scholarly journals Ease of Handling and Physiological Parameters of Stress, Carcasses, and Pork Quality of Pigs Handled in Different Group Sizes

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 798 ◽  
Author(s):  
Filipe Antonio Dalla Costa ◽  
Osmar Antonio Dalla Costa ◽  
Izabela Cruvinel Di Castro ◽  
Neville George Gregory ◽  
Melissa Selaysim Di Campos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Group Size ◽  
Group Treatment ◽  
Initial Temperature ◽  
Physiological Parameters ◽  
Pork Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Moving Groups

The effect of different group sizes of pigs (3, 5, and 10 pigs) during handling on physiological parameters, carcasses, and pork quality traits at the farm and slaughterhouse were evaluated in 360 pigs from five farms (four repetitions or group/treatment/farms). Data was analyzed as a factorial of 3 × 5 (3 treatments × 5 farms) to check effects of treatments by analysis of variance in ANOVA. Ease of handling decreased as the group size increased. However, time taken in handling was not influenced by the group size (p > 0.10). Moving pigs in groups of five animals reduced effects on blood cortisol levels (p < 0.05). Fighting and handling lesions in the carcasses increased for bigger handling groups (p < 0.05). Pigs handled in groups of three and ten animals had a higher pHu and initial temperature in Longissimus thoracis and Semimembranosus (p < 0.05) and lower drip loss in Semimembranosus (p < 0.05). However, meat quality classifications of the carcasses were not affected by treatments. Based on the results, moving groups of five pigs seems to be the best strategy to improve animal welfare, carcasses and pork quality.

Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis

2018 ◽  
Vol 58 (11) ◽  
pp. 2091 ◽  
Author(s):  
Jun-Mo Kim ◽  
Sang-Hoon Lee ◽  
Youn-Chul Ryu
Keyword(s):  
Muscle Fibre ◽  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Drip Loss ◽  
Quality Traits ◽  
Pig Breeds ◽  
Meat Quality Traits ◽  
Fibre Characteristics

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

Effects of maternal parity on the pork quality traits of progeny

2018 ◽  
Vol 58 (11) ◽  
pp. 2109
Author(s):  
Jun-Mo Kim ◽  
Dong-Geun Kang ◽  
Sang-Hoon Lee ◽  
Kyung-Bo Ko ◽  
Youn-Chul Ryu
Keyword(s):  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Properties ◽  
Muscle Ph ◽  
Maternal Parity ◽  
Stage 1

This study aimed to identify the influence of sow parity on the meat quality of progeny. A total of 656 progeny from 196 sows were categorised into three different groups based on parity: stage 1 (gilt), 2 (second to fourth parities), and 3 (over fifth parity). According to the significant differences between the parity stage groups in the multiple meat quality properties (P < 0.05), the parity stage 1 had higher muscle pH and lower drip loss in meat quality traits and showed smaller area composition of type IIb muscle fibres in muscle fibre characteristics than the other older groups. Moreover, the parity stage 1 group had significantly higher springiness, adhesiveness and chewiness (P < 0.001), whereas the stage 3 group showed relatively lower cohesiveness (P < 0.05) in the meat texture properties. The principal component analysis displayed more distance between stage 1 and other two groups than the distance between stage 2 and 3. Therefore, we suggest that maternal parity may affect pork quality in progeny and the younger stage group could have better meat quality than the older group.

scholarly journals Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 173 ◽  
Author(s):  
Jamie Cafferky ◽  
Ruth M. Hamill ◽  
Paul Allen ◽  
John V. O’Doherty ◽  
Andrew Cromie ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Eating Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
And Gender ◽  
The Relationship ◽  
Sire Breed ◽  
Insight Into

The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.

scholarly journals Effect of a dual enteric and respiratory pathogen challenge on swine growth, efficiency, carcass composition, and pork quality1

2019 ◽  
Vol 97 (12) ◽  
pp. 4710-4720 ◽  
Author(s):  
Amanda C Outhouse ◽  
Emma T Helm ◽  
Brian M Patterson ◽  
Jack C M Dekkers ◽  
Wendy M Rauw ◽  
...  
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Feed Efficiency ◽  
Carcass Composition ◽  
Pork Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Period 2 ◽  
Pathogen Challenge ◽  
Selection For

