Effect of castration on carcass characteristics and meat quality traits of Jamuna basin lambs

Abstract

The study was conducted to evaluate the effect of castration on carcass characteristics and meat quality traits of Jamuna basin lambs. The selected twenty lambs were divided into two groups such as T₁ (Uncastrated) and T₂ (Castrated) having ten lambs of each group. The data were analyzed with independent t-test along with GLM procedure of SAS statistical package. The parameter studied were carcass characteristics, proximate components (dry matter, crude protein, ether extract and ash), physicochemical (Ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity (WHC), sensory analysis (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (CIE L*, a* and b*). Hot carcass wt., dressing %, blood, skin, leg, half carcass, pluck and neck were found significantly higher (p<0.05) in uncastrated group than castrated group. The ether extract (EE) was significantly higher (p<0.05) in castrated group than uncastrated group. The drip loss was significantly lower (p<0.01) and ultimate pH was significantly higher (p<0.01) in castrated group. Cooking loss was significantly lower and flavor was significantly higher (p<0.05) in castrated group. The CIE L*, a* and b* values showed non-significantly higher (p>0.05) in uncastrated lambs. It might be concluded that 12 months of uncastrated lambs showed better in productive performance and carcass characteristics but castrated lambs showed better in meat quality attributes as evidence from carcass traits, proximate components, physicochemical, sensory evaluation and instrumental color values.