280

STUDIES ON WEIGHT GAIN, OUTPUT AND QUALITY OF

MEAT FROM LAMBS CASTRATED BY ELASTRATION

L .Iv a n o v , O .N e ich ev , D .K a tsa rov , P .V e l in o v ,

T .Yanev, E.Markov

In our coun try the c a s t r a t io n o f male lambs i s m a in ly e f f e c t ­ed by percutaneous smashing o f the semen ducts w ith the B o rd izzo p l i e r s .

x1 o r the a p p lic a t io n s o f the c a s t r a t io n as an economic opera­

t io n , have been s tu d ied many d i f f e r e n t methods /1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 / .

The e v e r more in c re a s in g use o f e l a s t i c r in g s l a t e l y f o r c a s t r a t io n

o f lambs, made n ecessa ry the e s ta b lis h in g o f advantages and draw­

backs o f t h is method, as r e la t e d to w e ig h t , output and q u a l i t y o f the d e r iv e d meat and subproducts.

M a te r ia l and m ethod ics

T es ts were e f f e c t e d on lambs, pure zygaya c ro ssb red s , o f 60- 80 days o f age and 16-26 kg l iv e w e ig h t .

The an im als, s e le c te d a f t e r the method o f ana logu es, were d is t r ib u te d in th ree groups:

I group - c o n tr o ls , n o t c a s tra te d lambs

I I group - lambs c a s tra te d by B o rd izzo

I I I group - lambs c a s tr a te d by e la s t r a t io n

Jeeding and g e n e ra l c o n d it io n s were equ al f o r a l l th ree groups.

The w eigh t and l in e a r grou th o f the anim als was accounted f o r , d a i ly . To e s ta b l is h the b e s t economic age f o r s la u gh te r , were made

t e s t s on 7 » 8 and 9 months o f a ge .

By s la u gh te r a n a ly s is on 1 2 lambs o f each age group was e s—

ta o l is h e d . w e igh t p e rcen tage o i meat w ith ou t head and l i v e r / trach ea , lo n ^ s , h e a r t , l i v e r / to l i v e w e igh t; the w e igh t percen tage o f the

sivin /not p rocessed/ , head, l i v e r , in t e s t in e s and peritoneum , g lands / m esen te r ia l lymph ¿ lands/ as r e la t e d to the w e igh t o f the m eat.

The r e la t io n meat -^bone was e s ta b lis h e d a f t e r the bon ing

op e ra t io n s o f c o o le d to 4 C ca rca sses o f lambs — ana logu es, by age groups.

The chem ica l a n a ly s is o f the meat was made on a mean sam ple,

taken a f t e r the boning o p e ra t io n and fo l lo w e d by hom ogen isation o f the whole ca rca ss . T o ta l p r o te in o f the meat we determ ined a f t e r

K je ld a h l , t o t a l f a t s a f t e r S o c s le t , q u a n t ity o f o x y p ro lin in mg%

a f t e r Neuman and Logan, t r ip to p h a n in mg% a f t e r B lock and B o l l in g .

281

The o r g a n o le p t ic a l e v a lu a t io n o f the in d ic e s : f la v o u r ,

t a s t e , c o lo u r and ten d ern ess o f the meat, w ith two therm al p roee

c e s s e s , hacked sh ou ld er, and b o i le d meat o f m. t r ic e p s b r a c h i i ,

we made w ith the 5 p o in t system , by 7 t ra in e d d egu s ta to rs . The

ob ta in ed data was p rocessed a f t e r the v a r i a t i o n - s t a t i s t i c a l me­

thod.The s t a t i s t i c p ro c es s in g o f the ob ta in ed r e s u lt s , f o r eva­

lu a t io n o f the fa c t o r c a s t r a t io n , we made b j the use o f the mo­

n o fa c to r a n a lyses and th e F c r i t e r i a : F =G*e ,where (s q i s the d is p e rs io n between the groups, and ^bi i s

the d is p e rs io n w ith in the groups th em se lves .

R esu lts and d is cu ss io nThe s t a t i s t i c p r o o f o f the d i f fe r e n c e s f o r the r e la t io n

I to I I and I I I groups i s g iv e n on column 6 o f ta b le 1 and in columns 6, 11 a n d '16 o f t a b le 2, and f o r the d i f fe r e n c e s between

I I and I I I groups a c c o rd in g ly , on column 7 o f ta b le 1 and co­

lumns 7» 12 and 17 o f t a b le 2.T o ta l s t a t i s t i c a l da ta f o r the w e igh t growth o f the a n i­

mals from the th ree groups, are g iv e n in ta b le 1.

