Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs


  • André Torres-Geraldo Institute of Zootechnics
  • Mauro Sartori-Bueno Institute of Zootechnics
  • Ricardo Lopes-Dias da Costa Institute of Zootechnics
  • Marcia Mayumi Harada-Haguiwara Institute of Food Technology
  • Marcia Regina-Cucatti Institute of Food Technology
  • Marta Gomes-da-Silva Institute of Food Technology
  • Juliano Issakowicz University of São Paulo
  • Ana Claudia Kocci-Sampaio University of São Paulo
  • Suzana Eri-Yotsuyanagi University of São Paulo
  • Celia Raquel Quirino State University of Northern Rio de Janeiro Darcy Ribeiro




aged meat, α-tocopherol, carcass yield, carcass traits, castration, lamb, lipid oxidation, meat, meat maturation, meat quality, ovine, Santa Ines breed, shear force, sheep, vitamin E


Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaughtered at 45 kg. Methods: Thirty-two male lambs (16 castrated and 16 not castrated) were fed diets with or without the inclusion of vitamin E. The animals had an average age of 180 ± 20 days and a mean weight of 25.1 ± 4.6 kg. Performance was evaluated for 56 days, and the animals were slaughtered when reaching a weight of 45 kg. The experimental design was randomized blocks based on initial weights, and variables were assessed by a 2x2 factorial design (castrated and intact, supplemented or not with vitamin E, with a probability of 5%). Results: Higher proportion (p<0.05) of visceral fat was found in castrated animals (kidney: 2.45%, inguinal: 0.57% and omental: 4.96%) than in intact animals (kidney: 1.25%, inguinal 0.27%. and omental 3.12%). The aged meat samples showed no color differences for any of the treatments, but there were differences in shear force for steaks aged for 7 days, where the castrated animals showed an average of 2.64 kgf and intact animals showed an average 3.29 kgf. The animals supplemented with vitamin E had lower shear forces in non-aged samples. Conclusion: Castration increased deposition of visceral and fat coverage but did not influence the cut yields and total carcass yield. The animals supplemented with vitamin E had lower shear forces in non-aged samples.

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Author Biographies

André Torres-Geraldo, Institute of Zootechnics

Institute of Zootechnics, Nova Odessa, São Paulo, Brazil.

Mauro Sartori-Bueno, Institute of Zootechnics

Institute of Zootechnics, Nova Odessa, São Paulo, Brazil.

Ricardo Lopes-Dias da Costa, Institute of Zootechnics

Institute of Zootechnics, Nova Odessa, São Paulo, Brazil.

Marcia Mayumi Harada-Haguiwara, Institute of Food Technology

Institute of Food Technology, Campinas, São Paulo, Brazil.

Marcia Regina-Cucatti, Institute of Food Technology

Institute of Food Technology, Campinas, São Paulo, Brazil.

Marta Gomes-da-Silva, Institute of Food Technology

Institute of Food Technology, Campinas, São Paulo, Brazil.

Juliano Issakowicz, University of São Paulo

Center for Nuclear Energy in Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.

Ana Claudia Kocci-Sampaio, University of São Paulo

Center for Nuclear Energy in Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.

Suzana Eri-Yotsuyanagi, University of São Paulo

University of São Paulo, School of Agriculture, Department of Agribusiness, Food and Nutrition, Piracicaba, Brazil.

Celia Raquel Quirino, State University of Northern Rio de Janeiro Darcy Ribeiro

State University of Northern Rio de Janeiro Darcy Ribeiro, Campos dos Goytacazes, Rio de Janeiro, Brazil.


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How to Cite

Torres-Geraldo, A., Sartori-Bueno, M., Lopes-Dias da Costa, R., Harada-Haguiwara, M. M., Regina-Cucatti, M., Gomes-da-Silva, M., Issakowicz, J., Kocci-Sampaio, A. C., Eri-Yotsuyanagi, S., & Quirino, C. R. (2019). Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs. Revista Colombiana De Ciencias Pecuarias, 33(2), 96–109. https://doi.org/10.17533/udea.rccp.v33n2a02



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