Chemical and surgical castration effects on beef cattle quality and quantity

Authors

  • João Carlos Aguiar de Mattos Instituto de Zootecnia, Divisão de Zootecnia de Bovinos de Corte, Seção de Avaliação e Classificação do Gado de Corte, Nova Odessa, SP
  • Milton Gorni Instituto de Zootecnia, Divisão de Zootecnia Diversificada, Seção de Suinocultura, Nova Odessa, SP
  • Antonio Álvaro Duarte de Oliveira Instituto de Zootecnia, Divisão Técnica Básica e Auxiliar, Seção de Estatística e Técnica Experimental, Nova Odessa, SP
  • Paulo Gastão da Cunha Instituto de Zootecnia, Estação Experimental de Zootecnia de São José do Rio Preto, SP
  • Odair O. Corte Instituto de Tecnologia de Alimentos, Campinas, SP

Abstract

Twenty one 30 day old Santa Gertrudis calves were randomly alocated to three treatments consisted of intact males, chemical castration and surgical castration in a complete randomized design. The chemical castration consisted of an intratesticle application of 1 ml of oil solution containing as active principle the formic aldehyde, cadmium chloride and additives. Intact males had lower hot and chilled carcass yields, higher forequarter percentage, lover €œponta de agulha€ percentage as well as lower edible portion percentage. Lower forequarter and edible portion percentages were observed for the surgically castrated animals. The chemically castrated animals showed higher chilled carcass and edible portion percentages.

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Published

2014-01-29

Issue

Section

ANIMAL HEALTH

How to Cite

Chemical and surgical castration effects on beef cattle quality and quantity. (2014). Bulletin of Animal Husbandry, 43(1), 19-26. http://bia.iz.sp.gov.br/index.php/bia/article/view/607

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