Effects of the castration on the growth, meat production and odors in male goats

Abstract

Two experiments were conducted to clarify the effect of castration on meat quality and odor content. In experiment 1, twelve goats (crossbred of Japanese-Saanen/Nubian, 3-mo-old) were allocated into two groups (NCG: Non-castrated group, CG: Castrated group). Animals in the CG were castrated at 2.5-mo-old. Formulated feed and alfalfa hay cubes were fed twice daily (10:00 and 16:00 h). Kleingrass hay and water were fed ad libitum. Body weight was measured and body measurements were recorded monthly. At 12-month post-partum, animals were slaughtered to determine the carcass trait and loin characteristics. In experiment 2, eight goats (the above crossbred, 2-yr-old) were allocated into two groups. Animals were fed alfalfa hay cubes (10:00 h), formulated feed and Kleingrass hay (16:00h). Water was fed ad libitum. The feed intake measurement was conducted daily. The odor intensity measurement of meat was executed. The weight of intra-abdominal fat in the CG was heavier (p<0.05) than the NCG. The concentrations of some functional compounds such as taurine in the CG were lower (p<0.05) than the NCG. The odor intensity in the CG was lower (p<0.05) than the NCG. It was elucidated that the castration of male goat resulted in lower quality of the meat and reduction of the peculiar odor.