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  • Effect of castration on performance, carcass and meat characteristics of Tudanca young bulls.

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    Foreign Title : Efecto de la castración sobre los rendimientos productivos, las características de la canal y la calidad de la carne de añojos de raza Tudanca.

    Author(s) : Serrano, E.Humada, M. J.Castrillo, B.Cimadevilla, C.Chomón, N.

    Author Affiliation : Centro de Investigación y Formación Agraria (CIFA), D.G. Desarrollo Rural, Gobierno de Cantabria, C/Héroes 2 de mayo, 27, 39600, Muriedas, Cantabria, Spain.

    Author Email : emmaserrano@cifacantabria.org

    Editors : Rodríguez, J. A.Doblado, B. P.Lacosta, J. H. C.Alibés, M. B.Martínez, A. A.Mata, D. V.Górriz, M. A. L.

    Conference paper : XVI Jornadas sobre Producción Animal, 19 y 20 de mayo de 2015, Zaragoza, España. Tomo I & II 2015 pp.594-596 ref.5

    Conference Title : XVI Jornadas sobre Producción Animal, 19 y 20 de mayo de 2015, Zaragoza, España. Tomo I & II.

    Abstract : Ten Tudanca bullsbullsSubject Category: Organism Groups
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    ten months old were divided into two groups, 5 animalsanimalsSubject Category: Organism Names
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    were castrated using Burdizzo technique and 5 remained entire. After castrationcastrationSubject Category: Techniques, Methodologies and Equipment
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    animals were fed on grass silage and concentrate (1,5 kg/animal/day) during 119 days and then finished on pasture and supplemented with 1,6 kg of barley and 1 kg of dehydrated sugar beet pulp per animal and day until slaughter at 18 months of age. Castrated animals showed lower daily weight gain than entire ones during the period comprised between castration and turn-out to pasture (p≤0,05), but not significant differences (p>0,05) were observed in the period comprised between turn-out to pasture and slaughter. Castrated animals showed lower (p≤0,05) (168 vs 202 kg). The percentage of disseccionable fat from the 6th rib and intramuscular fat content (3,8 vs 2,1%) was higher in castrated vs entire animals while maximum shear force of 7 days maturated meat was lower (4,1 vs 6,3 kg; p≤0,05).

    ISBN : 9788460679691

    Record Number : 20163059212

    Publisher : Asociación Interprofesional para el Desarrollo Agrario

    Location of publication : Zaragoza

    Country of publication : Spain

    Language of text : Spanish

    Language of summary : English

    Indexing terms for this abstract:

    Organism descriptor(s) : cattlecattleSubject Category: Organism Names
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    Descriptor(s) : beef cattlebeef cattleSubject Category: Organism Groups
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    , beef qualitybeef qualitySubject Category: Properties
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    , bullsbullsSubject Category: Organism Groups
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    , carcass compositioncarcass compositionSubject Category: Properties
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    , carcass qualitycarcass qualitySubject Category: Properties
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    , carcass weightcarcass weightSubject Category: Properties
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    , castrationcastrationSubject Category: Techniques, Methodologies and Equipment
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    , leannessleannessSubject Category: Properties
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    , liveweight gainliveweight gainSubject Category: Properties
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    , slaughter weightslaughter weightSubject Category: Properties
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    , surgerysurgerySubject Category: Disciplines, Occupations and Industries
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    , surgical operationssurgical operationsSubject Category: Techniques, Methodologies and Equipment
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    Identifier(s) : liveweight gains

    Broader term(s) : BosbosSubject Category: Organism Names
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    , BovidaebovidaeSubject Category: Organism Names
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    , ruminantsruminantsSubject Category: Organism Names
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    , ArtiodactylaartiodactylaSubject Category: Organism Names
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    , mammalsmammalsSubject Category: Organism Names
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    , vertebratesvertebratesSubject Category: Organism Names
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    , ChordatachordataSubject Category: Organism Names
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    , animalsanimalsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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