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KMID : 1025520050470030391
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Journal of Animal Science and Technology
2005 Volume.47 No. 3 p.391 ~ p.396
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Effects of Castration on Growth and Meat Quality in Finishing Male Jeju Horses
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Lee Chong-Eon
Seong Pil-Nam
Oh W.-Y.
Kim Kyu-Il
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Abstract
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A study was conducted to determine the effects of castration on growth and meat quality in finishing male Jeju horses. Twenty-four male Jeju horses (16~20mo of age) were divided into six groups of four horses each and three groups (or pens) were assigned to a control (intact) or castration. Horses were allowed to have free access to orchard grass hay and water during the entire feeding period, and a mixed concentrate feed was given at 1.25% and 1.5% of body weight for the first 260 days and for the last 120 days, respectively. Average daily gain, average daily feed intake, dressing percentage and back fat thickness were not influenced by castration. Ribeye area was slightly (P<0.05) increased by castration. Castration tended to increase (P=0.08) marbling score (1.59 vs 2.10) compared to the control. The muscle (longissimus dorsi) fat content (5.0 vs 7.1%) was significantly (P<0.01) increased by castration, meanwhile moisture content (73.8 vs 72.8%) and protein content (21.0 vs 20.2%) were decreased. Meat color, pH, cooking loss and water-holding capacity in longissimus muscle were not different (P>0.05) between the two groups. Castration tended to decrease slightly (P= 0.10) the shear force (6.4 vs 5.2kg/1.0-cm diameter core) compared to the control. Sensory evaluation showed that castration slightly improved juiciness (P=0.06), tenderness (P=0.08), and flavor (P= 0.05). These results indicate that castration for fattening Jeju horses is beneficial, increasing marbling (intramuscular fat) and hence improving tenderness and flavor
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KEYWORD
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Horsemeat, Castration, Growth, Carcass traits
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