A Successful Collaborative Research Project: Determining the Effects of Delayed Castration on Beef Cattle Production and Carcass Traits and Consumer Acceptability

Authors

Kevin Heaton, Utah State UniversityFollow
Dale R. ZoBell, Utah State UniversityFollow
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Journal of Extension

Volume

44

Issue

2

Publication Date

4-2006

First Page

1

Last Page

6

Abstract

A cooperative, on-ranch study was conducted to determine the effect of time of castration on ADG, carcass characteristics, and consumer preference. Sixty-five bull calves were randomly assigned to three treatments: early castrates (E), weaned castrates (W) and late castrates (L). Results indicated no differences between treatments for ADG, backfat, ending live weight, hot carcass weight, or dressing percentage. Ribeye area and cutability were higher for the L, and marbling score and yield grade were lower for L. Consumer panelists who ate beef regularly identified E as more tender, juicy, and flavorful and had better overall acceptability than W or L.

Comments

Article No. 2RIB5 Originally published by The Journal of Extension. Abstract and full text available via remote link.

Recommended Citation

Heaton K, Zobell DR, Cornforth DP. 2006. A successful collaborative research project: determining the effects of delayed castration on beef cattle production and carcass traits and consumer acceptability. Journal of Extension 44 (2):1-6 (Article No. 2RIB5).