Tab le 1

Age number o f mean a r ith m e t ic a l I - I I , I I I I I - I I I

months anim als w e igh t in kg

I I I I I I P p

1 2 3 4 5 6 ____ 2_____

s ta r t in gw e igh t 60 22,400 22,400 2 2 , 5 0 0 •w

5 60 3 0 , 7 0 0 29,400 2 9 , 1 0 0 > 0,05 .> 0 ,0 5

6 60 35,200 33,900 33,100 > 0 ,0 5 > 0 , 0 5

7 59 41,100 37,500 36,500 4 0,01 > 0 , 0 5

8 47 45,100 41,100 39,800 < 0 , 0 1 > 0 , 0 5

9 35 49,300 44,400 43,000 < 0,01 > 0 , 0 5

The r e s u lt s show th a t b es t w e igh t growth show the lambs

from group I - not c a s t r a te d , w ith mean d a y ly ga in f o r 1 5 0 days -

0 ,180 kg , w ith 0,147 kg f o r group I I , and 0,157 kg f o r group I I I . As i t i s e v id e n t , s t a t i s t i c a l p r o o f show on ly the d i f fe r e n c e s o f

the mean a r ith m e t ic w e igh t betw een c a s tra te d and not c a s t r a te d

an im als a f t e r the 7th month /P < 0 ,01/ .

282

T o ta l s t a t i s t i c a l da ta f o r meat and subproducts output are g iv e n in ta b le 2 .

Prom the ta b le tt i s e v id e n t : For the b a s ic in d ic e s /meat,

bones, sk in output/ th a t a s t a t i s t i c a l p ro o f i s observed f o r the

d i f fe r e n c e s /P ^ 0 , 0 1 / between the mean a r ith m e t ic va lu es o f the

c o n tr o l group and the groups o f the c a s tra te d anim als* The va lu er

o f the meat and output f o r the c a s t ra te d anim als are j i g g e r , whi3

l e those f o r the bones and sk in ahe sm a lle r in com parison to the

c o n tr o l group . For th e most p a r t o f the in d ic e s , the d i f fe r e n c e s

between the r e s u lt s f o r th e two methods o f c a s t r a t io n have no

s t a t i s t i c a l p r o o f /P > 0 , 0 5 / , and when th ey show s t a t i s t i c a l p r o o f, the d i f fe r e n c e s a re v e r y sm all*

R esu lts from the e v a lu a t io n f o r the chem ica l com p os ition o f the meat a re g iv e n in ta b le 5 .

Tab le 5

No In d ic e s- - a g e

7 months 8 months 9 :monthsI I I I I I I I I ' I I I I I I I I I

1 W ater in con ten t % 63,7 61 ,7 61 ,2 62,2 59 ,7 59,2 61,7 59,1 5 8 , 6

2 Dry sub- stance in % 36,3 38,3 3 8 , 8 37,8 40 ,5 40 ,8 38,3 40 ,9 41 ,4

3 T o ta lp r o te in in % 16,9 16,1 16,0 16,6 15,8 15,7 16,2 15,4 15,2

4 T o ta l f a t s in % 13 ,0 2 1 , 1 2 1 , 6 19,8 2 5 , 2 2 5 , 8 20,9 24,2 25 ,0

5 O xyp ro lin in mg% 40 ,5 35,8 34,7 15,9 15,6 14,2 14,3 13,7 1 2 , 2

6 Trip tophanin mg% 2 0 0 , 0 214,0 215,0 215,0 IV

)ro VM ** 0

00r<VOJ 241,0 2 6 5 , 0 2 7 8 , 0

The r e s u lt s show, th a t w ith age in c re a s e o f the lambs, the

p e rcen t con ten t o f w a ter and t o t a l p r o t e in in meat d ec rea ses ,

w h ile th a t o f the t o t a l f a t s , in c re a s e s . F u rth er to th a t , w a ter

con ten t in the meat o f c a s t r a te d lambs i s about 5% lo w er than

th a t o f meat from not c a s t r a te d lambs, w h ile t o t a l f a t s are 5-4'I

h ig h e r . I t i s observed th a t o x y p ro lin co n ten t o f the meat f i _ ..