Abstract The objective of this study was to determine the influence of a dual respiratory and enteric pathogen challenge on growth performance, carcass composition, and pork quality of high and low feed efficient pigs. Pigs divergently selected for low and high residual feed intake (RFI, ~68 kg) from the 11th generation of Iowa State University RFI project were used to represent high and low feed efficiency. To elicit a dual pathogen challenge, half of the pigs (n = 12/line) were inoculated with Mycoplasma hyopneumoniae (Mh) and Lawsonia intracellularis (MhLI) on days post-inoculation (dpi) 0. Pigs in a separate room of the barn were not inoculated and used as controls (n = 12/RFI line). Pigs were weighed and feed intake was recorded to calculate ADG, ADFI, and G:F for the acclimation period (period 1: dpi −21 to 0), during peak infection (period 2: dpi 0 to 42), and during the remaining growth period to reach market weight (period 3: dpi 42 to harvest). At ~125 kg, pigs were harvested using standard commercial procedures. Carcasses were evaluated for composition (weight, fat free lean, loin eye area, 10th rib fat depth) and meat quality (pH decline, temperature decline, Hunter L, a, and b, subjective color and marbling, star probe, drip loss, cook loss, proximate composition, and desmin degradation). Challenged pigs had lesser ADFI than controls during period 2 (P &lt; 0.05), but had greater ADG and G:F during period 3 (P &lt; 0.05). Selection for feed efficiency did not result in a differential response to MhLI (P &gt; 0.05). Loin chops from the less feed efficient, high RFI pigs, had greater drip loss, greater cook loss, lesser moisture content, greater Hunter L values, and greater Hunter b values (P &lt; 0.05) than loin chops from low RFI pigs. Infection status did not significantly affect carcass composition or pork quality traits (P &gt; 0.05). These results indicate that a MhLI challenge early in growth did not significantly affect ultimate carcass composition or meat quality traits. Selection for greater feed efficiency in pigs did not affect their response to pathogenic challenge.

The Effect of Feeding System on the Carcass Quality of Crossbred Lambs with Texel

2020 ◽  
Vol 68 (1) ◽  
pp. 17-24
Author(s):  
Angela Cividini ◽  
Dušan Terčič ◽  
Mojca Simčič
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Carcass Quality ◽  
Quality Traits ◽  
Feeding System ◽  
Ad Libitum ◽  
Daily Gain ◽  
Effect Of Feeding ◽  
Carcass Cuts

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

scholarly journals 41 Estimating the heritability of meat quality traits in turkeys

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 18-19
Author(s):  
Ryley J Vanderhout ◽  
Michelle Yahiro ◽  
Benjamin Wood ◽  
Shai Barbut ◽  
Jeff S Mohr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Meat Yield ◽  
Meat Quality Traits ◽  
White Striping ◽  
Breast Meat Yield

Abstract Genetic selection for improved meat quality traits has been successfully implemented in many livestock species. The objective of this study was to estimate the heritability of several meat quality traits to assess their selection potential in turkeys. Pedigree toms (n = 1,033) were processed at a commercial facility and live weight, breast meat yield (as a percentage of live weight), ultimate pH, color (CIELAB values), drip loss, cooking loss, and shear force were recorded on M. pectoralis superficialis (fillet). White striping was also rated on a 1–4 scale. Heritabilities were estimated using univariate animal models in ASReml version 4.1. Hatch week and age at slaughter were included as fixed effects in the mode,l and 32 generations of pedigree records were used. Breast meat yield (h2 = 0.62; SE = 0.090) showed the highest heritability and was higher compared to previous estimates, probably due to the smaller sample size. Live weight (h2 = 0.31; SE = 0.078), ultimate pH (h2 = 0.36; SE = 0.087), lightness (h2 = 0.28; SE = 0.086), redness (h2 = 0.22; SE = 0.075), and white striping score (h2 = 0.27; SE = 0.085) all had moderate heritabilities. The estimate for ultimate pH was similar to previous studies in broilers but was high compared to previous studies in turkeys. Estimates for color were similar to those found in previous studies involving turkeys. Drip loss and cooking loss had similar heritability estimates of 0.13 (SE = 0.071) and 0.10 (SE = 0.064), respectively, which were akin to previous estimates in pork. Shear force (h2 = 0.02; SE = 0.056) was found to have a very low heritability. In conclusion, the heritability estimates provided in this study show great potential for the inclusion of meat quality traits in selection programs of turkeys. This study is part of a larger project working towards the implementation of genomic information in the selection of turkeys for improved meat quality.

