Effect of castration and crossbreeding on meat quality traits of Maremmana beef cattle

Abstract

The aim of this trial was to evaluate the influence of castration and crossbreeding on some meat quality traits of Maremmana breed calves. Meat quality attributes were determined in carcasses from thirty male animals: 11 intact Maremmana males (MM), 10 intact crossbreeding males (CB), 9 Maremmana steers (ST). Meat composition, texture, colour and intramuscular lipid profile of Longissimus thoracis muscle were analysed after 8 days of ageing. Meat from intact Maremmana males showed a general tendency to be tougher and with a higher saturated fatty acids content than the other groups but this trend is only partially confirmed by analysis of WBSr (3.58 kg MM vs. 2.70 kg ST; P<0.05) and total collagen (5.35 mg MM vs. 3.05 g ST; P<0.05) data. Nevertheless insoluble collagen is higher in males than in steers and crossbreeds. As to saturated fatty acids content, the only significant difference is between MM and CB (48.30% vs. 44.1%; P<0.05). In addition to its practical utility in management, castration showed some positive effects on meat quality characteristics, as well as crossbreeding.

Keywords

• Castration, Meat Quality, Crossbreeding, Maremmana breed