Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaugh...

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Autores principales:	André Torres-Geraldo, Mauro Sartori-Bueno, Ricardo Lopes-Dias da Costa, Marcia Mayumi Harada-Haguiwara, Marcia Regina-Cucatti, Marta Gomes-da-Silva, Juliano Issakowicz, Ana Claudia Kocci-Sampaio, Suzana Eri-Yotsuyanagi, Celia Raquel Quirino
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2019
Materias:	aged meat α-tocopherol carcass yield carcass traits castration lamb lipid oxidation meat meat maturation meat quality ovine santa ines breed shear force sheep vitamin e Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9
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spelling	oai:doaj.org-article:e6b41c46f3ec437f9204f5fa05bdfbb92021-12-01T15:32:25ZEffect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs2256-295810.17533/udea.rccp.v33n2a02https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb92019-10-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/rccp/article/view/340014https://doaj.org/toc/2256-2958Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples.André Torres-GeraldoMauro Sartori-BuenoRicardo Lopes-Dias da CostaMarcia Mayumi Harada-HaguiwaraMarcia Regina-CucattiMarta Gomes-da-SilvaJuliano IssakowiczAna Claudia Kocci-SampaioSuzana Eri-YotsuyanagiCelia Raquel QuirinoUniversidad de Antioquiaarticleaged meatα-tocopherolcarcass yieldcarcass traitscastrationlamblipid oxidationmeatmeat maturationmeat qualityovinesanta ines breedshear forcesheepvitamin eAnimal cultureSF1-1100ENRevista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	aged meat α-tocopherol carcass yield carcass traits castration lamb lipid oxidation meat meat maturation meat quality ovine santa ines breed shear force sheep vitamin e Animal culture SF1-1100
spellingShingle	aged meat α-tocopherol carcass yield carcass traits castration lamb lipid oxidation meat meat maturation meat quality ovine santa ines breed shear force sheep vitamin e Animal culture SF1-1100 André Torres-Geraldo Mauro Sartori-Bueno Ricardo Lopes-Dias da Costa Marcia Mayumi Harada-Haguiwara Marcia Regina-Cucatti Marta Gomes-da-Silva Juliano Issakowicz Ana Claudia Kocci-Sampaio Suzana Eri-Yotsuyanagi Celia Raquel Quirino Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
description	Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples.
format	article
author	André Torres-Geraldo Mauro Sartori-Bueno Ricardo Lopes-Dias da Costa Marcia Mayumi Harada-Haguiwara Marcia Regina-Cucatti Marta Gomes-da-Silva Juliano Issakowicz Ana Claudia Kocci-Sampaio Suzana Eri-Yotsuyanagi Celia Raquel Quirino
author_facet	André Torres-Geraldo Mauro Sartori-Bueno Ricardo Lopes-Dias da Costa Marcia Mayumi Harada-Haguiwara Marcia Regina-Cucatti Marta Gomes-da-Silva Juliano Issakowicz Ana Claudia Kocci-Sampaio Suzana Eri-Yotsuyanagi Celia Raquel Quirino
author_sort	André Torres-Geraldo
title	Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
title_short	Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
title_full	Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
title_fullStr	Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
title_full_unstemmed	Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs
title_sort	effect of castration and vitamin e supplementation on carcass and meat quality of santa inês lambs
publisher	Universidad de Antioquia
publishDate	2019
url	https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9
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Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

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