Effects of the castration on the growth, meat production and odors in male goats

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  • 去勢が雄ヤギの成長、肉生産ならびに臭気に及ぼす影響

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Abstract

<p>Two experiments were conducted to clarify the effect of castration on meat quality and odor content. In experiment 1, twelve goats (crossbred of Japanese-Saanen/Nubian, 3-mo-old) were allocated into two groups (NCG: Non-castrated group, CG: Castrated group). Animals in the CG were castrated at 2.5-mo-old. Formulated feed and alfalfa hay cubes were fed twice daily (10:00 and 16:00 h). Kleingrass hay and water were fed ad libitum. Body weight was measured and body measurements were recorded monthly. At 12-month post-partum, animals were slaughtered to determine the carcass trait and loin characteristics. In experiment 2, eight goats (the above crossbred, 2-yr-old) were allocated into two groups. Animals were fed alfalfa hay cubes (10:00 h), formulated feed and Kleingrass hay (16:00h). Water was fed ad libitum. The feed intake measurement was conducted daily. The odor intensity measurement of meat was executed. The weight of intra-abdominal fat in the CG was heavier (p<0.05) than the NCG. The concentrations of some functional compounds such as taurine in the CG were lower (p<0.05) than the NCG. The odor intensity in the CG was lower (p<0.05) than the NCG. It was elucidated that the castration of male goat resulted in lower quality of the meat and reduction of the peculiar odor.</p>

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