Effects of combining immunocastration and beta-adrenergic agonists on the meat quality of Nellore cattle

Autor(es):Mostrar menos -

Mazon, Madeline R. ^[1] ; Antonelo, Daniel S. ^[1] ; Gomez, Juan F. M. ^[1] ; Nubiato, Keni E. Z. ^[1] ; Balage, Juliana M. ^[1] ; Silva, Henrique B. ^[1] ; Tapp, III, William N. ; Leme, Paulo R. ^[1] ; Goulart, Rodrigo S. ^[1] ; Fukumasu, Heidge ^[1] ; Johnson, Bradley J. ^[2] ; Pesce, Domingos M. C. ^[3] ; Silva, Saulo L. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, BR-13635900 Pirassununga - Brazil

^[2] Tapp, William N., III, Texas Tech Univ, Dept Anim & Food Sci, Box 42141, Lubbock, TX 79409 - USA

^[3] Pontificia Univ Catolica Minas Gerais, BR-37701355 Pocos De Caldas - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LIVESTOCK SCIENCE; v. 226, p. 13-20, AUG 2019.
• Citações Web of Science: 0

Resumo

The effects of immunocastration in combination with beta-adrenergic agonists (beta-AA) on meat quality traits were evaluated. A randomized complete block design with a 2 x 3 factorial arrangement (gender {[}NoC, non-castrated; ImC, immunocastrated] x diet {[}CO, without beta-AA; ZH, 80 mg/animal/day of zilpaterol hydrochloride; RH, 300 mg/animal/day of ractopamine hydrochloride]) was used, and 96 animals and 16 replications were evaluated per treatment. One-half of the animals were immunocastrated (ImC, n = 48), while the other 50% remained intact (NoC, n = 48). The beta-AA treatments were administered for 30 d prior to slaughter. Instrumental meat quality, dark cutting percentage, expression of genes encoding proteolytic enzymes, and consumer sensory panel ratings were evaluated in the Longissimus thoracis muscle. Compared to the NoC animal meat, the ImC animal meat had a greater shear force, lesser dark cutting percentage, and poorer overall liking and tenderness ratings as assessed by the consumer sensory panel (P <= 0.05). Feeding beta-AA increased the shear force and resulted in the worst overall liking and sensory tenderness ratings. The ImC decreases the tenderness of fresh meat and negatively affects the overall liking and tenderness sensory ratings. The beta-AA negatively affects the overall liking and sensory tenderness. The ZH has a more pronounced effect on reducing objective tenderness than RH. (AU)

• Processo FAPESP: 13/07985-2 - Efeito de beta-agonistas e imunocastração sobre o desempenho, características de carcaça e qualidade de carne de bovinos Nelore confinados
• Beneficiário: Saulo da Luz e Silva
• Modalidade de apoio: Auxílio à Pesquisa - Regular