scholarly journals Effect of Different Fat Sources and Vitamin E Isoforms/Levels on Carcass Characteristics and Meat Quality of Pigs Grown to 150 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Kelley ◽  
G. Rentfrow ◽  
M. Lindemann ◽  
D. Wang
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Meat Quality ◽  
Corn Oil ◽  
Carcass Characteristics ◽  
Tocopheryl Acetate ◽  
Drip Loss ◽  
Muscle Area ◽  
Dressing Percentage

ObjectivesThe objective was to evaluate the effect of supplementing α- and γ-tocopherol vitamin E isoforms with corn oil and tallow on carcass characteristics and meat quality of pigs grown to heavier weights (>150 kg).Materials and MethodsIndividually fed pigs (n = 72; 36 barrows, 36 gilts; 28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn oil (5?). The vitamin E treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Pigs were humanely slaughtered at approximately 150 kg. 45 min pH was taken at the 10th rib. After 24 h chill (4°C), carcass measurements were taken (carcass length, backfat depth at first rib, last rib, 10th rib and last lumbar, loin muscle area, and 24 h pH at the 10th rib). In addition, wholesale weights from the Boston butt (IMPS #406), shoulder picnic (IMPS #405), loin (IMPS #412), and belly (IMPS #408) and spareribs were recorded. Furthermore, bellies were divided into eight sections and the average depth was taken at each section and the vertical and lateral belly flex was measured. Drip loss was determined by suspending a 1.3cm chop at 4°C for 48 h and purge loss was determined from approximately 2kg vacuum packaged loin muscle sections at 0, 7, 14, and 30d. Objective (Hunter Lab Colorimeter XE Plus) and subjective (NPPC color, marbling and firmness scores) measurements were taken at the 10th rib. Data analysis were performed in SAS by least squares analysis of variance using the generalized linear model as a randomized complete block design. The individual pig served as the experimental unit and results were reported as least square means.ResultsThere were no differences in dressing percentage, 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, and drip loss between the two vitamin E isoforms. Fat treatments did not affect dressing percentage, 45 min and 24 h pH, backfat depth, loin muscle area, primal cuts, purge loss, drip loss as well as objective and subjective color. Although not significant (P = 0.07), pork from the γ-tocopherol pigs had a lower pH than the ATA treatment. The γ-tocopherol supplementation tended to have a lighter subjective color (P = 0.06) as well as increased L*, decreased a*, and increased the hue angle calculations at 7d shelf-life. The belly depth was greater (P = 0.01) along with higher lateral (P < 0.01) and a lower vertical (P < 0.01) flex for pigs fed tallow.ConclusionIn conclusion, feeding tallow to heavy weight pigs (150 kg) could improve belly firmness. Also, α-tocopherol did not improve shelf-life stability and γ-tocopherol could negatively affect subject and objective pork loin color.

