ArticleAnimal bioscience2022
Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat.
Article in Animal bioscience, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 15 citations in OpenAlex.
- A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display.Food science of animal resources · 2026Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.Food science of animal resources · 2025Article
- Quality Properties and Flavor-Related Components of BeefFood science of animal resources · 2024Article
- The Association between Charolais Cows' Age at First Calving, Parity, Breeding Seasonality, and Calf Growing Performance.Animals : an open access journal from MDPI · 2023Article
- A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers.Food science of animal resources · 2023Article
- Assessment of Pain and Inflammation in Domestic Animals Using Infrared Thermography: A Narrative Review.Animals : an open access journal from MDPI · 2023Review
- Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.Animal bioscience · 2023Article
- A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle.Foods (Basel, Switzerland) · 2023Article
- - Invited Review - Factors affecting beef quality and nutrigenomics of intramuscular adipose tissue deposition.Animal bioscience · 2023Article
- Effect of GnRH immunocastration on immune function in male rats.Frontiers in immunology · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
objectiveFor 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.
methodsThirty-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.
resultsThe 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.
conclusionHalf-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.
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