pathway. Endocrinology 2003;144:5081-8. https://doi.org/10.1210/en.2003-0741   DOI
18 Traish AM, Haider A, Doros G, Saad F. Long-term testosterone therapy in hypogonadal men ameliorates elements of the metabolic syndrome: an observational, long-term registry study. Int J Clin Pract 2014;68:314-29. https://doi.org/10.1111/ijcp.12319   DOI
19 Destefanis G, Brugiapaglia A, Barge MT, Lazzaroni C. Effect of castration on meat quality in Piemontese cattle. Meat Sci 2003;64:215-8. https://doi.org/10.1016/s0309-1740(02)00184-5   DOI
20 Cho SH, Seol KH, Kang SM, et al. Comparison of tastes-related components and eating quality between Hanwoo steer and cow longissimus thoracis muscles. Food Sci Anim Resour 2020;40:908-23. https://doi.org/10.5851/kosfa.2020.e58   DOI
21 das Gracas Padre R, Aricett JA, Moreira FB, et al. Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system. Meat Sci 2006;74:242-8. https://doi.org/10.1016/j.meatsci.2006.02.012   DOI
22 Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014;98:520-32. https://doi.org/10.1016/j.meatsci.2014.05.022   DOI
23 Boleman SJ, Boleman SL, Miller RK, et al. Consumer evaluation of beef of known categories of tenderness. J Anim Sci 1997;75:1521-4.   DOI
24 Mottram DS. Flavor formation in meat and meat products: a review. Food Chem 1998;62:415-24. https://doi.org/10.1016/S0308-8146(98)00076-4   DOI
25 American Heart Association. Heart and stroke encyclopedia: Dietary guidelines for healthy American adults. Cholesterol. Fat [internet] 2008 [cited 2021 Nov 20]. Available from: http://www.americanheart.org
26 Takahashi H, Rikimaru K, Kiyohara R, Yamaguchi S. Effect of Arachidonic acid-enriched oil diet supplementation on the taste of broiler meat. Asian-Austrlas J Anim Sci 2012;25:845-51. https://doi.org/10.5713/ajas.2011.11517   DOI
27 Hoa VB, Seong PN, Cho SH, et al. Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade. Asian-Australas J Anim Sci 2019;32:1448-57. https://doi.org/10.5713/ajas.18.0965   DOI
28 Lee JY, Oh DY, Kim HJ, Jang GS, Lee SU. Detection of superior genotype of fatty acid synthase in Korean native cattle by an environment-adjusted statistical model. Asian-Australas J Anim Sci 2017;30:765-72. https://doi.org/10.5713/ajas.16.0263   DOI
29 Ahn JS, Kwon EG, Lee HJ, et al. Effect of Hemi-castration on the productivity, histological characteristics, and economic efficacy of Korean beef cattle. Animals 2021;11:2490. https://doi.org/10.3390/ani11092490   DOI
30 Korean Hanwoo beef Cutting Specification. Wanju-gun, Korea: National Institute of Animal Science, Rural Development Administration; 2018. pp. 11-43.
31 Hoa VB, Ryu KS, Hwang IH. Flavor characteristics of Hanwoo beef in comparison with other Korean foods. Asian-Australas J Anim Sci 2012;25:435-46. https://doi.org/10.5713/ajas.2011.11286   DOI
32 Ramalingam V, Song Z, Hwang I. The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Res Int 2019;122:174-82. https://doi.org/10.1016/j.foodres.2019.04.007   DOI
33 Blouin K, Nadeau M, Perreault M, et al. Effects of androgens on adipocyte differentiation and adipose tissue explant meta-bolism in men and women. Clin Endocrinol 2010;72:176-88. https://doi.org/10.1111/j.1365-2265.2009.03645.x   DOI
34 Belew JB, Brooks JC, McKenna DR, Savell JW. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 2003;64:507-12. https://doi.org/10.1016/S0309-1740(02)00242-5   DOI
35 Amatayakul-Chantler S, Hoe F, Jackson JA, et al. Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine Bopriva or surgical castration of Bos indicus bulls raised on pasture in Brazil. Meat Sci 2013;95:78-84. https://doi.org/10.1016/j.meatsci.2013.04.008   DOI
36 Aaslyng MD, Meinert L. Meat flavour in pork and beef - From animal to meal. Meat Sci 2017;132:112-7. https://doi.org/10.1016/j.meatsci.2017.04.012   DOI
37 Lucherk LW, O'Quinn TG, Legako JF, Rathmann RJ, Brooks JC, Miller MF. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness. Meat Sci 2016;122:145-54. https://doi.org/10.1016/j.meatsci.2016.08.005   DOI
38 Hobbs JE. Information, incentives and institutions in the agri-food sector. Can J Agric Econ 2003;51:413-29. https://doi.org/10.1111/j.1744-7976.2003.tb00183.x   DOI
39 Stewart SM, Lauridsen T, Toft H, et al. Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lamb. Meat Sci 2021;181:108358. https://doi.org/10.1016/j.meatsci.2020.108358   DOI
40 NCBA. Beef industry optimism fueled by strong demand [internet]. 2021 [cited 2021 Mar 1]. Available from: https://www.drovers.com/news/industry/beef-industry-optimism-fueled-strong-demand