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

scholarly journals Increased Inclusion of Dietary Methionine Sources Improves Pork Quality in Association with the Regulation of Energy and Protein Metabolism and Muscle’s Fiber Profile

2020 ◽  
Author(s):  
Peiqiang Yuan ◽  
Sen Lin ◽  
Jiyong Peng ◽  
Yunxia Li ◽  
Yunhan Liu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Metabolism ◽  
Shear Force ◽  
Lipid Synthesis ◽  
Short Chain Fatty Acids ◽  
Pork Quality ◽  
Fiber Types ◽  
Drip Loss ◽  
Lower Shear ◽  
Nutritional Strategies

Abstract Background Intensive selection for faster growth rate and higher lean percentage led to increase in protein deposition but deterioration in meat quality of pigs, thus there is growing interest in exploring the nutritional strategies to improve meat quality. Methionine has been shown to activate mechanistic target of rapamycin complex 1 protein kinase that plays pivotal roles in the regulation of protein and lipid synthesis. However, few study reports are available regarding the effects of dietary methionine supplementation at levels beyond growth requirements on lipid and protein metabolism and thus on pork quality. The objective of this study was to assess whether pork quality was improved by increasing dietary digestible sulfur amino acids (SAA) levels, with pigs fed the control (100% SAA), DL-Methionine (125% SAA)- or OH-Methionine (125% SAA)-supplemented diets during 11–110 kg period. Results Increasing SAA above requirements did not significantly affect growth performance, whereas improved pork quality as indicated by the decreased drip loss and a tendency towards decrease in shear force of longissimus lumborum muscle. Moreover, fresh muscle from barrows fed OH-Methionine showed a higher lightness value compared with the control and DL-Methionine treatments. The relatively lower shear force might be explained by the decrease in crude protein and increase in glycolytic potential, while the decreased drip loss was associated with down-regulation of genes (like fast glycolytic IIx) regulating fiber types. The increased lightness value of fresh muscle from barrows fed OH-Met diets appeared to be associated with the increased lactate level, which can be further explained by the increased plasma short-chain fatty acids concentrations, up-regulated G-protein coupled receptor 43 activation and enhanced glucagon-like peptide 1 secretion. Conclusion Increased SAA consumption appeared to improve pork water-holding capacity and tenderness likely through regulation of energy and protein metabolism and muscle’s fiber profile, which provides new insights into the nutritional strategies to improve meat quality.

Castration age and growth, meat production and meat quality of Nellore male cattle

2020 ◽  
Vol 60 (5) ◽  
pp. 725
Author(s):  
R. J. Anaruma ◽  
L. G. Reis ◽  
P. E. de Felício ◽  
S. B. Pflanzer ◽  
S. Rossi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Weight ◽  
Age And Growth ◽  
Meat Production ◽  
Quality Traits ◽  
Muscle Area ◽  
Sensory Property ◽  
Meat Quality Traits

Castration in beef cattle production has been proposed to reduce sexual and aggressive behaviour, increase carcass fat deposition, and improve meat quality traits, such as tenderness and juiciness. The aim of the present study was to evaluate the effects of the age of castration on performance, subprimal yield and meat quality of Nellore cattle raised on a pasture system. A total of 24 Nellore males were raised in a grass-fed system with Brachiaria brizantha since birth until slaughter (at 30 months old). Three treatments were assigned: castration at weaning (CW); castration at 20 months old (C20); and intact bulls (NoC). Males were weighed, and muscle and fat thickness were periodically evaluated by ultrasonography. The cold carcass weight, dressing and carcass pH (pH 24), and subprimal cut weights were recorded after 24 h of chilling. Samples of Longissimus lumborum (LL) were taken to measure meat quality traits. Animals that were castrated at weaning had lower bodyweight after 10 months of age with no changes in the supplement intakes, average daily gain, hot carcass weight and cold carcass weight compared with NoC. Intact males had greater cooking losses and carcass yield compared with others, with no differences for LL pH 24 according to the treatments. The castration did not change the LL muscle area, but decreased total forequarter, chunk, shoulder and eye of round weights, and increased the back fat over LL and rump fat. Animals castrated at weaning had higher marbling compared with others. In addition, regardless of age, castration improved tenderness, increased LL total lipids and decreased moisture compared with NoC. For sensory property, steers castrated at 20 months of age had lower juiciness, and NoC had a greater global sensory property compared with steers castrated at 20 months old. In conclusion, steers castrated at weaning had lower growth rate, final bodyweight and meat production compared with intact males. However, when castration was performed at 20 months, animals did not differ in most cases from castration at weaning and NoC. Tenderness was improved by castration, but sensory traits did not differ between groups.

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