c a s tra te d lambs i s lo w er than th a t in meat from n ot c a s t r a te d

lambs, w h ile o x y p ro lin con ten t in meat o f lambs c a s tra te d by e la i

t r a t io n i s about 1% lo w e r th a t th a t o f lambs c a s tra te d by S o rd i-

283

The s t a t i s t i c a l p ro c e s s in g o f the r e s u lt from the dégusta­

t io n s show th a t d i f fe r e n c e s between the mean a r ith m e tic eva lu a ­

t io n s o f th e d egu s ta to rs f o r th e th ree groups in r e la t io n to the

o rg a n o le p t ic in d ic e s : f la v o u r , t a s t e , c o lo u r and tenderness o f

h te meat, d i f f e r e n t ia t e between them selves by 0 , 1 to 0 , 3 , but

th ese d i f fe r e n c e s proved s t a t i s t i c a l l y in s ig n i f i c a n t .

C O N C L U S I O N S

1. W ith equ al age , not c a s tra te d male lambs e x ib i t h ig h e r

l i v e w e igh t in com parison to c a s t ra te d lambs.

2. W ith equal l i v e w e ig h t , meat output from c a s tra te d lambs

i s h ig h e r than th a t o f not c a s t ra te d and v ic e v e rs a , bones and

sk in w e igh t i s lo w e r . W eigh t o f f a t o f 7 and 8 month: o ld c a s tra ­ted lambs i s h ig h e r , but th e re i s a tendency f o r e g a l i z a t io n t o ­

ward the 9 th month.3. W ater and t o t a l p r o te in con ten t o f meat from c a s tra te d

lambs i s lo w er than th a t in meat from n ot c a s tra te d lambs, w h ile

th a t f o r t o t a l f a t s i s h ig h e r .4 . O xyp ro lin con ten t in meat from c a s tra te d and not cas­

t r a t e d lam bs, w ith age de.creaseç/becomes sm a lle r/ , w h ile th a t o f

t r ip to p h a n augments. In meat from c a s tra te d lambs o x y p ro lin con­

te n t i s lo w er than th a t o f meat from n ot c a s t ra te d lambs.

3 . S in ce s ig n i f i c a n t d i f fe r e n c e s in the in d ic e s f o r output

and o r g a n o le p t ic a l q u a l i t i e s o f the meat from lambs c a s tra te d by

B o rd izzo and e la s t r a t io n , are not e x ib i t e d , p re fe re n c e should be

d ec id ed upon from the f a c t th a t , the c a s t r a t io n by e la s t i c r in g s

ensure t o t a l e m a sc u lin is a t io n , the method i s r e l a t i v e l y p a in le s s

f o r the an im als , i t i s e f f e c t e d e a s i ly and r a p id ly , and th e re i s

no need f o r s p e c ia l q u a l i f i c a t io n o f th e o p e ra t in g p e rso n n e l.

L I T E R A T U R E

1. B a ib u r tz ia n , A .A . , 1961, N o v i i metod p o v ish en ia p ro d u k tiv -

n o s t i sk o ta , S e lh o z iz d a t , Moskwa

2. B lok , R .,D . B o l l in g , 1949» A m in o k is lo tn ii so s ta v b e lk o v i

p is h te v ih p rodu k tov, I L , Moskwa

t m

5* M ossin , V .V * , 1 9 7 1 , E a z io n a ln ie sp osob i k a s t r a z i i produk-

t i v n ih g iv o tn ic h , R o s s e lh o s is d a t , Moskwa

4 . N e its h e v , 0 . , D* D im itro v , 1961, V .X , Nautshni tru dove na

V is s h ia V e te r in a rn o M ed iz in sk i I n s t i t u t , S o f ia *

5» N e its h e v , 0 . , 1967# V* X IX , Nautshni tru dove na V is s h ia V e te r in a rn o M ed iz in sk i I n s t i t u t , S o f ia

6 . G res sw e ll, E . , A*W# Boyne, I*G * G i i l , 1964, V e t.R ec * 76»

24, 646-650*

7* H ordon in , L * , 1964, Ann* Gemboux, 70, 4 , 573-380

8. Neuman, R .E ., M *A*Logen, 1950» The Journal o f B io l* Chem* 186, 549-556*

9* P la sch k e , W* , 1964, Mh.Vet.Med* 19» 17» 6 5 9 .

10. Sandor, H *, I96 0 , A l la t t e n y e z e t s , 9* N r*2 , 151-160

11* Tu rton , S .O ., 1962, Animal B reed , A b str* 50, 4 , 447-456

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