Effects of combining immunocastration and β-adrenergic agonists on the meat quality of Nellore cattle
| Autor: | Paulo Roberto Leme, Daniel Silva Antonelo, Henrique Borges da Silva, Juan Fernando Morales Gómez, William N. Tapp, Saulo L. da Silva, Keni Eduardo Zanoni Nubiato, Madeline Rezende Mazon, Heidge Fukumasu, Juliana Monteiro Balage, Bradley J. Johnson, Domingos Marcelo Cenachi Pesce, Rodrigo Silva Goulart |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Longissimus thoracis muscle General Veterinary business.industry Nellore cattle 0402 animal and dairy science Randomized block design Zilpaterol hydrochloride Proteolytic enzymes β adrenergic 04 agricultural and veterinary sciences CARNES E DERIVADOS 040201 dairy & animal science Tenderness 03 medical and health sciences 030104 developmental biology Ractopamine hydrochloride Animal science medicine Animal Science and Zoology medicine.symptom business |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | The effects of immunocastration in combination with β-adrenergic agonists (β-AA) on meat quality traits were evaluated. A randomized complete block design with a 2 × 3 factorial arrangement (gender [NoC, non-castrated; ImC, immunocastrated] x diet [CO, without β-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 β-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 β-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 β-AA negatively affects the overall liking and sensory tenderness. The ZH has a more pronounced effect on reducing objective tenderness than RH. |
| Databáze: | OpenAIRE |
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